• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.1-7
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• 2010

In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at $98^{\circ}C$ for 4 hours each with water, extracted with 60% ethanol at $60^{\circ}C$ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53 mg/100 g and that of fermented rice bran 7 mg/100 g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3,163 mg/100 g, than normal rice bran, Mg content was 1,178 mg/100g. Fermented rice bran had a higher total mineral content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.640-646
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• 2008

This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

• Korean Journal of Environmental Agriculture
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• v.20 no.1
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• pp.15-19
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• 2001

This study was carried out to investigate the effect of application time and amount of rice bran on rice yield, weed occurrence, and chemical change in water as applied at the level of 1.8 Mg/ha (1.8RB) and 3.5 Mg/ha (3.5RB) through field and pot experiment. $Nitrate(NO_3\;^-)$ in the surface water and the percolated water through pot were high in application of 3.5RB, and similar in application of 1.8RB as compared to chemical fertilization. Electric conductivity in surface water were higher by application of rice bran until 25 days after rice bran application. $NH_4-N$ in soil were lower in application of rice bran, and $NO_3-N$ in soil were higher in 3.5RB at tillering stage and panicle formation stage of rice. Rice bran application(3.5RB) showed 68% of weed occurrence as compared to that of chemical fertilization. Rice yield were increased by heavy application of rice bran; 4.41 Mg/ha in 1.8RB and 4.87 Mg/ha in 3.5RB, and top dressing of nitrogen at panicle formation stage caused to increased rice yield by $14{\sim}15%$. Rice yield was also increased by early application of rice bran.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.24-30
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• 2008

Effect of rice bran applied alone or in combination with chemical fertilizer on growth and edible quality of rice was investigated. The experiment consisted of 11 treatments: 3 levels of rice bran (RB) (500, 250 and 100kg $10a^{-1}$), 100 and 50% recommended fertilizer (RF) combined with above-mentioned 3 levels of RB, and 100 and 50% RF only. The rice brans were applied at 10 days before rice transplanting. Results showed that plant height 30 days after transplanting was significantly higher at 100% RF treatment than the RB treatments. However, plant height during heading stage was not significantly different between the 100% RF and the RB treatments. At higher RB treatments, ripened grain decreased, while panicle number and plant height increased. In the case of rice yield, 50% RF + RBtreatments exhibited similar or slightly higher yield than 100% RF. These results suggested that the recommended fertilizer can be reduced by 50% in case of applying RB. In terms of nutritional quality, protein content on rice grain increased at higher RB treatment, while amylose content at 50% RF + RB treatments ($17.3{\sim}17.8%$) decreased compared to that of RF ($17.9{\sim}18.1%$). Results showed significant effects of RB application on rice growth and quality.

• Korean Journal of Breeding Science
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• v.43 no.4
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• pp.297-303
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• 2011

In order to confirm the biological activities of rice bran and hull, total phenolic content, antioxidant and anticancer activities were examined in three rice varieties that have different seed coat colors such as brown, black, and purple. The antioxidant activity was measured by free radical scavenging assay including DPPH, $ABTS^+$ and reducing power activity. The anticancer activity was evaluated by WST assay with human HepG2 cell lines. As the result, Huegjinju, black seed coat rice, showed higher of the total phenolics contents in both bran and hull, than purple Jeojinju and brown Ilpum. In the antioxidant activity, Heugjinju showed the highest among the bran extracts, but the activities of hull extracts were similar in three varieties. In the anticancer activity to HepG2 cell line, the hull extract was 20% higher than that of bran extract in the average of three varieties. The hull extracts of Ilpum and Jeokjinju showed similar anticancer activites about 92%, and that of Heugjinju showed the lowest activity of 30.4%. The anticancer activities of hull extracts in three varieties showed positive correlation with total phenolics contents, DPPH radical scavenging activities and reducing power activities. In conclusion, the rice bran and hull showed potent antioxidant and anticancer activities varied in three varieties that have different seed coat colors.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.4
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• pp.382-387
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• 2008

This study was conducted to determine the effect of rice bran on rice yield, grain quality and weeds control depending on applying times. The redox potential was severely reduced $4{\sim}7$ days after rice bran application but that of conventional practice was reduced 17 days after transplanting. During the decomposing of the rice bran in the water, the dissolved oxygen in the water was exhausted right away after rice bran application. The dry weight of weed increased as the rice bran application time was delayed that weed dry weights increased by 138% in applying before puddling (ABP), 219% in 5 DAT (days after transplanting), 300% in 7 DAT and 619% in 9 DAT compared to conventional practice. The rice yield reduced remarkably in rice bran treatments after transplanting compared to conventional practice and applying before puddling. In the rice quality, the head rice ratio in the rice bran treatment was higher than that in conventional practice, and its protein content decreased. The results confirm that the rice bran application make the rice palatability higher, but there was no difference in rice qualities depending on application times.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.587-593
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• 2018

This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, $T^{\prime}_1$, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.62-67
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• 2008

This study was conducted to evaluate characteristic of breadmaking for white bread with fermented rice bran (FRB) (5 to 20%). In proximate composition analysis of FRB which was contained 38.72% moisture, 11.06% crude protein, 17.38% crude fat, 12.74% crude fiber and 11.85% ash. The degree of dough fermentation and dough pH tended to decrease depending on the degree of FRB powder, but there were no significant differences between control group and 5% FRB adding group. In bread weight and volume analysis, bread weight was decreased but bread volume was increased with FRB powder adding degrees. The color of crumb became darker according to the addition of FRB powder, but redness and yellowness were increased. The hardness, gumminess and brittleness of white bread showed a tendency to increase while cohesiveness and springness was decreased. In sensory analysis, FRB group showed generally low scores in color, flavor, texture, taste, overall acceptability except for 5% FRB adding group which showed similar results with control group. Taken together, FRB could be used as a nutrition improvement for breadmaking and a suitable FRB adding volume for breadmaking is 5%.

• Korean Journal of Soil Science and Fertilizer
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• v.34 no.3
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• pp.178-184
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• 2001

A study was carried out to investigate the effect of rice bran and charcoal meal application on growth in rice and bacterial population in paddy soil. Four different treatments were applied ; at whole layer placement of rice bran 1.8Mg/ha(1.8WR), surface of rice bran 1.8Mg/ha(1.8SR), charcoal meal 3.0Mg/ha(3.00M), and combined rice bran 1.8Mg/ha and charcoal meal 3.0Mg/ha (1.8R+3.0C) through field experiment. $NH_4-N$ and $NO_3-N$ in soil were high in the application of 1.8SR and 1.8R+3.0C until heading stage after rice bran application. Amount of nitrogen absorbed by rice plant were the highest in application of 1.8R+3.0C, and the lowest in application of 3.0CM. Rice yield was no differences among treatments. A number of total aerobic bacteria were the highest in application of 1.8R+3.0C at panicle formation stage of rice. Cellulose decomposers were high in application of 1.8SR at tillering stage and in application of 1.8R+3.0C at harvesting stage. The microorganisms of ammonia-oxidizing and denitrifying bacteria showed higher number in the application of 1.8R+3.0C and 1.8SR at tillering stage than heading stage. Azotobacter had tendency to decreased with the passage of time, but increased when rice bran was added. Athiorhodacea were numerous in the application of 1.8WR, but a few in the application of 3.0CM through growing period of rice plant.