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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 760 - 765 (6page)
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초록· 키워드
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In order to observe physical properties of rice depending on reheating, the study cooked rice developed for high quality cooked rice and analyzed physical properties of rice depending on reheating following 24 hr refrigeration. As a result of palatability of cooked rice, Samgkwang had the lowest hardness, while Daebo and Haiami had the highest one. With respect to adhesiveness, toughness and stickiness, Sindongjin exhibited lowest properties. After cooking each rice by cultivars, the study observed their color, texture properties, and microstructure immediately after cooking, after 24 hr of refrigeration and further on. Lightness of cooked rice tended to drop because of refrigeration and reheating. Analysis of texture properties after cooking revealed that Haiami marked the highest points in all categories. When stored for 24 hr after cooking, hardness, viscosity and chewiness increased in cooked rice followed by a decrease after reheating. Observation of the microstructure of cooked rice using a scanning electron microscope revealed that Haiami had its particles in the center as closely condensed. It was apparent that all the cultivars formed stoma in an obvious manner because of refrigeration and reheating. The results of the present study show that physical properties of cooked rice varied according to reheating after cooking and storage depending on the inherent characteristics of rice cultivars
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참고문헌 (7)
참고문헌 신청
백승희 / 2017 / 편의점 프리미엄 도시락에 대한 소비가치가 태도 및 행동의도에 미치는 영향 / 한국식품영양학회지 30(2):326~335
장민영 / 2014 / 마이크로웨이브 해동 조건에 따른 냉동밥의 이화학적 특성 변화 / 산업식품공학 18(4):366~373
이경하 / 2017 / 간편식 죽 제조용 적합 품종 선정을 위한 쌀의 품질 특성 평가 / 한국식품영양학회지 30(2):243~250
이경하 / 2018 / Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma / Food Science and Biotechnology 27(3):661~667
심은영 / 2017 / 가공밥 제조를 위한 밥의 식미 및 식감특성 평가 / 한국식품영양학회지 30(5):880~888
장민영 / 2014 / 마이크로웨이브 해동 조건에 따른 냉동밥의 이화학적 특성 변화 / 산업식품공학 18(4):366~373
이경하 / 2017 / 간편식 죽 제조용 적합 품종 선정을 위한 쌀의 품질 특성 평가 / 한국식품영양학회지 30(2):243~250
이경하 / 2018 / Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma / Food Science and Biotechnology 27(3):661~667
심은영 / 2017 / 가공밥 제조를 위한 밥의 식미 및 식감특성 평가 / 한국식품영양학회지 30(5):880~888
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