• Title/Summary/Keyword: functional rice

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Studies of Cooking Quality with Various Functional Rice (특수미의 혼합취반 적성 검정)

  • Yoo, Kyung-A;Kang, Mi-Young
    • Journal of the Korean Society of Food Culture
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    • v.20 no.3
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    • pp.293-298
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    • 2005
  • This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

Comparison of Cooking Properties between the Functionally Fortified and Regular Rices using Electric and Pressure Cookers (전기솥과 압력솥을 이용한 기능성 강화쌀과 일반쌀의 취반 특성 연구)

  • Kim, Gee-Yeoun;Lee, In-Seon;L.Kim, Hye-Young
    • Journal of the Korean Society of Food Culture
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    • v.19 no.3
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    • pp.359-368
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    • 2004
  • The Physicochemical, sensory and cooking properties of functionally fortified rice with dietary fiber and chitosan were compared with regular rice when the rices were cooked with pressure and electric cookers. Moisture content of functional rice before cooking was 11.11%, which was lower than 13.72% in regular rice. Accordingly, moisture contents of functional rice samples cooked both with pressure and electric cookers were lower than those of regular rice. L value showing the degree of lightness of cooked rice was significantly higher in rice samples cooked with pressure cookers. The ${\alpha}$ value, the degree of redness and the b value, the degree of yellowness, were the highest in the functional rice cooked with an electric rice cookers. Textural measurement of hardness using a rheometer showed the highest value in functional rice cooked with a pressure cooker. The degree of gelatinization measured using differential scanning calorimetry (DSC) before cooking showed higher onset gelatinization temperature ($T_0$) and peak gelatinization temperature ($T_p$) in functional rice compared with those in regular rice. The gelatinization enthalpy (${\Delta}H$) of functional rice was lower than that of regular rice, showing that functional foe had lower gelatinization energy compared with regular rice. When the samples were stored in a refrigerator for one week, the DSC showed faster retrogradation degrees in samples cooked with electric rice cooker, having significantly higher enthalpies of regular and functional rice cooked with electric cooked compared to those cooked with pressure cookers. The functional rice samples cooked with pressure cooker had higher consumer acceptance test values compared to those cooked with electric cookers.

Studies on Bread-Making Quality of Bread Mixed with Wheat Flour and Several Functional Rice Flour (기능성 쌀가루 혼합분의 제빵 적성)

  • Yoo, Kyung-A;Kang, Mi-Young
    • Journal of the Korean Society of Food Culture
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    • v.20 no.3
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    • pp.299-304
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    • 2005
  • This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

Sensory Profiles of Cooked Rice, Including Functional Rice and Ready-to-Eat Rice by Descriptive Analysis (묘사분석에 의한 기능성쌀밥 및 즉석밥의 관능프로필)

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.761-769
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    • 2007
  • The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

Protein Separation in Functional Rice Grains Using Two-Dimensional Gel Electrophoresis

  • Chung, Soo Im;Lee, Sang Chul;Kan, Mi Young
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.58 no.4
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    • pp.388-392
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    • 2013
  • The proteins from functional rice cultivars (Nogwonchalbyeo, Giant embryonic, Arhyangchalbyeo, and Goamibyeo) and general white rice were extracted and separated using two-dimensional (2D) gel electrophoresis. A wide variation in the molecular weight (MW) and pH range of the expressed proteins in rice samples were observed. The green-kerneled rice (Nogwonchalbyeo) exhibited proteins with MW of 9-57 kDa and appeared at a pH range of 4-7. The Giant embryonic contained proteins with MW of 31-63 kDa and a pH range of 5-6. The aromatic glutinous rice (Arhyangchalbyeo) showed proteins with MW of 24-28 and pH of 5.8-6.8. The high-amylose rice (Goamibyeo) exhibited proteins with MW of 3-63 and pH of 5.2-5.6. The identified proteins uniquely found and highly expressed in each cultivar may have a significant role on rice functionality. The results illustrate that the 2D gel electrophoresis is a valuable method in the determination of the protein expression profiles in functional rice grains and may be useful in the identification of specific marker proteins associated with the functional property of rice.

Effects of Purifying Rice Paddy in Reducing Nutrient Loadings from Rice Paddy fields area using Free Range Ducks and Rice Bran (정화논에 의한 벼 친환경재배단지 발생 영양염류 저감효과)

  • Ko, Jee-Yeon;Lee, Jae-Saeng;Woo, Koan-Sik;Seo, Myung-Chul;Kang, Jong-Rae;Song, Seok-Bo;Oh, Byeong-Gun;Jung, Ki-Yeol;Yun, Eul-Soo;Choi, Kyung-Jin;Nam, Min-Hee;Lee, Young-Han
    • Korean Journal of Soil Science and Fertilizer
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    • v.43 no.2
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    • pp.132-139
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    • 2010
  • To manage the effluent nutrients amounts from rice paddy fields using free range ducks or rice bran, we evaluated the effects of a purifying paddy field which is no fertilizer, no pesticides, and dense rice seedling having a concept of constructed wetland. The experimental paddy field was located at downstream in the watershed of ducks using rice culture area in Milyang. The purifying paddy of land design were treated with seeding method, and vegetation type. As land design, direct seeding on plane, and direct seeding on high-ridge field in 2007. Planting rice only, and planting rice with water hyacinth were treated as vegetation type in purifying paddy in 2008. The purifying paddy fields were effective to reduce amount of T-N and T-P contents in effluent to 33.2~45.3%, and 53.1~55.4%, respectively. The direct seeding on high-ridge treatment, having long residence time of effluent water was more effective than plane plot as T-N 0.29 $g^{-1}m^{-2}d^{-1}$, and T-P 0.031 $g^{-1}m^{-2}d^{-1}$. The planting rice with water hyacinth treatment was effective than planting rice only as T-N 0.23 $g^{-1}m^{-2}d^{-1}$, and T-P 0.049 $g^{-1}m^{-2}d^{-1}$. The optimum area of purifying paddy field to treats all effluent were found out 3.2~4.7% of rice culture area using free range ducks, and rice bran at upper stream.

Hypoglycemic and Antioxidative Effects of Functional Rice Goami and Nokwon in High Fat-Fed Mice

  • Kang, Mi Young;Son, Jayeon;Lee, Sang Chul
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.58 no.4
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    • pp.443-450
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    • 2013
  • Effects of newly developed functional rice grains Goami (high-amylose rice) and Nokwon (green-kerneled rice) on the glucose metabolism and antioxidative defense system in C57BL/6N mice under high fat diet condition were investigated. Animals were randomly divided into five groups (n = 8) and given experimental diets for eight weeks: normal control diet (NC), high fat diet (HF), and high fat diet supplemented with white rice (HF-WR), Goami rice (HF-GR), and Nokwon rice (HF-NR). At the end of the experimental period, the HF group exhibited markedly higher blood glucose level, insulin concentration, plasma lipid peroxidation and lower hepatic glycogen concentration than that exhibited by NC group. However, diet supplementation of Goami and Nokwon suppressed the high fat diet-induced hyperglycemia and oxidative stress through inhibition of the glucose-regulating enzymes and enhancement of the antioxidant enzymes activities. The results illustrate that the new functional rice Goami and Nokwon may be useful in the development of functional foods with preventive effect against high fat diet-induced hyperglycemia and oxidative stress.

Varietal Difference of Eating Quality after Storage in Room Temperature (벼 상온 저장시 식미관련 특성의 품종간 차이)

  • Lee, Jong-Hee;Cho, Jun-Hyun;Lee, Ji-Yoon;Yeo, Un-Sang;Song, You-Chun;Oh, Seong-Hwan;Kim, Sang-Yeol;Kang, Hang-Won
    • Korean Journal of Breeding Science
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    • v.43 no.4
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    • pp.318-321
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    • 2011
  • Rice ageing describes the changes in physical and chemical properties of rice grains during storage that alter the eating quality of rice. The prevention of deterioration in palatability of rice during storage is important for stable supply. In this study, We conducted to select the variety with superior palatability after storage at room temperature. 'Yeonghojinmi' had much higher head rice ratio of milled rice than that of 'Ilmi', 'Junam'and 'Hwayeong'at similar moisture content of approximately 15%. Grossiness and stickiness were higher in 'Yeonghojinmi' than that of the others. Meanwhile, yellowness(b value) of cooked rice was lower in 'Yeonghojinmi' than that of the others. Of the four varieties, Yeonghojinmi was maintained good eating quality after storage in room temperature, which also contributed to differences in palatability, such as protein content, glossiness, stickiness and color of cooked rice.

Agronomic and Chemical Properties of a New Black Waxy Giant Embryo Mutant, Milyang 263, in Rice (Oryza sativa L.)

  • Park, Dong-Soo;Park, Soo-Kwon;Yi, Gihwan;Hwang, Un-Ha;Kim, Sang-Min;Han, Sang-Ik;Seo, Woo-Duck;Lee, Jong-Hee;Cho, Jun-Hyun;Song, You-Chun;Yeo, Un-Sang;Jang, Ki-Chang;Kwon, Taek-Min;Nam, Min-Hee;Park, Sung-Tae;Kang, Hang-Won
    • Korean Journal of Breeding Science
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    • v.42 no.5
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    • pp.463-469
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    • 2010
  • Rice is a staple food for more than 50% of the world's population. Embryo comprises only 2 to 3% of the weight distribution of the entire pericarp but has higher concentration of vitamins, proteins, and essential fatty acids than the other parts of grains. Moreover, ${\alpha}$-tocoperol, ${\gamma}$-oryzanol, phytic acid and ${\gamma}$-aminobutric acid that have nutraceutical value are abundant. Increasing the volume of embryo assures the fortification of nutritional value of rice grain. We developed new black waxy giant embryo rice, Milyang 263 by crossing Josaengheugchal, a black waxy rice variety, and $ge^t$, a giant embryo mutant generated by tissue culture. The nutrient contents and physical properties of Milyang 263 were compared with several giant embryo mutants and normal embryo rice varieties. Changes in the nutrient properties after germination were also observed. Results indicated that this new black waxy giant embryo rice, Milyang 263, offers a promising source for improving nutritional quality of rice especially anthocyanin, essential minerals, and GABA.

Mapping of Quantitative Trait Loci for Salt Tolerance at the Seedling Stage in Rice

  • Lee, Seung Yeob;Ahn, Jeong Ho;Cha, Young Soon;Yun, Doh Won;Lee, Myung Chul;Ko, Jong Cheol;Lee, Kyu Seong;Eun, Moo Young
    • Molecules and Cells
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    • v.21 no.2
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    • pp.192-196
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    • 2006
  • Salt tolerance was evaluated at the young seedling stage of rice (Oryza sativa L.) using recombinant inbred lines (MG RILs) from a cross between Milyang 23 (japonica/indica) and Gihobyeo (japonica). 22 of 164 MG RILs were classified as tolerant with visual scores of 3.5-5.0 in 0.7% NaCl. Interval mapping of QTLs related to salt tolerance was conducted on the basis of the visual scores at the young seedling stage. Two QTLs, qST1 and qST3, conferring salt tolerance, were detected on chromosome 1 and 3, respectively, and the total phenotypic variance explained by the two QTLs was 36.9% in the MG RIL population. qST1 was the major QTL explaining 27.8% of the total phenotypic variation. qST1 was flanked by Est12~RZ569A, and qST3 was flanked by RG179~RZ596. The detection of new QTLs associated with salt tolerance will provide important information for the functional analysis of rice salt tolerance.