Quality Characteristics of Black Sesame Gruel with High-Dietary Fiber Rice 'Goami 2'
![]() |
Lee, Eun-Ju
(Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
Seo, Han-Seok (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) Lee, Seung-Yeon (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) Kim, Soo-Hee (Department of Food Service & Hotel Management, Kyungmin College) Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) |
1 | Hirose N, Doi F, Ueki T, Akazawa K, Chijiiwa K, Sugano M, Akimoto K, Shimizu S, Yamada H. 1992. Suppressive effect of sesamin against 7,12-dimethylbenz[a]- anthracene induced rat mammary carcinogenesis. Anticancer Res 12(4):1259-65 |
2 | Hur SH, Lee HJ, Hong JH. 2002. Characterization of Materials for Retort Processing in Oyster Porridge. J Korean Soc Food Sci Nutri 31(5):770-774 DOI |
3 | Lee JH. 2006. The physicochemical and Sensory Characteristics of Rice 'Goami 2' and Its Products. master's thesis. The Seoul National University. pp 85-88 |
4 | Massuo J. Kato, Alex Chu, Laurence B. Davin, Norman G. Lewis. 1998. Biosynthesis of antioxidant lignans in Sesamum indicum seeds. Phytochemistry 47(4):583-591 DOI ScienceOn |
5 | Miura S, Watanabe J, Sano M, Tomita T, Osawa T, Hara Y, Tomita I. 1995. Effects of various natural antioxidants on the Cu(2+)-mediated oxidative modification of low density lipoprotein. Biol Pharm Bull 18(1):1-4 DOI ScienceOn |
6 | Yasuko Fukuda, Toshihiko Osawa, Mitsuo Namiki, Tatsuhiko Ozaki. 1985. Studies on Antioxidative Substances in Sesame Seed. Agic Biol Chem 49(2):301- 306 DOI |
7 | Kang HJ, Seo HS, Hwang IK. 2004. Comparision of Gelatinization Characteristics among Endosperm Mutant Rices Derived from Ilpumbyeo. Korean J Food Sci Technol 36(6):879- 884 |
8 | Chun A, Jin S, Hong HC, Son JR. 2005. Improvement of Cooking Properties by Milling and Blending in Rice Cultivar Goami2. Korean J Crop sci 50(s):88-93 과학기술학회마을 |
9 | Umeda-Sawada R, Takahashi N, Igarashi O. 1995. Interaction of sesamin and eicosapentaenoic acid against delta 5 desaturation and n-6/n-3 ratio of essential fatty acids in rat. Biosci Biotechnol Biochem 59(12):2268-73 DOI ScienceOn |
10 | Hirose N, Inoue T, Nishihara K, Sugano M, Akimoto K, Shimizu S, Yamada H. 1991. Inhibition of cholesterol absorption and synthesis in rats by sesamin. J Lipid Res 32(4):629-38 |
11 | Ryu SN, Kim KS, Lee EJ. 2002. Current Status and Prospects of Quality Evaluation in Sesame. Korean J Crop Sci 47(S):140-149 |
12 | June JH, Yoon JY, Kim HS. 1998. a Study on the development of 'Hodojuk'. Korean J Dietary Clture 13(5):509-518 |
13 | Lee CH, Han O. 1995. Changes in the Rheological Characteristics of Korean White Gruel by the Addition of Sucrose, Sodium Chloride and Minor Food Materials. Korean J Soc Food Sci 11(5):548-551 |
14 | 황혜성, 한복려, 한복진. 1990. 한국의 전통음식. 교문사. 서울. p 17, 231 |
15 | Lee C, Shin JS. 2002. the Effect of Dietary Fiber Content of Rice on the Postprandial Serum Glucose Response in Normal Subject. Korean J Food & Nutr 15(2):173-177 |
16 | Ghiasi K, Varriano-Marston E, Hoseney RC. 1982. Gelatinization of Wheat Starch. IV. Amylograph Viscosity. Cereal Chem 59:262-265 |
17 | Nakabayashi A, Kitagawa Y, Suwa Y, Akimoto K, Asami S, Shimizu S, Hirose N, Sugano M, Yamada H. 1995. alpha-Tocopherol enhances the hypocholesterolemic action of sesamin in rats. Int J Vitam Nutr Res 65(3):162-8 |
18 | Ha JH, Kim DH. 1996. Changes in the Physico-Chemical Properties of the Meals from the Defatted Sesame Seeds at Various Roasting Temperature and Time. Koean J Food Sci Technol 28(2):246-252 |
19 | Jeong SM, Kim SY, Kim DR, Nam KC, Ahn DU, Lee SC. 2004. Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts. Food Sci 69(5):377-381 DOI ScienceOn |
20 | Lee JH, Seo HS, Kim SH, Lee JR, Hwang IK. 2005. Soaking properties and Quality Characteristics of Korean white Gruel with Different Blending Time of High-Dietary Fiber Rice 'Goami 2'. Korean J Food Cookery Sci 21(6):927- 935 과학기술학회마을 |
![]() |