• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.172-180
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• 2009

This study was carried out to compare the physicochemical characteristics and sensory quality of Sogokju (Korean traditional rice wine) prepared with waxy rice varieties. Among tested waxy rice varieties, highest protein contents (8.11%) was observed in cv. Sangjuchal, and highest whiteness and L-value were observed in cv. Hwaseonchal, while no significant differences in gelatinization temperature could be observed among tested varieties, and cv. Boseokchal and Sinseonchal exhibited higher breakdown viscosity compared to the others. The alcohol contents of Sogokju with waxy rice varieties ranges from 13.0 to 13.4%, and the brix degree and turbidity were within the range of 20.5 to 24.6 $^{\circ}Bx$, and 0.0344 to 0.0530, respectively. The highest L-value (6.90), b-value (l.45), pH (4.79), total acidity (0.8384%), and glucose content (10.843 g/100 ml) could be observed in Sogokju made with cv. Sangjuchal. The organic acids such as succinic acid, malic acid, citric acid and oxalic acid could be detected in Sogokju. Although no variety-dependant differences in appearance, aroma, and taste could be found in sensory evaluation, Sogokju made with cvs. Sinseonchal, Haepyeongchal, and Hwaseonchal showed higher overall quality than Sogokju made with cv. Dongjinchal, which is most widely used for Sogokju used for Sogokju production nowadays.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1439-1445
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• 2013

The aim of this study was to investigate the quality characteristics of rice cookies specifically prepared with rice flour following enzyme treatment. In this study, three types of specific enzyme treatments, that is, ${\alpha}$-amylase, ${\beta}$-amylase, and cellulose+${\beta}$-glucanase were applied on the effect of rice flour with respect to desired quality characteristics of the rice cookies. Based on our study results, we have found that the density of dough in the rice cookies was not significantly different between that of the non-enzyme treated (control) and the enzyme treated group. However, we found that the spread factor of rice cookies, prepared with rice flour treated with ${\beta}$-amylase, was higher than that of the control. It was also found that the moisture content of rice cookies (with added enzyme-treated rice flour) was 3.20 to 3.90%; however, this range is much lower than that observed in the control. Further, we observed that Hunter color's L-values were significantly higher for the control than those of the enzyme-treated cookies. We also found that hardness of enzyme-treated cookies was comparatively better than that of the control. In addition, the sensory acceptability scores of the enzyme-treated cookies were found to be significantly higher than the control in decisive parameters such as aroma, appearance, flavor, taste, texture, and overall acceptability. Based on our findings, we suggest that ${\alpha}$-amylase treated rice flour is an effective ingredient for improving the overall quality of rice cookies.