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취반 후 단시간 경과에 의한 쌀밥의 조직감 변화 연구

Study on texture change of cooked rice within a short time after cooking

한국식품과학회지 2020년 52권 3호 p.310 ~ 315
신선화 ( Shin Sun-Hwa ) - Korea National University of Transportation Department of Food Science and Technology

최원석 ( Choi Won-Seok ) - Korea National University of Transportation Department of Food Science and Technology

Abstract


The aim of this study was to investigate the texture change of cooked rice within a short time after cooking. Using four instant rice brands, the texture change within 30 min after cooking was measured by the texture profile analysis (TPA) method for hardness, adhesiveness, cohesiveness, chewiness, and springiness with different compression ratios (30, 70%) and cross-head speeds (0.5, 1.0 mm/s). In the case of cohesiveness, adhesiveness, and chewiness, there were significant differences in the rice textures at 20 to 30 min after cooking compared to that in the sample immediately after cooking. In particular, adhesiveness showed significant differences at 10 min after cooking. However, there were little significant differences within 30 min for springiness. In conclusion, when measuring cooked rice texture, it is desirable to measure it, if possible, within 10 to 20 min after cooking.

키워드

cooked rice; texture change; within 30 min after cooking; TPA
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