• 한국식품영양학회지
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• 제31권1호
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• 한국식품조리과학회지
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• 제16권3호
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

• 동아시아식생활학회지
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• 제20권6호
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• pp.903-908
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• 2010

일반 쌀가루에 활성 글루텐, gum 및 유화제를 첨가하여 쌀 빵을 제조시에 흑미가루의 부분적인 대체(10~30%)가 쌀 식빵의 품질 특성에 미치는 영향을 조사하였다. 쌀 식빵의 부피는 일반 쌀가루로만 제조한 100% 쌀가루 식빵에 비해 흑미가루의 첨가 수준이 증가함에 따라 점차 감소하였다. 흑미가루를 첨가한 쌀 식빵의 내부색은 흑미의 어두운 색상에 의해 L값이 현저히 감소하여 어두워졌으며, 적색도는 증가하고, 황색도는 약간 감소하였다. 흑미가루 첨가 쌀 식빵의 저장 중 텍스쳐에서 대조구 쌀 식빵과 비교하여 흑미가루 10~20% 첨가 쌀 식빵은 3일간 저장 기간 중에 식빵의 경도에 크게 차이를 보이지 않았으나, 흑미가루 30% 첨가 쌀 식빵에서는 경도가 현저히 높게 증가하였다. 흑미가루 첨가 쌀 식빵의 DPPH radical 소거능은 흑미 첨가 비율이 증가함에 따라 증가하여 흑미 첨가 쌀 식빵의 항산화 활성은 높아지는 것으로 확인되었다.

• 한국식품조리과학회지
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• 제22권2호
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• pp.193-203
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• 2006

The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p<0.001) with increasing black rice flour content. From the acceptance test, the appearance, aroma and texture of the cookies with added black rice flour were significantly (p<0.001) lower than those of the wheat flour cookies. However, the taste and overall acceptance of the cookies with added black rice (lour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the aroma, black rice flavor, crispness, graininess and color(gray-violet) of the cookies increased significantly(p<0.001) with increasing black rice flour content and those of the cookies with 30% black rice flour had the highest values among the cookies which weren't significantly different from those of the cookies with 20% black rice flour. From the above results, the optimal ratio for the addition of black rice flour to the cookies was 10% from the viewpoint of the sensory evaluation and functional components.

• 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.

• 한국생활과학회지
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• 제15권4호
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• pp.669-674
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• 2006

In this study the properties of Yackwa partially replaced wheat flour with black rice flour were examined in the three factors: the physicochemical, the textural and the sensory. When the amount of black rice flour increased, dehydration and oil absorption of Yackwa decreased while frying it. The color of black rice flour Yackwa was darker yellowish than that of wheat flour Yackwa. When black rice flour was added more in making Yackwa, the results are as follows: first, its hardness increased, second, the external and internal color of Yackwa got significantly darker, finally, its greasiness decreased. As a result, up to 20% of wheat flour may be replaced with black rice flour without diminishing acceptability.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.447-456
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• 2015

To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.

• 대한가정학회지
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• 제39권1호
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• pp.103-111
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• 2001

흑미 및 현미를 0%에서 20%단위로 100%까지 대체하여 절편을 제조하고 이들의 texture 및 관능적 특성 등을 살펴보았으며 저장중 노화경향을 Avrami 방정식으로 분석하였다. 흑미 및 혼합절편의 수분함 량은 52.03% ~53.51 %로 현미 및 혼합절편보다 약간 높았고 관능검사결과 흑미나 현미 모두 대체율이 4 40%이하일 때 색깔, 풍미, 전체적 수응도에 있어서 유의적으로 높은 기호성을 보였다. texture 측정결과 견고도의 경우 흑미 및 현미 대체절편에서 모두 백미절편보다 낮은 값을 나타냈고 접착성은 흑미, 현미 대체비율이 증가함에 따라 더커지는 경향을 보였다. 혼합절편의 노화경향을 분석하기 위해 저장기 간 동안의 견고도를 측정한 결과 100%흑미, 현미 및 40%흑미, 현미대체절편이 저장 전 기간을 통해 대체로 덜 단단함으로써 노화가 지연됨을 알수 있었고 이 결과를 Avrami 방정식에 의해 분석했을때 에도 시간상수가 더 길게 나타나 절편제조에서 흑미 및 현미 대체시에 노화가 지연되는 것으로 확인되었다.

• 한국식품과학회지
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• 제40권2호
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• pp.234-237
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• 2008

밀가루에 흑미가루를 첨가하여 제조한 sugar-snap 쿠키의 품질특성을 조사하였다. Sugar-snap 쿠키의 반죽의 pH는 흑미 가루의 첨가량이 증가함에 따라 감소하였다. 쿠키의 직경과 퍼짐성은 흑미 가루의 첨가량이 증가함에 따라 증가하였고 두께와 파괴강도는 감소하였다. L, a, 및 b값 역시 흑미 가루 첨가량이 증가함에 따라서 다소 감소하는 경향을 나타내었다. Sugar-snap 쿠키의 종합적 기호도는 강력분의 경우는 흑미가루 20% 첨가 시, 중력분은 25% 첨가 시, 박력분은 20% 첨가 시에 가장 좋은 것으로 평가되었다.

• 한국식품영양학회지
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• 제14권6호
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• pp.507-511
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• 2001

흑미가 가지고 있는 안토시아닌 색소의 기능성을 이용할 목적으로 유색설기떡을 제조하였다. 떡 제조시 흰쌀에 대하여 흑미 첨가량을 달리한 유색설기떡의 색상, 맛, 냄새 및 조직감에 대한 관능평가와 기계적 특성 등을 조사하였다. 관능평가 결과는 흰쌀 1,000g에 흑미 가루 200g을 첨가한 떡이 가장 높았으며, 다음이 150g을 첨가한 경우이었으나 이들간에는 맛을 제외하고는 차이가 없었다. 기계적 특성 조사 결과는 흑미 첨가량이 증가할수록 탄력성, 껌성, 응집성, 경도, 부착성 및 씹힘성 값은 감소하는 경향을 나타내었다. 색도는 흑미 첨가량이 증가할수록 명도와 황색도는 감소하였으나 적색도는 증가하였다. 당도는 7∼9%의 유색설 기떡을 선호하였다. 결론적으로 혹미를 이용하여 유색설기 떡을 만들 때 색. 맛, 냄새 및 조직감을 가장 좋게하기 위한 흑미 첨가량은 200g이 알맞다고 판단하였다.