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KMID : 0380919960250010063
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.63 ~ p.68
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Influence of Cooking Condition and Storage Time After Cooking on Texture of Cooked Rice
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Kim Myung-Hwan
Kim Sung-Kon
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Abstract
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The effects of water to rice ratio(v/w) and immersion time as cooking conditions, and storage time after cooking on texture properties, hardness(H), stickiness(-H), stickiness/hardness(-H/H) and elastic recovery(b/a) of cooked rice were analyzed by response surface methodology(RSM). The H of the cooked rice without immersion and storage treatments decreased from 2.63㎏_f to 2.14㎏_f with increased the water to rice ratio from 1.250 to 1.500. At the water to rice ratio of 1.250, the H of the cooked rice without immersion processing increased from 2.63㎏_f to 4.78㎏_f with increased storage time from 0 to 4 day at 4℃. The -H and -H/H of the cooked rice increased with the ratio of water to rice increased, whereas those of cooked rice decreased with increased storage time. At 1.250 of the water to rice ratio, the -H and -H/H were approached to zero after 4 days of storage at 4℃. The b/a decreased with increasing the water to rice ratio, and with increasing immersion time. Storage time was the most significant factor affecting the all responses. However, the second and third significant factors were water to rice ratio and immersion time, respectively. Based on the coefficients of determination, all the four responses were highly fitted to the experimental data (r²＞0.8140).
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KEYWORD
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cooking condition, storage time, cooked rice
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