Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Physicochemical Properties of Cooked Rice as Affected by Cooking Methods and Thawing Conditions

취반 및 해동방법에 따른 쌀밥의 이화학적 특성

  • Ha, Joo-Young (Department of Food and Nutrition, Ewha Womans University) ;
  • Lee, Jong-Mee (Department of Food and Nutrition, Ewha Womans University)
  • 하주영 (이화여자대학교 생활환경대학 식품영양학과) ;
  • 이종미 (이화여자대학교 생활환경대학 식품영양학과)
  • Published : 2005.04.30
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Abstract

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.

Keywords

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