• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.323-331
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• 2006

The manufacture and consumption of traditional Korean rice cake is being revived due to the introduction of various desserts and confectionaries in the food industry. In order to develop this traditional food of Korea and allow various types of rice cakes to enter the market, it is essential to standardize the cooking methodology. In particular, there has been little research on Dutubpyun, a traditional food famous for its good taste. In addition, the original cooking methodology varies between cookbooks. Therefore, in order to standardize the cooking methodology for Dutubpyun referring to various cookbooks, different types Dutubpyun were made by varying the grain fineness of the glutinous rice powder to 16, 20, 30 and 40 meshes, adding up water to 10%, up sugar to 10% and up soy sauce to 5%. Subsequently, a sensory evaluation, and a test on the moisture, degree of gelatinization and hardness during storage were measured to determine the optimal grain fineness of the powder. For the sensory evaluation, where the grain sizes of the glutinous rice powder were different, the 30 and 40 mesh samples received high scores for grain fineness, moisture and chewiness. The 40 mesh samples received high scores for softness, while the overall quality was the highest in the 30 mesh samples. The moisture content during storage was $38.0{\sim}40.6%$ for the samples on the day of cooking, while it was reduced to $33.3{\sim}35%$ after 3 days of storage. Regarding the degree of gelatinization during storage, the maltose content was $2.4{\sim}2.7 mg$ for the samples on the day of cooking. After 3 days, the maltose content was $2.3{\sim}2.8 mg$ but the maltose content was higher in the 40 mesh samples than in the other samples. Regarding the change in hardness during storage, the hardness marked high in the 20 mesh samples on the day of cooking (p<0.05), while it was high in the 16 mesh samples after 3 days of storage (p<0.001). The hardness tended to increase with increasing storage time. Regarding the surface structure of the glutinous rice powder and Dutubpyun, a difference in grain fineness was clearly seen in the 15x-magnifications photograph of the rice powder structure taken by SEM. At 60x and 180x magnifications of surface of Dutubpyun, the 16 mesh samples had a uniform air gap, and a lumpy configuration. Smaller air gaps were dispersed homogeneously and similar to a net in the 20 and 30 mesh samples. The 40 mesh samples showed to a net-likes structure with cracks. Overall, for the best conditions for cooking Dutubpyun, the grain fineness of the glutinous rice power needs to be 30 mesh.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.574-579
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• 2002

The effect of Woomegi Dduct mixed with Tack-ioo and So-ju, and made of glutinous rice flour added with various proportions of nonwaxy rice and wheat flour, were studied by the textural and the sensory characteristics. Springiness, gumminess of Woomegi Dduck added with wheat flour tended to be higher than the one with nonwaxy rice flour and cohesiveness tended to increase as the addition amount of glutinous rice flour increased. The degree of gelatinization tended to decrease as the addition of nonwaxy rice flour and wheat flour contents increased from 10 to 50% Overall sensory score of the sample with 50% of wheat flour added to the glutinous rice flour and mixed with Tack-joo was the highest.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.271-277
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• 2016

This study was performed to identify sensory characteristics of the Korean traditional cookie Yakgwa prepared by partially replacing wheat flour with glutinous rice flour as well as to conduct cross-cultural comparison of the sensory descriptions of the Yakgwa sample set between Korea and Chinese panelists. Korean and Chinese highly trained panelists identified 22 sensory attributes by descriptive analysis. The addition of glutinous rice flour decreased soybean oil odor, moistness, oiliness and increased hardness, crispness of the Yakgwa samples. In the consumer test, consumers from Korea (n=89) and China (n=56) participated. Yakgwa with 50% glutinous rice flour had a significantly higher overall acceptability than other the Yakgwa samples by Korean and Chinese consumers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.765-769
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• 2001

Starches of flavored glutinous rice were analyzed by using scanning electron microscope (SEM) and differential scanning calorimetry (DSC) and tested on the starch granule susceptibility to 15% H$_2$SO$_4$, glucoamylase and $\alpha$-amylase. The shape of starch granules form flavored glutinous rice varieties was polygonal and the size was 4~6 $\mu$m in diameter. According to DSC, glutinous rice starch showed onset temperature (T$_{o}$) range 59.8~62.5$^{\circ}C$ and KR92021-B-B-42-3-B and KR92021-B-B-165-1-B showed higher enthalpy ($\Delta$H) on gelatinization than others. The starches from KR92021-B-B-5-2-B and KR92021-B-B-42-3-B showed lower hydrolysis rate using 15% H$_2$SO$_4$ than KR92021-B-B-165-1-B. KR92021-B-B-5-2-B showed higher degree of hydrolysis of glucoamylase and $\alpha$-amylase than the others.

• Food Science and Preservation
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• v.19 no.4
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• pp.477-484
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• 2012

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at $4^{\circ}C$ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

• 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.

• Mycobiology
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• v.45 no.2
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• pp.119-122
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• 2017

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.291-296
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• 1992

The effects of steeping time of glutinous rice and of beating time of the cooked rice on characteristics of Ganjung was examined. and the optimum conditions of traditional Gangjung preparation were determined. Moisture absorption of glutinous rice was the maximum at 2 hours of steeping in water and did not increase much after then. pH of the steep water was the lowest at 7 days of steeping and increased slightly thereafter. Reducing sugar content of the steep water increased as the steepting time was extended. Expansion ratio of Gangiung was the greatest with 5 days of steepting, and tended to decrease with longer beating time. Optimum conditions of Gangjung preparation was 7 days of steeping glutinous rice and 4 minutes of beating (40 times/min) the cooked rice.

• Food Science and Preservation
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• v.12 no.2
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• pp.151-155
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• 2005

General problems on the quality in circulation process of Kochujang are fluidity, separated water at upper layer, and color change to dark-brown. Rice powders, glutinous rice powder and gelatinized rice powder, gelatinized glutinous rice powder were applied for solving such problems to Kochujang. Relationship between blending ratio of com syrup and fluidity had a linear correlation. Water separation in Kochujang was prevented by addition of gelatinized cereal powders, and gelatinized glufinous rice powder was most effective. Optimal amount of gelatinized glutinous rice powder was $0.5\~1.0\%$ (w/w).