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KMID : 1011620070230050635
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.635 ~ p.643
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The Quality of Cooked Rice Prepared by Both and Electric Cooker and Electric Pressure Cooker, with Different Storage Cconditions
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한귀정:Han Gwi-Jung
박희정:Park Hee-Joeng/이혜연:Lee Hye-Yoen/박영희:Park Young-Hee/조용식:Cho Yong-Sik
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Abstract
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This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking，the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-，a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and quality deterioration was dependent on using warming equipment as well as the rice cultivar.
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KEYWORD
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cooked rice, electric pressure cooker, electric cooker, storage conditions
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