Effect of Processing Methods on Phisico-Chemical Properties of Instant Rice

제법(製法)에따른 즉석미반(米飯)의 이화학적(理化學的) 성상(性狀)

  • Kim, Dong Woo (Dept. of Food Technology, Joong Kyung Technical College) ;
  • Cho, Kwang Yun (Dept. of Food Technology, Joong Kyung Technical College) ;
  • Bae, Jung Surl (Dept. of Food Technology, Joong Kyung Technical College)
  • 김동우 (중경공업전문대학 식품공업과) ;
  • 조광연 (중경공업전문대학 식품공업과) ;
  • 배정설 (중경공업전문대학 식품공업과)
  • Received : 1983.07.08
  • Published : 1983.09.30

Abstract

Physicochemical properties of instant rice prepared by hot-air drying, alcohol dehydration and freeze-hot air drying were studied. Freeze-hot air drying rice showed the fastest rehydration rate as well as the most desirable textural characteristics. Sensory evaluation suggested that the freeze-hot air drying rice also had more desirable taste, flavor and texture. However, color was more desirable in alcohol dehydrated rice.

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