산업식품공학 제22권 제4호 (p.381-385)

|Research Note|
텍스처 분석기를 활용한 즉석밥 물성 측정 방법의 상호 비교

A Comparison of Rheological Measurement Methods of Instant Cooked Rice by a Texture Analyzer
키워드 :
instant rice,rheology,hardness,correlation,texture

목차

Abstract
서 론
재료 및 방법
  재료
  밥의 경도 측정
  밥의 수분 함량 측정
  통계 처리
결과 및 고찰
요 약
References

초록

Various rheological methods to measure the hardness of instant cooked rice by a texture analyzer were investigated and compared. Specifically, instant white rice samples with a wide range of hardness were subjected to four different rheological tests with disk, cylinder, rod, and cone probe whose results were inter-correlated. All the measurements demonstrated that the hardness of instant rice was reduced with increasing moisture content and showed negatively linear relationships. Out of the four tests applied in this study, the highest coefficient of correlation (R2 = 0.9268) was observed distinctly in the cone probe test, where both compressive and shear forces can be applied to deform individual rice grains. However, the cylinder probe test had the lowest coefficient of correlation (R2 = 0.7247) because it may be ineffective in causing direct deformation of individual rice grains. Furthermore, when the hardness values (N) were converted to stress (Pa), highly linear correlations (R2 ≈ 0.99) were observed between the tests with similar probe geometry and force application.