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KMID : 0903519870300020118
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1987 Volume.30 No. 2 p.118 ~ p.125
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Study on Rheological and Sensory Properties of Cooked Rices
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김우정/Kim, Woo Jung
변명우/장학길/김종군/황진선/Byun, Myung Woo/Chang, Hak Gil/Kim, Chong Kun/Hwang, Jeen Sun
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Abstract
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Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investigated for their changes in 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 texture which were evaluated by multiple comparison method and physical characteristics of texture measured using with rheometer. Physical properties of hardness, adhesiveness and elasticity of cooked rites were found to be different among the rice varieties and were affected by storage conditions. Higher values in hardness and elasticity and lower values in adhesiveness were measured for cooked rites of Akibare immidiately after cooking. Those physical values were changed by a steady decrease in hardness and elasticity and increase in adhesiveness during storage for 25 hours. Correlations between sensory and physical characteristics of texture was found a significant relationships between gumrniness and hardness (r=0.696), gumminess and adhesiveness (r=-0.800) and gumminess and elasticity (r=0.806).
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KEYWORD
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