• Korean journal of food and cookery science
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• v.12 no.1
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• pp.46-53
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• 1996

To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants ( $k_{v}$) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flour. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.e.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.51-57
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• 1995

The effect of milling on the nutrients of raw and parboiled rice grain samples was investigated. Parboiling treatments of choo chung paddy decreased head rice yields and pressure parboiling proved to be more beneficial in reducing white belly rice. Except PP sample mean length/width ratio of parboiled milled rice kernels(8% milling degree) were more larger than raw milled rice and the extent depended on severity of parboil heat treatment. Parboiling had no effect on the protein content of browm rice(0% milling degree) but increased in 4%, 8% milling degree and in PL40 sample. Parboiled rice had a lower fat and the extent depended on degree of milling. Ash content of parboiled brown rice decreasd compared to raw brown rice and generally decreased according to milling degrees were high. Nevertheless, PP, PT40 and PL40 parboiled milled rice samples(0% milling degree) contained more ash than raw milled rice. Parboiling increased total sugar and reducing sugar and increased according to milling degrees were high. Parboiled rice had a high reducing sugar content than raw rice except for PT sample, and more contained as higher milling degree. Total amino acid content of parboiled brown rice increased compared to raw brown rice except for PL40 sample. Parboiled rice of 4% milling degree had a lower total amino acid content and then 8% milling degree had a higher than raw rice. Ca content of parboiled rice was lower than raw rice and tended to have lower as milling degree were high. Parboiled rice of 0 and 4% milling degree had a lower Fe content degree but higher in 8% milling degree. PP and PT40 samples contained more Fe than any other parboiled rice. Parboiled milled rice contained more thiamin than raw milled rice. Rice of milling degree 6% and PL sample contained most thiamin.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.126-132
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• 1995

This study was undertaken to determine effect of parboiling on physical and cooking characteristic properties of milled rice. Equilibrium moisture content(EMC) of parboiled rice soaked at room tempe-rature(25$^{\circ}C$) and high temperature(75$^{\circ}C$) increased 1.8∼2.7 times & 1.4∼l.6 times as compare to raw rice, and time to reach EMC of parboiled rice became longer 4 times and 1.7 times than raw rice respectively. Equilibrium volume(EV), time to reach EV and volume increase rate constants(ku) were similar to EMC, time to reach EMC, and k. kv of parboiled rice brought about in decrease at room temperature and increase at high temperature. The geletinization temperature, time and peak viscosity of parboiled rice were higher than those of raw rice. Parboiling brought about in decrease in L/W of cooked parboiled rice kernels and L/W increased according to presoaking time was prolo-nged. Solid content of cooking water of raw rice were higher than those of parboiled rice. Hardness of uncooked PL20 & PL40 soaked for 30 min was higher than that of raw rice but that of uncookef parboiled rice soaked for 90 min was lower than that of raw rice. Springness of cooked parboile rice for initial 10 min decresed with that of cooked raw rice and then increased sharply, cooked f, r 15 min then increased slowly, cooked parboiled rice for 40 min increased more than cooked raw rice. Color differences($\Delta$I) of PT2O samples was the lowest L value of all the samples increased but a and b value decreased according to milling degree was high.

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

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.19-23
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• 2005

This study was carried out to compare the rice quality between domestic brand rice and imported Chinese rice. In the appearance of grain, head rice rates were $96.1\%$ in domestic brand rice (Ilpumbyeo), $94.1\%$ in Jingguan (Chinese brand rice) and $86.5\%$ in Xiaozhandao(Chinese brand rice). In case of Chinese parboiled rice, the head rice rate was $0\%$ because the cracked and broken rice occupied about $95.5\%$. The low protein contents in Ilpumbyeo and Xiaozhandao as 6.5 and $6.7\%$ show relatively high palatability as 81.9 and 71.4. However, high protein contents in Jingguan and Chinese parboiled rice as 7.5, $7.4\%$ show low palatability as 64.3 and 55.6. In viscosity characteristics, peak viscosity, break down and final viscosity were higher in Ilpumbyeo and Xiaozhandao, midium in Jingguan and lowest in Chinese parboiled rice. And the set back value, which was negatively related with amylose content, was lowest in Ilpumbyeo and highest in Chinese parboiled, suggesting slow deterioration in Ilpumbyeo and rapid deterioration in Chinese parboiled rice. Overall physical components of cooked rice measured by Texture Analyser were higher in Ilpumbyeo than those in Chinese parboiled rice.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.456-462
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• 1993

Parboiling, a popular technology used to protect rice from nutrient loss during milling and to increase the shelf-life of rice, was applied to barley kernels, and its effect on nutrient retention and chemical composition was evaluated. Before 36 days after ear emergence, barley kernels showed water content higher than 40%, and parboiling without presoaking resulted in at least 43% of gelatinization degree. This implies that soaking, an important step of parboiling, is dispensable for barley at milky stage. Parboiling did make little change in the appearance of the kernel after 31 days from ear emergence. Nonreducing sugars such as sucrose and raffinose remained unchanged while reducing sugars of barley was decreased by parboiling, with exception that maltose increased. Pearling led to decrease in crude protein, fat, fiber and minerals of barley sampled and parboiled on 36th day from ear emergence. Free sugars in the parboiled barley also was reduced with increasing pearling rate. Vitamin $B_1$ content of the parboiled barley was $260\;{\mu}g\;per\;100\;g$ as dry basis at 50% pearling rate, compared to $36\;{\mu}g$ for raw barley at same pearling rate. Thus parboiling appeared to be very effective in the retention of vitamin $B_1$ during pearling.

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.10b
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• pp.292-293
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• 2005

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2011.10a
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• pp.112-113
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• 2011

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1611-1618
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• 2012

Peeled balloon flower roots and parboiled bracken are pre-processed foodstuffs commonly used in the institutional food service. This study was conducted to establish the suitable manufacturing process for these foodstuffs and the optimal storage condition during distribution in the market. The most suitable manufacturing process was developed by surveying the manufacturing factories that produce these foodstuffs. Samples were collected by selecting a site among the surveyed manufacturing factories and storing them at different temperatures (4, 10, $20^{\circ}C$). The resulting changes in microbiological, physicochemical, and organoleptic qualities depending on the storage period (1, 2, 3, 4, 5, 7, 10 days) were investigated. The number of general bacteria in balloon flower roots at the beginning of the storage period was 5.26 log CFU/g and the number in the $4^{\circ}C$ storage group remained unchanged until the $3^{rd}$ day, but then increased to 7.63 log CFU/g at the $4^{th}$ day, and then gradually increased up to the $7^{th}$ day. However, in the 10 and $20^{\circ}C$ storage groups, the number was rapidly increased to 7.42 log CFU/g and 7.86 log CFU/g, respectively, at the $2^{nd}$ day. The parboiled bracken samples presented a similar trend. For physicochemical quality changes, the pH and hardness were rapidly decreased in the $20^{\circ}C$ storage group. The organoleptic quality was favorably evaluated (5~6 points out of 9 points) up to the $5^{th}$ day in the $4^{\circ}C$ storage group but the overall acceptability was rapidly decreased from the $2^{nd}$ day in the other storage temperature groups. These results confirmed the optimal storage condition for these pre-processed foodstuffs as being less than 3 days at $4^{\circ}C$.