• Korean journal of food and cookery science
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• 제28권5호
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• pp.613-622
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• 2012

To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added). From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer's age, type of pine needle and its content.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.289-298
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• 2023

Stored rice grain undergoes physical and chemical deteriorations over time. As temperature and moisture content are important factors affecting to the denaturation of rice, it is important to store rice at a low temperature and hermetic condition. From a microscopic point of view, many studies have already reported how proteins and lipids were denatured within rice grain. Meanwhile, the weight loss of rice is currently observed at actual storage sites and can occur for diverse reasons. In this study, it was assumed that the decomposition process of polysaccharides, known as the main component of rice, plays an important role in its weight loss. In specific, the roles of enzymes were also evaluated. Our interest is in the major polysaccharides within a rice grain such as starch as well as within a rice endosperm cell wall. It is suspected that the weight loss of rice grains during storage seems to associate with the degradation of amylose and amylopectin. Nevertheless, it should be also speculated the correlating effect of other components such as proteins and lipids.

• Korean Journal of Food Science and Technology
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• 제32권4호
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• pp.799-805
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• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.

• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.256-256
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• 2017

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on quality characteristics of rice beer. As for moisture content, Hangaru and Seolgaeng that are soft rice were higher than Dasan-1 and Anda as 14.48 and 14.62%, respectively. Dasan-1 and Anda showed higher protein content as compared to other varieties. As for amylose content, Hangaru turned out to be lower than other varieties as 17.71%, whereas reducing sugar content of Hangaru and Seolgaeng was higher than Dasan-1 and Anda. Results of hardness showed that Hangaru and Seolgaeng were measured lower than Dasan-1 and Anda. As a result of measuring alcohol content, pH and color of beer brewed by rice cultivars, no significant difference by cultivars was found, but measurement result of bitterness showed that beer brewed with Hangaru and Seolgaeng showed lower bitterness comparing to the beer brewed with Dasan-1 and Anda. The results of this study suggest that Hangaru and Seolgaeng are considered cultivars suitable for brewing quality of rice beer.

• Korean journal of food and cookery science
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• 제21권3호
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Applied Biological Chemistry
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• 제41권7호
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• pp.560-562
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• 1998

• Korean Journal of Food Science and Technology
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• 제50권5호
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• pp.499-503
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• 2018

Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.

• Korean Journal of Food Science and Technology
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• 제39권4호
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• pp.406-411
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• 2007

In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.

• Journal of The Korean Society of Grassland and Forage Science
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• 제40권3호
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• pp.149-155
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• 2020

Cattle feeding in South Korea has been heavily dependent on domestically produced rice straw and imported grain. Around 42% of domestically produced rice straw is utilized for forage, and the remainder is recycled to restore soil fertility. Approximately 35% of round baleages were made with rice straw. However, higher quality hay is desired over rice straw. Due to increasing stockpiles of rice, there has been an economic burden on the government to store the surplus; therefore production of annual forage crops in rice fields has been further promoted in recent years. Hay import from the USA currently constitutes more than 80% of total imported hays. The main imported hays are alfalfa (Medicago sativa), timothy (Phleum pretense), and tall fescue (Festica arundinacea). The estimated forage required for cattle feeding was approximately 5.4 million MT in 2016. Domestically produced forage sates only 43% of that value, while low quality rice straw and imported hay covered the rest of demand by 33% and 20%, respectively. As utilization of domestically produced forage is more desirable for forage-based cattle production, long-term strategies have been necessary to promote domestic production of high quality baleage. One such strategy has been utilizing the fertile soil and abundance of fallow rice fields of western region of S. Korea to produce forage crops. Italian ryegrass (Lolium multiflorum) is the most successfully produced winter annual in the region and is approximately 56% of the total winter annual forage production. Forage sorghums (Sorghum bicolor), sorghum × sudangrass hybrids, and hybrid corn (Zea mays) produce a substantial amount of warm-season forage during summer. Produced forage has been largely stored through baleage due to heavy dew and frequent rains and has been evaluated according to S. Korea's newly implemented baleage commodity evaluation system. The system weighs 50% of its total grading points on moisture content because of its importance in deliverable DM content and desirable baleage fermentation; this has proved to be an effective method. Although further improvement is required for the future of forage production in South Korea, the current government-led forage production in rice fields has been able to alleviate some of the country's shortage for quality hay.

• Korean Journal of Breeding Science
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• 제41권4호
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• pp.429-436
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• 2009

We conducted a QTL analysis of grain quality traits using 117 $BC_3F_4$ and $BC_3F_5$ lines developed from a cross between Ilpumbyeo and Moroberekan. Genotypes of 117 $BC_3F_5$ lines were determined using 134 simple sequence repeat (SSR) markers. A linkage map constructed using 134 SSR markers was employed to characterize quantitative trait loci (QTL). The 117 $BC_3F_4$ and $BC_3F_5$ lines were evaluated for eleven grain quality traits in 2005 and 2006. A total of 18 QTLs were identified for eleven traits, and the phenotypic variance explained by each QTL ranged from 9.9% to 35.2%. Moroberekan alleles contributed positive effects in the Ilpumbyeo background at two QTL loci for 1,000 grain weight. Four QTLs, two for chalky rice and one each for 1,000 grain weight and head rice were consistently detected in two consecutive years indicating that these QTLs are stable. Clusters of QTLs were observed in three chromosome regions. One cluster harboring five QTLs including head rice and brown rice ratio near SSR markers RM190 and RM314 was detected on chromosome 6. Another cluster harboring grain weight and white belly was detected on chromosome 2. Increase in white belly at this locus might be due to the increase in grain weight due to the presence of the Moroberekan allele. The Moroberekan alleles at two QTL loci, gw3 and gw4 associated with increased grain weight might be useful in breeding programs to develop high-yielding cultivars.