Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 5
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- Pages.487-493
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- 1993
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- 0367-6293(pISSN)
Sensory Characteristics of Cooked Rice Stored in an Electric Rice Cooker
전기보온밥솥으로 보온한 쌀밥의 관능적 특성
- Lee, Young-Joo (Rice Utilization Research Center, Korea Food Research Institute) ;
- Min, Bong-Kee (Rice Utilization Research Center, Korea Food Research Institute) ;
- Shin, Myung-Gon (Rice Utilization Research Center, Korea Food Research Institute) ;
- Sung, Nae-Kyung (Department of Statistics, Ewha Womans University) ;
- Kim, Kwang-Ok (Department of Food and Nutrition, Ewha Womans University)
- 이영주 (한국식품개발연구원 쌀이용연구센터) ;
- 민봉기 (한국식품개발연구원 쌀이용연구센터) ;
- 신명곤 (한국식품개발연구원 쌀이용연구센터) ;
- 성내경 (이화여대 통계학과) ;
- 김광옥 (이화여대 식품영양학과)
- Published : 1993.10.01
Abstract
The changes of cooked rice stored in an electric rice cooker at different temperature were investigated using sensory and mechanical methodology. The desirability of cooked rice was deteriorated during storage, particulary cooked rice stored at
전기보온밥솥으로 취반한 쌀밥을 온도와 시간을 달리하여 보온하면서 품질 특성변화를 관능적 방법과 기기적 방법으로 측정하였다. 쌀밥의 바람직한 정도는 보온에 의해 저하되었으며, 특히