• DOI:10.3746/JKFN.2004.33.10.1726
• Corpus ID: 91193045

Optimizing Cooking Condition of Short Grain Rice Containing Sea-tangle Patch

@article{Shin2004OptimizingCC,
  title={Optimizing Cooking Condition of Short Grain Rice Containing Sea-tangle Patch},
  author={E. S. Shin and Jin-Hwa Lee and Kyong-Tae Park and H. S. Ryu and D. H. Jang},
  journal={Journal of The Korean Society of Food Science and Nutrition},
  year={2004},
  volume={33},
  pages={1726-1734},
  url={https://api.semanticscholar.org/CorpusID:91193045}
}

• E. Shin, Jin-Hwa Lee, +2 authors D. Jang
• Published 2004
• Agricultural and Food Sciences
• Journal of The Korean Society of Food Science and Nutrition

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the… 

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the forties panelist. Hardness of pressure cooked short grain rice containing grainy sea-tangle patch (CSTR) were lower than cooked short grain rice (CSR), but it showed similar as CSR in adhesiveness, chewiness and higher in springiness and cohesiveness. In addition CSTR was delayed retrogradation compared with CSR. The nutritional Quality of CSTR showed higher level in total dietary fiber, protein, ash than CSR, but lower in protein digestibility, C-PER, gelatinization degree compared with CSR.