• Korean journal of food and cookery science
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• v.31 no.5
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• pp.557-564
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• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• Food Science and Preservation
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• v.13 no.3
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• pp.344-350
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• 2006

Soaking and drying were studied for seven grains and legumes including glutinous rice, brown rice, glutinous brown rice, glutinous barley, Seoritae, Heuktae and red bean to improve taste of cooked mixed grams and make easy to cook then Seoritae and Heuktae showed the highest water absorption and the rest were in the order of glutinous barley, glutinous rice, milled rice, brown glutinous rice, brown rice, and red bean. In regards with water absorption index by soaking temperature, the higher the temperature showed, the more water absorption and the shorter time to reach the water absorption balance, the more grinding legumes. showed the more water absorption and the shorter time to reach to the water absorption balance. The soaked samples were dried at mom temperature $30^{\circ}\C,\;50^{\circ}\C$, and microwave 300 W, 700 W and 1000 W power. As a result 700 W drying method br microwave can dry samples in the shortest time without damage to the samples. Therefore, it was considered as the best pretreatment conditions for mixed stains to dry with 700 W microwave after one-hour soaking at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.506-512
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• 2006

We investigated changes in the physicochemical characteristics and functional components of the Saengsik cereal grains-milled rice, brown rice, glutinous rice, and barley- by washing with electrolyzed water. There were no changes in the composition of all cereal grains that was dried with hot-air and freeze-dried after being washed with electrolyzed water. The L and a values were not affected by drying in milled rice, brown rice, glutinous rice, or barley, but the b value increased in milled rice and glutinous rice-this increase was greater with hot-air drying than with freeze-drying. The dietary fiber content of the all cereals increased with hot-air drying. The niacin content decreased in all cereals; the extent of this change was greater with hot-air drying than with freeze-drying. The ${\beta}-glucan$ content of barley was higher in samples that underwent freeze-drying than in those treated by hot-air drying, but was not affected by washing with electrolyzed water. Thus, other than a change in color for milled and glutinous rice, no changes in the physicochemical characteristics and functional components these products were observed with freeze-drying. Data indicate that the electrolyzed water washing could be effectively used as pasteurization step in the uncooked cereal grains.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.958-962
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• 2007

This study was conducted to determine the effects of microorganism inactivation using 3 ppm of aqueous ozone (AO), 1% citric acid, 1% lactic acid, and 1% acetic acid alone, as well as the combinations of AO and organic acid, for washing the raw materials of saengsik (carrot, cabbage, glutinous rice, barley) with or without agitation. The combination of AO and 1% of each organic acid significantly inactivated spoilage bacteria in both the vegetables and the grains (p<0.05). However, in the glutinous rice, no inhibitory effects were shown for total aerobic bacteria by using water, ozone, or the combination of AO with citric acid or lactic acid, without agitation. Microbial inactivation was enhanced with agitation in the grains, whereas dipping (no agitation) treatments showed better inhibitory effects in the vegetables than in the barley, suggesting that washing processes should take into account the type of food material.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.824-828
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• 2008

Effect of various temperatures on enterotoxin production of Bacillus cereus 4 different cereal grains (brown rice, glutinous rice, barley, and Job's tear) was studied. When B. cereus was inoculated to 4 grains, no toxin was detected within 24 hr at 20 and $25^{\circ}C$ although the population reached approximately 8-10 log CFU/g. However, enterotoxin was detected in all samples above $30^{\circ}C$. When the temperature was increased to $35^{\circ}C$, toxin production was observed in the range of 6.11 and 6.26 log CFU/g on brown rice and glutinous rice, respectively. At $40^{\circ}C$, toxin production was detected after 6 hr with the lowest bacterial population of 5.32 and 5.04 log CFU/g, whereas enterotoxin was produced in the range of 6.86 and 7.77 log CFU/g on barley and Job's tear at $40^{\circ}C$. Different types of food affected enterotoxin production of B. cereus. These results suggest that enterotoxin production was more significantly regulated in incubation temperatures than the number of B. cereus.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.380-384
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• 2002

For the screening of gamma-irradiated grains, domestic rice, glutinous rice, barley, and wheat were irradiated with 0.1, 0.3, 0.5, 0.7, and 1.0 kGy and screened using the DEFT/APC (Direct Epifluorescent Filter Technique/Aerobic Plate Count) method. The log DEFT/APT units increased with the dose increment in all samples, whereas the log APC unit decreased gradually. For rice, barley, and wheat, unirradiated and irradiated samples with below 0.3 kGy had 2.0 or lower logarithmic units, whereas those with 0.5 kGy or higher had 2.0 or higher logarithmic units. For glutinous rice, the sample irradiated with 0.5 kGy showed 1.92 logarithmic unit and those with 0.7 kGy or higher had 2.0 or higher logarithmic units. These results suggest that if the grains show 2.0 or higher logarithmic units, they could be assumed to have been irradiated at a dose level of at least 0.5 kGy. In conclusion, grains could be easily screened through the DEFT/APC method.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.25-35
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• 2010

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.208-212
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• 2012

In the present study, we examined whether four grains including adlay (AD), buckwheat (BW), glutinous barley (GB), and white rice (WR) affect the duration of food residence in the gastrointestinal tract and hepatic enzyme activities in rats fed different combinations of the grains. The rats were raised for 4 weeks on a high fat diet based on the American Institute of Nutrition-93 (AIN-93G) diets containing 1% cholesterol and 20% dietary lipids. Forty male rats were divided into four groups and raised for 4 weeks with a diet containing one of the grains. Corresponding to the dietary fiber contents of the experimental grains, gut transit time was shortest in the rats fed GB and increased in the order of BW, AD, and WR. In addition, the accumulated shortest transit time occurred in the GB group. Gut transit time affected weight gain and major organ weight, as it was closely related to the absorption of nutrients. The level of thiobarbituric acid reactive substance (TBARS) in liver was higher in rats fed WR, AD, BW, and GB, indicating that the other grains decreased oxidative stress in vivo more than WR. Glutathione, glutathione peroxidase, and glutathione S-transferase levels in the AD, BW, and GB groups were significantly higher than those in the WR group. In conclusion, reduced colonic transit time has been implicated in reducing the incidence of colon cancer, as evidenced by populations consuming diets rich in fiber. Whole grains such as AD, BW, and GB may contribute to a significant supply of antioxidants to prevent oxidative stress if they are consumed in large amounts.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1018-1028
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• 2015

This study was performed to investigate the effects of Gastrodia elata extract on the quality characteristics of glutinous rice porridge Jochung saccharide by barley malt. Glutinous rice porridge Jochung contatining 0%, 5%, 10%, 15%, 20% of Gastrodia elata extract were produced. Soluble solid contents and pH increased as content of Gastrodia elata extract increased. Free acidity contents were 24.87 meq/kg (control) and 25.67~42.03 meq/kg (GR2~GR5) (p<0.001 among samples). There was significant total phenolics and TEAC obtained for antioxidant activity of Gastrodia elata extract Jochung samples. Increased the ratio of Gastrodia elata extract in Jochung tended to decrease the color value. Results show Jochung containg less than 15% Gastrodia elata extract resulted in the highest scores for quality characteristics and sensory evaluation. Correlations between antioxidant activity and parameters were found to be statistically significant.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.7-18
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• 1991

This study was experimented saccharification process added malt extract solution into cooked sweet potato and potato with time, temperature and was tested reducing sugar changes, structural changes, pH and sensory evaluation about cooked shik-hae of rice, glutinous rice, potato, sweet potato. The results are summarized as follows: 1. Enzyme activity was highest in malt after four days of barley germination at a room temperature. 2. Electronmicroscopic observation indicated that raw starch granule of potato and that of sweet potato was 25-60$\mu\textrm{m}$ and 8~18$\mu\textrm{m}$ in size, respectively and its shape is oval and globular for potato and sweet potato respectively. 3. Reducing sugars were 1,682.6mg and 1,695.6mg in rice and glutinous rice, respectively, for 6-hour-saccharification at $50^{\circ}C$. Reducing sugars were 1,689.1mg and 1,497.8mg in sweet potato, potato, respectively, for 6.hour-saccharification at $60^{\circ}C$. 4. pH variation during saccharification for sweet potato and potato was pH 5.8~5.4. 5. Sensory evalution showed that there were more significant differences in sweety odor, roasted nutty taste and sweety taste of sweet potato among four samples than the other's color shininess.