Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Cooking and Processing Properties of Newly Developed Rice Varieties (Part 7)
Effect of Adding Red Wine on the Cooking and Eating Qualities
Emiko IshidaKeiji KainumaSetsuko Takahashi
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2000 Volume 33 Issue 4 Pages 456-462

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Abstract

The effect of adding red wine on the cooking properties of newly developed rice varieties was studied. The new varieties of aromatic rice, high-yield rice, and different amylose content rice were cooked, and the water uptake ratio, expanded volume, and iodine blue value were measured. The physical properties of the cooked rice samples were analyzed by a Tensipresser, and the sensory characteristics of the cooked red wine rice were evaluated for the “relative strength” and “palatability.”
The addition of red wine resulted in a lower water uptake and expanded volume, and higher iodine blue value for all the rice varieties examined. Red wine increased the firmness of the cooked rice, and the firmness increased with increasing quantity of red wine added. The adhesiveness of the cooked red wine rice samples was about the same as that of the normally cooked rice when the red wine was added just before cooking. Aromatic rice, Kanto 172, exhibited increased color, luster and smell when 30% of red wine was added, and was preferred for its luster in the sensory evaluation.

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