• 한국식품조리과학회지
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• 제30권4호
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• pp.454-462
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• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• 한국식품조리과학회지
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• 제16권3호
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1091-1095
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• 1997

The physicochemical properties of rice flour and textural properties of cooked rices between Chungmubyeo and Dongjinbyeo were compared. The protein contents of Chungmubyeo and Dongjinbyeo were 7.9% and 8.8%, and the crude and total lipid were 0.82%, 0.65% and 2.34%, 1.66% respectively. The amylose content was 21.1% in Chungmubyeo and 20.2% in Dongjinbyeo. The hardness of rice grain was higher in Dongjinbyeo while water absorption was higher in Chungmubyeo. The sensory evaluation of cooked rice made from Chungnubyeo was significantly higher in shininess, roasted nutty flavor, hardness and overall eating quality than that from Dongjinbyeo. The hardness of cooked rices by rheometer was increased during storage and was lower in Chungmubyeo than Dongjinbyeo.

• 한국식품조리과학회지
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• 제21권3호
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• pp.326-338
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• 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.

• 한국식품조리과학회지
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• 제17권1호
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• pp.29-42
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• 2001

The purpose of this study was 10 investigate the effect of jujube on the physicochemical properties of lnjeulmi during storage. Various lnjeulmi samples were prepared with steamed glutinous rice, glutinous rice flour, or brown glutinous rice flour along with the addition of chopped jujube at 3, 6, 9, or 12% of rice. In sensory evaluation, the more jujube was added, the stronger sweetness and bitterness were obtained. The samples made with steamed glutinous rice gave the harshest texture. Tenderness and moistness of Deachu-Injeulmi were the highest in the samples made with glutinous rice followed by brown glutinous rice flour, and glutinous rice flour, and they were increased with less amount of jujube. The chewiness of the samples made with brown glutinous rice flour' was the highest and the samples made with glutinous rice were the coarsest. The more jujube was added, the redness and yellowness of Daechu-Injeulmi were increased. The moisture content was higher in the samples made with glutinous rice followed by glutinous rice flour and brown glutinous rice flour. The reducing sugar content of samples during storage was higher in the order of glutinous rice, glutinous rice flour, and brown glutinous rice flour, and it was dramatically reduced until 48hr of storag e; however, it was increased a little bit after 72 hr. The degree of gelatinization was reduced rapidly during the first 24hr of storage, and it was decreased in the order of brown glutinous rice flour, glutinous rice flour, and glutinous rice. The springiness and cohesiveness were decreased during storage. The chewiness and gumminess were increased with the increase of added jujube, and they were increased until 24hr of storage, then decreased after 48hr. The hardness was the highest in the samples made with glutinous rice and 12% of chopped jujube showed the least change in the hardness. The more jujube was added, the less change in the hardness of samples was observed during storage, consequently retarded the speed of retrogradation

• 한국식품조리과학회지
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• 제16권6호
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• pp.609-621
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• 2000

The purpose of this study was to investigate the effect of addition of jujube on lnjeulmi in storage. Jujube powder was added to lnjeulmi made from the steamed glutinous rice, glutinous rice flour and brown glutinous rice flour. As a result of the sensory evaluation, the more jujube is added, the stronger sweetness and the more bitterness is shown. The sweetness and bitterness, made from brown glutinous rice, of Deachu-Injeulmi added jujube powder is the highest, and the more jujubes are tasted. Tenderness and moistness of Deachu-Injeulmi is decreased in the order of Deachu-Injeulmi made from glutinous rice, brown glutinous rice, glutinous rice flour, tenderness and moistness is increased with less amount of jujube. Chewiness of Deachu-Injeulmi made brown glutinous rice flour is the highest and Deachu-Injeulmi made from glutinous rice is the most rough. Moisture content is decreased in the order of Daechu-Injeulmi from glutinous rice, glutinous rice flour, brown glutinous rice flour. The reducing sugar content about storage period of Daechu-Injeulmi is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour, and it is dramatically reduced until 48 hours of storage. However, it is increased a little bit after 72 hours. The changes in degree of gelatinization by storage period is that it is rapidly reduced until 24 hours, and it is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour. That is to say, the more jujube powder is added, the less change there is. Springiness and cohesiveness is decreased during storage. Chewiness and gumminess is higher with more jujube, and it is increased until 24hour of storage period, then it is decreased after 48 hours. Hardness of Daechu-Injeulmi made from glutinous rice flour is the highest and the more jujube is added. Hardness of Daechu-Injeulmi added jujube powder is decreased in the order of Daechu-Injeulmi of 2.5%, 10% and 7.5%. The more jujube is added, the less change of the hardness by the storage period Daechu-Injeulmi is observed, thus the speed of the retrogradation is getting slower.

• 동아시아식생활학회지
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• 제5권3호
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• 한국식품과학회지
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• 제34권2호
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• pp.213-219
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• 2002

찰흑미와 찰벼 첨가비율이 증가할수록 L값(명도)은 점차적으로 감소하였는데 특히 찰흑미의 경우 그 감소속도가 찰벼보다 더 빨랐으며, a값(적색도)은 찰흑미와 찰벼 모두 증가하는 경향이었으며, b값(황색도)의 경우 찰흑미는 감소하고 찰벼는 증가하였다. 찰흑미와 찰벼의 L값, a값 및 b값은 유의적인 차이를 보였다. 찰흑미와 찰벼를 첨가한 밥의 기계적 텍스쳐 인자들간에 있어서 찰흑미의 경우 모두 9% 첨가한 백미밥에서 가장 높은 값을 보였으며, 탄성과 응집성을 제외한 다른 인자들은 유의적인 차이를 보이지 않았다. 찰벼를 첨가한 밥은 탄성, 응집성, 씹힘성, 부착성 및 부착성과 경도의 비율이 9% 첨가한 백미밥에서 가장 높은 값을 보였으나 점성과 경도는 7% 첨가한 백미밥에서 높은 값을 보였다. 관능검사는 찰벼의 경우 5% 범위에서 향과 경도, 향과 부착성은 유의적인 차이를 보이지 않았으나, 다른 인자들간에는 유의성이 있었다. 또한 관능검사 인자들간에는 찰흑미와 찰벼 모두 상관관계를 보여주었는데 모두 5% 범위에서 유의적인 차이를 보여주었다. 이들 인자들 중 두 시료 모두 맛과 종합적 기호도가 각각 r=0.7153과 r=0.5760으로 가장 높은 정의 상관관계를 보여주었다.

• 동아시아식생활학회지
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• 제8권1호
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• pp.51-56
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• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

• 한국식생활문화학회지
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• 제20권3호
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.