Water Status in Differently Watered Gelatinized Rice (α-rice), Dried Rice Grains after Boiling and Steaming, Observed by Micro-magnetic Resonance Imaging
[1]
Mika Koizumi, Research Institute for Science and Engineering, Waseda University, Tokyo, Japan.
[2]
Hiromi Kano, Oak-Hill Georgic Patch-Work Laboratory, Chiba, Japan.
Water entry into dry gelatinized rice (α-rice) grains and the physical status of water in grains that had been variously watered were examined by micro-magnetic resonance imaging (MRI), because water is an adjustor used to make α-rice for palatable foods or meals. Water distribution and spin-lattice relaxation times (T1) were measured for swollen non-glutinous and glutinous α-rice grains. Pores consisting of gels were found to be one type that moderately restricted water mobility for non-glutinous α-rice. In a separate measurement, two components of water were detected in glutinous α-rice: one was severely restricted in motion with small pores, and the other was loosely bound with large pores that seemed to increase in size along with increases in the water added. Mixing of non-glutinous and glutinous α-rice modified the water status of meals when the proportion of non-glutinous rice was low and the water amounts were small. A dedicated MRI with a 1.0-Tesla (T) permanent magnet was a useful means of investigating the physical state of the water in starch gels.
Non-glutinous α-rice, Glutinous α-rice, Gelatinized Rice, Micro-Magnetic Resonance Imaging (MRI), Physical State of Water, Spin-Lattice Relaxation Time (T1), Time-Lapse Imaging
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