• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.45-53
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• 1999

Physicochemical and sensory characteristics of cooked rice during warm-keeping with different temperature $(70,\;75,\;80^{\circ}C)$ and period (0, 6, 12, 24, 48 hr) were investigated. As the storage temperature increased, sweet flavor, glossiness, moistness, taste and moisture content decreased but off-flavor, color and sensory and texturometric hardness increased. This trend was significant with storage period. As the storage time and temperature increased, yellowness(b) measured by Hunter color difference meter increased while lightness(L) and whiteness decreased. Degree of retrogradation of cooked rice during storage increased, particularly did in cooked rice stored at $80^{\circ}C$. Cooked rice stored at 70 and $75^{\circ}C$, 6 hr had the least changes in flavor and appearance but more changes in them longer storage time. Cooked rice stored at $80^{\circ}C$ had rapid changes in flavor, appearance and texture at initial state of storage. These results showed that the changes in moisture content of cooked rice stored at various conditions had the most important effect upon sensory characteristics of cooked rice.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.117-123
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• 2005

Washed rice was coated by spraying aqueous dandelion (Taraxacum officinale) extracts at 20, 30, 40 $^{\circ}$Brix and dried at room temperature. The coating procedure was conducted 5 mL/min for 10min. Property changes in the dandelion coated rice and un-coated cooked rice were observed during 2 days of storage. Increasing the coating concentration was associated with lower color values (L, a value) and moisture contents. Sensory and texture properties generally decreased in the cooked rice coated with dandelion more than the control (non-coated rice). But, D-20(20 $^{\circ}$Brix of the dandelion concentration) resulted in better textural properties and sensory scores for hardness and overall acceptability in cooked rice. Compared to the control, the washed rice coated with 20 $^{\circ}$Brix for 0 and 2 days showed better quality in sensory activities, a lower gel consistency and better textural activities. It was concluded that the optimum coating ration of rice and added dandelion extract for cooking were 20 $^{\circ}$Brix and $5\%$ respectively, in proportion to the total weight of raw rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.17-24
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• 1982

Optimum moisture content of about 60% of cooked rice was obtained by soaking the fully steamed rice with 35% moisture conture content in ambient water temperature$(24^{\circ}C)$ for one hour. Two different levels of package vacuum was used in packing this cooked rice in retort pouch, and the effect of the levels of package vacuum on the texture of the cooked rice in the pouch during thermal process was investigated: Higher sterilization value (Fo value) and steeper slope (fh value) on the heating curve of the thermal process was obtained with the higher package vacuum product. The j value of the heating curves of cooked rice packed in retort pouch was ranged between 0.80 and 1.18 without respect to the levels of the package vacuum and the process temperature. Although in respective of the ratio of the stickiness to the hardness (-H/H) the product with higher package vacuum showed better result, the shape of most of the rice grain in the vacuum vacuum pouch was deformed and Jumped mass of inferior quality than the one in the lower vacuum package.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.91-97
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• 2000

The cooking properties of imported rice (Thai and Chinese rice, harvested in 1998) were compared with those of domestic rice(Chuchung byeo, harvested in 1998 and 1997). The morphology, general composition, color value, RVA viscosities, cooking properties, texture and sensory properties of raw or cooked rice were measured. Thai rice showed lower water absorption rate than others, however its amylose content and gelatinization temperature were higher. While the cooked Thai rice showed the least preference due to its hard and nonsticky properties, Korean rice harvested in 1998 showed the greatest cooking quality in stickiness and softness. Although Chinese rice was inferior to Korean rice harvested in 1998, there were no significant difference between Chinese rice harvested in 1998 and Korean rice harvested in 1997.

• Human Ecology Research
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• v.58 no.1
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• pp.121-130
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• 2020

This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.885-890
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• 1995

Ten Korean rices were cooked at various moisture contents($57.5{\sim}69.5%$) and the sensory characteristics including appearance, flavor, texture and overall desirability were evaluated. The clumpiness, firmness and moistness of the cooked rice were significantly affected by moisture content in all samples. The optimum moisture content of the cooked rice was 66.5%. The rices cooked at optimum moisture content showed differences among varieties in off-odor, glossiness and color and no differences in other sensory characteristics(p<0.05).

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.90-95
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• 1997

A study was conducted to investigate the effects of rice bran dietary fiber on wheat flour rheology and wet noodle quality. More than 99% of rice bran dietary fiber contained smaller particle size than $250\;{\mu}m$. The initial pasting temperature, peak and final viscosities in amylograph, and the water absorption and dough stability in farinograph increased with the increase of rice bran dietary fiber concentration. The lightness values decreased with the increase of rice bran dietary fiber concentration in raw noodles as well as cooked noodles. The addition of rice bran dietary fiber was not effective on the cooked weight and volume of cooked noodles. However, the cooking loss of cooked noodles was the highest in control, and increased with the increase of rice bran dietary fiber concentration. Most of texture parameters (hardness, adhesiveness, gumminess and chewiness) of cooked noodles increased, but the cohesiveness decreased with the increase of rice bran dietary fiber concentration. There were no significant differences in appearance, taste and acceptability of cooked noodles between control and noodles containing 3% and 6% rice bran dietary fiber.

• Food Science and Preservation
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• v.21 no.1
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• pp.55-61
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• 2014

This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.267-278
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• 2002

To promote the consumption of race, comparative study was performed on characteristics of wheat flour noodle mixed with brown rice flour and colored rice flour. Protein content of colored rice was higher than that of the brown rice, but lipid and ash contents were similar to those of brown rice. Colored rice flour had significantly lower peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback viscosity than those of wheat flour, while brown rice had significantly higher peak viscosity, breakdown viscosity and setback viscosity than those of colored rice flour and wheat flour. Colored rice and brown rice had 5.3~6.4% total dietary fiber, and the proportions of soluble fiber in total dietary fiber were quite low, ranging from 9.4% to 18.8%. L(brightness), a(redness) and b(yellowness) of raw noodles were measured using a colorimeter. L(brightness) and b(yellowness) values of Asian raw noodles made from colored rice and brown rice significantly decreased. Addition of colored rice flour and brown rice flour to Asian noodle reduces cutting forces of dry and cooked noodles. The cooked noodle with 10% chalheukmi waxy rice flour was the highest in the cutting force of cooked noodle. Addition of 20% chalheukini waxy rice flour and 20% brown rice flour to wheat flour was got to a relatively high score for appearance, color, texture, taste and overall eating quality from sensory evaluation of cooked noodles.