수비드 현미밥의 최적 레시피와 노화도 분석

Abstract

Brown rice has been recognized to have various health benefits, which has fueled its study. However, brown rice is more difficult to cook and has a harder texture than milled rice. Herein, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventional cooked brown rice based on sensory evaluation, moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC) during storage (4°C) for 21 days. The results demonstrated that the tasters had the highest mean preference for all tested properties in sous-vide cooked brown rice sample except color (score 4.88). After storage at 4°C, moisture content of sous-vide cooked brown rice sample had a higher than the traditional cooked brown rice sample. The sous-vide cooked brown rice has lower hardness, higher adhesiveness and lower retrogradation enthalpy during storage than conventional cooked brown rice. Fresh, conventional cooked brown rice had a similar hardness values but it became alomost doubled from 533.33 to 1012.87 after storage of 21 days. The adhesiveness of conventional cooked brown rice rapidly decreased than sous-vide cooked brown rice and after 21 days of storage, the adhesiveness of conventional cooked brown rice was almost nil. The retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that the sous-vide cooked brown rice received higher preference scores in sensory evaluation by a group of panelists and sous-vide cooking is effective for preventing retrogradation of rice during storage.