• Title, Summary, Keyword: cooking quality

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Improved Cooking Methods for Dry Beans and their Effects on Quality of Cooked Products (두류의 Quick Cooking방법 개발과 이것이 제품 품질에 미치는 영향)

  • Lee, Y.C.;Shin, D.B.;Shin, D.W.
    • Korean Journal of Food Science and Technology
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    • v.15 no.3
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    • pp.307-313
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    • 1983
  • Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at $95-100^{\circ}C$ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at $121^{\circ}C$ was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at $95-100^{\circ}C$, and 5 minutes of that in steam at $121^{\circ}C$. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at $121^{\circ}C$ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at $121^{\circ}C$ or soaking in 3% SBC solution followed by cooking in water at $95-100^{\circ}C$. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at $121^{\circ}C$ or soaking in 0.5-1% SBC solution followed by cooking in water at $95-100^{\circ}C$.

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The Influence of Cooking Wine on Food Quality Attributes (조리용 와인이 음식의 품질 속성에 미치는 영향)

  • Ryul, Cheol;Choi, Sung-Man
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.4
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    • pp.532-539
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    • 2007
  • The purpose of this study was to investigate the influence of cooking wine's functions on food quality attributes. factor analysis, reliability analysis (Cronbach's $\alpha$), and multiple regression analysis were employed to analyze the data. The cooking wine functions were divided into 3 factors (expectation of utility, functionality, and quality enhancement). According to the multiple regression analysis of cooking wine factors to food quality, all factors had positive influences on food quality. Among the three factors, expectation of utility(=.556, p<0.001) had the most significant influence on food quality. And functionality (=.321, p<0.001) and quality enhancement(=.296, p<=0.001) also had significant effects in that order. further research should be conducted on cooking wine's utility aspects and their effects on food quality. Finally, we anticipate that the results of this study will be useful information for food-service companies.

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Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature

  • Yang, Jieun;Jeong, Dawoon;Na, Chong-Sam;Hwang, Inho
    • Food Science of Animal Resources
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    • v.36 no.3
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    • pp.291-299
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    • 2016
  • Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1++ (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature but decreased the redness after cooking and steaks cooked at 60℃ were more reddish than steaks cooked at 82℃ in both QG groups. Higher cooking temperature greatly (p<0.05) increased the cooking loss, but there was no significant interaction between cooking temperature and QG on the cooking loss. Moisture is negatively correlated with temperature in both QG while the proportionate relationship between crude fat and end-point temperature found in QG 1++. WBSF values were significantly (p<0.05) high for QG 1, while that was significantly (p<0.05) increased when the temperature continues to increase. The increasing quality grade of beef resulted in significant higher (p<0.01) level of TBARS and cooking temperature increased TBARS content. Fatty acid composition was not altered by cooking at both temperatures and also the amount of fat intake was not changed. The current study indicates that eating quality of beef m. longissimus was greatly influenced by end-point temperature being interacted with QG. However, the amount and composition of fat were stable regardless of end-point temperatures. These results will provide a consumer reference to determine cooking conditions and intramuscular fat content.

Effect of Thawing Methods and Storage Periods on the Quality of Frozen Cooked Rice

  • Oh, Myung-Suk
    • Preventive Nutrition and Food Science
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    • v.3 no.3
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    • pp.234-240
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    • 1998
  • This study attempted to determine the effect of various thawing methods and storage periods on the quality of froen cooked rice. Frozen cooked rice was thawed at four different methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature after 10 days, 30days and 90 days frozen storage. We conducted a physico-chemical analysis (moisture content, dehydration rates, degree of gelatinization, color value and texture) and sensory evalution on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage period of 90 days. However, the thawing method of pressure cooking caused high moisture content, rapid dehydration rates, and a high degree of gelatinization on the cooked rice. Thus, the desirabililty for the rice diminished becaused of the excess moisture content and the change of appearance and testure in the rice due to the high temperature. There were similiar quality characteristics to the cooked rice after forzen-thawing whether by conventional cooking or by microwave heating and just after cooking. Thawing at room temperature also caused a significant decrease in quality characteristics.

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Eating Qualities of Frozen Cooked Rice on the Thawing Condition (해동조건에 따른 냉동밥의 밥맛 비교)

  • 오명숙
    • Journal of the Korean Home Economics Association
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    • v.35 no.2
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    • pp.147-157
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    • 1997
  • It attempted to determine the effect of various thawing methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature, on the quality of frozen cooked rice using Nongan variety of rice. These effects were analysed at three different periods-after 10 days, 30 days and 90 days. It conducted a physico-chemical analysis(moisture content, dehydration rates, color value and texture) and sensory evaluation o the frozen-thawed cooked rice. The study showed that there were no significant differences on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage of 90 days. However, the thawing method of pressure cooking caused high moisture content and decrease in hardness on the cooked rice, the desirability for the rice didn't diminish compared with the cooked rice just after cooking. the quality characteristics of the cooked rice after frozen-thawing by conventional cooking and microwave heating were similar with that of the cooked rice just after cooking. thawing at room temperature caused a significant decrease in quality characteristics.

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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

  • Kim, Tae-Kyung;Hwang, Ko-Eun;Kim, Young-Boong;Jeon, Ki-Hong;Leem, Kyoung-Hoan;Choi, Yun-Sang
    • Food Science of Animal Resources
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    • v.38 no.5
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    • pp.970-980
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    • 2018
  • We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.

Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)

  • Chae, Young-Chul;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.30 no.1
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    • pp.42-48
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    • 2010
  • This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in $20^{\circ}C$ cold water reached at $75^{\circ}C$ (T1); boiled until the core temperature of a sample in $90^{\circ}C$ boiling water reached at $75^{\circ}C$ (T2); and boiled with sample from $20^{\circ}C$ to $100^{\circ}C$ and kept at $98^{\circ}C$ for 25 min (T3, Korean traditional method). The sample cooked at $90^{\circ}C$ water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in $100^{\circ}C$ water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in $100^{\circ}C$ water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at $90^{\circ}C$ (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in $98^{\circ}C$ water (T3) was of superior flavor and overall acceptability.

Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties

  • Mohammad, Nisar P.U.;Chatli, M.K.;Sharma, D.K.;Sahoo, J.
    • Asian-Australasian Journal of Animal Sciences
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    • v.23 no.10
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    • pp.1380-1385
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    • 2010
  • Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

Effect of Different Cooking Methods and Temperatures on Physicochemical and Sensory Properties of Pork Hams: Ocoo, Sous-Vide, steaming, and boiling (조리 온도와 조리 방법에 따른 돼지고기 뒷다리살의 물리 화학적 및 관능적 품질차이 비교연구)

  • Jeon, Min-Sun;Shim, Je-Won;Yoon, Sun
    • Korean journal of food and cookery science
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    • v.29 no.3
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    • pp.309-316
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    • 2013
  • Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

Cooking Quality of Noodle Affected by NaCl (NaCl이 국수의 조리특성에 미치는 영향)

  • 조재철
    • Culinary science and hospitality research
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    • v.5 no.2
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    • pp.471-483
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    • 1999
  • This study introduced the effects of various additives to boiling water on cooking quality of noodle. Addition of 1% NaCl to cooking water showed a low amount of water absorption and good texture than the addition of sugar, oil and acid at 1% concentration. Adding NaCl was effective on noodle texture and quality improvement. Cooking quality was increased with increasing concentration of NaCl. The texture of noodle showed that addition of 6% NaCl was significantly different from no addition of NaCl.

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