• Journal of Life Science
• /
• v.25 no.1
• /
• pp.68-74
• /
• 2015

Recently developed black waxy rice with a giant embryo ('Nunkeunheukchal', BGE) was selected and processed to produce high quality nutritional food. BGE contains high levels of several phytochemicals with antioxidant activities, as well as other reported health beneficial properties. In addition, the giant embryo has high protein, lipid, and amino acids contents. Within the free amino acids, ${\gamma}$-aminobutyric acid (GABA), a major inhibitory neurotransmitter, has long been used for treating the aftereffects of brain injuries and stroke. A method for manufacturing pop-rice and black rice tea by popping process in BGE is provided to increase a taste, nutrition and functionality. The produced 'pop-rice' showed increased protein (11.3%) and lipid (3.7%) contents compared with control variety, IB ('Ilmibyeo'). In addition, melanoidin related products, polyphenol and functional amino acid contents were increased by the popping process. Pop-rice tea made of BGE showed the highest extraction of total sugar, glucose, raffinose and sucrose (4 times higher than brown rice) by hot water. Scavenging activity ($SC_{50}$) of processed BGE rice powder showed strong antioxidative activity of 0.24 mg/ml using DPPH and 1.82 mg/ml using ABTs method. Thereafter, these results suggested that the popping processed rice of BGE could be one of the promising materials for healthy food development.

• Food Science and Preservation
• /
• v.22 no.6
• /
• pp.915-919
• /
• 2015

This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).

• Korean Journal of Food Science and Technology
• /
• v.34 no.6
• /
• pp.1048-1056
• /
• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.