• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.50 no.3
• /
• pp.212-220
• /
• 2005

One hundred eleven glutinous rice collections from seven countries were evaluated for genetic diversity based on agronomic traits and RAPD analysis. Twelve agronomic traits including yield components amy-lose content, alkali digest value were used to clarify the genetic relationships among glutinous rice collections. Glutinous rice collections were classified into 4 groups and early maturings Korean landraces and high amylose indica belonged to group I with RAPD analysis, 15 primers selected for polymorphic bands generated 117 bands and 81 bands $(69.2\%)$ showed polymorphism. The number of amplified bands per primer ranged from 5 to 11, with the average number of bands of 7.8. With the similarity value of 0.78 in dendrogram derived from the cluster analysis based on RAPDs, glutinous rice collections were classified into 9 groups. Seventy-seven percent of the collections were classified into group I that is the largest one, while the others $(23\%)$ were distributed to group Il-IX. Group I included most indica type rices and early ripening collections, while the small groups of III-IX included most of the Korean collections.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.344-350
• /
• 2006

Soaking and drying were studied for seven grains and legumes including glutinous rice, brown rice, glutinous brown rice, glutinous barley, Seoritae, Heuktae and red bean to improve taste of cooked mixed grams and make easy to cook then Seoritae and Heuktae showed the highest water absorption and the rest were in the order of glutinous barley, glutinous rice, milled rice, brown glutinous rice, brown rice, and red bean. In regards with water absorption index by soaking temperature, the higher the temperature showed, the more water absorption and the shorter time to reach the water absorption balance, the more grinding legumes. showed the more water absorption and the shorter time to reach to the water absorption balance. The soaked samples were dried at mom temperature $30^{\circ}\C,\;50^{\circ}\C$, and microwave 300 W, 700 W and 1000 W power. As a result 700 W drying method br microwave can dry samples in the shortest time without damage to the samples. Therefore, it was considered as the best pretreatment conditions for mixed stains to dry with 700 W microwave after one-hour soaking at $30^{\circ}C$.

• Culinary science and hospitality research
• /
• v.22 no.7
• /
• pp.100-111
• /
• 2016

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.3
• /
• pp.323-331
• /
• 2006

The manufacture and consumption of traditional Korean rice cake is being revived due to the introduction of various desserts and confectionaries in the food industry. In order to develop this traditional food of Korea and allow various types of rice cakes to enter the market, it is essential to standardize the cooking methodology. In particular, there has been little research on Dutubpyun, a traditional food famous for its good taste. In addition, the original cooking methodology varies between cookbooks. Therefore, in order to standardize the cooking methodology for Dutubpyun referring to various cookbooks, different types Dutubpyun were made by varying the grain fineness of the glutinous rice powder to 16, 20, 30 and 40 meshes, adding up water to 10%, up sugar to 10% and up soy sauce to 5%. Subsequently, a sensory evaluation, and a test on the moisture, degree of gelatinization and hardness during storage were measured to determine the optimal grain fineness of the powder. For the sensory evaluation, where the grain sizes of the glutinous rice powder were different, the 30 and 40 mesh samples received high scores for grain fineness, moisture and chewiness. The 40 mesh samples received high scores for softness, while the overall quality was the highest in the 30 mesh samples. The moisture content during storage was $38.0{\sim}40.6%$ for the samples on the day of cooking, while it was reduced to $33.3{\sim}35%$ after 3 days of storage. Regarding the degree of gelatinization during storage, the maltose content was $2.4{\sim}2.7 mg$ for the samples on the day of cooking. After 3 days, the maltose content was $2.3{\sim}2.8 mg$ but the maltose content was higher in the 40 mesh samples than in the other samples. Regarding the change in hardness during storage, the hardness marked high in the 20 mesh samples on the day of cooking (p<0.05), while it was high in the 16 mesh samples after 3 days of storage (p<0.001). The hardness tended to increase with increasing storage time. Regarding the surface structure of the glutinous rice powder and Dutubpyun, a difference in grain fineness was clearly seen in the 15x-magnifications photograph of the rice powder structure taken by SEM. At 60x and 180x magnifications of surface of Dutubpyun, the 16 mesh samples had a uniform air gap, and a lumpy configuration. Smaller air gaps were dispersed homogeneously and similar to a net in the 20 and 30 mesh samples. The 40 mesh samples showed to a net-likes structure with cracks. Overall, for the best conditions for cooking Dutubpyun, the grain fineness of the glutinous rice power needs to be 30 mesh.

• Korean journal of food and cookery science
• /
• v.14 no.4
• /
• pp.421-429
• /
• 1998

The effect of glutinous rice paste on the physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). Puchukimchi made with various concentrations (0.0, 0.5, 1.0, 2.0, 3.0%) of glutinous rice paste were fermentated at 10$^{\circ}C$ up to 45 days. As a fermentation progressed, pH decreased in all of the treatments, while total acidity increased. By increasing the concentrtion of glutinous rice paste added, an increase of total acidity was noted from Puchukimchi. The reducing sugar content in most samples was decreased during fermentation, however, 1.0% treatment showed a relatively slow decrease. The total vitamin C content increased sharply at the 2nd-day of fermentation and then, gradually decreased especially from the 8th-day following a sigmoidal changing pattern. The total vitamin C content was the highest in Puchukimchi made with 1.0% glutinous rice paste. The counts of lactic acid bacteria increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation.

• Journal of the Korean Home Economics Association
• /
• v.23 no.3
• /
• pp.55-61
• /
• 1985

This study was designed to find out the optimum processing condition and the characteristics of yeots : In this study, Yeoteses were made from glutinous rice, Rice, Millet, Sorghum and Corn by microwave oven. The textural parameters of various Yeotses were determined by sensory evaluation and Rheometermeasurement. RESULTS : 1. The sweetness of all the raw materials before saccharification is 11%. In case of the sweetness of the raw materials after saccharification, Glutinous rice was the highest(28.8%) and Corn was the lowest(17.7%). Also, the sweetness of Glutionous rice Yeots was the highest(86%) and Corn Yeots was the lowest(82.7%).It showed similar tendancy to the sensory evaluation for sweetness. 2. The pH of the raw materials before saccharification was 4.4.The pH of sorgphum after-saccharification was the highest (4.7) and that of Corn was the lowest (4.3). 3. In the sensory evaluation of the various Yeotses, Glutinous rice Yeots showed the best quality and it did not showed any significant difference between glutinous Yeots and Rice Yeots.The overalll quality of Milet, Sorghum and Corn Yeotses were inferior to Glutnous and Rice Yeotses. Textural characteristics by Rheometermeasurement revealed differences among the various Yeotses. Hardness, Cohesiveness, Adhesiveness were the highest in Glutinous rice and Rice Yeotses. Adhesiveness showed similar tendancy to that of the sensory evaluation. 4. However, Becuase glutinous rice is more expensive than rice, it is desirable that we use Rice Yeots.

• Mycobiology
• /
• v.45 no.2
• /
• pp.119-122
• /
• 2017

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.4
• /
• pp.291-296
• /
• 1992

The effects of steeping time of glutinous rice and of beating time of the cooked rice on characteristics of Ganjung was examined. and the optimum conditions of traditional Gangjung preparation were determined. Moisture absorption of glutinous rice was the maximum at 2 hours of steeping in water and did not increase much after then. pH of the steep water was the lowest at 7 days of steeping and increased slightly thereafter. Reducing sugar content of the steep water increased as the steepting time was extended. Expansion ratio of Gangiung was the greatest with 5 days of steepting, and tended to decrease with longer beating time. Optimum conditions of Gangjung preparation was 7 days of steeping glutinous rice and 4 minutes of beating (40 times/min) the cooked rice.

• Korean Journal of Food Science and Technology
• /
• v.18 no.2
• /
• pp.143-148
• /
• 1986

The composition of glycolipids and phospholipids of milled rice grain were studied for four nonglutinous and two glutinous varieties grown in Korea. Main classes of the glycolipids were esterified sterylglycosides, monogalactosyl diglycerides, steryl glycosides, digalactosyl diglycerides and cerebrosides in both of nonglutinous and glutinous, and no differences in individual content of the classes between both varieties. Of the phospholipids, Iysophophatidyl cholines, phosphatidyl cholines, phosphatidyl ethanolamines, phosphatidyl inositols and phosphatidyl serines were the major components, comprising oveer 85% of this class, and smaller amounts of diphosphatidyl glycerols and phosphatidyl glycerols were present. There was significant differences individual content of the phospholipid classes between both varieties. The major fatty acids of glycolipids and phospholipids fractions were palmitic, linoleic and oleic acids in both of nonglutinous and glutinous varieties. But content of palmitic acid in glycolipids fraction and stearic, oleic and linoleic acids in phospholipids fraction showed significant differences between both varieties.

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.208-213
• /
• 2010

We sought to optimize parboiled rice preparations with respect to nutritional composition and to compare the physicochemical properties of polished, glutinous rices and Olbyossal (parboiled rice). Crude lipid contents (all w/w) were: brown glutinous rice (1.92%) > Olbyossal (1.13%) > glutinous rice (1.08%) > polished rice (0.32%). The crude ash content of Olbyossal was greater than that of polished rice. There was no significant difference in crude protein level between Olbyossal and polished rice. Total dietary fiber content (all figures are w/w) was higher in Olbyossal (3.79%) than in polished rice (1.67%). With respect to mineral content, P (249.16 mg%), K (144.67 mg%), Na (35.41 mg%), and Mg (30.24 mg%) levels were higher in Olbyossal than in polished rice. There was no significant difference in fatty acid or amino acid content between polished rice and Olbyossal. The L value (lightness) of Olbyossal was lower than that of polished rice but the hardness of Olbyossal was greater.