• Food Science and Preservation
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• v.17 no.5
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• pp.667-673
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• 2010

Effects of substituting wheat flour with rice flour on bread-making properties were investigated. Rice(Oryza sativa L.) cultivars were 'Goami2(G2)', a functional rice containing higher non-digestible carbohydrates, and 'Chucheongbyeo (CC)', an ordinary Japonica rice. Rice flour was substituted at 10, 20 and 30% in wheat bread formulation, and the composite flour was used for yeast-leavened bread making. Peak and final viscosity of G2 rice flour was significantly lower than that of CC rice flour. Mixograph analysis indicated that replacement of G2 rice flour increased dough water absorption and mixing time compared to wheat flour. But, typical mixograph pattern was not found in the dough from composite flour with CC rice flour. As increasing the amount of rice flour, the G2 rice breads showed a significant decrease in loaf volume, but an increase in bread crumb firmness(g). For the CC rice breads, no significant difference(p<0.05) was observed in loaf volume and crumb firmness, ranging 1012~1050 cc and 433~482g, respectively. The results revealed that Chucheongbyeo is more suitable for bread-making with the composite flour of rice(10~30%) and wheat flour.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.618-627
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• 2016

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, $4.67{\sim}16.07^{\circ}Brix$, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

• Korean Journal of Plant Resources
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• v.30 no.4
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• pp.450-465
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• 2017

This study was conducted to characterize the amylose and protein contents of 4,948 rice landrace germplasm using the NIRS model developed in the previous study. The average amylose content of the germplasm was 20.39% and ranged between 3.97 and 37.13%. The amylose contents in the standard rice were 4.99, 18.63 and 20.55% in Sinseonchal, Chucheong and Goami, respectively. The average protein content was 8.17% and ranged from 5.20 to 17.45%. Protein contents in Sinseonchal, Chucheong and Goami were 6.824, 6.869 and 7.839%, respectively. A total of 62% germplasm were distributed between 20.06% and 27.02% in amylose content. Germplasm of 81.60% represented protein content of 6.78-9.75%. The distinguishable ranges of amylose contents according to origin were 16.58-20.06% in Korea, 20.06-23.25% in Japan, 23.25-27.02% in North Korea, and 27.02-37.13% in China. In the protein content, approximately 30% of Chinese resources ranged from 9.75 to 17.45%, whereas less than 10% were detected in other origin accessions. Fifty resources were selected with low and high amylose ranging from 3.97-6.66% and 30.41-37.13%, respectively. Similarly, fifty resources were selected with low and high protein ranging from 5.20-6.09% and 13.21-17.45%, respectively. Landraces with higher protein could be adapted to practical utilization of food sources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1313-1319
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• 2010

Rice cultivars of Goami2 (G2), Baegjinju (BJJ), and Sulgaeng (SG) with different amylose contents were developed by mutation breeding via N-methyl-N-nitrosourea (MNU) treatment to Ilpumbyeo (IP), high japonica rice. They were identified by different appearances such as grain size, color, and shape. In this experiment, the compositional and physical qualities of those cultivars were examined. The G2 rice classified as a high-amylose rice cultivar was significantly higher in its non-digestable carbohydrates contents. Linoleic and oleic acid were composed of 70~75% of all fatty acids composition regardless of milled and brown rice, except G2 rice in which palmitic acid was the major fatty acid followed by linoleic acid and oleic acid in order. Major amino acids were aspartic acid, glutamic acid, and hydroxy lysine. It was found that cysteine contents were higher in the cultivars of endosperm mutant rice. The DSC analysis revealed that enthalpy was the highest in BJJ followed by SG, IP, and G2 rice. The lowest enthalpy of G2 might be attributable to the higher amylose content. Ilpumbyeo in its cooked rice form showed the highest in Toyo value and less in hardness, but G2 was vise versa. Results of gelatinization and cooked rice properties suggest that G2 was less suitable for cooked rice, but has a potential for functional ingredients from nutritional point of view. The BJJ and SG could be used for traditional cooking as well as for processed foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1107-1112
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• 2010

This study was conducted to investigate the effect of 70% ethanol and water extract of Korean rough rice ('Ilpum', 'Goami2', 'Keunnun', 'Sulgaeng', 'Baegjinju', and 'Heugkwang') before and after germination on proliferation of human cancer cell lines (HepG2, PC-3, and MCF-7). Antiproliferation effect was higher in ethanol extract than water extract, and was higher in after germination. 'Ilpum' ethanol extract after germination showed higher anti-proliferation effect on HepG2 and PC-3 cell lines than before germination. The cell viability on HepG2 and PC-3 cell lines of 'Ilpum' ethanol extract after germination was 27.23% and 5.05% at 1.0 mg/mL, respectively. The anti-proliferation effect on MCF-7 was the highest in 'Ilpum' and 'Heugkwang' 70% ethanol extract after germination and those cell viabilities were 7.27% and 17.00% at 0.5 mg/mL, respectively. These results suggest that germinated rough rice might have a potentially preventive effect on human cancer cells.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.219-225
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• 2011

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.

• Journal of Life Science
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• v.23 no.7
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• pp.879-885
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• 2013

Baby powder is an astringent powder used to prevent diaper rash. It also has other cosmetic uses. In general, it is composed of talc powder (talcum powder). Talc powder is harmful if inhaled because it can cause significant lung damage. With the aim of developing a new rice-based baby powder, three kinds of rice varieties were selected and pulverized. To determine the cost-effectiveness of the different states of rice powder, several milling processes were tried, and the powder characteristics of the resulting rice powder, such as particle size, biological activities, digitalized color value, and moisture content before and after coating treatment with essential oil and silicon oil, were examined. "Goami" showed good flour characteristics with respect to lightness (92.0, $L^*$[D65] value) and particle size ($8.9{\mu}m$). SEM analysis showed that the rice powder particles coated in the essential oil and silicon oil showed a smoother and rounder appearance than those of the talc powder. In addition, the average particle size was decreased by the essential oil and silicon oil coating. The silicon oil coating solved the problem of moisture absorption in rice flour. Rice flour properly coated with essential oil and silicon oil shows great potential as a new material source of powder.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.608-613
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• 2018

For increasing both the viscosity and intake of calories and nutrients, four cereal powders: Goami (GR), waxy barley (WBL), germinated brown rice (GBR), and oat (OT) were added to rice porridge, and the properties of the porridge were compared with that containing a commercial thickener. Among the samples, the porridge with WBL showed the highest viscosity, whereas that with GR showed the lowest. With regards to color properties, the porridge with GR showed the highest whiteness, while those with OT or GBR had the highest yellowness, affecting the color of the rice porridge. The viscosity level of porridges with cereal powders did not reach that of the porridge with the commercial thickener at $90-95^{\circ}C$; however, at $55-60^{\circ}C$, the viscosity of the porridge with cereals was enough to replace the commercial thickener. With regards to organoleptic tests, the overall acceptability was mainly attributed to color, and there were no significant differences in other properties. From these results, it seems that the cereal powders could be suitable substitutes for commercial thickeners.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.196-204
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• 2011

Heat-moisture treatment (HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried, moisture content adjusted to 21, 24, 27 and 30%, respectively, and autoclaved at 100 and $105^{\circ}C$ for 30~90 min. The changes on swelling, solubility, RVA (rapid visco analyser) paste viscosities and gel strength were observed. In GM and TG, peak viscosity (PV) and breakdown (BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback (SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%, $100^{\circ}C$ and 30 min whereas for HMT CC and HMT KSHK, higher temperature or more time was required at the same mois ture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB (r=0.78, p<0.01) and negatively with BD (r=-0.71, p<0.01) and PV (r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1597-1603
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• 2011

The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105$^{\circ}C$ for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105$^{\circ}C$ (CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.