AN EXAMINATION OF COOKED RICE WITH ELECTR OLYZED WATER

Basic water obtained by electrolyzing of tap water was applied to impr ove a quality of cooked rice. In the measurement of the total volume s welling with polished rice and soaking water, basic water was more eff ective than natural water (tap water) and acidic water. The pH (of wat er) gave a favorable influence in this result. The texture of cooked r ice, that is the adhesiveness/hardness ratio, was measured by the thre e grain method, and the size (two dimensions area) of cooked rice was measured by image processing system. The results indicated the same ph enomenon. It showed that basic water was effective on the texture of c ooked rice. We suggested that the increase of texture of cooked rice t reated by basic water was caused by the increase of gelatinized starch on surface of cooked rice. An amount of starch liberated from the pol ished rice treated by basic water was the highest in three kinds of wa ter. The fact was similar in cooked rice. It was suggested that these were caused by the influence of pH on washed rice and mineral density on cooked rice.