• Clinical Nutrition Research
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• v.13 no.3
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• pp.156-164
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• 2024

The purpose of this study was to evaluate the nutritional adequacy of senior-friendly foods sold in Korea, focusing on protein and sodium. This study examined the nutritional content of 170 products with nutritional labels that were sold in online stores in Korea and categorized the products into 93 staple foods (cooked rice, porridge, and mousse) and 77 side-dish and snack foods (braized·steam·roast products, broth, sauces, and snacks). Then, the adequacy of the nutritional content of these foods, focusing on protein and sodium, was evaluated according to product type. The 93 staple products and 77 side-dish products had average serving sizes of 163.27 g and 127.92 g, prices of $3.25 and $2.72, and energy contents of 295.25 kcal and 141.95 kcal, respectively. For staple foods, the energy content was significantly greater in cooked rice, but the protein content and index of nutrition quality (INQ) were significantly greater in mousse. There were no significant differences in sodium content or contribution to adequate intake (AI) by product type, but the sodium INQ was significantly greater in the mousse and porridge. For side-dish foods and snack products, the protein content, contribution to the recommended intake, and INQ were all significantly greater for the braized·steam·roast products. Sauces and braized·steam·roast products were significantly higher in sodium content and contribution to the AI, while broth was significantly higher in sodium INQ. These findings can be used to guide proper product selection and nutritional management that considers the health characteristics of health-vulnerable and elderly people.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.50-54
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• 2001

The amylose content, based on iodine blue value, of eight rice cultivars decreased in order of Nampungbyeo>Whachungbyeo>Punchilmi>Nampung CB243>Whachung du-1>Nampung EM90>Whachungchalbyeo>shr. The amylopectin chain length distribution was obtained by enzyme treatments followed by high-performance size-exclusion chromatographic separation. Chain length distribution profiles of the isoamylase-debranched starches showed distinct patterns according to cultivars. Based on the sensory evaluation result of the bread prepared from gluten and rice flours of eight rice cultivars, chewiness of the product was related with the presence of amylose while the short-chain amylopectin fraction was contributed to the texture and overall quality.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.54-60
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• 2010

The principal objective of this study was to determine the optimal mixing condition of two different amounts of cabbage and rice flour for the preparation of a cabbage cream soup. The experimental design was based on the central composite design methodology of response surface, which included 10 experimental points, including two replicates for the cabbage and rice flour. Physiochemical and sensory properties were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. Water content and pH values increased with increasing quantities of rice flour. Neither cabbage or rice flour affected the L and a values, but the b value increased with greater quantity of both ingredients. Viscosity increased with increasing added cabbage. Sensory evaluation results were significant in the predicted model for flavor (p<0.05), concentration (p<0.01) and overall quality (p<0.01). As a result, the optimum formulations by numerical and graphical methods were calculated as 111.79 g cabbage and 8.99 g rice flour.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.5
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• pp.680-692
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• 2010

This paper gives an overview of the availability, nutritive quality, and possible strategies to improve the utilization of rice straw as a feed ingredient for ruminants. Approximately 80% of the rice in the world is grown by small-scale farmers in developing countries, including South East Asia. The large amount of rice straw as a by-product of the rice production is mainly used as a source of feed for ruminant livestock. Rice straw is rich in polysaccharides and has a high lignin and silica content, limiting voluntary intake and reducing degradability by ruminal microorganisms. Several methods to improve the utilization of rice straw by ruminants have been investigated in the past. However, some physical treatments are not practical because of the requirement for machinery or treatments are not economical feasible for the farmers. Chemical treatments, such as NaOH, $NH_3$ or urea, currently seem to be more practical for onfarm use. Alternative treatments to improve the nutritive value of rice straw are the use of ligninolytic fungi (white-rot fungi), with their extracellular ligninolytic enzymes, or specific enzymes degrading cellulose and/or hemicellulose. The use of fungi or enzyme treatments is expected to be a more practical and environmental-friendly approach for enhancing the nutritive value of rice straw and can be costeffective in the future. Using fungi and enzymes might be combined with the more classical chemical or physical treatments. However, available data on using fungi and enzymes for improving the quality of rice straw are relatively scarce.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.396-400
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• 2017

The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.

• Journal of Life Science
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• v.14 no.5
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• pp.778-787
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• 2004

Effect of the microbial product made of Bacillus stearothermophilus DL-3, which was isolated from the soil and identified in this study, and rice bran on microorganisms in soil and growth of lettuce (Red skirt lettuce) and Chinese cabbage (Ga rack new No.1 Chinese cabbage) was investigated. Total numbers of microorganisms in the pot with untreated soil, treated with standard amount of microbial product and treated with double amounts of microbial product for growth of lettuce after 6 weeks were 2.78${\times}$10$^{7}$ CFU/g, 2.72${\times}$10$^{8}$ CFU/g and 3.63${\times}$10$^{8}$ CFU/g. Total numbers of microorganisms in the soil without treatment of microbial product and treated with standard amount of microbial product were 2.06${\times}$10$^{8}$ CFU/g and 5.49${\times}$10$^{8}$ CFU/g. Total numbers of microorganisms in the pot with untreated soil, treated with standard amount of microbial product and treated with double amounts of microbial product for growth of Chinse cabbage after 6 weeks were 1.43${\times}$10$^{7}$ CFU/g, 3.42${\times}$10$^{8}$ CFU/g and 7.22${\times}$10$^{8}$ CFU/g. Total numbers of microorganisms in the soil without treatment of microbial product and treated with standard amount of microbial product were 5.75${\times}$10$^{8}$ CFU/g and 7.96${\times}$10$^{8}$ CFU/g. On basis of leaf length, leaf width, leaf number, wet weight and dry weight, the growth of lettuce and Chinese cabbage on the soil treated with microbial product was faster than that on the untreated soil. The treatment of microbial product in the soil resulted in the increase of useful microorganisms, which seemed to enhance the growth of lettuce and Chinese cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.132-137
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• 2010

This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at $70^{\circ}C$, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at $55^{\circ}C$, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at $95^{\circ}C$, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value ($4.60\pm0.01$) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised $68.10\pm6.71$% and $7.36\pm0.85$ mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content ($4.10\pm0.02$%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.201-208
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• 2014

This study was conducted to evaluate the ensiling characteristics and the in situ degradability of a by-product feed (BF)-based silage. Before ensilation, the BF-based mixture was composed of 50% spent mushroom substrate, 21% recycled poultry bedding, 15% ryegrass straw, 10.8% rice bran, 2% molasses, 0.6% bentonite, and 0.6% microbial inoculant on a wet basis and ensiled for up to 4 weeks. The BF-based silage contained on average 39.3% moisture, 13.4% crude protein (CP), and 52.2% neutral detergent fiber (NDF), 49% total digestible nutrient, and 37.8% physically effective $NDF_{1.18}$ on a dry matter (DM) basis. Ensiling the BF-based silage for up to 4 weeks affected (p<0.01) the chemical composition to a small extent, increased (p<0.05) the lactic acid and $NH_3$-N content, and decreased (p<0.05) both the total bacterial and lactic acid bacterial counts from $10^9$ to $10^8$ cfu/g when compared to that before ensiling. These parameters indicated that the silage was fermented and stored well during the 4-week ensiling period. Compared with rice or ryegrass straws, the BF-based silage had a higher (p<0.05) water-soluble and filterable fraction, a lower insoluble degradable DM and CP fraction (p<0.05), a lower digestible NDF (p<0.05) fraction, a higher (p<0.05) DM and CP disappearance and degradability rate, and a lower (p<0.05) NDF disappearance and degradability rate. These results indicated that cheap, good-quality BF-based roughage could be produced by ensiling SMS, RPB, rice bran, and a minimal amount of straw.

• Journal of Animal Science and Technology
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• v.50 no.6
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• pp.819-830
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• 2008

The object of this study was to investigate different levels of extruded rice product(Nutri-RS®) supplementation as an alternative to lactose on growth performance, diarrhea score, fecal E.coli and volatile fatty acid(VFA) in weaning pigs. Treatments were 1) Control(basal), L3(basal+3% extruded rice product), L6(basal+6% extruded rice product). The control diet in Phase I and Phase II contained 16 and 9% of lactose, respectively. For the feeding trial, a total of 81 crossbred pigs, averaging 7.56±1.18 kg body weight, were allotted to three treatments in three replicates with nine pigs per pen by RCBD. The experimental period was total 5 weeks. During the whole experimental period, there were no significant differences in growth performance, diarrhea score, fecal volatile fatty acid concentration among all treatments. Although there were no significant differences, pigs fed diet of L6 tended to show higher BW and ADG, ADFI, and fecal volatile fatty acid concentration compared to other treatments. Treatment L6 showed the lowest fecal E. coli count among all treatments(P<0.05). These results suggested that inclusion of extruded rice product has similar performance a with 6% of lactose in diet for weaning pigs and reduce approximately 9% production cost of weaning pig's diet. Therefore, extruded rice product could be utilized as an alternative feed ingredient to lactose in weaning pig’s diet.

• Journal of Biosystems Engineering
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• v.15 no.3
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• pp.207-218
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• 1990

Grains display characteristics of both elastic bodies and viscous fluids when they are subjected to mechanical treatments in harvesting, handling, and processing. This viscoelastic behavior of grains when mechanically stressed must be fully understood to establish maximum machine efficiency and have a minimum degree of grain damage and the highest quality of the final product. The studies were conducted to examine the effect of the moisture content, the loading rate and the initial deformation on the stress relaxation behavior of whole kernel of rough rice, and develop the rheological model to represent its stress relaxation behavior. The following results were obtained from the study. 1. Moisture content had the greatest influence on the initial portion of the relaxation curve. With elapsing time the lower moisture content resulted in the lower residual stress for the Japonica-type rough rice and vice versa for the Indica-type rough rice. But within the ranges of moisture content tested, the degree of stress relaxation per unit strain on the Indica-type rough rice was a little higher than those on the Japonica-type rough rice. 2. The slower loading rate resulted in less initial stress. The decreasing trend of residual stress for all the samples tested with increasing loading rate was shown. 3. The higher initial deformation for all the samples resulted in less initial stress. The increasing of amount of stress relaxation per unit strain with increase of initial stress indicated that viscoelastic properties of rough rice depended not only upon duration of load applied but also initial stress applied. This means that rough rice is nonlinear viscoelastic material. 4. The compression stress relaxation properties of rough rice kernel can be described by a generalized Maxwell model representing by the Maxwell elements.