취반기의 가열 방식별 취반미의 특성 비교 분석
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김상숙 | - |
dc.contributor.author | 정혜영 | - |
dc.date.available | 2020-02-27T21:42:06Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/6966 | - |
dc.description.abstract | The qualities of rice cooked on heat plate, induction heat and heat plate with pressure, were investigated. The weight, volume, water soluble index (WSI), hydration by SEM (Scanning Electron Microscope), and gelatinization by DSC (Differential Scanning Calorimetry), as well as the consumer acceptability of cooked rice were analyzed. The weight, volume and WSI of rice cooked on heat plate with pressure were higher than those of rice cooked on heat plate and induction heat. The rice cooked on heat plate with pressure also showed higher degree of hydration and gelatinization, and lower degree of enthalpy of gelatinization than the rice cooked on heat plate and induction heat for 5~15 min. The consumer acceptability revealed that the odor, appearance, taste, texture and overall acceptance of rice cooked on induction heat were better than those of rice cooked on heat plate and heat plate with pressure. During storage in a cooker for 0~12 h, there was a decrease in the consumer acceptability of cooked rice. Overall results indicate that the qualities of rice cooked on induction heat and heat plate with pressure were higher than those of rice cooked on heat plate. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품영양학회 | - |
dc.relation.isPartOf | 한국식품영양학회지 | - |
dc.title | 취반기의 가열 방식별 취반미의 특성 비교 분석 | - |
dc.title.alternative | Quality Comparison of Rice Cooked on Heat Plate, Induction Heat, and Heat Plate with Pressure | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.30, no.3, pp.464 - 472 | - |
dc.identifier.kciid | ART002240022 | - |
dc.citation.endPage | 472 | - |
dc.citation.startPage | 464 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 3 | - |
dc.contributor.affiliatedAuthor | 정혜영 | - |
dc.subject.keywordAuthor | cooked rice | - |
dc.subject.keywordAuthor | heat plate | - |
dc.subject.keywordAuthor | induction heat | - |
dc.subject.keywordAuthor | heat plate with pressure | - |
dc.subject.keywordAuthor | consumer acceptability | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.