저온 보존시 첨가물이 밥의 물성에 미치는 영향 = Effects of Additives on the Rheological Characteristics of Cooked Rice during Low Temperature Storage

다국어 초록 (Multilingual Abstract)

This study attempted to determine the effect of various additives on properties of cooked rice during low temperature storage. Cooked rice with various additives(sucrose 2%·5% NaCl 2%·5%. acetic acid 2%·5%) were stored at low temperature(5℃) for 0, 24, 48, 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooped rice.
This study showed that moisture contents of all groups decreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, b value of cooked rice with acetic acid showed that the color became white. 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 lower than 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. In RVA viscosity, the initial viscosity of cooked rice with sucrose and NaCl was lower than that of other groups and final viscosity was higher than that of other groups. 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.

목차 (Table of Contents)

• Ⅰ. 서 론
• Ⅱ. 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요약