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KMID : 0380919960250030504
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 3 p.504 ~ p.512
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Effect of Microwave Reheating on the Quality of Cooked Rice
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Kum Jun-Seok
Han Ouk
Kim Yong-Hwan
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Abstract
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Changes in quality of cooked rice after microwave reheating were evaluated. Ceramic coated microwave oven reduced a reheating time(1 min). Storage temperature, storage time and microwave reheating did not affect the color value of cooked rice after microwave reheating. Hardness of cooked rice after microwave reheating decreased in frozen storage treatment. Photomicrographs of cross-section of cooked rice after microwave reheating showed restoration of starch. Effect of storage temperature and time were not significant in appearance, aroma, taste and texture of cooked rice after microwave reheating for sensory evaluation test.
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KEYWORD
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microwave reheating, cooked rice, microstructure
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