• Title/Summary/Keyword: Rice

Search Result 15,302, Processing Time 0.315 seconds

Sensory Quality of Rice-Wheat Bread (쌀가루 혼합빵의 관능적 품질)

  • 조숙자;정은희
    • Korean Journal of Rural Living Science
    • /
    • v.6 no.2
    • /
    • pp.91-97
    • /
    • 1995
  • The sensory quality and the baking property of blonds containing 10-50% of rice flour with wheat flour were analysed by QDA. As sensory characteristics, color, air cell size, air cell distribution, flavor, softness, chewiness and overall quality were evaluated. Bread could be made successfully even using up to 50% rice flour. The color, flavor, softness and chewiness were increased in rice-wheat bread especially using 10∼30% of rice flour, but in case of using 40∼50% of rice flour those characteristics were not significantly different from those of wheat bread. The size of air cell in 10∼30% rice-wheat bread was not significantly different but in 40∼50% rice-wheat bread it was increased. The distribution of air cell was more even in 10∼30% rice-wheat bread than in wheat bread, but not in 40∼50% rice-wheat bread. The overall quality of rice-wheat bread was shown to be better in 10∼30% rice-wheat bread than in wheat bread.

  • PDF

Influence of Cultivar on Rice Cooking Properties (품종별에 따른 쌀밥의 제조에 관한 연구)

  • 민경찬;김평재
    • The Korean Journal of Food And Nutrition
    • /
    • v.8 no.4
    • /
    • pp.330-334
    • /
    • 1995
  • A various aseptic packaged cooked rice prepared In Korean rice was developed for extending shelf-life at room temperature. Data of proximate composition showed no significant difference between cultivars except moisture of cooked rice. The optimal condition of added water content for aseptic packaged cooked rice was 1.3 times of rice while 1.5 times for cooked rice and microwave heating. Hardeness of cooked rice was decreased in order of Dongjin, Odae, Chuchung, Kyaehwa, Ilpoom. Sensory evaluation results showed that Ilpoom had a best result while Odae for storage time (7 days).

  • PDF

Review of Rice: Production, Trade, Consumption, and Future Demand in Korea and Worldwide

  • Jeong, Jong-Min;Kim, Eun Chong;Venkatanagappa, Shoba;Lee, Jeom-Sig
    • KOREAN JOURNAL OF CROP SCIENCE
    • /
    • v.62 no.3
    • /
    • pp.157-165
    • /
    • 2017
  • Being a staple food for more than half of the population of the world and South Korea, rice is an important crop. For the past 20 years, global paddy rice cultivation area and production have shown an annual growth of 0.46% and 1.61%, respectively. Global rice consumption for food and processing has increased by 1.37% and 3.68%, respectively. Due to the main reason for such increasing human population, it is expected that from 439 million tons in 2010, additional 116 million tons will be needed in 2035. Global rice imports and exports have doubled in the last 20 years. However, in spite of such increment, global rice exports in 2013 were 8.4% of the total production. It is thought that rice protection policies in the producing countries are the main reason for such small scale of rice trading. In the past 5 years, India recorded the largest growth rate in rice exports (51.4%), whereas China showed the largest growth rate in imports (61.0%). For global utilization of milled rice during the same period, approximately 79.4% was used as food, 7.2% as animal feeds, and 1.4% for processing. Regionally, Asia has shown a similar pattern to the global rice usage, whereas utilization for processing in America, for food in Africa, and for animal feed in Europe was relatively higher than the global rice usage. Korea's cultivation area and production since the last 5 years, are 0.5% and 0.8% of those of the world, respectively. Its annual rice export is approximately 3,000 tons, which is 0.01% of the global rice export. Korea's rice utilization is high for food and low for feed and for processing relative to global rice utilization. Therefore, a review must be conducted to increase Korea's utilization of rice for processing and for feed production.

Characteristics and development of Rice Noodle Added with Isolate Soybean Protein (분리대두단백질을 첨가한 쌀국수의 제면특성 및 개발)

  • Park Hee-Kyung;Lee Hyo-Gee
    • Korean journal of food and cookery science
    • /
    • v.21 no.3 s.87
    • /
    • pp.326-338
    • /
    • 2005
  • The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

Effect on Rice Growth and Change of Inorganic Nitrogen Content in Soil by Application with Rice Bran and Mixed Expeller Cake Fertilizer on Machine Transplanting Rice Paddy Field

  • Kim, S.;Yang, C.H.;Lee, S.B.;Lee, J.H.;Kim, J.D.;Kim, S.J.;Im, I.B.
    • Korean Journal of Organic Agriculture
    • /
    • v.19 no.spc
    • /
    • pp.157-160
    • /
    • 2011
  • This study was conducted to find a method using the application of rice bran and mixed expeller cake at machine transplanting rice paddy field. Different ratios of rice bran and mixed expeller cake were sprayed as substitute of chemical fertilizer (nitrogen 90kg $ha^{-1}$) before transplanting. Nitrogen content was highest in 30th day after transplantation, and in relation to treatments the order was the following: Rice bran 1,000kg $ha^{-1}$ + Mixed expeller cake 1,374kg $ha^{-1}$ > rice bran 2,000kg $ha^{-1}$ + Mixed expeller cake 948kg $ha^{-1}$ > rice bran 3,000kg $ha^{-1}$ + Mixed expeller cake 522kg $ha^{-1}$. Number of panicle and spikelets per $m^{-2}$ was higher in rice bran 1,000kg $ha^{-1}$ + Mixed expeller cake 1,374kg $ha^{-1}$ and rice bran 2,000kg $ha^{-1}$ + Mixed expeller cake 948kg $ha^{-1}$ than in rice bran 3,000kg $ha^{-1}$ + Mixed expeller cake 522kg $ha^{-1}$ and the yields was the highest in rice bran 1,000kg $ha^{-1}$ + Mixed expeller cake 1,374kg $ha^{-1}$.

Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending on the Use of Wet and Dry Rice Flour (습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성)

  • Kim, Sang Sook;Chung, Hae Young
    • The Korean Journal of Food And Nutrition
    • /
    • v.31 no.4
    • /
    • pp.511-519
    • /
    • 2018
  • The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

Effect of retrograded rice on weight control, gut function, and lipid concentrations in rats

  • Ha, Ae-Wha;Han, Gwi-Jung;Kim, Woo-Kyoung
    • Nutrition Research and Practice
    • /
    • v.6 no.1
    • /
    • pp.16-20
    • /
    • 2012
  • The effects of retrograded rice on body weight gain, gut functions, and hypolipidemic actions in rats were examined. When the retrograded rice was produced by repetitive heating and cooling cycles, it contained significantly higher amounts of resistant starch ($13.9{\pm}0.98%$) than is found in common rice ($9.1{\pm}1.02%$) (P < 0.05). Sprague-Dawley rats were fed either common rice powder or retrograded rice powder, and mean body weight gain was significantly lower in the retrograded rice group (P < 0.05). The liver weight of the retrograded rice group ($14.5{\pm}0.5\;g$) was significantly lower than that of the common rice group ($17.1{\pm}0.3\;g$, P < 0.05). However, the weights of other organs, such as the kidney, spleen, thymus, and epididymal fat pad were not significantly affected by rice feeding. Intestinal transit time tended to be lower in rats fed retrograded rice when compared to rats fed the common rice, but the difference was not significant. The retrograded rice diet significantly increased stool output when compared to that in the common rice powder diet (P < 0.05), whereas fecal moisture content (%) was significantly higher in the retrograded rice group ($23.3{\pm}1.2$) than that in the common rice group ($19.1{\pm}1.2$) (P < 0.05). The retrograded rice group had significantly lower plasma cholesterol (P < 0.05), liver cholesterol (P < 0.05), and triacylglycerol contents in adipose tissue (P < 0.05) when compared to those in the common rice group. In conclusion, retrograded rice had higher resistant starch levels compared with those of common rice powder, and it lowered body weight gain and improved lipid profiles and gut function in rats.

Nutritive Components of Rice Powder and Development of Rice Bread Recipes using Rice Flour (쌀가루의 영양성분과 쌀가루를 활용한 다양한 쌀빵 레시피 개발)

  • Lee, Youn Ri;Jung, Da Woon;Jo, Eun hye;Back, Seon Woo;Kim, Su Yeong;Park, Young Seo
    • The Korean Journal of Food And Nutrition
    • /
    • v.31 no.3
    • /
    • pp.441-448
    • /
    • 2018
  • The purpose of this study is to analyze the proximate components (water, crude ash, crude protein, crude fat, and carbohydrates) and nutritive components (vitamin A, C, E, minerals, amino acids, and fatty acids) of rice flour and develop several rice bread recipes using rice flour. The water, crude ash, crude protein, crude lipid, carbohydrate contents of rice flour were measured to be 8.53%, 0.10 g, 6.80 g, 0.14 g and 84.43 g, respectively. No vitamin A was detected in the rice flour, and vitamin C and E contents were found to be 8.30 and 0.3467 mg/100 g, respectively. Calcium, potassium, magnesium, iron, and sodium contents were measured as 6.23, 65.05, 9.78, 0.17 and 2.84 mg/100 g; the large amount of potassium helps to discharge the sodium. Rice flour has nine kinds of essential amino acids in it; essential amino acids form 45.15% of rice flour's content. which is higher than 32.3%. Fatty acids were barely detected in the rice powder; saturated fatty acids were measured as 31.25 mg/100 g, and unsaturated fatty acids as 25.54 mg/100 g. Regarding essential fatty acids, linoleic acids were measured as 41.01 mg/100 g, and linolenic acids as 2.20 mg/100 g. The researcher used rice loaf bread as the base and developed rice bread recipes using rice flour to make a total of 11 items: 8 items with 75% rice flour (rice bagel, rice sweet red-bean bread, rice butter roll bread, rice mocha bread, rice buttertop bread, rice custard cream bread, and rice streusel), 2 items with 80% rice flour (stollen and rice hobbang), and 1 item with 85% rice flour (rice donut).

EMC/ERH of Rough Rice and Brown Rice (벼 및 현미의 평형함수율/평형상대습도)

  • Choi B. M.
    • Journal of Biosystems Engineering
    • /
    • v.30 no.2 s.109
    • /
    • pp.95-101
    • /
    • 2005
  • Adsorption and desorption experiments were carried out on rough rice and brown rice (Nampyung) at 5, 15, 25, 35, $45^{\circ}C$ for moisture contents between 8.7 and $25\%$ (db). The method employed was to measure the equilibrium relative humidity (ERH) of air in contact with the grain under static conditions, using an electronic hygrometer The effects of temperature and moisture contents were investigated, and the measured values were fitted to the modified Henderson, the modified Chung-Pfost, the modified Halsey and the modified Oswin model. The ERHs of rough rice and brown rice decreased with an decrease in moisture content and temperature, and the effects of temperature was no significant at moisture content of $25\%$ (db). Equilibrium moisture content (EMC) of brown rice was higher than rough rice at same temperature and relative humidity. Desorption EMC is higher than the adsorption, but there is no significant difference between desorption and adsorption EMC in moisture content near $25\%$ (db) at rough rice and near 9, 21 and $25\%$ (db) at brown rice. The modified Oswin model was the best in describing the adsorption EMC and the modified Chung-Pfost model was the best in describing the adsorption ERH of rough rice. The modified Oswin model was the best in describing the adsorption EMC/ERH of brown rice. The modified Chung-Pfost model was the best in describing the desorption EMC/ERH of rough rice and brown rice.

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

  • Park, Sin-Young;Kim, Hack-Youn
    • Food Science of Animal Resources
    • /
    • v.36 no.6
    • /
    • pp.737-743
    • /
    • 2016
  • The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.