• Asian-Australasian Journal of Animal Sciences
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• v.1 no.1
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• pp.1-5
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• 1988

Ninety feeder steers, predominantly Herefords weighing 280 kg, were assigned at random to each of nine diets: basal (high concentrate); 25 or 50% of untreated rice straw (25- or 50 URS) or ammoniated rice straw (25- or 50 ARS); a 50:50 mixture of URS - alfalfa or ARS - alfalfa replacing a proportion of the basal at 25 and 50%. Animals were slaughtered after 154 or 161 days of feeding. The cattle fed 50% URS had the lowest (P<.05) carcass weight, dressing & external fat thickness, kidney, pelvic and heart fat, rib eye area, marbling score, quality and yield grades, followed by cattle fed 50% ARS, 50% rice straw/alfalfa, and 25% rice straw alone or 25% rice straw/alfalfa mixture. Ammoniation of rice straw improved all measured traits. A 25% substitution of basal diet with untreated or ammoniated rice straw and a 50% substitution with rice straw/alfalfa mixture did not significantly affect carcass traits compared to the basal group. Only 50% ARS and 50% URS cattle showed differences in body composition (P<.05) with lower fat and higher water and protein contents. No significant differences were found in shear value, panel tenderness, connective tissue, juiciness, flavor and overall palatability of meat from steers fed the basal, ARS or URS diets.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.802-811
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• 2012

This study was conducted to test the characteristics of dough made with rice flour for preparation of steamed cakes containing rice flour. We used a RVA (Rapid Visco Analyser), farinogram and alveogram to analyze cake flour and mixed powder containing 10, 20, and 30% rice flour for the water activity, texture, and, color changes after different storage periods. We found that rice flour inhibited starch aging, and that gluten free rice flour made the cakes more delicate. However, steamed cakes containing rice flour were harder than wheat cakes during storage. Because the cake was steamed, it had more moisture and was softer than cakes baked in an oven. The steamed cake prepared with rice flour became brighter than the control. The results of the consumer acceptance test and sensory characteristics showed that the steamed cake containing 20% rice flour obtained the highest score, indicating that this is the most appropriate level for making steamed cakes.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.255-262
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• 1995

Studies were carried out to investigate physicochemical properties of taro during the pretreatment process of making Toranbyung. Seventeen kinds of amino acids were found in taro. Aspartic acid and glutamic acid were most plentiful among those amino acids. Essential amino acids were about 42.7% of the total amino acids. Sulfur containing amino acids, mehtionine and cystine were about 2.7% The amylograph indicated that the initial temperature triggering gelatinization of both rice flour mixed with taro and glutinous rice flour mixed with taro increased as the amount of taro increased. But the maximum viscosity of rice flour mixed with taro did not increase as the amount of taroincreased while the maximum viscosity of glutinous rice flour mixed with taro increased as the amount of taro increased. And the peak temperature of both rice flour mixed with taro and glutinous rice flour miced with taro increased as the amount of taro increased. The alkali degree of insoluble ash was higher than that of soluble ash. Glutinous rice dough had more total sugar than rice dough. Yellowness of rice dough was higher than that of glutinous rice dough.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.903-908
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• 2010

Yeast-leavened rice bread with added vital wheat gluten was formulated by substituting normal rice flour with 0~30% black rice flour, and the effects of black rice flour substitution on rice bread quality were investigated. Black rice flour contained more protein, lipid, and ash contents than normal rice flour. Increasing levels of black rice flour substitution decreased the specific loaf volume of rice bread. Black rice flour decreased lightness and yellowness, and imparted a reddish color in the bread crumbs. Only a slight difference in crumb firmness was observed between control rice bread (100% normal rice flour) and rice bread containing up to 20% black rice flour. However, crumb firmness of rice bread containing 30% black rice flour was considerably higher than that of the control rice bread and increased rapidly at 2~3 days during a 3-day storage period at $25^{\circ}C$. Antioxidant activity of rice breads was estimated by determining electron-donating ability (EDA) to DPPH radical. The electron-donating ability slightly increased with increasing levels of black rice flour in rice bread.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.340-344
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• 2005

In high-income Asian countries like Korea and Japan, per capita rice consumption has declined because of the change in consumer' favorite foods from rice to high-cost quality foods. This has forced farmers to reduce rice production. Although fodder rice could be another option to be cultured by farmers, available information concerning rice grain silage has been limited. In the present study, therefore, the difference in the quality of fodder rice silage prepared from either whole crop or grain at different ripening stages was compared. Various supplements were also added into whole crop and grain silages of fodder rice before ensiling, and thereafter, the palatability of prepared silages was determined by beef cattle. At ear emergence stage, the pH values for both grain and whole crop silages were approximately 4.5. In both grain and whole crop silages, the pH values were significantly increased by progressing ripening stages from milk-ripe stage to yellow-ripe stages, and the increase in pH value for grain silage was faster than that for whole crop silage. In the grain silage, the higher lactic acid (LA) content in grain silage seemed to be, the lower pH value was. Both in grain and whole crop silages, pH was significantly decreased by supplementation with LA bacteria. There were no significant differences in feed intake among any treatment groups.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.162-173
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• 1998

The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20hours. the numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermen-tation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation, Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive, especially in the soybean added Jeung-Pyun. 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but is was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by nost. As for instrumental characteristics, the 7 hour feremented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed were stored at 2$0^{\circ}C$ the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.4
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• pp.490-496
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• 2000

In vivo digestibility, nitrogen retention and microbial protein yield from diets of 100% ammonia treated rice straw (ARS) ($D_1$); 65% untreated rice straw (URS)+30% rice bran (RB)+5% SBM ($D_2$) and 85% ARS+15% RB ($D_3$) were determined using three Japanese Corriedale wethers in a $3{\times}3$ Latin Square Design. Results showed that DM consumption and organic matter digestibility were highest in $D_3$; but did not promote high protein digestibility, which RB+SBM had effected in URS based-diet. Dry matter intake and OM digestibility were the same for $D_1$ and $D_3$. Solubility of fiber bonds was increased by ammoniation, resulting in higher NDF digestibility. Nitrogen retention and microbial protein yield of rice bran supplemented groups was higher than ARS, but supplementation did not significantly increase efficiency of microbial protein synthesis from ARS which did occur when RB+SBM was added to untreated straw. The quality of ammoniated rice straw could be improved through RB supplementation because of its positive effects on DM digestibility, nitrogen retention and microbial protein yield. However, the addition of RB+SBM to URS resulted to more efficient N utilization.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.551-560
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• 2004

The purpose of this study was to investigate the consumption patterns of the Korean traditional rice cakes by general public. Self-administered questionnaires were collected from 511 residents in the Metropolitan area. Data were analysed by t-test, ANOVA and Chi-square. The result of the study can be summarized as follows: Generally, the rice cake was recognized as a 'good food' in all age groups. The reasons why they prefer the rice cakes were 'It tastes good' and 'It has been eaten from the past.' The time when they use the rice cake was mostly the holidays and events(or festivities). The female had more experiences than the male in making it. Songpyeon took the first place for them to have experiences to make. The consumption frequencies of rice cake were the more in females than in males. The higher the age, the more frequently they consumed. Injeolmi was the one which was purchased the most frequently. The place that they usually buy from was the rice cake shop around their house. The most important factor considering when they buy it was the taste. The reason why the frequency the rice cakes made for their direct consumption at home is gradually decreasing was "It is troublesome to make", and "It is complicated to make.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.218-226
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• 2013

This study examined the optimal mixture ratio of rice gruel supplemented with puffed rice by mixture design. The quality characteristics of rice gruel samples were examined according to mixture ratios at eleven experimental points. The high soluble solid content and viscosity of gruel samples were significantly dependent on rice (short grain) content instead of glutinous rice. The viscosity ranged from $2,891{\sim}9,153\;cP{\cdot}s$ and soluble solid content ranged from $8.23{\sim}10.13^{\circ}Brix$ at the eleven experimental points. The mixture with the highest solid content and viscosity, 12% rice gruel sample was $10.10{\sim}10.13^{\circ}Brix$ and $9,150{\sim}9,153\;cP{\cdot}s$. The L color of sample decreased with decreasing rice content, while "a" (redness) and "b" (yellowness) values slightly increased. In the sensory evaluation, samples with higher amount of puffed rice and glutinous rice scored higher for brown color, flavor and sweetness than high-content rice samples. The response surface and trace plot results showed that increasing of puffed rice increased the brown color, sweet taste and sticky aftertaste. From the results of the F-test, viscosity, "a" (redness) and "b" (yellowness) values fit a quadratic model with significant probabilities within 0.05%. The optimum predicted formulations of rice gruel containing puffed rice were 1.69% of puffed rice, 0.47% of glutinous rice and 9.84% of rice, respectively.