Quality Characterization of Rice-sauce Depending on the Ripening Temperature and Period
Food Engineering Progress, ISSN: 2288-1247, Vol: 23, Issue: 4, Page: 311-314
2019
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
In this study, the quality and sensory properties of rice-sauce at different aging conditions were investigated. The moisture content of the rice-sauce sample aged at 35°C for 120 days was 55.08%. The “L” and “a” values of the rice-sauce sample were 38.90 and -1.22, respectively, while the “b” value of the rice-sauce sample increased during the ripening period. In contrast, the pH value was decreased by increasing the aging period. The level of total nitrogen content was higher than that of the 90 days' aging sample. In the sensory test, the values of taste, flavor, and preference were higher than the 90-days' aging sample. Accordingly, it was concluded that the aging condition for the rice-sauce at 35C for 120 days was the most suitable to enhancing the sensory quality.
Bibliographic Details
Korean Society for Food Engineering
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