• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.399-407
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• 2013

The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwanggeumchal, Nampungchal (glutinous), and Donganme (nonglutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting characteristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and $2,386.11{\mu}g/g$ sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and $1,397.87{\mu}g/g$ sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.589-595
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• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.1-9
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• 2014

This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter's color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at $259.52{\mu}{\ell}/mg$, $0.44{\pm}0.01$, $15.29{\pm}0.04mg$ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.274-282
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• 2013

This study was carried out to find out the physicochemical properties of rice grains of 8 varieties having various amylose content. Amylose contents of 8 varieties were ranged from 6.3 to 30.9% and could be classified into 4 groups, such as waxy, low-amylose, nonglutinous, and high-amylose. Protein contents were ranged from 5.8% to 7.5% varied depending on variety, but there was no significant difference in protein contents among groups. The hardness of milled rice grains in low-amylose and non-glutinous was stronger than waxy and low-amylose group. Whiteness of waxy group grains was the highest while non-glutinous group was the lowest. The alkaline digestive values were evenly distributed from 5.2 to 6.9 and highly correlated with amylose content. There was significant difference in pasting properties of rice flours among groups. High-amylose group showed the highest initial pasting temperature and total setback viscosity, and the lowest peaks for trough and breakdown viscosity. Low-amylose group showed the highest breakdown viscosity but the lowest setback viscosity as well as high peak viscosity. Although amylose content was significantly correlated with alkali spreading value in milled rice, initial pasting temperature, and total setback, but it was negatively correlated with toyo-meter value and setback viscosity.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.223-228
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• 1991

In the 7th century, Prince Shoudoku built the Horyu temple at Nara, when Buddhist culture in Japan had highly prospered after Buddhism were transmitted to Japan from Korea. At the same time, the three ancient country of Silla, Koguryo, and Baekjae had generally effected on Japanese culture and life as well as Buddhist events, religious services and sacrificial offerings in form. And even now there are kept above one thousand of tablewares which was used at the age and was made of wood and alloy manufactures from Han peninsular in Seisoin at Nara. Through these historical backgrounds, it could be presumed that the religious services and the sacrificial offerings for Prince Shodoku for above 1300 years help us to study and estimate the ancient dietary culture of Korean and Japanese. There are several points of similarities which are remained and maintained in Han Peninsular. 1. They used high filling method of the secrificial offerings and high receptacles in the religious service. 2. The cakes were mainly made of nonglutinous rice tharr glutinous rice 3. They decorated the pheonix instead of flowers and the other kinds of birds in Korea. 4. Kakiage of fried confectionary was founded in many kinds of them at present.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1049-1055
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• 2010

This study investigated the status of mixed grain diet by 68 people with diabetes living in Jeollabuk-do and performed sensory evaluation of different composition of mixed grains to improve the sensory characteristics based on the investigation. BMI of all subjects were measured and found that 61.7% were overweight. 94.1% of them ate mixed grains and females ate more mixed grains than males (p<0.05). Most males and females answered that they ate mixed grains for their health. Females added more mixed grains than males (p<0.01). More females (47.1%) than males said they would continue to eat mixed grains (p<0.05). 59% of them said they had eaten mixed grains for more than 3 years. 46.0% of them said they purchased mixed grains at a small mart near their houses. The mostly added grain to rice was black soybean (76.5%). RMGD-50 is composed of six mixed grains excluding nonglutinous rice and has the mixing rate of 50%. RMGD-40 has the mixing rate of 40%. Sensory evaluation was performed and RMGD-50 got lower score ($3.33{\pm}0.68$, $3.50{\pm}0.81$) than RMGD-40 in the appearances and color. RMGD-40 with Control 1 that includes more glutinous grains and Control 2 that is polished rice were compared. RMGD-40 got lower score than Control 1 in its appearances, smell and color, although there wasn't a meaningful difference. For the people with diabetes who are accustomed to mixed grains, the polished rice got the lowest score in moisture amount, gumminess and overall taste ($3.26{\pm}0.82$, $3.48{\pm}0.85$, $3.19{\pm}0.70$). It showed meaningful difference from RMGD-40 and Control 1 (p<0.01). Consequently people with diabetes preferred mixed grains that include more glutinous grains that have lower mixed ratio. So it is necessary to educate the people with diabetes about eating grains for better blood sugar management. Continual study and development of mixed grains that can help people with diabetes to control their blood sugar are necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1171-1178
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• 2010

This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops with Incalgyun. The crude protein, mineral and $P_2O_5$ contents of vinegars fermented from cereal crops with Incalgyun were higher than the circulated brown rice vinegar (CBRV). Brix degree, turbidity and pH of vinegar fermented from cereal crops with Incalgyun were higher, and total acidity was lower than the CBRV. The glucose content of the CBRV was 4.89 mg/mL, and vinegars fermented from glutinous foxtail millet without and with Incalgyun were 5.62 and 5.58 mg/mL. The major organic acids were acetic acid and succinic acid. The total organic acid content of the CBRV was 41.92 mg/mL, and vinegars fermented from cereal crops without and with Incalgyun were 12.14~42.31 and 13.07~41.80 mg/mL. Total amino acid content of the CBRV was $63.75\;{\mu}g/mL$, and vinegars fermented from cereal crops without and with Incalgyun were 1,125.24~1,976.37 and $1,045.36{\sim}2,057.34\;{\mu}g/mL$. The total polyphenol content of CBRV was 2.31 mg/100 mL, and vinegars fermented from cereal crops without and with Incalgyun were 28.59~41.26 and 26.57~39.62 mg/100 mL. The ABTS and DPPH radical scavenging activities of the CBRV were 1.45 and 2.85 mg TEAC/100 mL. The highest ABTS and DPPH radical scavenging activities were 37.10 and 20.26 mg TEAC/100 mL at the vinegars fermented from nonglutinous foxtail millet and glutinous foxtail millet with Incalgyun, respectively.