[KSCI] Korea Science Citation Index Service

Physicochemical Properties of Cooked Rice as Affected by Cooking Methods and Thawing Conditions

Ha, Joo-Young (Department of Food and Nutrition, Ewha Womans University)
Lee, Jong-Mee (Department of Food and Nutrition, Ewha Womans University)

Publication Information

Journal of the Korean Society of Food Culture / v.20, no.2, 2005 , pp. 253-260 More about this Journal

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

rice; boiling rice; thawing;

Citations & Related Records

Times Cited By KSCI : 2 (Citation Analysis)

Reference
Cited By KSCI

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KSCI

Physicochemical Properties of Cooked Rice as Affected by Cooking Methods and Thawing Conditions 취반 및 해동방법에 따른 쌀밥의 이화학적 특성

Physicochemical Properties of Cooked Rice as Affected by Cooking Methods and Thawing Conditions