• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.26-32
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• 2003

Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.143-152
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• 2006

A survey was conducted of 1,390 citizens of Cheongju city', asking them to select 10 foods that they think are most suitable as local among 89 already- recognized local foods. The data were then analyzed by age, gender, and vocation. The results classified by sex showed that for males, first place was marsh snail soup (282), second, acorn jelly soup (174), third, bean noodle (164), and fourth, three-tiered pork and Haejang soup (158). In females, marsh snail was in first place (520), second, acorn jelly soup (322), third, bean noodle (272), fourth, three-tiered pork (271), and fifth, Haejang soup (262). Combining the results of males and females showed first place was marsh snail soup (802), second, acorn jelly soup (496), third, bean noodle (436), fourth, three-tiered pork (429), fifth, Haejang soup (420), sixth, wild plant mixture rice (323), seventh, Boshin broth (322), and eighth, minced chicken soup (321). The classification by vocation of males and females showed that fewer housewives chose three-tiered pork, while fewer clerks chose less wild plant mixture rice. Instead, housewives and clerks chose more Boshin broth and minced-chicken soup, which other males chose less. However, it is unreasonable to select wild plant mixture rice, bean noodle, or Boshin broth as the favorite local food since these can be eaten or collected only during the summer season.

• Nutrition Research and Practice
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• v.13 no.2
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• pp.141-149
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• 2019

BACKGROUND/OBJECTIVES: This study examined the association between refined grain consumption by subtype and the incidence of hypertension from the Korean Genome and Epidemiology Study data. SUBJECTS/METHODS: In total, 5,018 participants (2,439 men and 2,579 women) from 40 to 69 years without hypertension were recruited at the beginning (2001-2002). Blood pressure and antihypertensive medication use were assessed biennially for the incidence of hypertension during the 8-year follow-up period (2009-2010). Hypertension was diagnosed as systolic blood pressure ${\geq}140mmHg$ or diastolic blood pressure ${\geq}90mmHg$ or antihypertensive medication use. Dietary intake including refined grains was assessed by a food frequency questionnaire at baseline and the follow-up (2005-2006). A multivariate Cox proportional hazard model was used to examine hazard ratios (HRs) and 95% confidence intervals (CIs) for incident hypertension according to refined-grain consumption. RESULTS: A total of 1,377 cases of hypertension (710 men and 667 women) were newly ascertained. Frequent noodle consumers (${\geq}5servings/week$) among the women had a 2.3-fold higher risk of hypertension than infrequent noodle consumers after adjustment for potential confounders (HR = 2.31, 95% CI = 1.33-4.01, P for trend = 0.0001). However, no significant association was found among the men. The intake of other refined grain products such as white rice and breads was not associated with the incidence of hypertension. CONCLUSION: Frequent noodle consumption was positively associated with a risk of incident hypertension in South Korean women.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.90-95
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• 1997

A study was conducted to investigate the effects of rice bran dietary fiber on wheat flour rheology and wet noodle quality. More than 99% of rice bran dietary fiber contained smaller particle size than $250\;{\mu}m$. The initial pasting temperature, peak and final viscosities in amylograph, and the water absorption and dough stability in farinograph increased with the increase of rice bran dietary fiber concentration. The lightness values decreased with the increase of rice bran dietary fiber concentration in raw noodles as well as cooked noodles. The addition of rice bran dietary fiber was not effective on the cooked weight and volume of cooked noodles. However, the cooking loss of cooked noodles was the highest in control, and increased with the increase of rice bran dietary fiber concentration. Most of texture parameters (hardness, adhesiveness, gumminess and chewiness) of cooked noodles increased, but the cohesiveness decreased with the increase of rice bran dietary fiber concentration. There were no significant differences in appearance, taste and acceptability of cooked noodles between control and noodles containing 3% and 6% rice bran dietary fiber.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.799-805
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• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.556-564
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• 1998

The purpose of this study was to assess the iron nutritional status of college women residing in the Kyungin area. The anthropometric parameters, nutrient intake, and biochemical status of iron were measured for 102 college women. The mean height and weight were 160.3cm and 52.4kg, respectively. The proportion of subjects whose BMI was less than 20 was 41.3%. The proportion of subjects assessed as overweight(25$\geq$25%) assessed by the fat percent(FP) was 53.9%. The mean daily intake of iron was 13.90mg(77.1% of RDA), composed of 0.97mg of heme iron and 12.44mg(69.0% of RDA). When the sources of iron were grouped as rice(including bread), noodle, soup, side dish, and snack, noodle provided, 3.95mg of iron regarded as the highest amount. Subjects were taking 6.72mg(51.4% of RDA) of iron per day from main dishes(rice, bread and noodle). The fifty five percent of the subjects showed iron depletion(serum femitin<20ng/ml)and 33.4% showed suppressed erythropoiesis with iron deficiency(serum ferritin<10ng/ml). The anemic subjects assessed with transferrin saturation (<15%) represented 33.3% of the test population, whereas 11.8% of the subjects possessed less than 12g/dl of hemoglobin. Subjects not satisfied with their body shape were having significantly lower amount of energy intake(p<0.05) than the subjects satisfied with their body shape. College women having mothers who graduated from university had a significantly decreased amount of energy, carbohydrates, fat and vitamin C(p<0.05). The mean RBC and serum iron of the subjects who were on a diet more than one month were lower than those of the subjects who were not on a diet(p<0.05).

• Journal of Nutrition and Health
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• v.43 no.3
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• pp.215-223
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• 2010

Sasa borealis leaf has been known to have anti-diabetic properties. In this study, we tried to evaluate the effects of Sasa borealis leaf extract (SBE) on the inhibition of $\alpha$-glucosidase activity and postprandial glycemic response following ingestion of four carbohydrate-rich foods; cooked rice, ramen (instant noodle), noodle, and bread. Fourteen healthy female adults consumed 50 g of glucose (control) or one of the four foods containing 50 g of available carbohydrate with or without 2,000 mg of SBE. The activity of $\alpha$-glucosidase was inhibited dose-dependently by SBE. With SBE, blood glucose concentration at 15 min and the positive area under the curve (AUC) of postprandial glycemic response at 15 min and 30 min after consuming each of the four foods were reduced significantly. As the result, total positive AUC during 120 min was decreased in case of taking cooked rice or bread. Glycemic index and glycemic load of the four foods were declined from 13% to 23% with SBE. The results of this study suggest that SBE may be effective for postprandial glucose control by inhibiting $\alpha$-glucosidase activity.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.519-528
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• 2004

This study reviewed the main-meals in 1900's Korean cook books. Boiled rice, gruel and thin gruel were mainly made of rice. As the, additional, ingredients, miscellaneous cereals, vegetables, potatoes, seafoods, meats and eggs were used to substitute, for rice, and to improve of preference. We observed some sort of main-meals were diminished and/or disappeared, changed its side ingredients to obtain foods easily, and also its cooking style has been gradually getting to simplify.