• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.794-800
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• 1988

The retrogradation properties of waxy starches isolated from waxy rice(Shin sun, Tong il), waxy barley(Suwon # 227), waxy indian millet. waxy millet and Jobs tears(Yullmoo) were investigated. The extent of retrogradation determined by the glucoamyase method during freeze-thaw treatment and storage in low temperature$(0{\sim}5^{\circ}C)$ showed that six kinds of waxy starches were very slowly retrograded. The order of the retrogradation tendencies of these starches were waxy indian millet > Suwon # 227 Waxy millet > Yullmoo > Tong il > Shin sun. Waxy indian millet and Suwon # 227 starches were distinctively retrograded compared with other starches. Retrogradation properties observed during freeze-thaw 30 cycles were similar to those of storage for 30 days at $0{\sim}5^{\circ}C$. Suwon # 227, which has been the only recommened variety in our nation, was composed of 15% of non-waxy starch and 85% of waxy starch granule.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1405-1409
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• 2010

The compositions of fatty acid and amino acid of specialty rice which includes colored rice (Heugjinju, Jeugjinju, Josangheugchalbyeo), flavored rice (Heughyangmi, Hyangmi1), and giant embryo rice (Keunnun) were determined and compared to those of regular rice (Ilpumbyeo, Whaseonchalbyeo). Major fatty acids were linoleic acid (C18:2) and oleic acid (C18:1), which were composed of 75~80% of total fatty acids. Major amino acids were glutamic acid and aspartic acid in most cultivars but Jeugjinju in which cysteine (169.61 nmol) and GABA (129.32 nmol) were the most abundant amino acids. Thermal properties measured by differential scanning calorimeter (DSC) revealed that the enthalpy (${\Delta}H$) for starch gelatinization was the highest in Josangheugchalbyeo and Whaseonchalbyeo. It suggests that the starch structure of waxy rice could be more crystallized compared to non-waxy rice, and also that amylopectin could have more impact on starch gelatinization than amylose. The on-set and complete temperature for starch gelatinization were higher in colored rice of Heugjinju and Jeugjinju, and regular rice of Whateonchalbyeo.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.262-262
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• 2017

Brown rice contains a variety of nutritional and bio-functional components compared to milled rice. However, low consumer preference for steamed brown rice and short shelf life has been implicated as deterrents to the direct consumption of brown rice. This study was undertaken to determine the effect of degree of milling (DOM) on pasting and aging properties of brown rice cultivar. Short-grain (Japonica type) brown rice cv. Boseogchal (BSC), Baegjinju (BJJ), and Hiami (HIAM) were evaluated every month during 4 months storage. Rice cultivar were categorized into waxy (BSC), medium-waxy (BJJ), and non-waxy (HIAM) of which amylose contents were 6.81%, 10.06%, and 16.69~16.72%, respectively. Peak viscosity was the highest in BJJ followed by HIAM, and BSC, showing peak viscosity was lower at low temperature storage. At storage at room temperature from 60 to 120 days, the FFA content significantly increased in the rice samples with DOM1% followed by 3% and 5%, while not significant increase in DOM0% brown rice: at 120 days, the FFA ranged in 28.35~41.48, 111.99~130.06, 76.87~91.99, and 47.13~62.37 mg KOH/100g for DOM 0%, 1%, 3% and 5%, respectively. It indicated that the fat rancidity was the least in the order of DOM 0%, 5%, 3% and 1%. Storage at low temperature could reduce fat hydrolysis with lower FFA release, but rice grain with 1% MD also released more FFA compared to the other samples. It could be assumed that the most outer bran layer, approximately 1~3%, could provide a strong protection from fat rancidity. Pasting viscosity of rice samples also increased with increasing DOM rate. Results indicated that DOM was the most significant factor for lipid rancidity during storage, resulting in high FFA formation. It suggested that brown rice with DOM 0% and/or more than DOM 5% could provide the best shelf life.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.17-24
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• 2012

The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at $20^{\circ}C$. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.147-157
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• 2006

To improve the properties of non-waxy rice flours for baking, soaked-wet milled rice flour (SWRF) was adjusted moisture content (MC) to 30 and 50 % and heated at 50 and $70^{\circ}C$ in a shaking water bath for 6 and 18 hrs, respectively. Moisture-heat treated rice flours were investigated with regard to particle size distribution, and morphological, physicochemical and pasting properties for comparing dry and wet milled flours. The particle size of rice flour treated with 30% MC was distributed between $4-20{\mu}m\;and\;100-200{\mu}m$, like SWRF. The particles above $200{\mu}m$ in the flour were produced at higher heating temperature. By SEM, starch granules were found in the rice flours treated with 30% MC, who whereas aggregated starch granules were shown in the flours treated with 50% MC. Moisture-heat treatment using higher MC and heating temperature decreased the lightness and increased the yellowness of non-waxy rice flours. Water binding capacity of 30% moisture treated rice flour was similar to that of SWRF. In the same moisture treated rice flour, swelling power was higher, but solubility was lower at $50^{\circ}C$ than at $70^{\circ}C$. The initial pasting temperature by RVA increased after moisture-heat treatment. The peak viscosity of moisture-heat treated rice flour was higher for 30% moisture than that of the others. The rice flour treated with 30% MC and heated at $50^{\circ}C$ showed low setback and increased stability for retrogradation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.285-291
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• 2008

This study was performed to find out starch properties of rice grains in three varieties with different amylose content, Ilpumbyeo (non-waxy), Goami2 (high amylose), and Hwasunchalbyeo (waxy rice). There was no difference among physico-chemical characteristics of rice grains, but Goami 2 showed $2{\sim}3$ folds higher crude fat (1.36%) than Ilpumbyeo. Pasting properties of RVA showed the highest values of maximum viscosity, breakdown, and final viscosity in Ilpumbyeo. A similar chain length distribution of amylopectin was found in Ilpumbyeo and Hwasunchalbyeo, indicating that DP 12 had the highest distribution. Goami 2 had the highest distribution in DP 14, and showed the lower percent (14.1%) than other rice cultivars. Thermal properties of DSC showed that the values of Tc and Tp of Hwasunchalbyeo were similar to Ilpumbyeo, whereas a slightly higher Tc was observed. The absorbtion enthalpy was also the highest (11.1 mJ/mg) in Hwasunchalbyeo. Goami 2 showed higher To, but the lowest enthalpy (6.52 mJ/mg) compared to Ilpumbyeo (7.92 mJ/mg). Retrogradation properties, which were measured with the gelatinized rice sample used for DSC, and stored in $4^{\circ}C$ during 6 days, indicated that retrogradation absorbtion peak was the first peak at $52.6{\sim}55.2^{\circ}C$, and the second peak above $95^{\circ}C$. Retrogradation enthalpy of Goami 2 was the highest value (5.12 mJ/mg).

• Food Engineering Progress
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• v.15 no.3
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• pp.262-268
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• 2011

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and $30^{\circ}C$ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr). As the drying time increased from 6 to 10.5 hr at $50^{\circ}C$, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at $25^{\circ}C$ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at $25^{\circ}C$ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it can be concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuum-puffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1076-1083
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• 2009

The physicochemical properties of rice flour produced by 3 different grinding methods using various steeping times (3, 6, 9, and 12 hrs) were investigated. Roller mill gave coarse rice flour; the pin mill, intermediate flour; and mixed when both (roller & pin mills) were used. With the increase of steeping times, the rice flours became finer and the contents of crude protein, crude fat and crude ash decreased. Damaged starch was noticeably high in rice flour by roller & pin mills compared to those by roller or pin mills alone. Amylose contents, solubility and swelling power increased as the steeping times increased. Water binding capacity was the highest in roller & pin mills, followed by pin mill. In scanning electron microscope (SEM), pin mill showed distribution of separated fine particles of rice flours. The physicochemical properties of rice flours showed many differences by steeping times of rice and grinding methods. With sufficient steeping times, the rice flours obtained from pin mill were relatively fine having less damaged starch.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.198-208
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• 2017

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.