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KMID : 0380620100420060721
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 6 p.721 ~ p.726
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Quality Evaluation of Juanbyeo as Aseptic-packaged Cooked Rice
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Oh Sea-Kwan
Kim Dae-Jung
Chun A-Reum
Yoon Mi-Ra
Hong Ha-Cheol
Choi Im-Soo
Oh Yea-Jin
Oh Ki-Back
Kim Yeon-Kyu
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Abstract
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The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and amylograms, were significantly higher in the Juanbyeo as compared to other samples. In addition, the Juanbyeo aseptic-packeged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (p<0.01). Ilpumbyeo showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than other samples. In the case of Juanbyeo cold cooked rice flavor was improved. When the Juanbyeo aseptic-packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Thus, the results of this study suggested that Juanbyeo can be effectively utilized as aseptic-packaged cooked rice.
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KEYWORD
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rice, aseptic-packaged cooked rice, quality, Juanbyeo
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