The Quality of Cooked Rice Prepared by Both an Electric Cooker and Electric Pressure Cooker, with Different Storage Conditions |
Han, Gwi-Jung
(Rural Resource Development Institute, NIAST, RDA)
Park, Hee-Joeng (Rural Resource Development Institute, NIAST, RDA) Lee, Hye-Yoen (Rural Resource Development Institute, NIAST, RDA) Park, Young-Hee (Rural Resource Development Institute, NIAST, RDA) Cho, Yong-Sik (Rural Resource Development Institute, NIAST, RDA) |
1 | A.O.A.C. 1975. Official methods of analysis 12th ed. association of official analytical chemists, Washington, D.C |
2 | Kim WJ, Chung NY, Kim SK, Lee AR, Lee SK, Ha YC, Baik MY. 1995. Sensory characteristics of cooked rices differing in moisture contents. Korean J Food Sci Technol 27(6): 885-890 |
3 | Park SH, Cho EJ, Kim SK, Hwang SY. 1987. Effect of cook temperatures on firming rate of cooked rice. Korean J Food Sci Technol 19(5): 451-452 |
4 | Park SK, Ko YD, Cho YS, Shon MY, Seo KI. 1997. Occurrence and Repression of off-odor in cooked rice during storage under low temperature warming condition of electric rice cooker. Korean J Food Sci Technol 29(5): 919-924 |
5 | Min BY. 1990. Direction of development of rice based processed food. Food Sci and Industry 23(1): 27-32 |
6 | Zeleznak KJ, Hoseney RC. 1986. The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chem 63(5): 407-412 |
7 | Kim SK, Lee AR, Lee SK, Kim KJ, Cheon KC. 1996. Firming rate of cooked rice differing in moisture contents. Korean J Food Sci Technol 28(5): 877-881 |
8 | Kim HY, Kim KO. 1986. Sensory characteristics of rice cooked with pressure cookers and electric cookers. Korean J Food Sci Technol 18(4): 319-324 |
9 | Park SK, Ko YD, Kwon SH, Shon MY, Lee SW. 2003. Occurrence of off-odor and Distribution of thermophilic bacteria from rice and cooked rice stored at electric rice cooker. Korean J Food Sci Technol 10(1): 70-74 |
10 | Choo NY. 2002. Effect of water extract of Gardenia jasminoides on the sensory quality and putrefactive microorganism of cooked rice. Korean J Soc Food Cookery Sci 18(5): 543-547 |
11 | Kweon MR, Han JS, Ahn SY. 1999. Effect of storage conditions on the sensory characteristics of cooked rice. Korean J Food Sci Technol 31(1): 45-53 |
12 | Choi SG, Rhee C. 1995. Effects of freezing rate and storage temperature on the degree of retrogradation, texture and microstructure of cooked rice. Korean J Food Sci Technol 27(5): 783-788 |
13 | Kim CK, Hwang JS, Kim WJ. 1987. Study on rheological and sensory properties of cooked rices. I. Changes in flavor and appearance of cooked rices during storage. J Korean Agri Chem Sci 30(2): 615-623 |
14 | Kim KO, Lee YC. 1998. Sensory evaluation of food. Sinkwang Publishing Co.. Seoul, Korea. pp 166-188 |
15 | SAS Institute Inc. 1996. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA |
16 | Kim SK, Pyun YR.. 1982. Staling rate of cooked rice stored at 21 and 72. Korean J Food Sci Technol 14(1): 80-82 |
17 | Han GJ, Lee HY, Cho YS. 2006. Development of Cooking Techniques for Improving Cooked Rice Taste. Rural Resources development research. pp 394-429 |
18 | Lee C. 2003. Studies on the retrogradation properties of rice starch. Korean J Food and Nutr 16(2): 105-110 |