• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.200-206
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• 2011

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.

• Magazine of the Korean Society of Agricultural Engineers
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• v.44 no.3
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• pp.19-26
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• 2002

Despite the unfamiliar term "multifunctionality of agriculture" and the tremendous number of debates made over the past 10 years, multiple benefits from paddy rice farming in the Asian monsoon region are very significance due to the various inherent characteristics of paddy rice in this lesion. They were identified as rural vitalization, social security, nature and environmental preservations, and social and cultural functions. As studies estimating the monetary value of nature and environmental functions in Korea and Japan revealed, the economic value of multifunctionality from paddy rice farming reached to 70∼150% of total annual rice production cost of each country, and would have been even higher, had other functions been included. Therefore, interdisciplinary and international researches within the monsoon Asian countries are necessary to develop counter-measure logics against the Western dry land farming countries, emphasizing the efforts to disseminate worldwide the significance and recognition of the multifunctionality of paddy rice farming under the Asian monsoon climate.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.51-56
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• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.263-263
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• 2017

Rice (Oryza sativa L.) is the world's third largest food crop after wheat and corn. Geographic authentication of rice has recently emerged as an important issue for enhancing human health via food safety and quality assurance. Here, we aimed to discriminate rice from six Asian countries through geographic authentication using combinations of elemental/isotopic composition analysis and chemometric techniques. Principal components analysis could distinguish samples cultivated from most countries, except for those cultivated in the Philippines and Japan. Furthermore, orthogonal projection to latent structure-discriminant analysis provided clear discrimination between rice cultivated in Korea and other countries. The major common variables responsible for differentiation in these models were ${\delta}^{34}S$, Mn, and Mg. Our findings contribute to understanding the variations in elemental and isotopic compositions in rice depending on geographic origins, and offer valuable insight into the control of fraudulent labeling regarding the geographic origins of rice traded among Asian countries.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.782-794
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• 2012

The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.165-173
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• 1993

Jung-Pyun is a traditional steamed rice bread made of fermented rice dough. A series of the Jung-Puyn samples were prepared according to the experimental design of five factors. Factors were fermentation sources(milky rice wine, activated yeast), weight of added water(60, 65, 70, 75% of rice powder), fermentation temperature(30$^{\circ}C$, 40$^{\circ}C$), fermentation times(2,3,4,5,6,12hours) and weight of added baking powder(1, 2% of rice powder). Trained panels judged the steamed rice bread samples to determine the effects of these factors on the sensory characteristics. The results of sensory evaluation revealed that the most preferable steamed rice bread on the overall eating quality was at the 70% adding water and 1% baking powder, 30$^{\circ}C$ for 5 hours incubation made by 1% addition of yeast.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.73-77
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• 1995

This study attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, texture, after swallowing and overall quality, 10% Mugworts Ssooksulgis was preferable than those of other Ssooksulgis added 25% glutinous rice flour. Moisture contents was not different another reports. l-value on the control group which was not added mugworts was high, 86.78, 84.42 respectively.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.468-474
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• 1999

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%. 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity. Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, 1 could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness. The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test. the hardness was correlated with the other three kinds of characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.67-74
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• 1994

The sensory and instrumental characteristics of Jeung pyun made from varietal difference in physicochemical characteristics of rice grain were investigated to obtain the basis information for developing various rice cultivars adaptable to rice food processing. In sensory evaluation of Jeung pyun, aroma, springiness, and stickiness revealed significant difference between the rice cultivars. Acceptability of springiness was highly correlated with amylose content. And loaf volume of Jeung pyun was also highly correlated with the protein content of rice grain. In textural analysis, Jeung pyun made from the higher amylose content rice became harder during storage. Jeung pyun made from the lower alkali digestible rice showed the more sticky and elastic.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.133-138
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• 1992

The research on the manufacturing procedure of Hosanchun jun in the classical literature(17 kinds) showed that the most usually brewed rice wine in it is the 3rd step rice wine, which is brewed by adding rice wine base to it at the intervals used quantity are as follows. Nonglutinous rice(88.2%), flour(82.3%), and nu-ruk(100%) are used in the 1st step of brewing, and nonglutinous rice(82.3%), glutinous rice(17.6%), flour(23.5%), and nu-ruk(11.3%) are used in the 2nd sep, and glutinous rice, flour, and 3rd step of brewing. The grains are used in the form of -paste(88.2%) in the 1st, and in the form of paste(64.7%) and steamed water-soaked rice(sul-bab)(29.4%) in the second step, and sul-bab(64.7%) in the 3rd step of brewing. Nu-ruk is used in small quantity in the 3rd step but it is used I somewhat larger quantity in the 2nd step of brewing.