취반 후 단시간 경과에 의한 쌀밥의 조직감 변화 연구 (Study on texture change of cooked rice within a short time after cooking)

서지정보

· 발행기관 : 한국식품과학회
· 수록지 정보 : 한국식품과학회지 / 52권 / 3호 / 310 ~ 315페이지
· 저자명 : 신선화, 최원석

초록

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.

영어초록

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.

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