Journal of the Korean Home Economics Association 2000;38(3):121-130.
설탕 , 식염 , 초산 첨가가 보존중의 밥의 품질 특성에 미치는 영향
김윤경, 오명숙
가톨릭대학교 식품영양학과 대학원생, 가톨릭대학교 식품영양학
The Effects of Sucrose, NaCl and Acetic acid on the Quality Characteristics of Stored Cooked Rice
김윤경, 오명숙
ABSTRACT
This study attempted to determine the effects of sucrose, NaCl and acetic acid on the quality characteristics of cooked rice stored at 20oC for 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooked rice. Moisture contents of all groups ecreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, lightness(L) of cooked rice with various additives seemed higher than that of control group and reduced b value of cooked rice with acetic acid showed that the color became less yellow. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was similar to that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.
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