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KMID : 0903519950380050422
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 5 p.422 ~ p.424
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Textural Changes of Cooked - Rice during Warm Keeping in Electrical Rice Cooker
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Abstract
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In order to investigate the textural changes of cooked rice in a home electrical rice cooker during warm keeping period, rice eras cooked and stored at 73℃ for 42 hours. The time course changes of hardness and adhesiveness of cooked rice were measured with the specimen prepared as a cylindrical rice block(H/D=15 ㎜/20 ㎜). At the initial stage of warm keeping period the hardness was 1.61 ㎏ and it was increased steadily to 1.95 ㎏ up to 12 hours. And it was rapidly dropped to 1.57 ㎏ within 3 hours, and thereafter gradually decreased to 1.44 ㎏. The adhesiveness was steadily declined with warm keeping period from 0.51 to 0.323 ㎏·sec. The cohesiveness and chewiness were also changed in the similar pattern to that of hardness while the springiness remained unchanged throughout the whole warm keeping period.
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