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KMID : 0380619940260010098
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 1 p.98 ~ p.101
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Study on the Determination of the Amount of Added Water for Rice Cooking by Extrusion Test of Cooked Rice
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Abstract
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The amount of added water for rice cooking was determined by extrusion test and sensory evaluation of cooked rice. The extrusion force was positively correlated with hardness and negatively correlated with moisture content and wetness of cooked rice. The extrusion force and moisture content of cooked rice were 57.9 kg and 62.3% respectively at the `medium´ wetness (neither too hard and dry nor too soft and watery) of cooked rice. The optimum water to rice ratio for the cooked rice having `medium´ wetness was 1.46.
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