• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.463-468
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• 1997

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from $79.5^{\circ}C$ of unmodified rice to $67.5^{\circ}C$ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.174-178
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• 2002

The influence of physical forms of gelatinized rice products on enzymatic hydrolysis in vitro and glycemic and insulinemic responses in normal subjects were studied. Densities of garaedu, bagsulgi, and cooked rice were 1.20, 1.18 and 1.11 g/mL, respectively, while moisture contents of garaeduk, bagsulgi, and cooked rice were 47.5, 43.1 and 66.0% (wt.), respectively. The highest initial rate of in vitro hydrolysis by porcine pancreatic $\alpha$-amylase was observed in bagsulgi followed by cooked rice and garaeduk. However, time for complete hydrolysis seemed to reach a plateau value. Postprandial glucose and insulin responses and satiety of rice products were studied in 12 normal subjects (mean age 23.2 $\pm$ 2.4 years, 6 men and 6 women). Postprandial serum glucose and insulin levels, after consumption of the rice products, reached a peak at 30 min. Garaeduk showed significantly less incremental responses for glucose (1627.5$\pm$134.9 mg.min/dL) and insulin (2041$\pm$287.0 uU.min/mL) than did bagsulgi for glucose (2407.4$\pm$208.3 mg.min/dL) and insulin (3582$\pm$264.4 uU.min/mL). Satiety responses to the rice products were not significantly different. Therefore, it can be concluded that garaeduk may be more beneficial in controlling postprandial hyperglycemia and hyperinsulinemia than bagsulgi. These results also suggest that physical properties of starch products, acquired by the specific processing methods, affect postprandial metabolism of carbohydrate foods.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1999.06a
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• pp.220-220
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• 1999

• The monthly packaging world
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• s.235
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• pp.102-104
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• 2012

한국식품연구원이 스마트폰으로 식품 정보를 확인할 수 있는 'u-Food 스마트 품질 모니터링' 기술을 개발했다. 이번 기술 개발로 소비자는 식품 포장에 있는 QR코드를 스마트폰으로 인식했을 때 품질 상태는 물론 생산 포장 단계부터 식품을 구매할 때까지 온도 변화를 한 눈에 확인할 수 있을 것으로 보인다. 한국식품연구원 안전유통연구단 김병삼 박사를 통해 기술 개발 경위와 향후 상용화에 대한 견해를 들어보았다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.124-124
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• 2000

• Bulletin of Food Technology
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• v.26 no.1
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• pp.74-79
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• 2013

• Bulletin of Food Technology
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• v.23 no.4
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• pp.568-576
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• 2010

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.75-93
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• 2003

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.293-300
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• 1999

Garlic from 4 main growing area was analyzed for the composition related to garlic flavor. Twenty-eight volatile compounds in garlic were separated by GC and twenty five were identified by GC/MS. Total peak area was high in garlic from $S\u{o}san$, and low from $Hampy\u{o}ng$. However, no significant difference was found in total peak area of sulfur compounds for garlic from Namhae, $S\u{o}san$, and $Uis\u{o}ng$. The results of free sugars analysis showed that relatively large amount of 1-kestose, 1-nystose, and 1-F-fructosyl nystose known as fructooligosaccharide were found in garlic in addition to glucose, fructose, and sucrose. Garlic from $S\u{o}san$ contained high amount of 1-nystose and 1-F- fructosyl nystose. Total free amino acid content in garlic was in a range of $2036.1{\sim}2704.0mg%$, and it was higher in garlic from $S\u{o}san$ and $Uis\u{o}ng$. Lactic acid, pyruvic acid, oxalic acid, malonic acid, fumaric acid, levunic acid, succinic acid, malic acid, citric acid and pyroglutamic acid were found in garlic. Total organic acid content in garlic was $1905.7{\sim}2359.2mg$, and garlic from $Hampy\u{o}ng$ had relatively low organic acid contents.

• Food Science and Preservation
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• v.14 no.3
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• pp.276-280
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• 2007

This study investigated the physicochemical properties of traditional Olbyeossal(Korean-style parboiled waxy rice) and other rices(dried cooked rice, germinated brown rice, and waxy brown rice). Olbyeossal had a moisture content of 12.7% a crude fat level of 1.0%, a crude ash content of 0.9%, and a crude protein value of 6.3%. The color values were 58.63(L value), 0.83(a value) and 21.73(b value). The water adsorption index(WAI) of Olbyeossal was 6.2g/g after 40 min steeping at room temperature, which was much higher than the WAI of the other rices. The hardness of Olbyeossal(10.5 kgf) was higher than those of other rices($7.5{\sim}8.9$ kgf). The initial pasting temperatures of Olbyeossal, dried cooked rice(DCR), germinated brown rice(GBR) and waxy brown rice(WBR) were $39.5^{\circ}C,\;43.5^{\circ}C,\;65.0^{\circ}C,\;and\;64.5^{\circ}C$, respectively. The breakdown and total setback viscosities of Olbyeossal(70 B.U., 50 B.U.) and WBR(10 B.U., 30 B.U.) were lower than those of DCR(120 B.U., 275 B.U.) and GBR(142 B.U., 340 B.U.).