17C-11 |
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M. H. KIM1, S. J. Lee2, M. R. Han1, and B. K. Kim3. (1) Food Engineering, Dankook University, Dept. of Food Engineering, Dankook University, Chonan, 330-714, South Korea, (2) Food and Nutrition, Bucheon College, Dept. of Food and Nutrition, Bucheon, 420-735, South Korea, (3) Dept. of Food Engineering, Dankook University, Chonan, 330-714, South Korea The effect of sucrose fatty acid ester(SE, 0~0.05%, w/w) and oligosaccharides(OS, 0~1.0%, w/w) additions on texture properties, hardness(H), stickiness(-H), stickiness(-H/H) and elastic recovery(b/a) of cooked rice stored at 20 were studied. The H of stored cooked decreased with increasing storage time. The addition of SE and OS showed lower H value than control throughout the storage period up to 12 hrs and 8 hrs of storage time, respectively. The -H of stored cooked rice increased with increasing storage time. The -H value of SE added cooked rice showed much lower than that of the control in the early stage of the storage and then almost the same value as that of control. The control and SE or OS added cooked rice resulted the value of -H/H between 0.15 and 0.20, which had been found as acceptable textural parameters, after 10 hrs of storage at 20 . The b/a of stored cooked rice decreased with increasing storage time, but was not significantly affected by additives. After 15 days of storage at 4 , addition of SE had greater effect on the reduction of hardness of stored cooked rice than that of control.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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