• 한국식품영양학회지
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• 제15권4호
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.368-368
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• 2017

Rice is the world's three major crops that is the staple food of Asian. Japonica type rice is consumed in Korea. Rice cultivation area decreases steadily. That is affected by decrease of the farm income with the inventory of 1.7 million tons, which is 2 to 3 times more than the optimal amount due to the decrease in the consumption of rice per person and cultivate high yield varieties. In recent years, as income level has improved, interest in health has been high and consumption for health food has been steadily increasing. For health food, rice is added by adding grains such as millet, sorghum, oats, beans and colored rice rather than white rice. In 1997, RDA(Rural Development Administration) developed black rice 'Heuknambyeo', and then 20 varieties were bred until 2017. In CBARES(Chungbuk Agricultural Research and Extension Services), we have developed new rice varieties 'Cheongpungheukchal' in 2010, 'Cheongpungheukhyangchal' in 2014, 'Cheongpungheukchal' is high in farming preference because of high yield. Black rice has high content of GABA and water-soluble phenol, DPPH radical scavenging activity, and consumers are interested in the function in the body. Therefore, functional and antioxidant activities(anthocyanin, total polyphenol, ${\alpha}-glucosidase$ inhibition) and antioxidant activities(ABTs, DPPH) were analyzed by comparing white and black rice. Testing varieties are 'Chucheongbyeo', best quality cultivars 'Daebo' and 'Samgwang' as white rice which are cultivated much in Chungbuk area, and black rice are 10 varieties including 'Cheongpungheukchal', 'Cheongpungheukhyangchal', 'Josaengheukchal' and so on. It has transplanted on 25th May, at CBARES research paddy by 100% fertilizer recommendation rate. Harvesting time was 50 days after heading by varieties, and has researched growth properties, yield and yield components, functional and antioxidant activities. Anthocyanin content was not measured because there was no pigmented in white rice, the highest value of anthocyanin content was 'Shintoheukmi' and in the range of 125.6~249.6mg/100g by black rice varieties. Total polyphenol content was high 'Cheongpungheukchal' and 'Shintoheukmi' and in the range of 96.68~244.34 mg/100g in black rice, white rice lower than blackish rice at 19.84~22.51mg/100g. ${\alpha}-glucosidase$ inhibition was high 'Cheongpungheukchal', 'Cheongpungheukhyangchal' and 'Shintoheukmi' in the rage of 75.87~98.85% by black rice varieties, especially 'Samgwang' was 80.75% and the other white rice was higher than 58~68%.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.231-235
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• 1999

Three black rices(Suwon 415, Iksan 427 and Sanghaehyanghyeolla) harvested in Korea were examined in their pasting characteristics, and minor nutrients(vitamins and minerals) in comparison to those of a brown rice (Dongjinbyo), whereas Iksan 427 and Sanghaehyanghyeolla were waxy rices(0.4 and 0.6%, respectively). Iksan 427 and Sanghaehyanghyeolla showed similar viscosity pattern with significantly low pasting temperatures and viscosity. Brown rice showed higher pasting viscosity and pasting temperature than black rices, and its viscosity pattern was similar to Suwon 415. Brown rice and Suwon 415 displayed higher hardness but lower adhesiveness of their gels. Black rices contained more non-carbohydrate components and dietary fiber than brown rice. From the amino acid analysis, black rices contained more acid amino acids (aspartic and glutamic acids) than brown rice. Among the black rices, Suwon 415 had the highest content of total essential amino acids(4.3%). Black rices also contained higher amounts of vitamin B complexes (thiamin, riboflavin and niacin) and minerals(K, Mg and Ca) than brown rice. Sanghaehyanghyeolla showed an exceptionally high amount of Ca (12mg%).

• 한국식품영양과학회지
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• 제35권4호
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• pp.499-506
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• 2006

흑미 첨가량($0{\sim}20%$), 굽기시간($10{\sim}14분$) 및 당의 종류(설탕, 올리고당, 합성 감미료)를 달리 하여 쿠키를 제조하고 공정조건이 흑미쿠키의 이화학적 및 관능적 품질특성에 미치는 영향을 반응표면 분석법에 의해 살펴보았다. 흑미 첨 가랑이 증가함에 따라 pH는 반죽 또는 쿠키와 상관없이 증가하는 경향을 나타내었고 반죽의 경우 그 증가폭이 큰 것으로 나타났으며. 반죽의 pH는 굽기시간에 따라 거의 영향을 받지 않았으나 쿠키의 경우 굽기시간이 증가함에 따라 다소 감소하는 경향을 나타내었다. 반죽의 수분함량은 흑미 첨가량이 증가할수록 다소 증가하는 경향을 나타내었고 굽기 시간에 따른 영향은 거의 없는 것으로 나타났다. 쿠키의 퍼짐성은 흑미 첨가량이 증가할수록 증가하는 경향을 나타내었고 그 증가폭은 설탕이 첨가된 쿠키에서 보다 뚜렷하게 나타났다. 또한 흑미 첨가량이 증가함에 따라 L*값은 감소한 반면 a*값은 현저하게 증가하였다. 일반적으로 흑미 첨가량의 변화는 제조에 사용된 당의 종류에 상관없이 쿠키의 경도나 fracture force에 큰 영향을 미치지 않는 깃으로 나타났다. 쿠키의 향과 단맛은 흑미 첨가량이 증가할수록 강하고 나타났고 색은 흑미 첨가량이 증가할수록 어둡다고 평가되었다. 본 연구에서 제시된 반응표면 모델식은 흑미쿠키 품질특성을 적합하게 예측할 수 있는 것으로 판단된다.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.311-315
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• 1997

Proximate compositions of black rice and antioxidative effects of its methanol extract on refined perilla oil were investigated. Black rice seeds were composed of water 12.4%, crude protein 7.9%, crude fat 2.2%, crude fiber 1.0%, ash 1.4% and N-free extract 75.1%. The hexane and 80% methanol fractions in yields were higher than 80% ethanol and chloroform. In AOM(active oxygen method) test, antioxidative effects of black rice added to the refined perilla oil was increased with dose-dependent fashion in concentration of the black rice extracts. Among several extracts tested, 80% aqueous methanol extract showed the highest antioxidative activity, followed by hexane, chloroform, in that order. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. This result was similar to that of AOM test.

• Journal of Nutrition and Health
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• 제38권8호
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• pp.613-625
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• 2005

This study was designed to evaluate impact of kinds of dietary grain and dietary lipid level on the glucose metabolism and antithrombogenic capacity in obesity induced rats. Total of 80 Sprague-Dawley male rats were raised for one month with control diet containing $50\%$ (w/w) well-milled rice powder and $20\%$(w/w) of dietary lipids. The rats were blocked into 8 groups and raised for two months with diets containing well-milled rice, brown rice, black rice, or glutinous barley powder and 8 or $20\%$(w/w) of dietary lipids. The contents of total dietary fiber in experimental grains were in following order; glutinous barley > black rice > brown rice > well-milled rice. Weekly food intake were lower in glutinous barley group among all experimental groups. Body weight gain was high in high level of fat groups ($50\%$w/w) than medium level of fat groups ($8\%$ w/w). Plasma glucose concentration was not different significantly in each groups. But brown rice group was a little lower than others. Plasma insulin concentration was lower in black rice and glutinous barley group than rice group. Plasma glucagon concentration did not differ significantly among all experimental groups. Hexokinase activities in skeletal muscle are different significantly according to level of dietary fat and grain variety factors. Brown rice group was significantly highest among all experimental groups in hexokinase activity. Plasma $TXB_2$ concentrations in black rice and glutinous barley groups were lower as compared to rice and brown rice groups. Plasma 6-keto-$PGF_{1\alpha}$ concentrations in glutinous barley group was higher as compared to others. In conclusion brown rice has a little lowering effect glucose concentration. Black rice and glutinous barley intakes enhance antithromboenic capacity. It is suggested that the intakes of mixed gains are recommend.

• 한국식품조리과학회지
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• 제23권6호
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• pp.919-929
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• 2007

흑임자를 찌는 방법으로 처리 조건을 달리하고 각각의 쌀가루(찹쌀가루, 찹쌀현미가루, 찰흑미가루)에 찐 흑임자의 첨가 비율을 달리하여 흑임자죽을 제조한 후 측정한 실험 결과는 다음과 같다. sesamin 함량은 591.919 mg/100g seed, sesamolin의 함량은 550.081 mg/100g seed, lignan 총 함량은 1142.000 mg/100g seed이었다. SOD 유사활성은 15분 쪄서 처리한 흑임자 시료는 천연항산화제인 tocopherol보다는 활성이 다소 낮았지만 천연항산화제인 sesamol보다는 활성이 높게 나타났으며 생 흑임자 시료의 활성보다 다소 높았다. 지방산 분석 결과 15분 쪄서 처리한 흑임자 시료는 생 흑임자에 비하여 myristic acid, palmitic acid, stearic acid, arachidonic acid의 함량이 높았다. 고형분의 함량은 찹쌀 흑임자죽은 찐흑임자 70%, 찰흑미 흑임자죽은 50%이상 찐 흑임자를 첨가했을 때 높았다. 찹쌀 현미 흑임자죽 고형분 함량에는 유의적인 차이가 없었다. L값은 찹쌀 흑임자죽, 찹쌀현미 흑임자죽, 찰흑미 흑임자죽 모두 찐 흑임자의 첨가량이 증가할수록 유의적으로 감소하였다. a값의 경우 찹쌀 흑임자죽, 찹쌀현미 흑임자죽은 대조군에서 가장 낮았고, 찰흑미 흑임자죽은 70%에서 가장 낮았다. b값은 찹쌀 흑임자죽과 찰흑미 흑임자죽은 대조군에서 낮았고, 찹쌀현미 흑임자죽은 40%이상 찐 흑임자를 첨가하였을 때 낮았다. Texture는 찹쌀 흑임자죽, 찹쌀현미 흑임자죽, 찰흑미 흑임자죽 모두 hardness, cohesiveness, springiness, gumminess, adhesiveness가 찐 흑임자를 60% 이상 첨가하였을 때 전반적으로 높은 경향을 보였다. 흑임자죽의 관능검사 결과 전반적인 기호도는 찹쌀 흑임자죽은 60%, 찹쌀현미 흑임자죽은 $60{\sim}70%$, 찰흑미 흑임자죽은 찐 흑임자를 60% 첨가한 시료에서 기호도가 좋게 평가되었다. 이상의 연구 결과 찐 흑임자를 죽에 이용하기 위한 최적 조건은 찐 흑임자의 첨가 비율을 찹쌀 흑임자죽에서는 60%, 찹쌀현미 흑임자죽에서는 $60{\sim}70%$, 찰흑미 흑임자죽에서는 60% 첨가하는 것이 전반적으로 가장 적절할 것으로 사료된다.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.834-839
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• 2013

본 연구는 색소의 종류가 다른 흑미와 적미의 생리기능성을 구명하여 천연 기능성 식품 소재로의 이용을 위한 기초자료를 제공하고자 일반 벼인 일품을 포함하여 흑미인 흑광, 흑설 및 적미인 적진주, 홍진주을 실험재료로 항산화 활성 및 암세포 성장 억제에 대한 실험을 수행하였다. 추출수율 및 총 페놀함량은 흑미가 적미 보다 높았다. 총 페놀함량에서 흑미와 적미는 일반벼 보다 4배 이상 높은 수준이었다. DPPH radical 소거능은 적미와 흑미 간에는 차이가 없었으나 품종 간에는 홍진주, 흑광, 흑설, 적진주 순서로 높았다. 반면, ABTS 항산화력은 적미보다 흑미가 높았다. 이는 총 페놀화합물 함량 결과와 경향이 같았다. 암세포 성장억제 능 측정 결과, 적미는 폐암세포 성장 억제 효과가 흑미보다 높았다. 반면, 유방암 세포 성장 억제 능은 흑미와 적미 간에는 차이가 없었으며, 품종 간에는 적진주, 흑광, 홍진주, 흑설 순으로 높았다. 흑미와 적미의 생리기능성 비교 결과, 항산화 활성은 흑미가 높은 반면, 적미는 폐암세포 성장 억제 효과에서 높았다.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.337-345
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• 2007

The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.

• 한국식품과학회지
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• 제40권2호
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• pp.234-237
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• 2008

밀가루에 흑미가루를 첨가하여 제조한 sugar-snap 쿠키의 품질특성을 조사하였다. Sugar-snap 쿠키의 반죽의 pH는 흑미 가루의 첨가량이 증가함에 따라 감소하였다. 쿠키의 직경과 퍼짐성은 흑미 가루의 첨가량이 증가함에 따라 증가하였고 두께와 파괴강도는 감소하였다. L, a, 및 b값 역시 흑미 가루 첨가량이 증가함에 따라서 다소 감소하는 경향을 나타내었다. Sugar-snap 쿠키의 종합적 기호도는 강력분의 경우는 흑미가루 20% 첨가 시, 중력분은 25% 첨가 시, 박력분은 20% 첨가 시에 가장 좋은 것으로 평가되었다.