• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.507-511
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• 2001

This study was conducted to investigate the effect of black pigmented rice flour which was added different amounts to the rice on the quality of colored Sulgiddeok. The sensory scores which evaluated for taste, color, flavor and texture revealed that adding 200g black pigmented rice flour to 1,000g of rice flour was the most layered and followed by add of 150g black pigmented rice flour, Degree of lightness and yellowness were decreased as increasing of black pigmented rice flour while redness was enhanced accordingly. Addition of 7∼9% sugar to the colored Sulgiddeok was the most layered. The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency as increasing of black pigmented rice flour addition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.224-230
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• 2000

In order to study the quality of uncooked-colored wine by using polished black rice(PBR) and glucoamylase, the mixture ration of PBR ws investigated. The growths of yeast and lactic acid bacteria, pH and alcohol concentration of the colored wine prepared by adding PBR in the range of 20 to 100% were higher than those of polished rice only, whereas the contents of residual sugars, total free amino acids and fusel oil of the colored wine were lower. The colored wine prepared by 20% PBR and that of over 80% PBR showed a light red color and a dark red, respectively. The optimal addition ratios of PBR evaluated by palatability of color and flavor, and sensory overall quality was 40 to 60%.

• Food Science and Preservation
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• v.17 no.1
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• pp.50-57
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• 2010

To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The antioxidative property of the water extract was $78.75{\pm}1.18%$ that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at $4^{\circ}C$ for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.499-506
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• 2006

Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three- variable, three-level central composite design was employed where the independent variables were the amount of black rice flour ($0{\sim}20%$), baking time ($10{\sim}14 min$), and sugar type (sucrose, aspartame and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with tile addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L*-value decreased but a*-value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.474-478
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• 2016

Quality properties of pork restructured jerky manufactured using various concentrations of black rice powder were examined. The moisture contents and pH of samples increased with an increase in concentration of black rice powder. On the other hand, the protein and fat contents of samples decreased with an increase in concentration of black rice powder. Lightness, redness, and yellowness values of uncooked and cooked samples showed a downward trend with an increase in concentration of black rice powder. Water holding capacity and cooking yield of the samples containing 3% and 5% black rice powder were higher than those of the control and 1% black rice powder samples (p<0.05). Samples containing 3% black rice powder showed a lower shear force than that of the control (p<0.05). Sensory evaluation of color, flavor, tenderness, and overall acceptability were enhanced with an increase in concentration of black rice powder. These results show that supplementation added with black rice powder in pork restructured jerky enhances its quality properties.

• Food Science and Preservation
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• v.20 no.6
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• pp.834-839
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• 2013

The extraction yield, total phenolics content, antioxidant activity, cancer cell growth inhibition (A549 and MCF 7), and lung cancer cell (A549) viability of red rice and black rice were investigated, to evaluate the functional properties of colored rice. The extraction yields and the total phenolics contents of the rice cultivars were Heugseol > Heugkwang > Hongjinju > Jeogjinju > Ilpum. Also, the DPPH radical scavenging activity of the black rice did not differ from that of the red rice, whereas its activity among its cultivars was Jeogjinju > Heugseol > Heugkwang > Hongjinju > Ilpum. The ABTS antioxidant activity of the black rice (Heugkwang, Heugseol) was greater than that of the red rice. The total phenolics was partly attributed to its high antioxidant. On the other hand, the effect of the red rice on the lung cancer cell (A549) viability was higher than that of the black rice. The breast cancer cell (MCF 7) growth inhibition activity of the black rice did not differ from that of the red rice. Our results indicate that the ABTS antioxidant activity of black rice is better than that of red rice, and the lung cancer cell (A549) viability of red rice is better than that of black rice.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.751-755
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• 2006

Physicochemical properties of black rice flours (BRFs) produced under different milling conditions were investigated to explore their applications for various processed rice products. Moisture contents of BRFs after roll milling and subsequent hot-air drying or microwave drying were 10.3% and 14.4%, respectively. The BRFs with jet milling and subsequent hot-air drying or microwave drying showed moisture contents of 7.9% and 7.5%. Mean particle sizes of the BRFs obtained from roll milling, jet milling, and following air-classification were 150, 41.5, and 9.4 ${\mu}m$, respectively. Hunter L value and water soluble index (WSI) of BRFs increased with decreasing particle size, while Hunter a value decreased. Total polyphenol contents of 91.4-115.8 mg/100 g and total amino acids of 75.0-96.4 mg/100 g in three types of BRFs were higher as compared to those (6.3 mg/100 g and 30.5 mg/100 g) of polished rice flour (PRF). Physicochemical properties such as moisture content, color parameter, and WSI have close relationship with the particle size of BRFs prepared under different milling conditions.

• Food Science and Preservation
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• v.23 no.2
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• pp.194-203
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• 2016

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.234-237
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• 2008

The quality of sugar-snap cookie prepared with wheat flour supplemented with black rice flour was investigated. The pH of cookie batter decreased as the amount of black rice flour increased. Increasing proportions of black rice flour resulted in increase of width and spread factor of cookie, whereas thickness and fracturability decreased. L, a, and b values decreased as the amount of black rice flour increased. Sensory evaluation showed that supplements of 20, 25, and 20% black rice flour had the best overall preference in strong, medium, and weak flours, respectively.

• Food Science and Preservation
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• v.19 no.2
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• pp.235-242
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• 2012

The excellence of pigmented rice with respect to its nutritional composition was proven and the physicochemical properties of five kinds of rice (Jindo black rice, Jindo jeongmi, Boseong black rice, red rice, and green rice) were compared. The crude protein content of black rice harvested in Boseong (10.15%) were higher than that of the other varieties. The crude fat contents of pigmented rice (black, red, and green) were higher than those of polished rice (Jindo-jeongmi and black rice). Boseong black rice had the highest crude fat content. The major free sugar types in the rice varieties were maltose and glucose. The major mineral contents of the unpolished rice (pigmented rice) varieties were as follows: of P, 361.32~570.11 mg%; K, 196.63~210.04 mg%; Mg, 104.11~128.02 mg%; Na, 2.49~8.14 mg%; and Ca, 12.10~16.82 mg%. The major fatty acids in the five kinds of rice were linoleic acid, oleic acid and palmitic acid. The fatty acid contents of the rice varieties did not differ significantly. The black rice (Boseong) had a higher amino acid content than the other varieties. The hunter color values of rice varieties were affected by the colors of tha samples. The L (lightness) value of black rice (Jindo, Boseong) was lower than that of the other samples. The thiamine and riboflavin contents of the red rice (0.48 mg/100 g and 0.14 mg/100 g, respectively) were higher than those of the other varieties (thiamine: 0.36~0.24 mg/100 g and riboflavin: 0.09~0.06 mg/100 g). The hardness of the rice varieties differed significantly (10.75~14.64 kg).