• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.614-617
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• 1994

This study was undertaken to determine the changes in amino acids, amylose and mineral contents of Jeolpyons(Korean rice cake) supplemented with various levels of roasted soybean flour (RSF). Amino acids content of Jeolpyons increased as RSF content increased. Especially the contents of total essential amino acids of Jeolpyon supplemented with RSF(5, 10, 15 and 20%) increased 1.22 to 2.74 times greater than those of the ocntrol. Amylose, which is related to retrogradatin effect on rice products decreased about 0.9 to 4.7% by increasing the soybean flour contents. Mineral contents by jeolpyon containing RSF increased as RSF contents increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.832-838
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• 2011

Physicochemical and sensory characteristics of rice cookies prepared with various levels of amylose content were investigated in this study. Dough pH of Jinsumi and Milyang 261 cookies was decreased by addition of rice flour. Density of dough with 100% substituted Jinsumi flour had the largest value of 1.09 g/mL, whereas that of Milyang 261 cookies showed no significant difference. Spread ratio of cookies was the largest in the cookies containing Jinsumi, and Milyang 261 constituted the 50% group. Preservation ability of Milyang 261 cookies surpassed above 30%. Lightness of Jinsumi and Milyang 261 cookies increased with increasing rice flour content. The results of our sensory evaluation demonstrated that the control sample was significantly more preferable in terms of overall acceptability compared to others. These results suggest that adding 30% Milyang 261 flour is the best substitution ratio for rice cookies.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.492-495
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• 2016

This study aimed at investigating the influence of different rice varieties (Palbangmi, Saegoami, Mimyeon, Dasan-1, Hanarm, Boramchan, and Baegjinju) on the preparation process of rice cookies. Rice grains were pulverized by dry milling and subsequently screened using a 100-mesh sieve. Dasan-1, Hanarm, and Palbangmi flours showed low water absorption index (WAI) compared to other rice flours. The spread ratios of the cookies prepared with Dasan-1, Hanarm, and Palbangmi flours reached higher values than those obtained with other rice varieties. As a result, the hardness of the cookies prepared with Dasan-1, Hanarm, and Palbangmi flours was relatively low. On the contrary, cookies prepared with Saegoami, Boramchan, and Baegjinju flours showed inadequate qualities because they contained relatively high levels of damaged starch, which increased water absorption in the cookie dough. The WAI value of rice flour could be the most important indicator to determine the quality of rice cookies.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.144-150
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• 1994

Ssooksulgies and Ssookjulpyuns made with different levels of mugworts were attempted to analyze the Ingredients of amino acids and amylose The contents of total free amino acids of 30% Ssoohsulgi was 25.9mg% which was four times as much as that of 0% Ssooksulgi and the ones of total free amino acids of 30% Ssookjulpyun was 39.58mg% which was eleven times as much as that of 0% Ssookjulpyun. The more mugworts were added, the less amylose were contained.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.137-137
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• 2020

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.603-610
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• 2008

The principal objective of current study was to evaluate the potential of near infrared reflectance spectroscopy (NIRS) as a non-destructive method for the prediction of the amylose and protein contents of un-hulled and brown rice in broad-based calibration models. The average amylose and protein content of 75 rice accessions were 20.3% and 7.1%, respectively. Additionally, the range of amylose and protein content were 16.6-24.5% and 3.8-9.3%, respectively. In total, 79 rice germplasms representing a wide range of chemical characteristics, variable physical properties, and origins were scanned via NIRS for calibration and validation equations. The un-hulled and brown rice samples evidenced distinctly different patterns in a wavelength range from 1,440 nm to 2,400 nm in the original NIR spectra. The optimal performance calibration model could be obtained by MPLS (modified partial least squares) using the first derivative method (1:4:4:1) for un-hulled rice and the second derivative method (2:4:4:1) for brown rice. The correlation coefficients $(r^2)$ and standard error of calibration (SEC) of protein and amylose contents for the un-hulled rice were 0.86, 2.48, and 0.84, 1.13, respectively. The $r^2$ and SEC of protein and amylose content for brown rice were 0.95, 1.09 and 0.94, 0.42, respectively. The results of this study suggest that the NIRS technique could be utilized as a routine procedure for the quantification of protein and amylose contents in large accessions of un-hulled rice germplasms.

• Food Engineering Progress
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• v.13 no.2
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• pp.159-163
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• 2009

The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher "L" value was observed in rice. Highest "a" values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The "b" value tended to be similar to "a" value.

• Applied Biological Chemistry
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• v.30 no.1
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• pp.24-30
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• 1987

starches, isolated from Japonica and nonwaxy rites, were analyzed fur gelatinization characteristics. Amylose contents of Taebaeg and Sangpung starch were 16 and 17%, respectively. The portion of large-sized particles was more pronounced in the case of Sangpung starch. Swelling power and solubility increased according to the rise in gelatinization temperature. The decrease of pasting temperature according to the incense in starch concentration in Sangpung starch was higher than that of Taebaeg starch. Most of the increase in light penetration was accomplished between 85 and $90^{\circ}C$. Gelatinization reactions of Taebaeg and Sangpung starch appeared as 2 different stages up to the gelatinization temperature of $90^{\circ}C$.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.183-189
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• 2010

This study assess the effects of reclaimed wastewater irrigation on grain quality-related properties of milled rice. To conduct the effects of wastewater reuse on rice quality, the contents of amylose, protein, and milled head rice recovery were analyzed. The water and the soil quality were monitored, and the grain characteristic was analyzed using a NIRS (Near Infra-Red Spectroscopy). The value of the grain properties of the rice which was cultivated with the reclaimed wastewater didn't show a big difference from other common rice. The significant difference by each processing distinction was shown at the significance level of 5% in the statistical result.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.432-437
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• 2019

The objective of this study was to determine the molecular/crystalline structures and phase transition properties of starches isolated from six rice cultivars grown in Korea. Apparent amylose content was highest in starch obtained from the Saemimyeon cultivar (30.8%) and lowest in that obtained from the Sheonhyangheukmi cultivar (20.3%). Starch from the Saemimyeon cultivar had a lower proportion of short chains (DP 6-12) and a the higher proportion of long chains (DP${\geq}37$) than that seen in other rice starches. Saemimyeon had relatively higher pasting temperature ($86.5^{\circ}C$), gelatinization temperature ($72.1^{\circ}C$) and gelatinization enthalpy (14.2 J/g) than these values found for other rice starches. The onset temperature and enthalpy for ice crystallization of rice starch ranged from $-27.1{\sim}-20.2^{\circ}C$ and 241.1~264.8 J/g, respectively. The ice melting enthalpy measured in excess water (67% water content) of rice starches was 282.4~310.1 J/g. Among the rice starches examined, starch obtained from Sheonhyangheukmi, with the lowest amylose content, showed the lowest glass transition temperature (${T_g}^{\prime}$).