• Korean journal of food and cookery science
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• v.23 no.5
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• pp.777-784
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• 2007

The purpose of this study was to provide the descriptive sensory profiles for cooked rice by various rice cookers, losing descriptive analysis. The rice samples cooked in an electric pressure cooker, and in pressure cooker B, were separated by roasted flavor, sweetness, burnt flavor, cooked rice flavor, moistness, cohesiveness, and chewiness using PCA. The rice cooked in pressure cooker A was harder and rougher, and showed grain wholesomeness, but it still had a cooked and burnt flavor. The rice cooked in a stone cooker and an electric rice cooker was less hard, and showed less grain wholesomeness, but it had a burnt, cooked rice, and less raw rice type of flavor. Finally, the RTE (ready-to-eat) rice showed more grain wholesomeness, and had more raw rice and sour flavor.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.142-149
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• 1999

Moisture absorption rate of rice according to the soaking time was higher at $25^{\circ}C$ than 4$^{\circ}C$ and the op-timum soaking time was 1hr at $25^{\circ}C$. When the ratios of added water for rice cooking were 1.3 in an elec-tric cooker and pressure cooker and 1.7 in an Dookbaeki sensory an mechanically evaluation of cooked rice were highly evaluated. The total number of peak on gas chromatography profile were 89 in an press-ure cooker 56 in an electric cooker and 83 in an Dookbaeki and major volatile compounds of cooked rice were aliphatic hydrocarbons cyclic hydrocarbons aromatic hydrocarbons aldehydes alcohols ketones and thiourea. Furan that is in sweety was not detected in volatile components of cooked rice of electric cooker.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.242-251
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• 2014

The traditional food - jungkwa of Korea, is difficult to manufacture. In this study, jungkwa with carrots was made in a rice cooker to simplify preparation. The boiling times for red color, chewiness and overall acceptability of jungkwa with carrots in a rice cooker as compared to the traditional method were 135 minutes, 150 minutes, 165 minutes, 180 minutes and 195 minutes, respectively. The rice cooker produced a lower moisture content in jungkwa with carrots when cooked for a longer time period, whereas the sugar content increased significantly. The color value of jungkwa with carrots was reduced at a longer boiling time as compared to the traditional method, yellowness increased when boiling time was longer than 195 minutes, whereas it remained the same with the traditional method. The hardness of jungkwa with carrots increased and candied jungkwa's result increased significantly when the boiling time was longer than 165 minutes. The rice cooker created a similar chewiness even when boiling time was over 165 minutes, although not consistently. The sensory evaluation scores of jungkwa made with carrots in terms of appearance, smell, taste, texture and overall preference were highest at 150 minutes and 165 minutes. Boiling jungkwa for 150 minutes in the rice cooker is the traditional method which simmers jungkwa at a lower timethan the preference time. Therefore, the best time for boiling jungkwa in the rice cooker highest was 165 minutes. After storage for 15 days chewiness and moisture content of jungkwa made with carrots at different boiling times, increased and decreases respectively. Therefore, the rice cooker can used to achieve comparable jungkwa without the traditional method.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.9-15
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• 2016

The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water = 100: 130) using an electric cooker and a saucepan. The coconut oil and soybean oil (3%, based on rice, w/w) were added into cooking water before heating. The RS contents of freeze-dried cooked rice powders (newly-cooked rice, stored for 12 h in the refrigerator, microwave heating after storage for 12 h in the refrigerator) were measured by the AOAC method. The RS contents of cooked rice using a saucepan were higher than those using an electric cooker. The indica type cooked rice had a higher RS content than the japonica type cooked rice, regardless of storage conditions. However, addition of oil before cooking rice resulted in increased RS content on storage in the refrigerator. The highest RS content of the cooked indica type rice with soybean oil ($5.89{\pm}0.22%$) that was stored for 12 h in the refrigerator was analyzed. The results suggested that the cooked rice formed retrograded (RS3) and amylose-lipid complex (RS5) type RS; furthermore, the RS content is affected by storage conditions, rice, cooker and oil types.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.1-6
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• 1991

The sensory properties and the change of lipid content of cooked rice were investigated to evaluate the effects of cooker (electric and pressure cooker) and variety ($Japonica and Indica\timesJaponica variety$). Overall preference of cooked rices were higher in the pressure cooker than the electric cooker. In the case of electric cooker, Japonica variety was prefered than $I\timesJ$ variety. Free lipid contents were reduced and bound lipid contents were increased after cooking. The bound lipid contents had a correlation with shiness of cooked rice(r=-0.69).

• Food Science and Preservation
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• v.10 no.1
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• pp.70-74
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• 2003

The distribution of mesophilic and thermophilic bacteria in milled rice was not different according to growing land and variety of rice. However, The number of these bacteria were abundant in milled rice of lower milling degree or longer storage period. The growth of thermophilic bacteria in cooked rice of electric rice cooker was rapidly increased during storage of lower temperature below 75 $^{\circ}C$. Thermophilic bacteria were not appeared just after cooking. After cooked rice was stored far 18∼24 hon thermophilic bacterial growth was rapidly increased by changing spore to vegetative cell. The positive relation between cell number of thermophilic bacteria and occurrence of off-odor was slightly observed. The number of thermophilic bacteria in upper cooked rice of oven and was higher than those in inner and lower cooked rice. Major volatile compound of milled rice cooked and stored in electric rice cooker was hexanal oriented from rice. After long storage, it was confirmed that furan was major volatile compound as off-odor.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.635-643
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• 2007

This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.705-709
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• 1997

Changes in retrogradation degree of nonwaxy milled rice cooked at different pressure and stored in electric rice cooker at $74^{\circ}C$ were investigated. The moisture contents of nonwaxy milled rice cooked at $1.0{\sim}1.9\;atm\;and\;1.2{\sim}1.5$ water/rice ratio were $59.9{\sim}64.3%$. When nonwaxy milled rice was cooked at high pressure, X-ray diffraction patterns of cooked rice exhibited the V-type having nearly no crystallinity. Retrogradation peak of cooked rice from DSC thermogram was observed in the temperature range of $41.9{\sim}62.4^{\circ}C$ and was not appeared in cooked rice above 1.5 atm. During storage at cooker for 24 hr, retrogradation enthalpy of cooked rice was increased and retrogradation peak was not appeared above 1.7 atm. In cooking and storage of cooked rice, retrogradation degree measured by ${\alpha}-amylase-iodine$ method in high pressure gelatinized samples was lower than that in low pressure gelatinized ones.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.323-329
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• 2001

This study was carried out to observe the character change of expanded rice grain for Salyeotgangjung at various gelatinization methods. The expansion and structure change of rice grain was different at conditions of heating methods and gelatinization, respectively. The boiling showed good expansion compared to other heating methods by electric rice-cooker, pressure cooker, and steam cooker. There was not difference in expansion of rice grain between the boiling and the boiling after soaking. Rice grain did greatly expand as the boiling time was extended. But the quality for Salyeotgangjung would be not good because of crack of expanded rice grain surface when the boiling time was too long.