지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.18 No.1
- 발행연도
- 2013.3
- 수록면
- 67 - 75 (9page)
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초록· 키워드
오류제보하기
Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars?IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p＜0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p＞0.05); however, in most cases these factors showed significant differences when compared with ACR (p＜0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (17)
참고문헌 신청
1. [학술지(정기간행물)] - Kim YO / 2001 / Changes in rice consumption pattern for Korean since 1970 / Korean J Comm Nutr 6 : 854 ~ 861
2. [학술지(정기간행물)] - Lee H / 2003 / Rice processed foods and the industry of cooked rice / J East Asian Soc Dietary Life 3 : 218 ~ 231
3. [학술지(정기간행물)] - Min K / 1995 / Influence of cultivar on rice cooking properties / Korean J Food Nutr 8 : 330 ~ 334
4. [학술지(정기간행물)] - Kim J / 1987 / Effect of cooking methods on the qualities of quick cooking rice / Korean J Food Sci Technol 19 : 480 ~ 485
5. [학술지(정기간행물)] - Ko H / 1990 / Effects of sterilization temperatures and internal air volumes of a pouch on the quality of retort rice / Korean J Food Sci Technol 22 : 150 ~ 154
2. [학술지(정기간행물)] - Lee H / 2003 / Rice processed foods and the industry of cooked rice / J East Asian Soc Dietary Life 3 : 218 ~ 231
3. [학술지(정기간행물)] - Min K / 1995 / Influence of cultivar on rice cooking properties / Korean J Food Nutr 8 : 330 ~ 334
4. [학술지(정기간행물)] - Kim J / 1987 / Effect of cooking methods on the qualities of quick cooking rice / Korean J Food Sci Technol 19 : 480 ~ 485
5. [학술지(정기간행물)] - Ko H / 1990 / Effects of sterilization temperatures and internal air volumes of a pouch on the quality of retort rice / Korean J Food Sci Technol 22 : 150 ~ 154
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UCI(KEPA) : I410-ECN-0101-2014-510-003115904