가수량이 쌀밥의 수분 이동도에 미치는 영향

Effects of water to rice ratio on the water mobility of cooked rice

가수량이 멥쌀밥과 찹쌀밥의 수분함량과 수분활성도에 미치는 영향을 비교한 결과는 다음과 같았다. 가수량을 달리한 멥쌀밥과 찹쌀밥의 수분함량과 수분활성도는 각각 53.2% - 73.5%, 0.93 - 0.99의 범위로 가수량이 증가함에 따라 수분함량, 수분활성이 증가하였고 같은 가수량에서는 찹쌀밥의 수분함량이 멥쌀밥보다 더 높았다. 등온흡습탈습곡선에서는 멥쌀밥이 같은 수분함량에서 수분활성이 더 높았고 더 넓은 hysterisis 영역을 보였다. 저장에 따른 수분함량의 변화는 거의 없었으나 물의 이동도는 감소하여 밥에 함유된 물의 boundness가 증가함을 알 수 있었다.

The effects of water to rice ratio of nonwaxy and waxy cooked rice on the waler mobility were investigated by moisture content, water activity and DSC. The moisture content and water activity of nonwaxy and waxy cooked rice with different water to rice ratio were 53.2-73.5% and 0.93-0.99, respectively. As the water to rice ratio was increased, the moisture content and water activity was also increased, but the moisture content of waxy cooked rice is higher than that of nonwaxy cooked rice at the same water to rice ratio. In the moisture sorption isotherm, the water activity was higher in nonwaxy cooked rice at the same moisture content and hysterisis was broader. During storage, the moisture content did not decrease, but the water mobility of cooked rice decreased and water boundness increased.