Optimum Cooking Conditions for Indica Type Rice by Using Random Centroid Optimization

Abstract

The optimum values for cooking conditions were searched by random centroid optimization method to obtain good quality of cooked indica type rice. It was clarified that the optimum volume of water and the soaking time for indica type rice were 1.86 and 55min., respectively, and the optimum soaking temperature was in the range of 38-42°C. The overall evaluation score of cooked Indica type rice under the conditions described above was 1.1 on a 11 point scale (+5: very good, -5: very bad) using Nihonbare as the control.