Sensory characteristics of rice cooked with pressure cookers and electric cookers
1986
Kim, H.Y. | Kim, K.O. (Ewha Woman's Univ., Seoul (Korea R.). Dept of Food and Nutrition)
The characteristics of cooked rice were investigated with variation in amount of water added and different cooking methods of pressure and electric cookers. Samples added with 1.3, 1.5, and 1.7 times of water were evaluated for sensory characteristics and for degree of gelatinization by enzyme digestion method upon one hour cooling at room temperature. Samples were reheated by microwave oven and then compared with fresh samples through sensory evaluation under the same condition. Sensory attributes of rice cooked with 1.4, 1.5, and 1.7 times of water addition showed significant differences among the groups in most properties except in stickiness
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