Effect of Dry and Wet Millings on Physicochemical Properties of Black Rice Flours |
Jun, Hyun-Il
(Faculty of Biotechnology, Institute of Agricultural Science & Technology, Chonbuk National University)
Yang, Eun-Jin (Faculty of Biotechnology, Institute of Agricultural Science & Technology, Chonbuk National University) Kim, Young-Soo (Faculty of Biotechnology, Institute of Agricultural Science & Technology, Chonbuk National University) Song, Geun-Seoup (Division of Biotechnology, Chonbuk National University) |
1 | Kim SL, Hwang JJ, Song J, Song JC, Jung KH. 2000. Extraction, purification, and quantification of anthocyanins in colored rice, black soybean, and black waxy corn. Korean J Breed 32: 146-152 |
2 | Fellows P. 1998. Food processing technology. Ellis Horwood Ltd., Chichester, England and VCH Verlagsgesellschaft mbH, Weinheimn, Federal Republic of Germany. p 78-80 |
3 | Ha TY, Park SH, Lee CH, Lee SH. 1999. Chemical composition of pigmented rice varieties. Korean J Food Sci Technol 31: 336-341 과학기술학회마을 |
4 | Chung YA, Lee JK. 2003. Antioxidantive properties of phenolic compounds extracted from black rice. J Korean Soc Food Sci Nutr 32: 948-951 DOI ScienceOn |
5 | Lee KY, Kim JH, Son JR, Lee JS. 2001. Detection and extraction condition of physiological functional compounds from bran of HeugJinJu rice (Oryza sativa L.). Korean J Postharvest Sci Technol 8: 296-301 과학기술학회마을 |
6 | Song SJ, Lee YS, Rhee CO. 2000. Volatile flavor components in cooked black rice. Korean J Food Sci Technol 32: 1015-1021 과학기술학회마을 |
7 | Park YK, Seog HM, Nam YJ, Shin DH. 1988. Physicochemical properties of various milled rice flours. Korean J Food Sci Technol 20: 504-510 과학기술학회마을 |
8 | Meuser F, Klingler RW, Niediek EK. 1978. Characterization of mechanically modified starch. Starch 30: 376-384 DOI |
9 | Kim SK, Bang JB. 1996. Physicochemical properties of rice affected by steeping conditions. Korean J Food Sci Technol 28: 1026-1032 과학기술학회마을 |
10 | Kim HY, Lee BY, Choi JK, Ham SS. 1999. Milling and rice flour properties of soaking in water time on moisture content of rice. Korean J Postharvest Sci Technol 6: 71-75 과학기술학회마을 |
11 | Becker HA. 1960. On the absorption of liquid water by the wheat kernel. Cereal Chem 37: 309-311 |
12 | Thiews HJ, Steeneken PA. 1997. Comparison of the brabender viscograph and the rapid visco analyzer. I. Statistical evaluation of the pasting profile. Starch 49: 85-92 DOI ScienceOn |
13 | AOAC. 1996. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, USA |
14 | Lee MK, Kim JO, Shin MS. 2004. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J Food Sci Technol 36: 268-275 과학기술학회마을 |
15 | Kim DW, Eun JB, Rhee CO. 1998. Cooking conditions and textural changes of cooked rice added with black rice. Korean J Food Sci Technol 30: 562-568 과학기술학회마을 |
16 | Lee YH, Kum JS, Ku KH, Chun HS, Kim WJ. 2001. Changes in chemical composition of glutinous rice during steeping and quality properties of Yukwa. Korean J Food Sci Technol 33: 737-744 과학기술학회마을 |
17 | Kim K, Kang KJ, Lee YH, Kim SK. 1993. Change in properties of waxy rice during steeping in water. Korean J Food Sci Technol 25: 86-87 |
18 | Kim KJ, Pyun YR, Cho EK, Lee SK, Kim SK. 1984. Kinetic studies on hydration of Akibare and Milyang 23 brown rice. Korean J Food Sci Technol 16: 297-302 과학기술학회마을 |
19 | Williams PC, Kuzina FD, Hlynka I. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47: 411-420 |
20 | Chae JC. 2004. Present situation, research and prospect of rice quality and bioactivity in Korea. Food Science and Industry 37: 47-54 |
21 | Boyaci IH, Williams PC, Koksel H. 2004. A rapid method for the estimation of damaged starch in wheat flour. J Cereal Sci 39: 139-145 DOI ScienceOn |
22 | Jeon HJ, Sohn JH, Lee MK. 1995. Characteristics on enzyme and microorganism by soaking time of glutinous rice. Korean J Soc Food Sci 11: 104-107 |
23 | Lee YS, Cho JI, Rhee CO. 2002. Physicochemical properties of pigmented starch (Suwon-415). Korean J Food Sci Technol 34: 842-845 |
24 | Han SJ, Ryu SN, Park SZ, Kim HY. 2004. Analysis of cyanidin 3-glucoside in blackish purple rice. Korean J Crop Sci 49(spc1): 97-101 |
25 | Kim HY, Lee BY, You HS, Choi JK, Ham SS. 1999. Properties of rice flour prepared with roll mill and pin mill after tempering. Korean J Postharvest Sci Technol 6: 313-318 과학기술학회마을 |
26 | Oh GS, Kim K, Na HS, Choi GC. 2002. Comparison of physicochemical properties on waxy black rice and glutinous rice. J Korean Soc Food Sci Nutr 31: 12-16 과학기술학회마을 DOI ScienceOn |
27 | Choi BK, Kum JS, Lee HY, Park JD. 2006. Physicochemical properties of black rice flours (BRFs) affected by milling conditions. Korean J Food Sci Technol 38: 751-755 과학기술학회마을 |
28 | Nishita KD, Bean MN. 1982. Grinding methods-their impact on rice flour properties. Cereal Chem 59: 46-49 |
29 | Park JD, Choi BK, Kum JS, Lee HY. 2006. Physicochemical properties of brown rice flours produced under different drying and milling conditions. Korean J Food Sci Technol 38: 495-500 과학기술학회마을 |
30 | Ha TY, Park SH, Lee SH, Kim DC. 1999. Gelatinization properties of pigmented rice varieties. Korean J Food Sci Technol 31: 564-567 과학기술학회마을 |
31 | Choi CR, Kim JO, Lee SK, Shin MS. 2001. Properties of fractions from waxy rice flour classified with particle size. Food Sci Biotechnol 10: 54-58 |
32 | Chen JJ, Lu S, Lii CY. 1999. Effects of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chem 76: 796-799 DOI |
33 | Kum JS, Lee HY. 1999. The effect of the varieties and particle size on the properties of rice flour. Korean J Food Sci Technol 31: 1542-1548 과학기술학회마을 |
34 | Kum JS, Lee SH, Lee HY, Kim KH, Kim YI. 1993. Effect of different milling methods on physicochemical properties and products. Korean J Food Sci Technol 25: 546-551 |
35 | Anderson. 1982. Water absorption and solubility and amylograph characteristics of rolled-cooked small grain products. Cereal Chem 59: 265-271 |