• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.91-91
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• 2003

멥쌀가루에 첨가하는 대추가루, 밤가루, 곶감가루, 더덕가루, 잣가루의 양, 당의 종류와 첨가량, 물의 첨가량을 달리하여 제조한 모해병의 관능검사, 텍스쳐특성, 수분함량, 색도 측정한 결과를 요약하면 다음과 같다. 1. 관능검사 결과 색은 멥쌀가루 262.5g에 혼합가루 25%(87.5g), 꿀 80$m\ell$, 물 30$m\ell$를 첨가한 H530이 가장 높게 평가되었다. 향기는 멥쌀가루 280g에 혼합가루 20%(70g), 설탕 50g, 물 50$m\ell$를 첨가한 S450이 가장 높게 평가되었다. (중략)

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.73-73
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• 2003

느티떡은 멥쌀가루에 느티잎을 첨가하여 시루에 찐 떡이다. 본 연구에서는 멥쌀가루에 느티잎의 양, 설탕의 양, 물의 양을 달리하여 느티떡을 제조하여 관능검사와 기계측정을 하여 최적 배합비를 얻는데 목적이 있다. 관능검사 결과 Color는 멥쌀가루 200g에 느티잎 20g(10%), Flavor와 Moistness는 느티잎 30g (15%), 설탕 30g(15%), Chewiness는 느티잎 20g(10%), 설탕 30g(15%), 물 35m1, Sweetness는 느티잎 20g(10%), 설탕 30g(15%), 물 25ml 첨가한 떡이 가장 높게 평가되었다. (중략)

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.137-142
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• 1986

The lipids content and neutral lipid component of milled rice grain were studied for four nonglutionous and two glutinous varieties grown in Korea. The average total lipid contents in nonglutinous and glutinous varieties were 0.94% and 1.78% by dry weight basis, respectively. The ratios of neutral lipid, glycolipid and phospholipid in the total lipid were 76.5 : 14.8 : 8.6 in the nonglutionous and 82.4 : 11.1 : 6.5 in the glutinous, respectively. Main classes of the neutral lipids were triglycerides, free fatty acids, steryl esters, free sterols, monoglycerids and diglycerides in both of nonglutinous and glutinous, and no significance was observed in the content of the classes between both varieties. The major fatty acid composition of total and neutral lipids were linoleic, oleic and palmitic acids in both of nonglutinous and glutinous varieties.

• Food Science and Preservation
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• v.17 no.2
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• pp.208-213
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• 2010

We sought to optimize parboiled rice preparations with respect to nutritional composition and to compare the physicochemical properties of polished, glutinous rices and Olbyossal (parboiled rice). Crude lipid contents (all w/w) were: brown glutinous rice (1.92%) > Olbyossal (1.13%) > glutinous rice (1.08%) > polished rice (0.32%). The crude ash content of Olbyossal was greater than that of polished rice. There was no significant difference in crude protein level between Olbyossal and polished rice. Total dietary fiber content (all figures are w/w) was higher in Olbyossal (3.79%) than in polished rice (1.67%). With respect to mineral content, P (249.16 mg%), K (144.67 mg%), Na (35.41 mg%), and Mg (30.24 mg%) levels were higher in Olbyossal than in polished rice. There was no significant difference in fatty acid or amino acid content between polished rice and Olbyossal. The L value (lightness) of Olbyossal was lower than that of polished rice but the hardness of Olbyossal was greater.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.94-101
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• 1991

Physicochemical properties of waxy and non-waxy naked barley starches were investigated. The starch granules observed by photomicroscope, polarized-light microscope and scanning electron microscope were round. The starch showed a typical A type by X-ray diffraction pattern. Water binding capacity, swelling power and solubility of waxy naked barley starch were higher than non-waxy naked barley starch at the same temperature. Transmittance of 0.1% starch suspension was increased rapidly from $60^{\circ}C$ in case of waxy naked barley starch and from $65^{\circ}C$ in case of non-waxy naked barley starch. Amylogram revealed that the non-waxy naked barley starches had higher initial pasting temperature than waxy naked barley starch. Enthalpy for gelatinization of non-waxy and waxy naked barley starches were 1.12-1.58 and 0.85 cal/g, respectively.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.685-693
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• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.905-913
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• 2003

The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content, and glucose the major reducing sugar of rice flour. Total amino acid content did not show any significant changes, but the amount of free amino acids and individual amino acids, such as lysine, tryptophane, and tyrosine, decreased. A decrease in L value and increases in a and b values from both roasted rice flour and tarakjuk was observed. Reduced crystallinity and gelatinization temperatures of roasted rice flour were investigated with X-ray diffractogram and DSC, respectively. The thermal transitions between $100.6{\sim}127.6^{\circ}C$ of tarakjuk by DSC are considered to be due to the melting of amylose-lipid complex. As the roasting temperature and time of rice flours increased, tarakjuk showed lower viscosity and higher spreadability. Sensory characteristics, such as nutty flavor, color intensity, and gritty texture increased significantly. Tarakjuk made from rice flour roasted at $185^{\circ}C$ for 25min showed the highest score on overall preference. From the above results, roasted rice flour produced more preferable tarakjuk than nonroasted flour in terms of sensory quality.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.619-621
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• 1991

A partial replacement($0{\sim}30%$) of non-waxy rice(Samgangbyeo, Tongil type) was attempted in Yukwa(Korean traditional puffed rice cake) preparation. The yukwa prepared with the replacement of non-waxy rice up to 20% level was comparable in quality to the traditional yukwa in view of expansion rate, crispness and hardness followed by sonsory evaluation. Continuous whipping machine for making yukwa bandaekee(rice cake) could be successfully introduced for mass production.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.574-579
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• 2002

The effect of Woomegi Dduct mixed with Tack-ioo and So-ju, and made of glutinous rice flour added with various proportions of nonwaxy rice and wheat flour, were studied by the textural and the sensory characteristics. Springiness, gumminess of Woomegi Dduck added with wheat flour tended to be higher than the one with nonwaxy rice flour and cohesiveness tended to increase as the addition amount of glutinous rice flour increased. The degree of gelatinization tended to decrease as the addition of nonwaxy rice flour and wheat flour contents increased from 10 to 50% Overall sensory score of the sample with 50% of wheat flour added to the glutinous rice flour and mixed with Tack-joo was the highest.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.355-359
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• 1993

The effects of alum un the physicochemical properties of non-waxy and waxy rice starches were investigated. The swelling powers of non-waxy and waxy rice starches with $0.05{\sim}1.0%(w/w)$ alum were increased remarkably in comparison with rice starches without alum, but those of rice starches with alum above 1.0%(w/w) concentration were decreased slowly with the increasing amount of alum. While solubility of the non-waxy starch with $0.05{\sim}1.0%(w/w)$ alum was elevated gradually with the increasing temperature. that of the waxy starch was decreased regardless temperature. But solubilities of both rice starches with alum concentration above 1.0%(w/w) exhibited no significant changes. The more alum in the system, the higher and the lower blue value were resulted in non-waxy rice starch and waxy rice starch, respectively. From amylograms, it was found that alum increased breakdown and initial pasting temperatures for both rice starches, but reduced setback.