Abstract
We investigated the effects of mineral waters on the properties and preference of cooked
wash-free rice. We also determined the Ca and Mg amounts of wash-free rice cooked with mineral
waters. In the preference sensory tests, wash-free rice cooked with Ca-rich Vittel (300 mg/L
hardness) and Mg-rich deep-sea waters (330 and 700 mg/L hardness) were evaluated to be as
delicious as wash-free rice cooked with distilled water. Rice cooked with Contrex (1,560 mg/L
hardness) and deep-sea water (3,200 mg/L hardness) were evaluated low in color and taste.
Wash-free rice cooked with mineral water absorbed almost 100% of Ca and Mg from the mineral
water used. These results suggest that wash-free rice cooked with mineral waters can be expected
as the source of mineral nutrients.
