• Food Science of Animal Resources
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• v.36 no.6
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.71-78
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• 2017

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.47-55
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• 1997

This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice(powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice. Cooked rice powder with 9 different levels of persimmon in cooling dough(75, 100 and 150${\mu}{\textrm}{m}$ power with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope. 1. sensory evaluation conducted by 20 university students as panelists showed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule. 3. In cooking the rice cake with 20~60% of persimmon, it showed 6.3 to 5.5 pH. 4. Quantitative description analysis conducted by 20 university student s panelists showed that sample that sample C was preferred among 9 samples. From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quiet acceptable. Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 25$0^{\circ}C$ of cooking temperature with gas oven.

• Journal of the Korean Dietetic Association
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• v.25 no.2
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• pp.105-114
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• 2019

This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%~28.06%) and ABTS free radical scavenging activities (22.98%~42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter's color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.375-382
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• 1997

The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by ${\alpha}-amylase$, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89ft, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The 「results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.

• Journal of the Korean Wood Science and Technology
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• v.44 no.6
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• pp.872-879
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• 2016

Demand of natural interior finishing material has been widely sprayed in nowadays because many weak people as children, pregnant women, and elder people are being struggled with sick house syndrome due to volatile organic compounds such as formaldehyde, toluene, benzene, etc. Our research group developed a no-added formaldehyde adhesive for wood-based panels from mainly rice powder and some additives in the previous study for abating sick house syndrome. Since the rice powder adhesive provides a good source of nutrients with microorganisms, it was suspected a susceptibility of the rice powder adhesive to fungal and sapstain attack. We evaluated anti-sapstain activity of the rice powder adhesives modified by adding wood preservatives. We modified the rice powder adhesive by adding three different types of anti-sapstain preservatives at three different concentrations to assess their anti-sapstin activity. The bonding strengths of the modified rice powder adhesives were still outstanding performance on all samples. Moreover, the plywood manufactured with the modified rice powder adhesive satisfied outdoor use requirement for ordinary plywood (KS F3101, Korean Standard). The results obtained showed that at least 3% of preservative should be added to the rice powder adhesive to obtain effective anti-sapstain activity.

• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.199-206
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• 1991

Rheological properties of $\alpha$-rice powder were investigated in comparison with those of polished rice powder. Flow behavior for cooked solutions of two powdered samples(5~11%) were Binghampseudo plastic. Consistency index and yield stress of cooked solution of powdered a-rice were much lower than those of polished rice powder while flow behavior index was nearly similar. 9% cooked solution of powdered $\alpha$ -rice showed slightly weaker thixotrophic behavior and more ease tendency to relax under the steady shear than those of polished rice powder.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.772-780
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• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.395-400
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• 2019

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.