Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Microwave Reheating on the Quality of Cooked Rice

마이크로파 재가열이 쌀밥의 품질에 미치는 영향

  • Kum, Jun-Seok (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Han, Ouk (Dept. of Food and Nutrition, Heoseo University) ;
  • Kim, Yong-Hwan (Dept. of Food Science and Technology, Kyonggi University)
  • 금준석 (한국식품개발연구원 쌀이용연구센터) ;
  • 한억 (호서대학교 식품영양학과) ;
  • 김용환 (경기대학교 식품가공학과)
  • Published : 1996.06.01
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Abstract

Changes in quality of cooked rice after microwave reheating were evaluated. Ceramic coated microwave oven reduced a reheating time(1 min). Storage temperature, storage time and microwave reheating did not affect the color value of cooked rice after microwave reheating. Hardness of cooked rice after microwave reheating decreased in frozen storage treatment. Photomicrographs of cross-section of cooked rice after microwave reheating showed restoration of starch. Effect of storage temperature and time were not significant in appearance, aroma, taste and texture of cooked rice after microwave reheating for sensory evaluation test.

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References

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