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[학술저널]

  • 학술저널

Han Sub Kwak(CJ Cheiljedang Food R&D Center) Hye-Gyeong Kim(CJ Cheiljedang Food R&D Center) Hyun Suk Kim(CJ Cheiljedang Food R&D Center) Yong Sik Ahn(CJ Cheiljedang Food R&D Center) Kyunghee Jung(CJ Cheiljedang Food R&D Center) Hyo-Young Jeong(CJ Cheiljedang Food R&D Center) Tae Hyeong Kim(CJ Cheiljedang Food R&D Center)

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초록

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)

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