• 대한영양사협회학술지
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• 제25권2호
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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.

• 한국식품조리과학회지
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• 제30권2호
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• 한국식품조리과학회지
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• 제32권2호
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• pp.178-187
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• 2016

Purpose: This study investigated the quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Methods: The pH, volume, and spreadability of the dough and moisture content, color, texture and sensory evaluation of the Jeungpyun were performed. Results: The results showed that the pH of the dough decreased in all sample groups with the lapse of fermentation time, and ultimately revealed a pH ranging from 4.55-4.65. The spreadability of the dough significantly decreased as the substitute amount of the brown rice flour increased; the sample group with 1% sea tangle powder showed a significantly larger spreadability than the sample group with 2% sea tangle powder (p<0.05). The moisture content in the Jeungpyun showed a significantly lower result as the substitute amount of brown rice flour increased (p<0.05). Lightness (L) was reduced as the substitute amount of brown rice flour increased, and redness (a) and yellowness (b) also appeared to increase. As a result of measuring the texture, the 50% sample group with a high substitute rate of brown rice flour was observed to have high characteristics of hardness, gumminess and chewiness, and was low in cohesiveness. The result of the acceptance test showed that the sample group that substituted 25% brown rice flour and added 1% sea tangle powder was evaluated to have a significantly higher acceptance than the sample group that added 2% sea tangle powder in terms of color, texture and overall acceptance. Conclusion: The result of the acceptance test showed that the sample group that substituted 25% of brown rice flour and added 1% of sea tangle powder showed higher tendency in all acceptance attributes than the sample group that did not substitute the brown rice flour to show the possibility of developing the Jeungpyun with brown rice.

• Journal of Biosystems Engineering
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• 제23권3호
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• pp.253-258
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• 1998

The part I was for developing regression models to predict the moisture content, protein content and viscosity of brown and milled rice using Near Infrared(NIR) Reflectance analyzer. The purpose of this study(part II) is to measure fundamental data required for the prediction of rice quality, and to develop regression models to predict the protein content of brown and milled rice, brown rice yield from undried paddy powder by using Near Infrared(NIR) Reflectance analyzer. The results of this study were summarized as follows : The predicted values of protein contents obtained from the undried paddy powder were well correlated to the measured values from brown and milled rice. The predicted yields of brown rice from undried paddy powder were not well correlated to the lab measured values from dried paddy. Continuous study in wavelength selection and of constituent relationship is necessary for practical application.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1998년도 하계 학술대회 논문집
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• pp.171-177
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• 1998

The part Ⅰ was for developing regression models to predict the moisture content, protein content and viscosity of brown and milled rice using Near Unfrared (NIR) Reflectance analyzer. The purpose of this study(part Ⅱ) is to measure fundamental data required for the prediction of rice quality , and to develop regression models to predict the protein content of brown and milled rice, brown rice yield from undreid paddy powder by using Near Infrared (NIR) Reflectance analyzer. The results of this study were summarized as follows . The predicted values of protein contents obtained from the undried paddy powder were will correlated to the measured values from brown and milled rice. The predicted yields of brown rice from undried paddy powder were not well correlated to be lab measured values from dried paddy. Continuous study in wavelength selection and of constituent relationship is necessary for practical application.

• Journal of Biosystems Engineering
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• 제21권2호
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• pp.198-207
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• 1996

To measure the moisture content, protein and viscosity of brown and milled rice with Near Infrared Reflectance(NIR) analyzer, the comparison and analysis of the data from the chemical analysis and NIR analyzer were conducted. The purpose of this study is to find out the fundamental data required for the prediction of rice qualify and taste rank, and to develop a measuring method of constituents and physical characteristics of domestic rice with NIR analyzer. The important results can be summarized as follows. 1. The $r^2$ and SEC of moisture calibration from brown rice powder were 0.87 and 0.09 respectively, those of milled rice powder were 0.95 and 0.08 respectively. 2. The $r^2$ and SEC of protein calibration from brown rice powder were 0.83 and 0.20 respectively, those of milled rice powder were 0.86 and 0.20 respectively. 3. The $r^2$ and SEC of viscosity calibration from brown rice powder were 0.36 and 15.50 respectively, those of milled rice powder were 0.55 and 12.98 respectively. Further study is required to develop better prediction model for viscosity. It is necessary the continuous study including wavelength selection, because $r^2$ is small for practical use. 4. The regression equation for one rice variety was nearly coincident with other. Therefore, it is required that the prediction model should be developed for the all rice samples.

• 한국식품영양학회지
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• 제26권1호
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• pp.101-108
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• 2013

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

• 한국조리학회지
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• 제18권4호
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• pp.222-232
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• 2012

본 연구는 일반적으로 농후제로 사용되는 루(Roux)에 홍국파우더를 첨가하여 제조한 브라운소스의 일반성분 및 이화학적 특성, 관능적 특성을 평가하였다. 수분은 홍국파우더 루의 첨가량이 증가할수록 감소하였다. 점도와 탁도는 홍국파우더 루의 첨가량이 많을수록 증가하였으며, pH, 당도, 환원당도 홍국파우더 루의 첨가량이 많을수록 증가하는 경향을 보였다. 관능검사중 정량적 묘사분석 결과는, 붉은 색의 정도, 걸쭉한 정도, 시큼한 맛, 쌉쌀한 맛, 깔깔한 정도는 홍국파우더 루의 첨가량이 많아질수록 증가를 하였고, 누린내는 감소하였음을 알 수 있다. 브라운소스의 품질향상에 홍국파우더 루가 영향을 주는 것으로 사료된다. 이상의 실험결과를 종합해 볼 때, 브라운소스의 홍국파우더 루 첨가는 전체적인 기호도에 영향을 미치며, 홍국 파우더 30% 첨가 시 브라운소스의 기계적 특성과 관능 및 기호도의 향상에 가장 적절하다고 사료된다.

• 한국식품조리과학회지
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• 제16권6호
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• pp.609-621
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• 2000

The purpose of this study was to investigate the effect of addition of jujube on lnjeulmi in storage. Jujube powder was added to lnjeulmi made from the steamed glutinous rice, glutinous rice flour and brown glutinous rice flour. As a result of the sensory evaluation, the more jujube is added, the stronger sweetness and the more bitterness is shown. The sweetness and bitterness, made from brown glutinous rice, of Deachu-Injeulmi added jujube powder is the highest, and the more jujubes are tasted. Tenderness and moistness of Deachu-Injeulmi is decreased in the order of Deachu-Injeulmi made from glutinous rice, brown glutinous rice, glutinous rice flour, tenderness and moistness is increased with less amount of jujube. Chewiness of Deachu-Injeulmi made brown glutinous rice flour is the highest and Deachu-Injeulmi made from glutinous rice is the most rough. Moisture content is decreased in the order of Daechu-Injeulmi from glutinous rice, glutinous rice flour, brown glutinous rice flour. The reducing sugar content about storage period of Daechu-Injeulmi is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour, and it is dramatically reduced until 48 hours of storage. However, it is increased a little bit after 72 hours. The changes in degree of gelatinization by storage period is that it is rapidly reduced until 24 hours, and it is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour. That is to say, the more jujube powder is added, the less change there is. Springiness and cohesiveness is decreased during storage. Chewiness and gumminess is higher with more jujube, and it is increased until 24hour of storage period, then it is decreased after 48 hours. Hardness of Daechu-Injeulmi made from glutinous rice flour is the highest and the more jujube is added. Hardness of Daechu-Injeulmi added jujube powder is decreased in the order of Daechu-Injeulmi of 2.5%, 10% and 7.5%. The more jujube is added, the less change of the hardness by the storage period Daechu-Injeulmi is observed, thus the speed of the retrogradation is getting slower.

• 한국식생활문화학회지
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• 제27권5호
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• pp.535-543
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• 2012

This study was conducted to investigate the effects of brown rice and brown rice phytosterol on blood pressure and lipid levels in spontaneously hypertension rats (SHR). SHR were grouped according to blood pressure and fed either a control diet or experimental diets containing 50% brown rice powder or 5% brown rice phytosterol for 3 weeks. Body weight gain and epididymal fat weight were significantly reduced in the brown rice powder and brown rice phytosterol groups compared to control. Brown rice and brown rice phytosterol diets suppressed age-dependent increases in systolic blood pressure compared to control. In addition, brown rice and brown rice phytosterol diets decreased total lipid, triglyceride, and cholesterol levels in the liver, whereas serum HDL cholesterol increased. Lastly, brown rice phytosterol reduced TBARS contents in the kidney. These results suggest that brown rice and brown rice phytosterol exert antihypertensive effects that improve lipid metabolism in SHR.