• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1293-1297
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• 1999

Effect of rice protein and lipid on rheological properties of gelatinized rice flour solutions(4%) with three rice varieties(Dongjin, Jinmi, Tamjin) known for varying taste of cooked rice was investigated with Haake viscometer. The rheological behaviors of all rice flour solutions were illustrated by Herschel Bulkley equation and exhibited pseudoplastic behavior with yield stress. When rice flour solutions treated with protease and dithiothreitol, there was decreased in flow behavior index value. Flow behavior index was decreased by dealbumin and deglutelin rice flour solutions among deprotein groups. The Jinmi rice flour solutions exhibited slightly lower consistency index than Dongjin and Tamjin. Defatted rice flour solutions exhibited lower consistency index than rice flour solutions, while dealbumin, deglutelin rice flour solutions exhibited high consistency index. Protease treated rice flour solutions exhibited increase in Dongjin and Tamjin. The yield stress was increased in sequence eating quality. Yield stress of defatted rice flour solutions was decreased, while deglutelin and rice starch flour solutions was increased. The time dependent charac teristics of all rice flour solutions appeared forming hysteresis loop and thixotropic behavior showed. The time dependent characteristics was appeared in sequence eating quality. Rice starch and deglutelin flour solutions appeared greatly time dependent characteristics, but defatted rice flour solutions appeared very little.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.478-483
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• 1997

The effects of defatting by ether or 85% methanol on the properties of nonwaxy rice flours (Odaebyeo and Mankeumbyeo) were investigated. Starch granules in the rice flour were all polygonal and showed all A-type crystalline patterns regardless of defatting. Amylose content of the rice flour extracted by ether (crude lipid-defatted rice flour, CLDRF) was similar to the untreated (untreated rice flour, URF), however, that of 85% methanol (total lipid-defatted rice flour, TLDRF) was increased. Defatting decreased the water binding capacities of rice flour in all samples. The swelling power of rice flour was higher in Odaebyeo than Mankeumbyeo, and that of CLDRF showed a similar pattern to the untreated. Swelling power was the highest in TLDRF up to 85$^{\circ}C$, but decreased in the following order CLDRF > URF > TLDRF at above 95$^{\circ}C$. A similar pattern was observed in the leached soluble fraction, and its apparent amyloae content was increased rapidly at above 85$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1463-1468
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• 2004

This study was conducted to examine the effects of feeding diets containing bioorganic power (BP) flour, wheat flour and rice flour on blood glucose and lipid level in streptozotocin-induced diabetic rats. BP flour was composed with the mixture of defatted flour (16 g soybean, 12 g wheat, 8 g barley), 2 g red ginseng and 2 g whole wheat flour per 100 g diet. Experimental groups were divided into non-diabetic normal and 4 diabetic groups containing control, 40% BP, 41.6% wheat and 41.6% rice flours with basal diet. BP group was significantly increased body weight gain and decreased plasma glucose compared with the diabetic control, wheat and rice flour groups (p<0.05). Food efficiency ratio of diabetic rats were significantly lower than that of the normal rats. The concentrations of total cholesterol and triglyceride in plasma and atherogenic index were significantly decreased in BP, wheat and rice diabetic groups than diabetic control (p<0.05). The concentration of total cholesterol and triglyceride in liver was significantly lower in BP group as compared with the diabetic control, wheat and rice flour groups (p<0.05). In conclusion, the results indicated that BP flour feeding improved plasma glucose level, total cholesterol and triglyceride in diabetic rats.