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KMID : 1134820090380070909
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 7 p.909 ~ p.913
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Quality Evaluation of Dried Cooked Rice as Space Food
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Park Jae-Nam
Song Beom-Seok
Han In-Jun
Kim Jae-Hun
Yoon Yo-Han
Choi Jong-Il
Byun Myung-Woo
Sohn Hee-Sook
Lee Ju-Woon
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Abstract
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This study was conducted to investigate the rehydration properties and the sensory quality of sun-dried (SD), hot-air dried (HD), and freeze-dried (FD) cooked rice as space food. Rehydration ratio of HD and FD were significantly higher than those of SD, but there was no significant difference between HD and FD (p＜0.05). A cross section of SD showed the smooth surface without any cavities. While HD showed large cavities, many small air cells in FD were observed by a scanning electronic microscope. Stickiness/hardness ratio of HD was similar to that of FD and significantly higher than SD (p＜0.05). Also, sensory properties of HD and FD were significantly higher than those of SD, but there were no differences between HD and FD (p＜0.05).
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KEYWORD
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cooked rice, space food, rehydration, drying, quality
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