• Korean journal of food and cookery science
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• v.29 no.5
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• pp.581-590
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• 2013

This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15 minutes of treatment at $100^{\circ}C$ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at $100^{\circ}C$ roasted black sesame. With regard to lecithin's antioxidant effects, 15 minutes of treatment at $100^{\circ}C$ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at $100^{\circ}C$ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of $100^{\circ}C$, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.648-654
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• 2006

This study investigated the effect of adding germinated brown rice extract powder (GBREP; 0, 0.67, 3.35, 6.70%) during the fermentation of Korean cabbage kimchi. From the result, pH was decreased and total acidity was increased. Total sugar was decreased steadily during the fermentation and reducing sugar were increased at 3 days of fermentation but then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 12 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of Korean cabbage kimchi with 3.35% GBREP gained the highest score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.396-403
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• 1995

Eightly nine common Korean foods were analyzed by the enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC to determine total dietary fiber(TDF) content. The average TDF content of the foods analyzed was 4.78${\pm}$3.55% for cereal and grain products, 2.56${\pm}$1.65% for potatoes and starches, 1.94${\pm}$0.77% for sugar and sweets, 10.81${\pm}$6.57% for pulse and pulse products, 9.70${\pm}$5.92% for nuts and seeds, 15..38${\pm}$15.76% for seasonings, and 4.98${\pm}$4.35% for beverages. The foods containing the highest TDF values in the food groups were whole grain barley(17.88%) in cereals, yellow soybean(21.05%) in pulses, black sesame(21.34%) in nuts and seeds, and red pepper powder(39.37%) in seasonings except San Cho powder(52.43%). TDF content of rice, the main staple food of Korea, was 2.75% for brown rice and 0.96% for well-milled rice. The TDF value of the foods analyzed ranged from 0.12 to 23.4 times that fo crude fiber reported in the Korean food composition tables. When we consider dietary fiber contents of foods and food consumption patterns together, it is recommended to consume brown rice instead of well-milled rice and increase the consumption of minor cereals and pulses to raise dietary fiber intake.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.714-719
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• 1996

Changes in physicochemical properties of brown rice (Chu-chunk byeo, Japonica type) kept at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$ in laminated film (4 layer) pouches were analyzed. Hardness of brown rice grain increased during storage periods. In case of color changes, 'L' value increased during storage below $30^{\circ}C$, and decreased after three months at $40^{\circ}C$. The 'a' value did not change below $30^{\circ}C$, but increased at $40^{\circ}C$. The 'b' value increased under all storage conditions. Percent germination was above 97% below $20^{\circ}C$ regardlesss of storage period and was inhibited by heat above $30^{\circ}C$. The rice did not germinate after one month storage at $40^{\circ}C$ Gelatinization enthalpy and gelatinization peak temperature by DSC of brown rice powder decreased during storage. As a result, storage below $20^{\circ}C$ in laminated film pouch is recommended far brown rice.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.707-716
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• 2010

Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

• Nutrition Research and Practice
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• v.7 no.6
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• pp.453-459
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• 2013

The abnormal content of blood lipids often results in metabolic diseases, such as hyperlipidemia and obesity. Many agents, including natural sources from traditional food, have been developed to regulate the blood lipid contents. In this study, we examined the anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar (RNSpBRV), a Korean traditional pickled soybean food. Since RNSpBRV is made of R. nulubilis seeds (RNS) soaked in brown rice vinegar (BRV), we compared the anti-adipogenic activity between RNS, BRV and solid fraction of RNSpBRV (SF-RNSpBRV), liquid fraction of RNSpBRV (LF-RNSpBRV). For this, the inhibitory effect of lipid accumulation in 3T3-L1 adipocyte was checked by adding methanol extracts of mixed RNS and BRV, LF-RNSpBRV, and SF-RNSpBRV. The addition of each methanol extract up to 1 mg/ml showed no cytotoxicity on 3T3-L1 adipocyte, and approximately 20% of the lipid droplet formation was suppressed with the methanol extract of BRL or SF-RNSpBRV. The highest suppression (42.1%) was achieved with LF-RNSpBRV. In addition, mice fed a high fat diet (HFD) supplemented with 5% RNSpBRV powder led to increased high density lipoprotein (HDL) cholesterol and lower blood glucose, triglyceride, and total cholesterol compared to mice fed with a HFD diet only. Interestingly, the size of the epididymis cells gradually decreased in HFD + 1% RNSpBRV and HFD + 5% RNSpBRV-fed mice if compared those of HFD-fed mice. Taken together, these results provide evidence that RNSpBRV has a regulatory role in lipid metabolism that is related to hyperlipidemia.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.111-116
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• 2011

This study was carried out to examine Electron donating ability (EDA), nitrite scavenging, tyrosinase inhibition, ACE inhibition activity and fibrinolytic activity of culture extracts from Phellinus linteus which was grown added rice bran, pine needles and turmeric in brown rice. Electron donating ability of Phellinus linteus extract (PLE) was lower in the water extract than the ethanol extract. Nitrite scavenging activity was the highest in PLE from ethanol extract than water extract. Especially, when the pine needles was addition treatment, the nitrite scavenging activity was about 70% at pH 1.2 by ethanol extract. Tyrosinase inhibition activity of PLE was highest in the water extract than ethanol extract, and inhibition rate was the most higher in the extract by hot water added pine needles. ACE inhibition activity were very low effective at water and ethanol extract. Fibrinolytic activities were similarly strong in rice bran, pine needles and turmeric powder. Especially, when rice bran was added, showed the activity was increased about 5% than plasmin. Therefore, It may be used for the food industry as natural source of bioactive compound after further investigation, such as in vivo experiment.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.919-929
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• 2007

In this study, we applied a steam treatment to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and quality characteristics. For black sesame gruels, roasting can be used in a variety of ways in cooking to enhance functionality and preference. We found that the solid content increased with the addition of 70% steamed black sesame in the glutinous rice-black sesame gruel samples, and for glutinous black rice-black sesame gruels, solid content was highest with the addition of 50% steamed black sesame. For the chromaticity, the L-value decreased as the addition of steamed black sesame increased in all the black sesame gruels made with the steamed black sesame. With regard to texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of the gruels made with steamed black sesame were highest when 60% steamed black sesame was added. The results of the sensory test showed that overall preference was highest for the glutinous rice-black sesame gruel made with 60% steamed black sesame, while the glutinous brown rice-black sesame gruels were preferred with 60% and 70% additions, and the glutinous black rice-black sesame gruel was deemed best with 60% steamed black sesame. The most appropriate ratios of steamed black sesame in the black sesame gruels, with regard to overall quality, are as follows: 60% steamed black sesame for the glutinous rice-black sesame gruel, 60% and 70% steamed black sesame for the glutinous brown rice-black sesame gruel, and 60% steamed black sesame for the glutinous black rice-black sesame gruel.

• Korean journal of applied entomology
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• v.47 no.2
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• pp.169-174
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• 2008

The growth characteristics of Paecilomyces tenuipes according to the passage in the two kind of liquid media were investigated by comparing the mycelium and conidium formation degrees. The potato dextrose broth medium and the silkworm larvae medium containing the silkworm powder were used as the liquid media, and the potato dextrose agar medium and the brown rice medium containing the powder of silkworm pupa were used as the solid media. The conidium formation degree in liquid media differed by the passages but that in solid media was not. This suggested that the passage in liquid media did not affect significantly the conidium formation in solid media. When the brown rice media were inoculated with the concentration of $1{\times}10^{10}$ conidia/ml, $1{\times}10^8$ conidia/ml and $1{\times}10^6$ conidia/ml, respectively, the conidium formation degrees were similar. This indicated that the optimal inoculation concentration of conidium to the brown rice media is $1{\times}10^6$ conidia/ml.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.73-78
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• 2003

This study was to investigate interaction between ionization rate and absorption rate of calcium(Ca) in each feeding Ca sources in rats. The results were as follows. 1. The ionized Ca ions 134 into rats were absorbed in about two hours while Ca from other sources like powdered egg-shell Ca or precipitable Ca carbonate caused more than five hours to be absorbed. This means that the ionization of Ca is essential for the fast absorption in rat. 2. Absorption rate were increased in the rank order to brown rice vinegar-Ca acetate > brewed vinegar-Ca acetate > precipitated Ca carbonate > egg-shell Ca powder by feeding sources in rat and absorption rate of brown rice vinegar Ca was appeared 4 times highly than egg-shell Ca powder. 3. Absorption rate of brewed vinegar Ca acetate were appeared excellent, 1.4 times highly in case of the brewed vinegar at no ventilation condition than ventilation condition. 4. Ca concentration in blood serum was significantly enhanced the increased ionization rate of Ca in the above experiment rat models regardless of dietary Ca levels.