• Korean journal of food and cookery science
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• v.30 no.2
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• pp.129-138
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• 2014

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

• Journal of the Korean Wood Science and Technology
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• v.47 no.3
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• pp.290-298
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• 2019

The sound absorption coefficient and transmission loss of several types of rice hull mats with varying apparent densities and thicknesses are estimated in this paper using the transfer function and matrix methods, respectively, to evaluate the possibility of using rice hull as an acoustic construction material. The mean sound absorption rates of 10-cm-thick rice hull mats with target densities of $0.10g/cm^3$, $0.12g/cm^3$, and $0.14g/cm^3$ were 0.91, 0.92, and 0.95, respectively, while those of the 1-cm-thick plywood attached to the back of the rice hulls were 0.90, 0.92, and 0.92, respectively. The means of the sound transmission loss of the 10 cm-thick rice hull mats with the target densities of $0.10g/cm^3$, $0.12g/cm^3$, and $0.14g/cm^3$ were 7.66 dB, 10.49 dB, and 14.14 dB, respectively, while those of the 1 cm-thick plywood attached to the back of the rice hulls were 33.34 dB, 36.72 dB, and 38.95 dB, respectively. In conclusion, a rice hull mat could be used as acoustic construction materials because of its high sound absorption coefficient and sound transmission loss.

• Korean Journal of Organic Agriculture
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• v.25 no.3
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• pp.537-554
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• 2017

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers' preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.

• 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.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.98-105
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• 2018

The sale of brown rice batches composed of rice produced in different years is prohibited in Korea. Thus, new methods for the identification of the year of production are critical for maintaining the distribution of high quality brown rice. Here, we describe the exploitation of an enzyme that can be used to discriminate between freshly harvested and one-year-old brown rice. The degree of enzyme activity was visualized through freshness test with Guaiacol, Oxydol, and p-phenylenediamine reagents. With electronic eye equipment, we selected 29 color codes for identifying new brown rice and old brown rice. The discrimination power of selected color codes showed a minimum of 0.263 to a maximum of 0.922 and an average value of 0.62. The accuracy with which new brown rice and old brown rice could be identified was 100% in principal component analysis (PCA) and discriminant function analysis (DFA). The DFA analysis had greater discriminatory power than did the PCA analysis. A verification test using new brown rice, old brown rice, or a mixture of the two was then performed to validate our method. The accuracy of identification of new and old brown rice was 100% in both cases, whereas mixed brown rice samples were correctly classified at a rate of 96.9%. Additionally, in order to test whether the discriminant constructed in winter can be applied to samples collected in summer, new and old brown rice stored for 8 months were collected and tested. Both new and old brown rice collected in summer were classified as old brown rice and showed 50% identification accuracy. We were able to attribute these observations to changes in enzyme content over time, and therefore we conclude, it will be necessary to develop discriminants that are specific to distinct storage periods in the near future.

• Korean Journal of Community Nutrition
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• v.22 no.5
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• pp.375-386
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• 2017

Objectives: Rapid economic growth and industrial development in South Korea have led to a great change in dietary patterns, and the use of convenience foods has continuously increased. This study was performed to evaluate the energy and nutrient contents of convenience foods at convenience stores near the universities as a meal. Methods: Data was collected by visiting 22 convenience stores near some universities in Chungbuk and Seoul and by checking nutrition labels on convenience foods at the stores. Data of a total of 338 food items were collected, and divided into five groups according to the food categories; rice products (n=156), noodles (n=101), burger/sandwiches (n=62), Tteokbokkis (n=11), and dumplings (n=8). Further, rice products, noodles, and burger/sandwiches were divided into subcategories. Results: The proportion of calories from carbohydrates was high in the rice products and tteokbokki, while the rate of calories from fat was high in burger/sandwiches and dumplings. Among the rice products, the proportion of carbohydrate calories was high in a one-dish food, rice with soup, and triangular kimbap, while the proportion of calories from fat in lunch boxes was high. In the noodles category, ramyeon and spaghetti had a high percentage of fat calories, while udong had a high percentage of carbohydrate calories. The ratio of the calorie content in relation to the KDRIs for adults aged 19-29 years, lunch boxes provided about 1/3 of daily required energy. However, the amount of calories as one meal was not enough for other types of rice products except for lunch boxes. Ramyeon was high in calories, fat, and sodium, but low in protein content. The burger/sandwiches had a high percentage of fat and sodium. Conclusions: Our results showed several nutritional limitations of convenience meals in convenience stores according to the type of food. Therefore, college students should limit excessive intake of convenience meals on a regular basis in order to avoid unhealthy food intake patterns. Our results demonstrate the need for educating college students with regard to checking nutrition labels when choosing convenience meals in order to facilitate the selection of food items that contribute to a balanced diet.

• Food Science and Preservation
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• v.6 no.1
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• pp.81-86
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• 1999

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20$^{\circ}C$. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.72-85
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• 2002

When the quality and cooking characteristics of wash free rice was compared with those of control milled rice during storage, smaller quality change during storage and more easy to cook was found in wash free rice than control. The wash free rice equipment manufactured in foreign country was carefully investigated and commercial wash free rice equipment with 1metric ton per hour capacity was made considering the characteristics of domestic rice cultivar. Modification of the equipment was made through the repeated field test, and the technique on wash free rice equipment was transferred to the RICETECH. These systems were manufactured in RICETECH will be exported of China next year.

• The Plant Pathology Journal
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• v.36 no.4
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• pp.384-384
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• 2020

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.4
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• pp.96-101
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• 2015

In the previous study, we investigated the physical properties of new organic fillers made from major agricultural byproducts, including rice husks, peanut husks and garlic stems, and we estimated that rice husk was the best candidate for use as new organic fillers in paperboard. In this study, an organic filler prototype was produced with rice husk and the mill trials were carried out in a white liner chipboard (duplexboard) mill. The rice husk organic filler was added to the middle ply of SC $350g/m^2$ to determine the optimal conditions for the manufacture of rice husk organic fillers. The mill trials were performed three times and the bulk improvement and drying energy reduction were measured to identify the functionality of the rice husk organic filler compared to that of the commercial wood powder. In the first mill trial, the test failed because the surface roughness of the duplexboard had deteriorated after the rice husk organic filler was added to the OCC stock. As all of the particles remaining on the 60 mesh sieves were removed and the particle size was decreased by increasing the length of the grinding process, the surface roughness of the duplexboard did not be deteriorated in the second mill trial. However, the bulk improvement and drying energy reduction were not observed. In the final mill trial, as the particle size of the rice husk organic filler was controlled by increasing the portion of particles passing through the 60 mesh sieves and remaining 100 mesh sieves, higher bulk improvement and drying energy reduction were acquired compared to the commercial wood powder.