|
KMID : 1024420140180020087
|
|
Food Engineering Progress
2014 Volume.18 No. 2 p.87 ~ p.94
|
|
|
Effect of Beef Bone Broth on the Quality of Cooked Rice as Home Meal Replacement Products
|
|
Cho Eun-Kyung
Wu Hyun-Jung
Kim Byung-Cheol
Yoo Yougn-Mi
Lee Mi-Yeon
|
|
|
Abstract
|
|
|
|
The objective of this study is to find the optimal cooking condition of rice for the cold chain as home meal replace-ment (HMR) products. Two types of rice varieties were cooked either on an electric rice cooker (ERC) or a super-heated steamer (SHS) with different concentrations of beef bone broth added before cooking. Cooked rice wasstored at 5oC for 3 days and the quality was analyzed by moisture content, color, reducing sugar content, textureprofile, and sensory evaluation. The results indicate that retrogradation of cooked rice prepared using SHS can bereduced during cold storage by the addition of beef bone broth. Also, the addition of more than 40% of beef bonebroth caused a deterioration in the quality of the cooked rice, and it appears that the addition of 10-20% of bonebroth is optimal for the overall quality of the cooked rice during cold storage.
|
|
|
KEYWORD
|
|
|
rice, superheated steam, retrogradation, home meal replacement, beef bone broth
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|