• Title/Summary/Keyword: Rice

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Quality Characteristics of Rice Bread Substituted with Black Rice Flour (흑미가루를 첨가한 쌀 식빵의 품질 특성)

  • Im, Ji-Soon;Lee, Young-Tack
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.6
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    • pp.903-908
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    • 2010
  • Yeast-leavened rice bread with added vital wheat gluten was formulated by substituting normal rice flour with 0~30% black rice flour, and the effects of black rice flour substitution on rice bread quality were investigated. Black rice flour contained more protein, lipid, and ash contents than normal rice flour. Increasing levels of black rice flour substitution decreased the specific loaf volume of rice bread. Black rice flour decreased lightness and yellowness, and imparted a reddish color in the bread crumbs. Only a slight difference in crumb firmness was observed between control rice bread (100% normal rice flour) and rice bread containing up to 20% black rice flour. However, crumb firmness of rice bread containing 30% black rice flour was considerably higher than that of the control rice bread and increased rapidly at 2~3 days during a 3-day storage period at $25^{\circ}C$. Antioxidant activity of rice breads was estimated by determining electron-donating ability (EDA) to DPPH radical. The electron-donating ability slightly increased with increasing levels of black rice flour in rice bread.

Quality Characteristics of Baked Rice Cake using Dry and Wet Rice Powder (습식과 건식 쌀가루 종류를 달리하여 구운 떡의 품질 특성)

  • Park, Young Mi;Jung, Hyo Sun;Yoon, Hye Hyun
    • Culinary science and hospitality research
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    • v.23 no.7
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    • pp.129-139
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    • 2017
  • This study investigated the quality characteristics of baked rice cake using dry and wet rice flour. The moisture contents, color values, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content of baked rice cake was the highest in rice cake baked with non- glutinous rice of dry type, and rice cake baked in dry type had weaker brownishness and therefore had higher brightness value compared to the rice cake baked in wet type. In relation to the texture, the hardness was found to be the highest in the rice cake baked with wet non- glutinous rice, and the rice cake baked with glutinous rice was found to be soft. The hardness was the lowest in both wet and dry glutinous rice, and was the highest in the wet non- glutinous rice. Attribute difference test of samples showed that, the rice cake baked with glutinous rice showed clear manifestation of springiness, moistness, adhesiveness, and gumminess (except for the harness). Although the cake baked with dry rice powder showed no significant difference, the dry glutinous rice flour was preferred the most. The rice cake baked with wet glutinous rice flour was preferred the most in terms of flavor, taste, texture, and overall acceptability.

Optimal Design and Development of a Rice Mill Pilot Plant by Computer Simulation -Simulation of a Rice Mill Pilot Plant- (컴퓨터 시뮬레이션에 의한 미곡 도정공장의 적정설계 및 개발(I) -미곡 도정 시스템의 시뮬레이션-)

  • 정종훈;김보곤
    • Journal of Biosystems Engineering
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    • v.20 no.1
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    • pp.47-57
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    • 1995
  • Rice Processing Complex(RPC) have being constructed with a rice mill plant and a facility of drying and storage to overcome problems caused by UR and to produce good quality of rice. An optimal design of a rice mill plant was required to successfully construct and operate it. The development of a simulation model was essential to the design of a rice mill plant. So, all the objectives of this study were to develop a simulation model for the design of a rice mill plant and to develop and evaluate the rice mill system. In this study the simulation model was developed to design a rice mill plant using SLAMSYSTEM, one of simulation languages. The results of this study were as followings. 1. A simulation model was developed with SLAMSYSTEM to represent the processes of a rice mill plant. The simulation model was used to design a rice mill pilot plant with the capacity of 0.5 ton per hour. The rice mill pilot plant was analyzed by the model with alternatives. 2. In the simulation the rice mill system was much influenced by the separating efficiency of a brown rice separator. Especially, the bottleneck of grain flow occurred at the buffer tank for brown rica. separator under 50% separating efficiency of brown rice separator. Hence, as the alternative simulation was conducted under 60% , 70% separating efficiency of brown rice separator, the bottleneck of the system could be minimized at the 60% separating efficiency of brown rice separator. 3. In the alternative simulation the bottleneck of the system was minimized under the hulling capacity of 1 t/h and 60% separating efficiency of brown rice separator with the capacity of 1 t/h. Under such a condition the max. weight of waiting entities at buffer tanks was less 250kg. So, the capacities of the buffer tanks were determined in the basis of simulation results. 4. The milled rice recovery and head rice recovery of the milling system were 74% and 92% in the simulation, respectively. These results of simulation almost corresponded to those of actual rice mill plants. The developed simulation model could be well applied to design a rice mill plant.

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Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball (현미와 현미분말 첨가량에 따른 현미와플 및 주먹밥의 소비자 기호도 조사)

  • Kim, Hong-Gyun;Kim, Ji-Na;Whang, Eun-Mi;Shin, Weon-Sun
    • Korean journal of food and cookery science
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    • v.30 no.2
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    • pp.146-152
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    • 2014
  • This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

Yield and Nitrogen Uptake under Reduced Nitrogen Fertilizer during Early Growth of Rice in the Rice-Barley Double Cropping System

  • Seo, Jong-Ho;Cho, Hyeon-Suk;Kim, Chung-Guk;Lee, Jin-Mo;Park, Seong-Ho
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.49 no.1
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    • pp.1-6
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    • 2004
  • N fertilizer required by rice could be reduced greatly in the rice-barley double cropping system than in the rice single cropping system. This study was conducted to investigate how much of the N fertilizer during the early stage of rice in the rice-barley double cropping system, could be saved compared to that in the rice single cropping system. This experiment was carried out at the paddy field of the National Crop Experiment Station in Suwon, Korea during three years from 1999 to 2001. Amounts of soil mineral nitrogen (SMN) and SPAD values of rice leaf during rice growing season in the rice-barley double cropping system were higher than those in the rice single cropping system under the same amount of N application during two years. Yield and N uptakes of rice at harvesting time were also higher in the rice-barley double cropping system than in the rice single cropping system during two years. Yield and N uptake of rice in the rice single cropping system were decreased when basal N fertilizer was omitted, but those reductions were not found by either omitting basal N fertilizer or omitting N fertilizer at tillering stage in the rice-barley double cropping system during 2000 and 2001. But yield and N uptakes of rice were decreased by 70 kg/10a and 2kgN/10a by the omission of both N application at basal and tillering stages in the rice-barley double cropping system in 2002. It was concluded that N fertilizer as much as tillering N fertilizer could be saved in the rice-barley double cropping system.

Sensory and Mechanical Characteristics of Moo-dduk by Different Ingredients (무떡의 재료배합비에 따른 Texture 특성)

  • Lee, Hyo-Gee;Kim, Kyoung-Jin
    • Korean journal of food and cookery science
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    • v.10 no.3
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    • pp.242-248
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    • 1994
  • The purpose of this study was to investigate effect of the amounts of rice flour, glutinous-rice flour supplementation, Chinese radish, and the kinds and amount of sweetner on the sensory and objective characteristics of Moo-dduk which is korean traditional cake supplemented with jullienne Chinese radish. The advisable recipe for Moo-dduk was obtained through the various experiments. i) The Moo-dduk blended with rice flour. rice flour 300 g Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour) ii) The Moo-dduk blended with rice flour and glutinous-rice flour. rice flour 225 g, glutinous-rice flour 75 g(25% of rice flour), Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour)

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Physicochemical Properties of Cooked Rice as Affected by Cooking Methods and Thawing Conditions (취반 및 해동방법에 따른 쌀밥의 이화학적 특성)

  • Ha, Joo-Young;Lee, Jong-Mee
    • Journal of the Korean Society of Food Culture
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    • v.20 no.2
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    • pp.253-260
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    • 2005
  • This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.

Survey study on the quantity cookery of steamed rice. (많은 양의 밥짓기에 대한 실태조사)

  • 이혜수
    • Journal of the Korean Home Economics Association
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    • v.8 no.1
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    • pp.93-99
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    • 1970
  • To Know the factors required to make best quality of steamed rice with large amount of rice, several organizations that serve meals were surveyed. Factor that mostly influence the amount of water to the amount of rice is a kind or rice. In the case of good quality rice, when the amount of rice is more than 10cups, the ratio of water to rice is 0.9 and that of poor quality rice is 0.7 Average ratio is 0.8 Therefore, ordinarily with the ratio of 0.8, good quality of steamed rice can be made. Washed rice should be used to measured the of rice. To make a good quality of steamed rice with large amount of rice, center part of the boiling rice should be stirred generously several times to equalize the temperature.

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Recommendation of high quality rice cultivar adapted to rice-wheat double cropping system in Korean southern plain area

  • Jeong, Han-Yong;Hwang, Woon-Ha;An, Sung-Hyun;Jeong, Jae-Heok;Lee, Hyun-Seok;Yun, Jong-Tak;Baek, Jung-Sun;Choi, Kyung-Jin;Lee, Gun-Hwi
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2017.06a
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    • pp.317-317
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    • 2017
  • We performed this experiment to select high quality rice adapted to wheat-rice double cropping system. We sowed barley and wheat seed in November 2, 2015. After harvesting barley and wheat, we transplanted high quality rice cultivars: 'Unkwang', 'Hopun', 'Haepum', 'Hyunoum' in June 17 and 24. We used 'sindongjin' rice as a control. As a result, 'Hyunpum' had a highest head rice yield regardless of transplanting date. Head rice yield of 'Hyunpum' was 488.1kg/10a when transplanted in June 17, and 453.6kg/10a when transplanted in June 24. The reason for this highest head rice yield was not percentage of head rice but milled rice yield. Milled rice yield of 'Hyunpum' was 526.5kg/10a when transplanted in June 17, and 490.0kg/10a when transplanted in June 24. Percentage of head rice had little differences between rice cultivars. Among yield components, only number of panicle per $m^2$ had an effect on the differences of yield between rice cultivars. The other yield components didn't have an effect on the differences of yield between rice cultivars. Compared to June 17, only 'Unkwang' had higher head rice percentage and head rice yield in June 24. Head rice percentage of 'Unkwang' changed from 67.3% to 85.0% and head rice yield changed from 324kg/10a to 393.8kg/10a when transplanting date delayed from June 17 to June 24. When transplanting date was delayed, heading date of 'Unkwang' was more delayed than other rice cultivars. By delay of heading date, mean temperature for 40days changed from $25.0^{\circ}C$ to $22.9^{\circ}C$ which improved temperature condition during grain filling stage. This improved head rice percentage and head rice yield of 'Unkwang' transplanted in June 24. If transplanting date is more delayed than June 24, 'Unkwang' could have higher head rice percentage and head rice yield. Therefore, if you transplant rice before June 24 in rice-wheat double cropping system, 'Hyunpum' is recommended as adequate rice cultivar. But if you transplant rice after June 24, further research is needed to find out adequate rice cultivar.

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Sensory Profiles of Cooked Rice, Including Functional Rice and Ready-to-Eat Rice by Descriptive Analysis (묘사분석에 의한 기능성쌀밥 및 즉석밥의 관능프로필)

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.761-769
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    • 2007
  • The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.