Improvement of Water Content and Sugar Content in Rice Cooked with Baked Ceramics Irradiating Ultrainfrared-treated Water

Abstract

Improvement of water content and sugar content in rice cooked with baked ceramics irradiating ultrainfrared-treated water whose cluster consists of smaller size was examined by comparing with normal city water. Water content permeated in raw rice grain was an appreciable higher with ceramics-treated water than normal city water after one hour later. However, water content in cooked rice grain was much higher and 1.5 times for ceramics A, 1.8 times for ceramics B than normal city water. Sugar content in rice cooked with both ceramics-treated waters was more improved and showed higher values of 2.7 times for ceramics A, 2.1 times for ceramics B than normal city water, which suggested that ceramics-treated water in this case was worth remarking about the improvement of the bulkiness and the quality of taste in cooked rice grain.