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KMID : 0380619930250050487
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 5 p.487 ~ p.493
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Sensory Characteristics of Cooked Rice Stored in an Electric Rice Cooker
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김광옥/Kim, Kwang Ok
이영주/신명곤/성내경/민봉기/Lee, Young Joo/Shin, Myung Gon/Sung, Nae Kyung/Min, Bong Kee
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Abstract
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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 80 ℃ had the lowest desirability. As the storage time increased, glossiness, clumpiness, adhesiveness, moistness and sweet flavor of cooked rice decreased but browning and off-flavor increased. The higher storage temperature resulted in the lower in glossiness, firmness, cohesiveness, moistness, sweet flavor and in the more browning, adhesiveness and off-flavor. L and b values measured by Hunter Color Difference Meter were highly correlated with the sensory glossiness and color.
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KEYWORD
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