Abstract
In this study the effect of rice type and cooking methods on the quality of cooked rice during cold storage were investigated to develop home meal replacement (HMR) products. The chemical and physical properties and sensory quality of rice were studied by rice type (Oh-dae-mi, Baek-jin-ju S., and Indica) and cooking methods (electric rice cooker and super heated steamer). Cooked rice was stored at 5℃ for 3 days and the moisture content, color, reducing sugar content, texture profile, and sensory evaluation were analyzed. The results show that rice type Baek-jinju S. has the highest moisture content and that color and textural properties are maintained during storage. Rice cooked with an electric rice cooker has higher moisture content and better color properties; however, rice cooked with a super heated steamer shows higher reduced sugar content with a softer texture. The selection of Baek-jin-ju S. and cooking with a super heated steamer have a positive effect on the quality of rice during cold storage.
Published Version
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