Abstract

The firming rate of cooked rice stored at $4^{\circ},\;20^{\circ}$ and $30^{\circ}C$ were analyzed. The initial and limiting firmness of cooked rice were decreased as the moisture content increased from 57.5 to 69.5%. The firming rate was inversely related to the storage temperature, but was fairly constant at moisture content between $60.5{\sim}65.9%$. The activation energy and $Q_{10}$ value for firming of cooked rice was $-4.07{\times}10^3\;cal/mole$ and 1.26, respectively. No significant difference in firming rate was observed among rice cultivars.

쌀(조생종, 중생종과 중만생종 각 1품종)의 수분 함량을 달리하여$(57.5{\sim}69.5%)$ 취반한 밥을 $4^{\circ},\;20^{\circ}$와 $30^{\circ}C$에 저장했을 때 노화속도를 분석하였다. 밥의 초기 경도와 최대 경도는 품종에 관계없이 수분 함량이 높을수록 작아졌으며, 노화 속도는 수분 함량에 관계없이 $4^{\circ}C$에서 보다 $20^{\circ}C$와 $30^{\circ}C$에서 각각 약 1.41배와 약 1.90배 늦었다. 노화의 활성화에너지 값은 $-4.07{\times}10^3\;cal/mole\;Q_{10}$값은 1.26으로 품종과 수분함량에 영향을 받지 않았다.

Keywords

• rice;
• cooked rice;
• firming rate;
• activation energy