• Korean Journal of Food Science and Technology
• /
• v.40 no.3
• /
• pp.290-296
• /
• 2008

This study examined the physicochemical properties of chemically and enzymatically cross-modified waxy rice starches. The waxy rice starch was cross-linked using phosphorous oxychloride, and then partially hydrolyzed with four commercial ${\alpha}$-amylases (Fungamyl, Termamyl, Liquozyme, Kleistase). Swelling power and the moisture sorption isotherm did not change with cross-modification. Two cross-modified waxy rice starches (hydrolyzed with Termamyl and Liquozyme) showed higher solubilities than native starch and the two other cross-modified starches (hydrolyzed with Fungamyl and Kleistase). In terms of RVA characteristics, the two cross-modified waxy rice starches hydrolyzed with Termamyl and Liquozyme, respectively, had lower peak viscosity, holding strength, and final viscosity than the native starch. However, the two starches hydrolyzed with Fungamyl and Kleistase, respectively, revealed higher peak viscosity, holding strength, and final viscosity than the native starch. No differences were displayed in the X-ray diffraction patterns and DSC thermal characteristics of the cross-modified waxy rice starch as compared to both the native and cross-linked starches, indicating that cross-linking and enzymatic hydrolysis occurred in the amorphous region and did not alter the crystalline region.

• Korean Journal of Food Science and Technology
• /
• v.11 no.2
• /
• pp.99-104
• /
• 1979

Rheolegical and baking properties of blends containing 10, 20 and 30 % of rice flours (Milyang 23, non-waxy and Tongil waxy) with wheat flour were investigated. Milyang-wheat blends showed higher amylograph paste viscosities at all reference points than waxy-wheat blends. Rice-wheat four blends had shorter farinograph stability than f·heat flour; however, the dough development time was similar between two blends. Breads produced from either Milyang-wheat or waxy-wheat flour blends at 10% rice level were acceptable compared with breads produced from wheat flour.

• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.253-260
• /
• 2016

Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed. Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches. Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months. Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.

• Korean journal of food and cookery science
• /
• v.16 no.3
• /
• pp.226-231
• /
• 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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.2
• /
• pp.201-210
• /
• 2009

This study was undertaken to investigate the quality properties of yakchobugak as affected by lactic acid bacteria and waxy rice paste for improving palatability of yakchobugak of Agastache rugosa. Total sugar contents of lactic acid bacteria-fermenting waxy rice paste gelatinized at $90^{\circ}C$ were higher than that of $70^{\circ}C$. Reducing sugar contents were $2{\sim}5$ times higher in $70^{\circ}C$ waxy rice paste than in $90^{\circ}C$ waxy rice paste and increased as the fermentation progressed. Total acidity of waxy rice pastes gelatinized at $70^{\circ}C$ and fermented for 15 hours were $2.7{\sim}1.3$ times higher than at $90^{\circ}C$, and then Lactococcus lactis had the lowest total acidity during fermentation. Viscosity of fermented paste (VFP) were lower than those of raw paste. VFPs gelatinized at $90^{\circ}C$ were markedly higher than those at $70^{\circ}C$ over 28% concentration. In L. lactis and Lactobacillus plantarum, VFPs fermented for 15 hours were over $2{\sim}3$ times lower than those fermented for 40 hours. Hunter's color lightness (L) and yellowness (b) were decreased according to the elevation of gelatinization temperature and fermentation time. L. lactis and L. plantarum-producing waxy rice pastes were the uniform micell type with a large air-pore size and amorphous micell type with a small air-pore size, respectively. Based on these results, L. lactis was a lower lactic acid-producing bacteria as well as uniform air-pore distribution on waxy rice paste. It was found to be a good sourpaste-fermenting strain for enhancement of quality properties of yakchobugak, as revealed through viscosity, total acidity, Hunter's color b value and scanning electron micrographs.

• Korean Journal of Food Science and Technology
• /
• v.34 no.4
• /
• pp.597-603
• /
• 2002

The analysis of traditional process for a Korean puffed rice snack (Yukwa) is needed to develop an advanced process for Yukwa-making. Steeping and punching (Koarichigi) processes, consume time and labor in Yukwa-making, were analyzed on this study. Steeping of waxy rice at $15^{\circ}C$ for 3 days was required to equilibrate moisture absorption in waxy rice kernel. However, steeping for more than 6 days was required soft texture and small air cell distribution of Yukwa. Protein content at pericarp on endosperm of waxy rice kernel was decreased and starch granule was damaged during steeping. RVA paste viscosity was the highest at 6 day steeping after than decreased. Expansion ratio of Yukwa was increased with the increase in steeping time. Air bubbles in dough after punching were uniformly distributed and kneading energy input was decreased with the increase in steeping time. Soft texture, unique texture of Yukwa could be controlled by controlling steeping time and kneading energy input during punching process.

• Korean Journal of Food Science and Technology
• /
• v.22 no.2
• /
• pp.227-228
• /
• 1990

The cooking properties of waxy rice, Olchal (Japonica type) and Hangang-chalbyeo $(J{\times}\;Indica\;type)$, were studied. The values of cooking rate constant of Hanganchalbyeo were higher than those of Olchal. However, the activation energies were essentially the same. The activation energy for cooking at $80-100^{\circ}C$ was about 1.6 times greater than at $100-120^{\circ}C$. The Z-value and $Q_{10}$ calculated from the terminal point of cooking were also similar between waxy rices.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47 no.1
• /
• pp.29-35
• /
• 2002

This study was carried out to investigate the characteristics of shattering habit and germination of offtype rice plants collected in Korea which were classified into seven groups based on grain characteristics. In the long-grain red rice group, the short-grain red rice group, the long-grain normal rice group, and the long-grain waxy rice group, the tensile strength of grain and primary rachis branch was relatively low and the fiber cell of the primary rachis branch was short. Characteristics of shattering-related traits and germination in relation to grain and esterase isozyme zymogram type of off-type rice plants. In most lines of the extremely late and sterile rice group, the tensile strength of grain was low, while that of primary rachis branch was high, and the fiber cell was long. However, in the type 1 esterase isozyme zymogram(EIZ) lines among the long-grain normal rice group and the type 6 and 5+6 EIZ plants among the extremely late and sterile rice group, the tensile strength of grain was relatively higher. The long-grain waxy rice group and the type 3 EIZ lines among the long-grain red rice group, showed higher germinability than did cultivars which are known to germinate well even in low-temperature. The other off-type rice group, except for the short-grain waxy rice group and type 1 and 7 EIZ lines among the long-grain normal rice group, had higher germination speed than that of the cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.29 no.1
• /
• pp.1-10
• /
• 1984

The main objective of this experiment was to investigate the selection efficiency for clear rice by the application of the wx-carrier technique in rice. Twelve semi-dwarf waxy lines were bred through backcrosses to the two recurrent semi-dwarf parents, IR667 and IR1317, utilizing six different waxy cultivars as waxy donor parent. These waxy lines were crossed to three clear non-waxy varieties, IR24, Suweon 287 and Suweon294. Their F$_3$ seeds were separated into waxy and non-waxy and the clearness of non-waxy grains were counted. The results are summarized as follows: l. Mean clearness per plant for twelve waxy lines ranged from 3.7% to 78.9% at the 35 days after heading. It was higher in the lines which utilized IR 1317 as recurrent parent and it was lower in the lines which utilized IR667 as recurrent parent. Mean clearness per plant for recurrent parent, IRl317 and IR667 were 47.6% and 5.6% respectively. The clear non-waxy parents; Suweon287, IR24 and Suweon294 showed 83.7% 80.5% and 73.5% clearness respectively. 2. Mean clearness of F$_3$ seeds of the crosses between different waxy parents and IR24, Suweon 294 and Suweon 287 ranged 16.7-73.9%, 21.9-42.9% and 10.6-26.9%, respectively. IR24 crosses showed the highest mean clearness. 3. Highly positive correlation was found between the clearness of F$_3$ seeds of Suweon 287 crosses and those of Suweon294. 4. Significant differences were observed in mean clearness of F$_3$ seeds of the crosses between the different waxy lines, which was bred through the same number of backcrosses to the same recurrent parent, and a clear non-waxy parent. Crosses of IR1317 recurrent parent showed higher mean clearness than those of IR667 recurrent parent. 5. In some crosses, clearness was higher in homo-non-waxy than in hetero-non-waxy, but, in other crosses it was higher in hetero-non-waxy. Thus no distinct pattern in the segregation of clearness was observed along the homo-non-waxy or hetero-non-waxy. 6. From the results it was concluded that, the selection efficiency for the clear rice can be improved by choosing the proper waxy parent, as well as proper recurrent parent under the wx-carrier technique.

• Korean journal of food and cookery science
• /
• v.29 no.2
• /
• pp.193-208
• /
• 2013

The purpose of this study was to investigate the characteristics and brewing methods of Danyangju, which is one of the traditional single brewed rice liquors using Korean ancient literatures publishes from the 1400's to 1600's. Total 32 Danyangju products and 55 brewing methods were found by reviewing the ancient literatures. Danyangju products could be classified into four groups depending on type of grain used: 1) 13 Danyangju products with non-glutinous rice, 2) 14 products with waxy rice, 3) 4 products with mixture of waxy and nonwaxy rice, and 4) 2 products with barley. In this paper, not only ingredients, formula and utensils needed for preparation of Danyangju, but also brewing characteristics and terminology were reviewed. The findings on Danyangju in this study would be useful to improve the brewing methods and quality of Korean traditional liquors.