• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.86-93
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• 2011

The optimal replaced percentage of brown rice Jeung-pyun was investigated in this study. A specific volume of brown rice Jeung-pyun resulted in no difference. The pH of Jeung-pyun (5.10-5.39) was higher than that of Jeung-pyun dough (4.96-5.17). The lightness darkened to 55.39-63.56, as the replaced amount of brown rice flour was increased. Furthermore, redness and yellowness increased to 3.24-4.15 and 4.45-10.12, respectively. The microstructure examined by scanning electron microscopy became enlarged and irregular as the amount of replaced rice increased. The gelatinization of 30-40% brown rice powder was approximately 1.93-2.20. The mechanical textures of hardness, gumminess, chewiness, and fracturability were high as additional ingredients and the storage period increased, whereas adhesiveness, springiness, and cohesiveness were low. The results of a sensory evaluation revealed that the 30% added brown rice Jeung-pyun was highly assessed as the most appropriate percentage of added brown rice Jeung-pyun.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.294-294
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• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.507-511
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• 2001

This study was conducted to investigate the effect of black pigmented rice flour which was added different amounts to the rice on the quality of colored Sulgiddeok. The sensory scores which evaluated for taste, color, flavor and texture revealed that adding 200g black pigmented rice flour to 1,000g of rice flour was the most layered and followed by add of 150g black pigmented rice flour, Degree of lightness and yellowness were decreased as increasing of black pigmented rice flour while redness was enhanced accordingly. Addition of 7∼9% sugar to the colored Sulgiddeok was the most layered. The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency as increasing of black pigmented rice flour addition.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.395-400
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• 2019

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.292-292
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• 2022

Since 1992, the Rural Development Administration (RDA), Republic of Korea in collaboration with International Rice Research Institute (IRRI) has developed 6 japonica rice varieties(MS11, Japonica 1, 2, 6, 7 and Cordillera 4) that are adaptable to tropical regions. However, these varieties show moderate resistance or susceptibility to certain biotic and abiotic stress. The development of varieties with more stable forms of resistance is highly desirable, and this could be possibly achieved through rapid introgression of known biotic and abiotic resistant genes. In this study, we analyzed the allele types of major biotic stress resistant genes including Xa5, Xa13, Xa21 and Xa25 for bacterial leaf blight, Pi5, Pi40, Pish and Pita2 for blast, tsv1 for rice tungro spherical virus, and Bph6, Bph9, Bph17, Bph18 and Bph32 for brown planthopper by using gene-specific molecular markers. In addition, seed quality related genes Sdr4 for preharvest sprouting and qLG-9 for seed longevity were also analyzed. The results revealed that2h5 and Xa25 resistance alleles showed in all varieties while Pi5 resistance allele showed only in MS11. The Pish resistance allele were present in five varieties except for Japonica 1. Meanwhile, for the rest of the genes, no presence of resistance alleles found in six varieties. In conclusions, most of tropical japonica varieties are lack of the major biotic stress resistant genes and seed quality genes (Sdr4 and qLG-9). Moreover, the results indicated that rapid deployment of a few major genes in the current tropical japonica rice varieties is urgent to increase durability and spectrum of biotic stress resistance and also seed dormancy/longevity which are essential traits for tropical environments.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.463-472
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• 1990

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.47-53
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• 2014

Varietal difference of eating quality by milling degree was investigated for total nine rice varieties comprised of three varieties each as excellent, good, and normal according to sensory evaluation results of cooked rice. Nine varieties were analyzed for their physicochemical properties and for the sensory evaluation according to five different degree of milling(5.5~13.5% based on brown rice). Overall score obtained through sensory evaluation was found the best in the milling degree at 9.5% and 11.5%. The overall score by rice variety was categorized into type A that showed high score at milling degree 9.5%, type B at milling degree 11.5%, and similar type C at both milling degrees 9.5% and 11.5%. The best eating quality was observed in Ilmibyeo and Koshihikari having overall eating quality excellent at milling degree 9.5% and in Chucheongbyeo and Dongjinbyeo having overall eating quality good at milling degree 11.5%. While, Palgongbyeo and Nonghobyeo having eating quality normal showed the best eating quality at milling degree 9.5% and 11.5%. Correlation analysis between overall score and physicochemical properties and five sensory evaluation items by three types of rice showed that Mg content and stickiness of type A, protein content and taste of type B, and K content and appearance of type C were highly significant correlation on overall score by panel test. Therefore, Mg contents might have affected on the stickiness of cooked rice in type A, protein contents on the taste in type B, and K contents on the appearance in type C, respectively.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.316-320
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• 2000

This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.195-204
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• 2014

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.