Effect of Storage Conditions on the Sensory Characteristics of Cooked Rice

보온 조건이 쌀밥의 관능 특성에 미치는 영향

  • Kweon, Mee-Ra (Department of Food and Nutrition, Seoul National University) ;
  • Han, Jin-Suk (Department of Food and Nutrition, Seoul National University) ;
  • Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
  • 권미라 (서울대학교 생활과학대학 식품영양학과) ;
  • 한진숙 (서울대학교 생활과학대학 식품영양학과) ;
  • 안승요 (서울대학교 생활과학대학 식품영양학과)
  • Published : 1999.02.28


Physicochemical and sensory characteristics of cooked rice during warm-keeping with different temperature $(70,\;75,\;80^{\circ}C)$ and period (0, 6, 12, 24, 48 hr) were investigated. As the storage temperature increased, sweet flavor, glossiness, moistness, taste and moisture content decreased but off-flavor, color and sensory and texturometric hardness increased. This trend was significant with storage period. As the storage time and temperature increased, yellowness(b) measured by Hunter color difference meter increased while lightness(L) and whiteness decreased. Degree of retrogradation of cooked rice during storage increased, particularly did in cooked rice stored at $80^{\circ}C$. Cooked rice stored at 70 and $75^{\circ}C$, 6 hr had the least changes in flavor and appearance but more changes in them longer storage time. Cooked rice stored at $80^{\circ}C$ had rapid changes in flavor, appearance and texture at initial state of storage. These results showed that the changes in moisture content of cooked rice stored at various conditions had the most important effect upon sensory characteristics of cooked rice.