• 한국식품과학회지
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• 제34권2호
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• pp.213-219
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• 2002

찰흑미와 찰벼 첨가비율이 증가할수록 L값(명도)은 점차적으로 감소하였는데 특히 찰흑미의 경우 그 감소속도가 찰벼보다 더 빨랐으며, a값(적색도)은 찰흑미와 찰벼 모두 증가하는 경향이었으며, b값(황색도)의 경우 찰흑미는 감소하고 찰벼는 증가하였다. 찰흑미와 찰벼의 L값, a값 및 b값은 유의적인 차이를 보였다. 찰흑미와 찰벼를 첨가한 밥의 기계적 텍스쳐 인자들간에 있어서 찰흑미의 경우 모두 9% 첨가한 백미밥에서 가장 높은 값을 보였으며, 탄성과 응집성을 제외한 다른 인자들은 유의적인 차이를 보이지 않았다. 찰벼를 첨가한 밥은 탄성, 응집성, 씹힘성, 부착성 및 부착성과 경도의 비율이 9% 첨가한 백미밥에서 가장 높은 값을 보였으나 점성과 경도는 7% 첨가한 백미밥에서 높은 값을 보였다. 관능검사는 찰벼의 경우 5% 범위에서 향과 경도, 향과 부착성은 유의적인 차이를 보이지 않았으나, 다른 인자들간에는 유의성이 있었다. 또한 관능검사 인자들간에는 찰흑미와 찰벼 모두 상관관계를 보여주었는데 모두 5% 범위에서 유의적인 차이를 보여주었다. 이들 인자들 중 두 시료 모두 맛과 종합적 기호도가 각각 r=0.7153과 r=0.5760으로 가장 높은 정의 상관관계를 보여주었다.

• 한국식품영양학회지
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• 제26권3호
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• pp.508-514
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• 2013

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

• 한국식품조리과학회지
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• 제12권1호
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• 한국식품조리과학회지
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• 제30권4호
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• pp.378-384
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• 2014

Hwajeon, pan-fried rice cake, containing glutinous black rice flour at different proportions (0, 5, 10, 20, 30, or 50% of glutinous rice flour) was cooked to investigate the cooking effect on anthocyanins, color, and texture. Two anthocyanins, cyanidin-3-glucoside and peonidin-3-glucoside, were detected in both hwajeon dough and pan-fried hwajeon. The hwajeon retained up to 60% of anthocyanins in the dough after pan-frying. The lightness (L) of dough and hwajeon decreased with an increase in the amount of black rice flour rice flour. Interestingly, the lightness (L) of hwajeon was significantly lower than the counterpart dough, indicating that the color of hwajeon resulted not only from anthocyanins, but also from the browning reaction occurring during pan-frying. The redness (a) of hwajeon initially increased by adding glutinous black rice flour, and decreased at higher than 10% of black rice flour. In comparison with the control hwajeon (0% black rice flour), the black rice-added hwajeon showed lower hardness, whereas it had higher springiness and cohesiveness, resulting in no significant differences in gumminess and chewiness among the hwajeon. These results indicate that hwajeon enriched with glutinous black rice flour can be developed as a functional food containing health-promoting anthocyanins.

• 한국식품과학회지
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• 제32권4호
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• pp.799-805
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• 2000

국내에서 생산되는 우리밀의 소비촉진과 고품질의 제품을 제조하기 위해서 향현미찹쌀과 현미찹쌀가루를 우리밀가루에 $10{\sim}30%$ 첨가하여 국수를 제조하고 그 품질특성을 조사하였다. 향현미찹쌀과 현미찹쌀가루의 평균 입자크기는 $12.38{\sim}15.59\;{\mu}m$로 고운 분말상태였고 우리밀가루와 큰 차이는 없었다. Farinograph 결과 향현미찹쌀가루와 현미찹쌀가루의 첨가량이 증가할수록 반죽의 수분흡수율은 각각 증가, 감소하였다. 반죽의 안정도, 형성시간 및 점탄성은 첨가물의 함량이 증가할수록 감소하는 경향을 나타냈다. 향현미찹쌀을 첨가한 국수는 대조군과 비교하여 명도는 증가하고 황색도는 감소한 반면에 현미찹쌀가루를 첨가한 국수는 반대의 결과를 나타냈다. 향현미찹쌀과 현미찹쌀을 우리밀에 20%농도까지 첨가하였을 때의 조리특성은 대조군과 거의 차이를 나타내지 않았다. 관능검사결과 향현미찹쌀의 첨가량이 30%, 현미찹쌀은 20%까지 첨가한 국수가 대조군과 외관, 맛 그리고 전체적인 기호도에서 비교적 높은 평가를 받았다.

• 한국조리학회지
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• 제13권3호
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• pp.44-53
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• 2007

This study investigated the utilization of pumpkin cream soup mixture of pumpkin P1(sweet pumpkin 25%, pumpkin 75%), and S1(rice flour 100%) and S3(rice powder 50%, glutinous rice powder 50%) as thickening agents showed highest preference for pumpkin cream soup. Rice powder was used in pumpkin cream soup as a thickening agent. Hunter's color marked the lowest value in using group of flour roux, in contrast with the highest value in using glutinous rice powder roux. The results of viscosity were diverse according to the condition of relationships between the percentage of contents flour, rice and glutinous rice control. For the sensory evaluation, parameters such as appearance, color, viscosity and savory taste increased significantly from the control at glutinous rice roux, and overall acceptability marked the lowest result in flour roux control.

• 한국작물학회지
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• 제62권2호
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• pp.96-104
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• 2017

찹쌀을 첨가한 밥의 식미와 기능성 함량을 높이고자 하여 첨가비율에 따른 취반방법을 달리하여 밥을 제조하고 그 취반특성과 항산화활성을 분석하였다. 찹쌀 첨가비율에 따른 호화특성은 첨가비율이 증가함에 따라 유의적으로 감소하는 경향을 나타내었다. 수분결합력과 팽윤력은 찹쌀 첨가비율이 증가함에 따라 유의적으로 감소하는 경향을 보였고 용해도는 유의적으로 증가하는 경향을 보였다. 취반밥에 대한 식감특성은 찹쌀 첨가비율에 따라 백미와 유사하거나 더 좋은 결과를 보였다. 찹쌀 첨가비율 취반방법에 따른 취반 밥의 총 폴리페놀 함량은 처리별로 유의적인 차이를 약간 보였으나 큰 차이가 없는 것으로 나타났다. 총 플라보노이드 함량은 찹쌀 첨가비율이 증가할수록 전반적으로 증가하였으며, 찹쌀 20% 첨가구에서 발효주정을 첨가하여 취반한 경우가 일반밥솥에서 $23.20{\pm}0.61{\mu}g\;CE/g$ sample로 다른 처리구에 비해 높은 함량을 나타내었다. DPPH radical 소거활성은 찹쌀 첨가비율별 취반방법에 따른 활성은 3.19~5.45 mg TE/100 g sample로 나타났다. ABTS radical 소거활성은 찹쌀 20%, 발효주정을 첨가하여 취반한 경우가 압력밥솥에서 $19.48{\pm}0.63mg\;TE/100g$ sample로 높은 활성을 나타내었다. 찹쌀을 첨가하여 밥을 지을 경우 소량의 발효주정을 첨가하여 압력을 주어 취반하였을 때 높은 radical 소거활성을 보여 산업적으로 이용이 가능할 것으로 생각된다.

• 한국식품영양과학회지
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• 제30권5호
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• pp.870-876
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• 2001

동충하초를 첨가한 기능성 죽을 제조하고자 4차원 반응표면 분석에 의하여 배합조건에 따른 관능적 품질에 대한 최적조건을 모니터링하였다. 동충하초를 이용한 즉석죽의 제조시 색상에 대한 최적조건은 수침미에 대한 찹쌀의 비율이 38.52% 주입액 함량이 321.46mL 동충하초의 함량이 1.30g 이었으며 맛에 대한 최적조건은 수침미에 대한 찹쌀의 비율이 64.86% 주입액 함량이 270.66mL 동충하초의 함량이 2.32g 이었다. 향에 대한 최적조건은 수침미에 대한 찹쌀의 비율이 36.75% 주입액 함량이 323.40mL 동충하초의 함량이 1.42 g 이었다. 조직감에 대한 최적조건은 수침미에 대한 찹쌀의 비율이 65.33% 주입액 함량이 275.37mL 동충하초의 함량이 2.41g 이었다. 즉석죽의 전반적인 기호도에 대한 최적조건은 수침미에 대한 찹쌀의 비율이 40.94% 주입액 함량이 342.79 mL 동충하초의 함량이 1.27g으로 나타났다.

• 동아시아식생활학회지
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• 제5권3호
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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.

• 한국식품조리과학회지
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• 제28권5호
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• pp.589-598
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• 2012

This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.