• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.1
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• pp.38-43
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• 1999

Over 2,000 ha of rice fields in the western and southern coastal region of Korea were flooded with sea water during the spring tide, on August 19-21, 1997, and the rice plant at heading stage was injured. The field surveys were undertaken at the sea water flooded paddy fields in Chonbuk Province, to identify the injury symptoms and rice yield damage subjected to different flooding condition and desalinization methods. Five days after sea water flooding at heading stage, the flag leaves of rice plants flooded with 30 ㎝ deep sea water withered from the tip, the withering progressed to the lower leaves in deeper flooding. The spikelets were spotted black and discolored from the tip at 50 ㎝ deep flooded rice, and some panicles changed to white at 80 ㎝ deep flooded rice. Most of the rice leaves submerged completely for an hour were withered and most of panicles changed to white. The milled rice yield, percentage of ripened grain, and 1000 grain weight of flooded rice decreased with deeper flooding water, higher water salinity and longer flooding time. Even under the same flooding conditions, the damage of rice yield varied with the growth stage: heading stage>dough stage>booting stage. Rice yield damage was less in the fields on the upper riverside than those of the fields on the estuary and seaside, because of lower water salinity. In a flooded field, the rice yield damages were reduced as the distance increased from the levees where the sea water inflowed and increased as the distance increased from the fresh water irrigation gate. The desalinization treatments consisting of frequent exchange of irrigation water and spraying with fresh water soon after flooding effectively reduced the rice yield damage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.388-392
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• 2013

The proteins from functional rice cultivars (Nogwonchalbyeo, Giant embryonic, Arhyangchalbyeo, and Goamibyeo) and general white rice were extracted and separated using two-dimensional (2D) gel electrophoresis. A wide variation in the molecular weight (MW) and pH range of the expressed proteins in rice samples were observed. The green-kerneled rice (Nogwonchalbyeo) exhibited proteins with MW of 9-57 kDa and appeared at a pH range of 4-7. The Giant embryonic contained proteins with MW of 31-63 kDa and a pH range of 5-6. The aromatic glutinous rice (Arhyangchalbyeo) showed proteins with MW of 24-28 and pH of 5.8-6.8. The high-amylose rice (Goamibyeo) exhibited proteins with MW of 3-63 and pH of 5.2-5.6. The identified proteins uniquely found and highly expressed in each cultivar may have a significant role on rice functionality. The results illustrate that the 2D gel electrophoresis is a valuable method in the determination of the protein expression profiles in functional rice grains and may be useful in the identification of specific marker proteins associated with the functional property of rice.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.457-463
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• 2008

The effects of dietary supplementation of the unrefined rice bran oil from 'Suwon 415' pigmented black rice (BRBO) on cholesterol metabolism and cellular antioxidant status were investigated in hypercholesterolemic rats. The significant reduction of total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) concentrations was observed in the plasma of rats fed BRBO. BRBO also decreased plasma and hepatic oxidative stress as a result of increased levels of hepatic thiobarbituric acid reactive substances (TBARS) levels associated with the elevations of hepatic superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities together with increased plasma level of tocopherol. This study indicates that dietary BRBO supplement can leads to the improvement of overall cholesterol metabolism and antioxidant status even more effectively than 'Chuchung' white rice (WRBO). Consumption of BRBO may also protect the liver from oxidative damage caused by lipid peroxidation.

• Food Science and Preservation
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• v.8 no.2
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• pp.140-145
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• 2001

Although the drying times of paddies were significantly shortened by the application of higher drying temperatures, the 12, 10 and 8 hours were needed for the reduction of moisture contents from 23.55 to 15% at the temperatures of 45, 50 and 55$\^{C}$, respectively. Milling yields(MY) and rice rates(HRR) were decreased by increasing of the drying temperature. The MY ratios were 75.50, 75.42 and 75.31% and HRR were 93.28, 92.14 and 91.12% in drying temperature of 40, 50 and 55$\^{C}$, respectively. In the milling processes of tough rice with the used of a milling machine equipped with both of abrasive and friction types in a body, the reduction rates of bran and the occurrence of broken rice increased with the pressures at outlet or the recycled passing tines. In the process for humidified friction whitening of rice, it was found that the optimum addition rate of water for the best quality was the 11.2 liters per tone of white rice.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.423-429
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• 2012

We examined the quality characteristics and conducted a sensory evaluation of muffins made with rice flour and the biopolymer hydroxyethyl methylcellulose (HEMC) to identify a new health functional food additive. First, overrun and foam stability of HEMC-HV (high viscosity) was better than HEMC-LV (low viscosity) to prepare muffins. Also the quality of rice muffins(volume, specific cake volume, and baking loss) was analyzed. There was no significant difference in the sensory evaluation of rice flour muffins containing foam mixture(egg white:HEMC-HV, 3:1, v/v) and muffin made from flour. The results showed that HEMC-HV was suitable for quick bread muffin-making using 100% rice flour.

• Journal of Mushroom
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• v.13 no.2
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• pp.85-91
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• 2015

This study was initiated to evaluate ethanol production by a Korean isolate of white rot fungus Irpex consors. It was found that the fungus could produce ethanol by converting glucose, mannose, xylose, and cellobiose under semi-aerobic condition with yields of 0.23, 0.19, 0.21, and 0.17 g ethanol per g sugars, respectively. Furthermore, the strain produced ethanol by simultaneous saccharification and fermentation of rice straw treated with steam pressured boiling water, 3% NaOH, and 3% $H_2SO_4$ with maximum yields of 0.12, 0.15, and 0.19 g ethanol per g rice straw, respectively. These results suggested that I. consors could produce ethanol from the components of cellulose and hemicellulose including glucose, mannose, xylose, cellobiose as well as rice straw treated with steam pressured boiling water, dilute sodium hydroxide, and dilute sulfuric acid. This is the first report that I. consors mycelia produce ethanol from various sugars and lignocellulosic substance including rice straw.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.8-11
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• 2005

Experiments were performed to investigate the effects of ethanol fraction of three different rice (Oryzasativa L. var. japonica) grain (Jakwangchalbyeo, red-pericarp glutinous rice; Hwasunchalbyeo, white-pericarp glutinous rice; Ilpumbyeo, white-pericarp non-glutinous rice) extracts on the protection of oxidative stress. Antioxidant activities of ethanol fraction of rice grain extracts were made with MTT cell viability assay in H4IIE cell that is challenged with hydrogen peroxide. Hwasunchalbyeo extract and Ilpumbyeo extract did not show any significant protective effects on the $H_2O_2-induced$ oxidative stress in B4IIE cells, and Jakwangchalbyeo extract improved the cell viability up to $82\%\;and\;74\%$ at concentration of $100{\mu}g/mL$ for 5 h and 24 h treatment, respectively. In conclusion, red-pericarp Jakwangchalbyeo extract as compared with other rice extracts exerted significant inhibitory effects on the hydyogen peroxideinduced oxidative stress in the H4IIE cells.

• Journal of Biosystems Engineering
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• v.42 no.4
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• pp.293-300
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• 2017

Purpose: This study aims to propose a method for fast geographical origin discrimination between domestic and imported rice using a visible/near-infrared (VNIR) hyperspectral imaging technique. Methods: Hyperspectral reflectance images of South Korean and Chinese rice samples were obtained in the range of 400 nm to 1000 nm. Partial least square discriminant analysis (PLS-DA) models were developed and applied to the acquired images to determine the geographical origin of the rice samples. Results: The optimal pixel dimensions and spectral pretreatment conditions for the hyperspectral images were identified to improve the discrimination accuracy. The results revealed that the highest accuracy was achieved when the hyperspectral image's pixel dimension was $3.0mm{\times}3.0mm$. Furthermore, the geographical origin discrimination models achieved a discrimination accuracy of over 99.99% upon application of a first-order derivative, second-order derivative, maximum normalization, or baseline pretreatment. Conclusions: The results demonstrated that the VNIR hyperspectral imaging technique can be used to discriminate geographical origins of rice.