• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.351-359
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• 1991

Demand for the rice of better eating quality is ever increasing in recent years. However. the rice is presently handled by the government and merchants as mixture of the rice of different varieties from the purchase of the rough rice to storing and milling. It is well known that the eating quality of rice varies significantly by variety. The present study aimed at evaluation of the effect of blending different rices on the change in palatability of low and high eating quality rices. The eating quality of a low quality japonica rice was improved significantly on sensory panel test by blending it with the Dongjin rice. one of the highest eating quality. only when the Dongjin was blended to 80 percent by weight. and also it was same for blending an ordinary quality rice of mixed varieties which has been stored by a governmental storehouse with a top class rice on free market. The eating quality of aged Tongil type rice. produce of 1987 and 1989 and a mixture of varieties, was improved significantly by blending it with a high quality glutinous rice on market to 20 per cent by weight. But Samgang rice. a high eating quality Tongil type variety. and an ordinary quality rice of Japonica varieties were not significantly improved by blending them with the glutinous rice by 20 per cent. Blending rices of the variety Nagdong. ordinary quality among varieties and low quality among Japonicas, Chucheong, a high quality rice among Japonicas. and Dongjin. one of the best eating quality rice among Japonicas, each other in different ratios did not affect significantly the sensory scores.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.782-794
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• 2012

The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.329-333
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• 1986

Rice bran ell was blended with double fractionated palm olein (DF palm olein) to examine the cooking performance of blended oil. A blended oil made with 80% or higher rice bran oil and 20% or less DF palm olein passed the cold test, and had a cloud point of $-3^{\circ}C$. Blending of DF palm olein to rice bran oil lowered the smoke point, refractive index, and absorbancies at 232 and 268 nm of rice bran oil. Dielectric constant of oils was not affected by blending during heating. Blending of DF palm olein , however, increased the acids formation in rice bran oil, whereas it retarded polymer formation. The results of the analytical methods used in this study except dielectric constant measurement showed significant difference among the blended oils depending on the blending ratios.

• The Korean Journal of Community Living Science
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• v.23 no.4
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• pp.537-552
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• 2012

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• 한국연소학회:학술대회논문집
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• 2000.05a
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• pp.93-104
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• 2000

Rivers of our country are in the serious state of water pollution because of sewages, factory wastes, domestic animal excreta, and so forth. The development of waste water treatment technology applied in a small-scaled farm is urgent because the government regulation becomes strict. In the present study, four types of solid fuels are made by blending domestic animal excreta, rice hulls and briquets, and its combustion characteristics is investigated by analyzing burning pictures. Domestic animal excreta sampled from a farm in Kimhae was dried with sunlight. From experimental results, it is shown that combustion characteristics of solid fuels becomes better by blending rice hulls which have superior ignitability. Since solid fuel made by blending domestic animal excreta with rice hulls can bum continuously, it can be appropriate for the heating fuels.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.292-296
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• 2006

Three rice cultivars of Goami2 (G2), Ilpumbyeo (IP), and Baegjinju (BJJ) of which physicochemical properties are significantly different, were blended by a simplex-lattice mixture design. The effect of blending those rice cultivars on pasting and texture properties were observed. Rapid Visco Analysis (RVA) indicated that the onset gelatinization temperature of pure blend of G2 rice $(83.80{\pm}0.07^{\circ}C)$ was higher than that of IP $(68.08{\pm}0.01^{\circ}C)$ and BJJ $(68.08{\pm}0.04^{\circ}C)$. Increasing G2 rice resulted in lower peak and breakdown viscosity, and adhesiveness and cohesiveness, whereas higher setback viscosity and hardness. Pasting and texture properties of IP and BJJ indicated that G2 rice has quite different physical characteristics compared to IP and BJJ. Thus, it is expected that blending those three rice cultivars can be used to formulate a desirable rice blend on purpose, furthermore to promote the consumption of G2 rice, which has higher indigestible carbohydrate contents.

• 한국신재생에너지학회:학술대회논문집
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• 2007.06a
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• pp.784-787
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• 2007

A process flowsheet simulation model based on ASPEN PLUS was developed to investigate the effect of co-gasification of coal and rice husk on the gasifier performance and pollutant emissions in IGCC power plant. The analyses were done for an 02-blown, pulverized gasifier using coal and rice husk as feedstock, parameter employed the blending ratio of rice husk in coal were investigated. From the simulation results, it was found that gaseous pollutant emissions were reduced substantially with the increase of the blending ratio of rice husk. An optimum range between 15% and 25% rice husk-to-coal ratio was found to be the optimum point in terms of gaseous pollutant emission per energy output for sui fur and nitrogen compounds.

• Journal of the Korean Applied Science and Technology
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• v.7 no.1
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• pp.63-70
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• 1990

Influence of mixing ratio of blending oil (rice bran oil : RBD palm olein = 1 : 1, 1 : 4 mixture: w/w) and natural tocopherol, citric acid, and sodium polyphosphate on enhancement of oxidation stability of blending oil under the condition of tap water infulx(1 ml/min/200g oil) were compared by AOM test after heating these system at l80$^{\circ}C$. In addition, the effects of tocopherol, and synergist on oxidition stability were also tested with potato chips fried with blending oil(1 : 4 mixture). The result obtained were as followes; 1. The test of RBD palm olein addition of 50% and 80% against rice bran oil on oxidation stability showed that the higher the palm olein contents in blending oil, the higher the oxidation stability. 2. The test of oxidation stability, adding l00ppm, 200ppm and 400ppm of natural tocopherol in two different types of blending oils, A(1 : 1 mixture) and B(1 : 4 mixture), disclosed that blending oil B was more positively effective, and this trend was superior at 200ppm level particularly, Furthermore, oxidation stability was enhanced remarkably upon addition of 100ppm of natural tocopherol, and 50ppm of citric acid together with 50ppm, 100ppm and 200ppm of sodium polyphosphate in general. Especially, 200ppm of sodium polyphosphate addition induced the most synergetic effect on oxidation stability showing as much as 3 times compare to control. 3. The results of oxidation stability obtained by peroxide value on potato chips fried with blending oil (1:4 mixture} added tocopherol, citric acid and sodium polyphosphate and preserved at $60^{\circ}C$ revealed that addition of tocopherol and 50ppm of citric acid together with 200ppm of sodium polyphosphate treatment was the most synergistic coinciding with AOM test results.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.88-93
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• 2005

The functional vice (Oryza sativa L.) has been highly regarded recently, in the change of rice maykets in the world. Goami2 (GA), one of the functional rice varieties, was developed from high-quality rice, Ilpumbyeo (IP). From the previous study, GA has been proved its beneficial effect on the improvement of metabolic control and body weight reduction especially in obesity, We could certain that GA was very difficult to be gelatinized due to the micro lump shown in the Scanning electron micrographs (SEM) photos. To improve its cooking quality, we investigated the changes of physicochemical properties, which were differentiated by the conditions of milling and blending. As GA was milled every $2\%$ until eliminating $12\%$, the nitrogen content was decreased linearly. But the decreasing rate of nitrogen content of GA during milling process was relatively lower than that of IP. Thus, we assumed that GA has relatively high nitrogen in inner starch of grain. The degree of milling had no effect on the gelatinization of cooked GA, but affected lightness and whiteness linearly, which were ranged in normal values when the rice was milled more than $10\%$ in weight. So we could concluded that the milling process was not proper to improve cooking quality of GA. And we could suggested that GA was needed to soak into water at least one hour before cooking by it water absorption rate at normal temperature$(21^{\circ}C)$ and sensory evaluation. From the texture analysis, cooked GA had higher hardness than other varieties. Therefore, we blended GA with IP, Baekjinju(BJ) and Hwasunchalbyeo(HS), then subjected to sensory evaluation. All evaluation items including the sensory preference were the highest scores for the rice blended with glutinous rice varieties, BJ and HS.