• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.804-812
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• 2017

This study investigated the effects of Goami 2 on the properties of Garaetteok. The moisture, crude protein, crude lipid and crude ash contents of the rice were 16.02, 5.40, 1.87 and 0.77%, respectively. The amylose contents (32.16%) and total dietary fiber contents (9.03%) were the highest in Goami 2. The water binding capacity of Goami 2 (167.84%) was higher than general rice flour. Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami 2 was found to be the highest; also, the peak viscosities of Goami 2 were higher than general rice powder. To assess the effect of Goami 2 on the quality characteristics of Garaetteok, the rice-cake was made by adding various amounts of Goami 2 (0, 10, 20, 30, and 40% w/w) to rice. It was observed that higher the amount of added Goami 2, lower were the grades. In terms of the color values of Goami 2 addition, the L-values of Garaetteok were lower with increasing amount of Goami 2; addition of 40% Goami 2 had the lowest value. The textural properties (hardness) also showed that tteok containing the greater amounts of Goami 2 were considerably harder compared with the control. Sensory preference tests revealed that addition of less Goami 2 had the highest scores for appearance, color and overall acceptability, and the Goami 2 added was lower than control. Therefore, as compared to others cultivars, rice flour proved the most acceptable for the preparation of Garaetteok with cultivar rice.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.553-562
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• 2011

The purpose of this study was to promote the consumption of rice by substituting goami powder for flour when making muffins. Goami powder was prepared in different particle sizes by grinding the powder for 5 min. 10 min. 15 min. and 20 min. Precisely 72.62% of the goami powder, particles were smaller than 75 ${\mu}m$, after grinding the powder for 20 min. with a consistency similar to that of flour (78.86%). To determine the optimal amount of water for goami powder muffin batter, the viscosity of both the flour and the goami powder batter was measured. The appropriate water quantity for goami powder muffins was set at 105 mL. The volume index of flour muffins was 132 mL, while that of the goami powder muffin (GM1, GM2, GM3 and GM4) was 123 mL, 119 mL, 119 mL and 118 mL, respectively. The hardness of the flour muffins, measured by a texture analyer, was 2.03${\times}10^3$ g/$cm^2$, The hardnesses of the goami powder muffins were 2.83${\times}10^3$ g/$cm^2$ for GM1, 2.44${\times}10^3$ g/$cm^2$for GM2, 2.33${\times}10^3$ g/$cm^2$ for GM3, and 2.36${\times}10^3$ g/$cm^2$ for GM4. The L-values and moisture content of the goami powder muffins were higher than those of the flour muffins. In a sensory evaluation the overall preference was the highest for flour muffins. However among the goami powder muffins, GM3, which was made with goami powder ground for 15 min. was the most preferred.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.851-858
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• 2014

Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher ($9{\sim}10^{\circ}Brix$) than in the SR-makgeolli ($5.35{\sim}5.44^{\circ}Brix$) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.928-934
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• 2009

The purpose of this study was to examine the possibility of making functional sulgitteok with Goami 2 rice, which is a rich that is high in dietary fiber. Sulgitteok was made by adding various amounts of Goami powder(25, 50, 75, and 100 %) to rice powder. Then, the sensory tests and other tests to measure color, texture and hardness were examined as a function of time and the moisture content in sulgitteok was measured to determine the quality and characteristics of different types of sulgitteok. The conclusions of these tests were as follows : In the sensory evaluation preference test of sulgitteok made with various amounts of Goami powder, the overall preference was the highest in sulgitteok made with 50% Goami powder (S2). In the difference test, the higher the amount of added Goami powder, the lower the grades were. The S4 group, which was made with Gomai powder, had a strongly unique odor compared with those made with rice powder, which smelled weaker. In terms of the color values of Gomai added sulgitteok, the higher the amount of added Gomai powder, the lower the lightness value of sulgitteok, where group S4 had the lowest value. In addition, the S4 group, which was made with Goami powder, had the hightest red and yellow color. The texture test indicated that sulgitteok containing a large amount of Goami powder were considerably harder compared with the control group. While every group containing Goami powder (S1, S2, S3 and S4) became harder during the first to the third day of the test, their hardness tended to drop after longer storage times. In the control group, the hardness continued to grow from the start up to the fifth day. After five days' there was a noticeable change in the moisture content in the different types of sulgitteok, with more water evaporating in the S3, S2, and S1 groups than in the S4 groups, which contained the highest amount of Goami powder. Group C, which contained no Goami powder, had the largest water evaporation. Sulgitteok that contained more Goami powder turned out to be more savory than baekseolgi made solely of rice powder. However, they were less preferable overall, since they were rated lower in terms of color, texture and other characteristics. Therefore, utilize Goami tteok as a functional ingredient in food for people with diabetes or obesity, further studies on additives that can provide a sticky texture and favorable color should be conducted. In addition, different types of ttoek such as pounded or boiled ones may be preferable to sulgitteok.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1032-1038
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• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.927-935
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• 2005

The objectives of this study were to investigate the soaking properties of the high-dietary fiber rice 'Goami 2'and to develop korean white Gruel prepared with Goami 2. With increasing soaking time at room temperature ($20^{\circ}C$), the water absorbing character of Goami 2 and Ilpum significantly increased during the first hour of soaking time, after which it remained constant. On the contrary, the hardness of Goami 2 and Ilpum significantly decreased with increasing soaking time until one hour, after which it remained constant. The properties of Korean white gruel were evaluated using two varieties of rice (Goami 2, Ilpum) and three blending times (10, 20 and 30 seconds respectively). The rice flour of Goami 2 for Korean white gruel showed a greater number of small particles (<20 $\mu$m) than that of Ilpum. Hunter a'and b'values of Korean white gruel prepared with Goami 2 were higher than that of Korean white gruel prepared with Ilpum. The consistency values on Bostwick consistometer of Korean white gruel prepared with Goami 2 were higher than those of Korean white gruel prepared with Ilpum. The texture of Korean white gruel was examined using a back extrusion rig. All of the rheological parameters of Korean white gruel prepared with Goami 2 were decreased with increasing blending time, while in llpum they were increased. In the sensory evaluation results, the overall acceptability of korean white gruel prepared with Goami 2 blended for 20sec showed the highest sensory scores and desirability.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.50-58
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• 2014

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

• Food Science and Preservation
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• v.15 no.3
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• pp.477-482
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• 2008

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of $\alpha$-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the $\alpha$-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all $G{\sim}G5$ in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the $\alpha$-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all $G{\sim}G5$ sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP), $G{\sim}G2$ sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• Food Science and Preservation
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• v.14 no.5
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• pp.557-563
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• 2007

This study was investigated quality characteristics of alcohol fermentation broths and by-produce produced from 4 type of brown rice varieties. The result showed that Daeanbyeo(A), Baekjinju(B) and Sulkyeong(C) produced the high alcohol content(9.5, 9.7 and 9.8%) by non-steamed alcohol fermentation period whereas the Goami(D) gave poor content(3.5%). In addition, the effect of total free sugar content were examined for non-steamed alcohol fermentation period. Among these 4 type, 244.2 mg% showed the highest contents in the Goami(D). The steamed alcohol fermentation showed higher sugar content in overall with slight difference between the various brown rice. The total dietary fiber content variation according to the alcohol fermentation methods in non-steamed and steamed periods came up with the highest content in the Sulkyeong(C) fellowed by Baekjinju(B), Daeanbyeo(A), and Goami(D). The total free amino acid content by alcohol fermentation methods timed out to show the highest content in non-steamed Goami by-product followed by Goami powder steamed Goami by-product Although, the above result revealed the lowest alcohol fermentation efficiency in non-steamed Goami, but it had the highest by-product utilizing capacity. Therefore, Goami(D) was the lowest alcohol yield in alcohol fermentation treated with non-steam among groups, but Goami by-products of the Goami had the various nutritional constitutes including starch, dietary fibers and free amino acids, which can be suggested to be used as various functional food ingredient.