|
KMID : 0380919960250010058
|
|
Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.58 ~ p.62
|
|
|
Cooking Conditions for the Production of Instant Nuroongi
|
|
Suh Yong-Kwang
Park Young-Hee
Oh Young-Jun
|
|
|
Abstract
|
|
|
|
In other to develop instant Nuroongi, three different cooking conditions of rice were evaluated and chemical and physical properties were compared. The Nuroongi was prepared using a Japonica variety with three different cooking conditions : steam cooker(A), pressure cooker(B) and cabinet cooker(C). The Nuroongi prepared by C showed the highest total sugar contents in boiling water at 7min. In A, Band C, the water binding capacity ratios(by weight) of milled Nuroongi were 6.2, 6.1, 6.4, respectively. Correlation coefficients between overall preference and other sensory evaluation factors of Nuroongi indicated that roasted nutty taste, hardness and stickiness had significant correlation to sensory evaluation.
|
|
|
KEYWORD
|
|
|
cooking conditions, instant Niroongi
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|