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KMID : 1134820170460060771
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 6 p.771 ~ p.777
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Rheological Properties of Calrose Rice and Effect of Thawing Methods on Quality Characteristics of Frozen Turmeric Rice
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Kim So-Yeon
Choi Yu-Ra
Kim Kyeong-Seop
Lee Sang-Jun
Chang Yoon-Hyuk
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Abstract
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This study investigated the rheological properties of Calrose rice flour dispersions as well as the effects of different thawing methods (steamer, smart oven, and microwave oven) on quality characteristics of frozen turmeric rice. Apparent viscosity, consistency index, and yield stress significantly increased at higher rice flour concentrations. Magnitudes of storage modulus and loss modulus significantly increased with elevation of rice flour concentration. Frozen turmeric rice thawed using a steamer had the highest moisture content and largest size (length, width, and thickness) among all thawing methods. The L values of turmeric rice after thawing using a steamer was significantly higher than those of other thawing methods. The a value of turmeric rice after thawing using a steamer was significantly lower than those of other thawing methods. Textural properties (hardness, adhesiveness, springiness, cohesiveness, brittleness, and chewiness) of frozen turmeric rice after thawing using a steamer were significantly lower than those of other thawing methods. Therefore, it can be concluded that frozen turmeric rice after thawing using a steamer might be desirable for improvement of texture.
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KEYWORD
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Calrose rice, rheological property, thawing method, quality characteristic, frozen turmeric rice
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