수비드 현미밥의 최적 레시피와 노화도 분석
(주)코리아스칼라
- 최초 등록일
- 2024.01.15
- 최종 저작일
- 2023.12
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 6호
ㆍ저자명 : 손춘영, 고은아, 신원선
목차
서 론
재료 및 방법
1. 실험재료
2. 수비드 현미밥의 조리
3. 전통방식 현미밥 조리
4. 저장조건
5. 수분함량 분석
6. 조직감 측정
7. 노화도 분석
8. 통계분석
결과 및 고찰
1. 수분함량
2. 조직감
3. 노화도
요약 및 결론
References
영어 초록
Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.
참고 자료
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