Quality evaluation of Juanbyeo as aseptic-packaged cooked rice.

摘要

The objective of this study was to evaluate aseptically packaged cooked rice produced using several cultivars, including cv. Juan. Quality evaluation, including amylose content, setback, Toyo values (measured using a Toyo meter) and amylograms, were significantly higher in Juanbyeo rice as compared to other samples. In addition, Juanbyeo aseptic packaged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (P < 0.01). Cv. Ilpum showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than for other samples. In the case of Juanbyeo cold cooked rice flavour was improved by reheating. When the Juanbyeo aseptically packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Results of this study suggested that Juanbyeo can be effectively utilized for production of aseptically packaged cooked rice.