• Journal of the Korean Applied Science and Technology
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• v.38 no.6
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• pp.1735-1752
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• 2021

In this study, the Bodhi tree powder is used as an additive to Seolgi rice cake and the research is made how useful the additives are to the Seolgi rice cake. This research would be a good way to develop and distribute the Seolgi rice cake which is added with the powder of Bodhi tree. The results of the study are as follows. 1. The water contents of Bodhi tree was 81.64% with 1.75% of crude protein, 0.81% of crude fat, and 0.56% of crude ash. It was found out that the Bodhi tree has higher contents of polypherol and has the efficacy of anti-oxidation property and has the value as the food stuff. 2. When the Seolgi rice cake is made with the addition of Bodhi tree powder, the value of a and b, sugar, hardness, elasticity, texture and viscosity have risen while the contents of water, L value, pH, stickiness and cohesiveness were lowered. The property test showed that the addition of Bodhi tree to Seolgi rick cake would make all testing items "strong" and the addition of 4% of Bodhi tree in the manufacturing of Seolgi rice cake was most preferred. 3. As for the storage of Seolgi rice cake is concerned, as the period of storage goes by, the value a and b, hardness, elasticity and texture and viscosity have increased while the water contents, L value, stickiness and cohesiveness have reduced. As the period of storage gets longer, the total cell number has increased. But as the more volume of Bodhi tree is added to the rice cake, the total cell number has reduced, thus lengthening the storage period. The rest shows that in producing the Seolgi rice cake, the 4% of addition of Bodhi rice cake is deemed to be the best. It was confirmed that the proper volume of Bodhi powder is proper for the Seolgi rice cake and is also good for decorative and quality characteristics for the rice cake.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.97-106
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• 1996

A literature on Korean rice cakes by ingredients and preparation methods was reviewed with published literatures in Korea from 1950 to 1995. The result were as followed; 1. The 46 volumes about preparation of Korean rice cakes were reported. There were 32 steamed (Jeung-byung), 6 pounded (Do-byung), 4 fried (Yu-jeon-byung), and 4 boiled Korean rice cakes (Kyung-Dan). This result showed that steamed Korean rice cake was the most frequently studied among any other kinds of Korean rice cakes. 2. The reports on preparation of Korean rice cakes were rare during $1950's{\sim} 1960's$. In 1970's, there were few papers about basic study for Korean rice cakes. And it was reached 8 volumes of steamed, each 1 volume of fried or boiled Korean rice cakes. From 1990's, the more scientific researches were progressed vigorously so reached 11 volumes till 1995 but it was limited to Solgi and Jeungpyun etc. This result shows that the experiment for Korean rice cake was not various. 3. The preceded studies for Korean rice cake were investigated to see texture, sensory, quality characteristic and effect of substitutes added to original ingredients.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.781-790
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• 2015

Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at $2{\theta}=17^{\circ}$ decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.

• Journal of the Korean Geotechnical Society
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• v.25 no.12
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• pp.47-55
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• 2009

As a conventional line-fitting method, the Bouwer and Rice method has been popularly adopted to estimate the hydraulic conductivity of an aquifer through a slug test. Because a vertical cutoff wall is usually very compressible and features a small wall thickness, the Bouwer and Rice method should be carefully applied to analyzing slug test results to estimate the hydraulic conductivity of vertical cutoff walls. In addition, a relatively impermeable layer, called a filter cake, formed at the interface between the cutoff wall and the natural soil formation makes it difficult to use the Bouwer and Rice method directly. In order to overcome such limitations, the original Bouwer and Rice method has been modified by incorporating the concept of the flow net method. In this modification, the geometry condition of cutoff walls including the filter cake is effectively considered in evaluating the hydraulic conductivity of a vertical cutoff wall.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.36-39
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• 2000

Pumpkin rice cakes were prepared by different cooking methods and the instrumental analysis and sensory evaluation were performed to measure the quality characteristics and to determine standard perparation methods for pumpkin rice cake. Pumpkin rice cake prepared with the flour of pumpkin and rice sieved together had higher moisture content than others. Hunter's color values were different by cooking methods. In texture profile analysis, hardness, gumminess and chewiness of pumpkin rice cake appeared different by cooking methods. In sensory evaluation, all categories were significantly different at p<0.05. The results showed that pumpkin rice cake prepared with the flour of pumpkin and rice sieved together was preferable in color, taste, moistness, consistency and overall acceptance.

• Asian-Australasian Journal of Animal Sciences
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• v.1 no.4
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• pp.213-218
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• 1988

Forty eight growing bulls of two breed types(red Sahiwal and white Kilari), fed rice straw, were allocated to nine treatment groups: 1. Control straw (CS) 2. Urea upgraded straw (UUS) 3. UUS + 0.25 kg coconut cake (CC) 4. UUS + 0.75 kg CC 5. UUS + 0.25 kg rice bran (RB) 6. UUS + 1.00 kg RB 7. UUS + 0.25 kg RB + 0.25 kg CC 8. UUS + 1.00 kg RB + 0.25 kg CC 9. CS + 1.00 kg RB + 0.25 kg CC Liveweight gain was measured weekly during 15 weeks and tested in three analyses of variance. The results are: Urea upgraded straw produced a liveweight gain $180g.d^{-1}$ higher (P <0.01) than control straw. The groups supplemented with 0.25 kg coconut cake and 1.00 kg rice bran showed an increase of $100g.d^{-1}$ (p < 0.05) over the unsupplemented groups. No interaction between straw upgrading and supplementation was present (P > 0.10). Both rice bran and coconut press cake, supplemented to upgraded straw at a level of 0.25 kg, did not increase liveweight gain (P>0.05), but 1.0 kg rice bran increased gain by $90g.d^{-1}$ (P<0.05). A supplement of 0.75 kg coconut press cake to upgraded straw increased liveweight gain by $160g.d^{-1}$ compared with 0.25 kg or 0.00 kg coconut cake supplement (P<0.05). There were no significant differences between breed types (P>0.10) or interactions between breed and the other two main treatments (upgrading and supplementation). It was concluded. that both urea upgrading and supplementation of rice straw increase animal performance. The effect of urea upgrading was the same for both supplemented and unsupplemented animals. There was no indication of a nonlinear effect of supplements on growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1310-1315
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• 2016

Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at $30^{\circ}C$ for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory characteristics of waxy rice cake made by GBR were evaluated. Pasting viscosity of rice flour was substantially reduced, whereas ${\gamma}$-amino butyric acid content increased with an increase in germination time. Lightness of rice cake with GBR was lower than that with brown rice, whereas the redness and yellowness of rice cake were higher after germination. For textural properties, the hardness, gumminess, and chewiness of rice cake with GBR were lower than those with brown rice, and decreased hardness was more prominent with an increase in germination time. The in vitro starch digestibility of rice cake was elevated by germination, showing an increase in rapidly digestible starch content and decrease in resistant starch content. In the sensory evaluation, the overall acceptability of rice cake with brown rice and GBR was greater than that with white rice, whereas it was reduced with an increase in germination time.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.415-424
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• 2023

This study was undertaken to provide basic data to aid product development and marketing by identifying purchasing behaviors and performing Important Performance Analysis (IPA) according to the consumption values of rice cakes. This study was conducted on 426 consumers who purchased rice cakes. Analysis was performed to determine general characteristics, consumption behaviors, preference for rice cakes, material preferences for rice cake development, need for rice cake development, and importance and satisfaction when selecting rice cakes. Cluster analysis classified consumption values into three clusters. The high and middle consumption value groups contained the greatest proportions of consumers aged over fifty. The high and medium consumption value groups preferred rice cakes more than the low consumption value group. Higher rice cake consumption value was positively associated with the greater preference for rice cakes. Furthermore, the perceived need to develop rice cakes was greatest in the high consumption value group. In addition, importance and satisfaction were positively associated with consumption value. IPA analysis showed that the attributes that require continuous attention because of their contributions to importance and satisfaction were taste, quantity, and hygiene. Different rice cake marketing and product development strategies are required for different consumption values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.43-47
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• 1992

This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.