• Title/Summary/Keyword: Glutinous rice

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Textural Characteristics and Bacterial Reduction in Glutinous Rice and Brown Rice Pretreated with Ultra-High Pressure (초고압 전처리한 찹쌀과 현미의 텍스처 특성과 세균 저감 효과)

  • Cheon, HeeSoon;Lim, Taehwan;Cho, Won-Il;Hwang, Keum Taek
    • Korean Journal of Food Science and Technology
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    • v.48 no.1
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    • pp.92-95
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    • 2016
  • Ultra-high pressure (UHP) was applied to glutinous rice (Dongjin) and brown rice (Shindongjin) to determine its effects on the textural characteristics of cooked rice and bacterial reduction in uncooked rice. Hardness and stickiness of the cooked glutinous and brown rice pretreated with 500 MPa for 5 min were significantly attenuated compared to that of the control rice (p<0.05). After the UHP treatment, particles of the glutinous and brown rice were observed to be finer when cross sections of the rice were analyzed using field emission scanning electron microscope. The total bacterial count in the brown rice treated with 600 MPa for 5 min was reduced from $10^7CFU/g$ to $10^4CFU/g$, while the number of thermoduric bacteria in the brown rice was not significantly different after the UHP treatment. These results suggest that UHP may be an effective method for improving texture of dried rice and to reduce bacterial count in raw rice.

Comparison of the quality Characteristics of Brown rice Glutinous rice Gochujang with different Enzymes (효소제를 달리한 현미 찹쌀 고추장의 품질특성 비교)

  • Jo, Ha-Yeong;Hong, Jae-Hoon
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.22 no.4
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    • pp.49-55
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    • 2021
  • The purpose of this study was to compare the quality characteristics of each brown rice glutinous rice red pepper paste prepared. In this study, brown rice, glutinous rice, and red pepper paste were prepared with various enzyme preparations. A 20-day study of the physicochemical and microbiological properties of each enzyme through the results process showed significant differences. In particular, brown rice red pepper paste manufactured using cozies purchased from Sunchang was functionally superior to rice cozies and bean cozies, with probiotics of 7.1-7.5×107 CFU/mL, lactobacillus of 1.9-2.2×103 CFU/mL, 48.67-52.30%, and 58.57-63.90%. When the results were combined, the composition of microorganisms and enzymes of fermented soybean paste purchased from Sunchang was not confirmed, but brown rice chili paste with nutritional and functional properties could be prepared compared to A.oryzae and A. kawachii.

Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch

  • Chan Soon Park;Mi Sook Seo;Sun Young Jung;Seul Lee;Boram Park;Shin Young Park;Yong Suk Kim
    • Food Science and Preservation
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    • v.31 no.4
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    • pp.518-526
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    • 2024
  • This study analyzed the quality of texturized vegetable protein (TVP) made from defatted soy flour combined with flour or starch from rice sources. The base raw material formulation consisted of 50% soybean protein, 30% gluten, and 20% rice flour and rice starch. A cooling die-equipped extruder was used with a barrel temperature of 190℃ and screw rotation speed of 250 rpm. The hardness and cutting strength of the extruded TVP were found to be higher for white rice than for glutinous rice and higher for flour than for starch. Gumminess and chewiness were similar across rice types, but higher for flour than for starch. White rice TVP had a lower water absorption capacity than glutinous rice TVP. Turbidity was lowest for white rice flour and highest for corn starch. Using rice flour instead of starch in TVP production can simplify processing and contribute to promoting the consumption of rice.

Quality Characteristics of Gastrodia elata Extract Glutinous Rice Porridge Jochung and Principal Component Analysis of Antioxidant Activity (천마추출액을 이용한 찹쌀죽 조청의 다변량 분석기법을 통한 항산화 활성 및 품질 특성)

  • Lee, Ki-Won;Kim, Du-Yeon;Lee, Mi-Young
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.6
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    • pp.1018-1028
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    • 2015
  • This study was performed to investigate the effects of Gastrodia elata extract on the quality characteristics of glutinous rice porridge Jochung saccharide by barley malt. Glutinous rice porridge Jochung contatining 0%, 5%, 10%, 15%, 20% of Gastrodia elata extract were produced. Soluble solid contents and pH increased as content of Gastrodia elata extract increased. Free acidity contents were 24.87 meq/kg (control) and 25.67~42.03 meq/kg (GR2~GR5) (p<0.001 among samples). There was significant total phenolics and TEAC obtained for antioxidant activity of Gastrodia elata extract Jochung samples. Increased the ratio of Gastrodia elata extract in Jochung tended to decrease the color value. Results show Jochung containg less than 15% Gastrodia elata extract resulted in the highest scores for quality characteristics and sensory evaluation. Correlations between antioxidant activity and parameters were found to be statistically significant.

Rice Yield and Quality in Mixed Cropping of Several Colored Rice Cultivars (유색미 혼합 재배시 수량 및 현미 품질)

  • Shin, Jong-Hee;Han, Chae-Min;Kwon, Jung-Bae;Won, Jong-Gun
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.67 no.2
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    • pp.85-94
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    • 2022
  • The mixed cropping system is a centuries-old cropping technique widely practiced in farmers' fields worldwide. Increased plant diversity enhances farmland biodiversity, which improves grain yield and quality. However, the effect of growing different rice cultivars simultaneously has rarely been investigated. In the present study, six glutinous rice cultivars were selected, and two mixture cultivation methods were determined according to plant height, grain yield, and color. Colored and glutinous rice are used for specific purposes by consumers because of their color and nutritive value. Six glutinous rice varieties, including aromatic and colored rice, were included in the combination interplanting trials. The results showed that, compared with the corresponding monocropping systems, almost all combinations of the mixed cropping systems had advantages in yield-related traits. Compared with monocropping systems, mixed cropping systems increased the number of panicles per plant and maturation rate by 20% and 10%, respectively. An increase of 18-20% grain yield was observed in mixed cropping plots compared with that in plots which grew only a single rice variety. Some rice varieties, such as green colored rice 'Nogwonchall' and black colored rice 'Chungpunghukhayangchall', exhibited 18-22% increased yield when they were planted in combinations. The high yields were primarily owing to improved light interception and reduced lodging, although other factors (for example, reduced severity of disease) may have also contributed.

Sensory and Mechanical Characteristics of Songhwasulgi by Different Ratio of Ingredients (송화설기의 재료 배합비에 따른 관능적$\cdot$텍스쳐 특성)

  • Lee Hyo-Gee;Kim Ha-Jung;Cha Gyung-Hee
    • Korean journal of food and cookery science
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    • v.21 no.4 s.88
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    • pp.505-513
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    • 2005
  • The purpose of this study was to investigate the product characteristics of 'Songhwasulgi,' which combines different kinds of pine pollen flours and sugars with non-glutinous, rich flour. The results of sensory evaluation indicated that the larger amount of pine pollen flour was mixed with non-glutinous rice flour higher level of bitterness, softness, and feeling after-swallowing was obtained degree of chewiness was in relation to the lesser amount of pine pollen flour. With regard to color, a higher acceptance level was achieved as the lesser amount of pine pollen flour was incorporated with non-glutinous rice How. On the other hand, it was revealed that the category of adding a honey to $7\%$ of pine pollen flour was found to be the highest level of flavor and overall quality According to the results of texture evaluation, the degree of hardness, adhesiveness, and cohesiveness decreased as the larger amount of pine pollen flour was combined with non-glutinous rice flour. It was also found that the springiness of the texture tended to be low as more pine pollen flour was added. In addition, the degrees of gumminess and chewiness was inversely related to the amount of pine pollen flour With respect to a correlation between sensory evaluation and mechanical test, it was found that Songhwasulgi with higher acceptance level for color and flavor also obtained a higher level of hardness and overall quality.

Characteristics of Glutinous Rice Fractions and Improvement of Yoogwa Processing by Microparticulation/Air-classification (찹쌀의 초미세분쇄/공기분급 특성과 유과제조공정 개선)

  • Park, Dong-June;Ku, Kyung-Hyung;Mok, Chul-Kyoon
    • Korean Journal of Food Science and Technology
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    • v.27 no.6
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    • pp.1008-1012
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    • 1995
  • Glutinous rice was microparticulated and air-classified at different air classifying wheel speeds (ACWS) of 20,000 rpm and 15,000 rpm in a Turboplex classifier. The starch was concentrated to a coarse fraction and the protein was shifted to a fine fraction. The degree of starch damage of the coarse fraction was comparable to that of traditionally soaked glutinous rice. Yoogwa(Korean cracker) made from the fractions of $ACWS\;15,000{\sim}20,000\;rpm$ and below ACWS 15,000 rpm was very comparable to that made by the traditional method in degree of puffing, hardness and internal structure. It was also confirmed by the sensory evaluation, indicating that the microparticulation/air classification technology could be applied to produce raw material of Yoogwa. The developed noble process could exclude the long soaking step in the traditional Yoogwa process and reduce the pretest time remarkably.

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Detection of Gamma-Irradiated Wheat Flour and Glutinous Rice Flour by Measuring Free Radical (Free radical의 측정을 통한 감마선 조사된 밀가루와 찹쌀가루의 검지)

  • Lee, Eun-Jeong;Yang, Jae-Seung
    • Korean Journal of Food Science and Technology
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    • v.34 no.2
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    • pp.170-173
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    • 2002
  • Electron spin resonance (ESR) spectroscopy was used to detect free radicals in irradiated wheat flour and glutinous rice flour. They were irradiated with doses of 0, 0.1, 0.5, 1 and 2 kGy at room temperature using a Co-60 irradiator. Free radicals detected for irradiated wheat flour and glutinous rice flour were higher than those of unirradiated ones. Since concentration of free radicals linearly increased with applied doses $(0.1{\sim}2\;kGy)$, highly positive correlation coefficients $(R^2=0.9995{\sim}0.9998)$ were obtained between irradiation doses and free radical concentrations right after irradiation. Although concentration of free radicals slowly decreased with storage time, the characteristic ESR signals of free radical in irradiated samples were observed even after 4 weeks of storage at room temperature.