State of Moisture in Rice Kernel During Cooking Process by ¹H-NMR Measurement

State of moisture in 3 different rice varieties was measured by ¹H-NMR. The proton relaxation time showed no marked difference between the varieties for the raw material of white rice kernel. But notable difference was detected during cooking process. It is taken as that the state of moisture in rice kernel could be classified into 3 kinds-bulk water, constructral water and free water. The difference of the moisture state between rice varieties is taken as one of the important factors affecting taste characteristics for cooked rice.