• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.908-914
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• 2007

Sasa borealis (bamboo) is a perennial medicinal plant and its leaves are utilized widely in Korea. In this study, effects of bamboo leaves (Sasa borealis) extract on the physical, textural, and sensory characteristics of cooked rice were examined. Four kinds of cooked rice were prepared with 0.0% (control), 0.2%, 0.3% or 0.4% of the extract (w/w). Moisture content of the cooked rice decreased with increasing amounts of extract. Color of the cooked rice was darkened gradually with increasing amounts of extract and appeared yellowish-brown. Among the four textural properties, only hardness increased significantly by the addition of the extract. Sensory evaluation was significantly different in terms of unique rice flavor, bamboo flavor, color, unique rice taste, bamboo taste, viscosity, hardness, adhesiveness, and coarseness among the control group and the group with 0.2%, 0.3%, and 0.4% of the extract; however, overall acceptancy was not significantly different among the four groups. In conclusion, concerning overall sensory evaluation, cooked rice with 0.2% bamboo leaves (Sasa borealis) extract showed the best result.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.295-295
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• 2017

Rice (Oryza sativa L.) is one of the most important food crops in the world. The eating quality of cooked rice is the most important trait japonica rice breeding in Korea. Rice varieties that produce kernels that are firm and fluffy after cooking are generally favored in countries such as India, Pakistan, and Indonesia. Whereas varieties with kernels that maintain its shape, glossiness, savory odor, stickiness, and tenderness when cooked are preferred in Korea. This study analyzed the major physicochemical components of rice grain associated with the eating quality of 20 japonica rice varieties. Physicochemical components such as the amylose content, protein content, amylographic characteristics of polished rice, and texture of cooked rice were tested using a Tensipresser as alternative indirect methods in determining rice eating quality. Evaluation of eating quality of cooked rice using sensory test was conducted with 20 well trained members. The 20 rice varieties in different eating quality showed amylose contents of 17~20%. The amylose content of rice varieties had negative correlation with peak viscosity, however positive correlation with setback viscosity was observed. The stickiness and adhesiveness of cooked rice showed correlation with the amylose content and amylopectin chain length distribution. Rice varieties with good eating quality showed less retrogradation of cooked rice and higher hot viscosity of rice flour in amylogram.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.417-420
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• 1996

We investigated the effect of green tea extract (GTE) on the sensory properties, color value and shelf-life characteristics (pH, titratable acidity and total bacteria count) of cooked rice. Sensory attributes such as taste, flavor and overall acceptability were significantly higher in cooked rices prepared with 500, 1000 ppm of GTE than those of control group (p<0.01) but there was no significant difference among samples (p<0.01) in textural quality. Redness, yellowness and total color difference (${\Delta}E$) were higher when GTE was added. When cooked rice was putrefied, the values of pH, titratable acidity and total bacteria count were about 5.8, 0.3% and $10^8$ cfu/g, respectively. The shelf life of cooked rice was prolonged to 1-2 day by adding 500 and 1000 ppm of GTE as compared to control group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.668-674
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• 1998

Physico-chemical qualities of pyunyuk depending on the cooking time were evaluated to produce high quality and to reduce labor and processing time. Pork headmeat divided into two parts was cooked for 1~4hrs, trimmed and pressed with 110kg/$\textrm{cm}^2$(gauge pressure) for 3.5hrs at 1$0^{\circ}C$. The contents of general nutrients, yield, texture, color, fatty acid composition, gel structure, and sensory evaluation were observed. Deboning time was very dependent on cooking time. Optimum cooking time observed in this study was 2~2.5hrs for efficiency of deboning and yield. Excess cooking time resulted in low yield and working efficiency. Yield variation depending on the cooking time was 14.3~26.0% and it was reduced by increasing the cooking time. The content of moisture was 53.5~54.8% which was not significantly different by cooking time. The content of crude fat was 14.2~26.0% which was decreased by increasing the cooking time. The contents of crude protein(21.1~26.3%) and mineral(1.4~2.7%) were increased by increasing the cooking time. The color of pyunyuk was significantly different by cooking time(p<0.05). In the texture, hardness and chewiness of the pyunyuk cooked for 2hrs were significantly higher than others processed in this study(p<0.05). However cohesiveness and springiness were not different among pyunyuks. With sensory evaluation, hardness was similar among the pyunyuks cooked over 2hrs. The pyunyuk cooked for 1hr showed higher value in juiciness than the pyunyuk cooked for 3~4hrs(p<0.05). The % of saturated fatty acids was decreased by increasing the cooking time, and gel structure of pyunyuk cooked for 2hrs was the most compact among treaments. In conclusion, 2hrs was proper as a cooking time concerned with working efficiency and physico-chemical quality of pyunpyk.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.188-197
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• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.96-104
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• 2017

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was $23.20{\pm}0.61{\mu}g\;CE/g$. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97-5.19 and 3.19-5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was $19.48{\pm}0.63mg\;TE/100g$. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.250-256
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• 2011

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.105-110
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• 1998

Color characteristic of thawed samples of frozen cooked soybean pree of selected cultivar (Gomultong) depending upon cooking temperature an dtime as well as freezing conditions were evaluated . Samples were either cooled in 4$^{\circ}C$ refrigerator (control), or frozen at - 4$0^{\circ}C$ deep freezer for 12 hrs and then stored in 4 $^{\circ}C$ refrigerator , or immersed in liquid nitrogen (LN2) and then each samples were cooked for 5, 10, 20 and 40 min at 65, 80 and 95$^{\circ}C$, respectively. Freezing effect was not significant for all color characteristics except for b. Significant cooking temperature by cooking time interacts were found for all characteristics excepts for L.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.664-669
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• 2011

Wet noodles with different percentages of amaranth powder were prepared and their cooking characteristics were evaluated. The cooking quality, mechanical textural properties, and a sensory evaluation was conducted with the prepared noodles. Cooked noodle properties, weight, and volume decreased as amaranth content of the wheat flour increased, whereas turbidity and water absorption of the soup increased, except for cooked noodles with 30% amaranth. The L-value of the raw and cooked noodles decreased significantly with increasing amaranth powder content. The a- and b-values increased with increasing amounts of added amaranth powder. The L-value of the raw and cooked noodles with amaranth was significantly lower than that of the control, and the a-value was lower than that of the control, whereas the b-value was higher than that of the control for both raw and cooked noodles. A texture profile analysis of the raw noodles showed significantly higher levels of hardness, cohesiveness, gumminess, chewiness, and springiness in the amaranth noodles compared to those in the control; the values for adhesiveness were not significantly different. The hardness, gumminess, springiness, and chewiness of the cooked noodles decreased in proportion to the quantity of added amaranth. The springiness, adhesiveness, and cohesiveness of cooked noodles with amaranth decreased slightly. Overall, the results of a sensory evaluation revealed that the cooked noodles with amaranth had higher values than those of the control, except for overall acceptability. Amaranth added at a concentration of up to 30% increased brown color and the peculiar amaranth odor. In a sensory evaluation, cooked noodles with 20% amaranth powder were preferred more than the other noodles for overall acceptability.