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KMID : 0903519870300020109
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1987 Volume.30 No. 2 p.109 ~ p.117
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Study on Rheological and Sensory Properties of Cooked Rices - Ⅰ. Changes in Flavor and Appearance of Cooked Rices during Storge -
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Abstract
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Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investiated for sensory and physical qualities of cooked rites during storage at the temperature range of 4℃ and 70℃ for 25 hours. The qualities studied were sensory attributes of odor, taste and appearance which were evaluated by multiple comparison method. The other properties were size of rice granule and separation property of individual cooked rites in water. The sensory results showed that all of the descriptions except moldy odor and oily taste were scored higher values for cooked rites of Akibare than those values of Mlilyang 30 and Taebaeg. It was found that storage of cooked rites at various temperatures resulted a significant decrease in most of sensory qualities except molds- odor and oily taste which were rather increased. The quality change was more affected at storage at low temperature, particularly at 4℃, than at higher temperatures. The property of individual separation of cooked rites in water for freshly cooked rites showed that akibare was separated 44.4% after 1 minute shaking while Milyang 30 and Taebaeg had the higher separation value of 53.1%, and 51.0%, respectively. This characteristic was noticeably reduced after 3 hours storage and then steady increased during further storage. It was also found that the separation percent was generally increased as the storage temperature increased from 4°to 70℃.
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