• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.359-368
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• 2004

The Physicochemical, sensory and cooking properties of functionally fortified rice with dietary fiber and chitosan were compared with regular rice when the rices were cooked with pressure and electric cookers. Moisture content of functional rice before cooking was 11.11%, which was lower than 13.72% in regular rice. Accordingly, moisture contents of functional rice samples cooked both with pressure and electric cookers were lower than those of regular rice. L value showing the degree of lightness of cooked rice was significantly higher in rice samples cooked with pressure cookers. The ${\alpha}$ value, the degree of redness and the b value, the degree of yellowness, were the highest in the functional rice cooked with an electric rice cookers. Textural measurement of hardness using a rheometer showed the highest value in functional rice cooked with a pressure cooker. The degree of gelatinization measured using differential scanning calorimetry (DSC) before cooking showed higher onset gelatinization temperature ($T_0$) and peak gelatinization temperature ($T_p$) in functional rice compared with those in regular rice. The gelatinization enthalpy (${\Delta}H$) of functional rice was lower than that of regular rice, showing that functional foe had lower gelatinization energy compared with regular rice. When the samples were stored in a refrigerator for one week, the DSC showed faster retrogradation degrees in samples cooked with electric rice cooker, having significantly higher enthalpies of regular and functional rice cooked with electric cooked compared to those cooked with pressure cookers. The functional rice samples cooked with pressure cooker had higher consumer acceptance test values compared to those cooked with electric cookers.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.226-234
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• 2021

The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.359-364
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• 2012

We conducted this study to identify the optimal milling degree for improving sensory quality of cooked rice and minimizing yield loss. The samples were analyzed for their physicochemical properties and sensory qualities using five different degree of milling(5.5~13.5%, based on brown rice). With increasing of milling degree, amylose content, breakdown, adhesiveness of cooked rice increased, whereas protein content, Mg/K equivalence ratio, fat content, setback and hardness of cooked rice decreased. In sensory quality test, the preference was significantly higher in the 9.5% and 11.5% milling degree. However, considering the yield of milled rice, the optimal milling degree for improving sensory quality of cooked rice was 9.5%.

• Korean Journal of Breeding Science
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• v.43 no.4
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• pp.318-321
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• 2011

Rice ageing describes the changes in physical and chemical properties of rice grains during storage that alter the eating quality of rice. The prevention of deterioration in palatability of rice during storage is important for stable supply. In this study, We conducted to select the variety with superior palatability after storage at room temperature. 'Yeonghojinmi' had much higher head rice ratio of milled rice than that of 'Ilmi', 'Junam'and 'Hwayeong'at similar moisture content of approximately 15%. Grossiness and stickiness were higher in 'Yeonghojinmi' than that of the others. Meanwhile, yellowness(b value) of cooked rice was lower in 'Yeonghojinmi' than that of the others. Of the four varieties, Yeonghojinmi was maintained good eating quality after storage in room temperature, which also contributed to differences in palatability, such as protein content, glossiness, stickiness and color of cooked rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.399-407
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• 2013

The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwanggeumchal, Nampungchal (glutinous), and Donganme (nonglutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting characteristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and $2,386.11{\mu}g/g$ sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and $1,397.87{\mu}g/g$ sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.172-181
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• 2001

The purpose of this study is to analyze the foods which 424(male 171, female 253) university students surveyed consumed frequently and to evaluate and the factors affecting their food consumption patterns. The survey was conducted at the beginning of nutrition courses each semester, March and September, 1998, with the questionnaire composed of general information, food, drinking and smoking habits, nutrition knowledge/attitude and food frequency questionnaire. The rates of alcohol drinking in male and female students were 89.2% and 78.1% respectively, and the rates of smoking were 68.1% and 1.6% in males and female. The nutrition knowledge score was higher in females than in males, but the nutrition attitude score was not significantly different between the male and female groups. The foods frequently consumed among students were cooked rice(14.3/week), kimchi(11.1/week), coffee(5.7/week), vegetables in soup, jjigae and jorim(3.5/week), carbonated beverages(3.3/week), cooked mixed rice(3.2/week). Ramyun and chocolate·candies·biscuits were frequently consumed, too. There were several factors influencing food consumption patterns. These were gender, regularity of mealtimes, the status of alcohol drinking and smoking, residence type and the levels of nutrition knowledge and attitude. Males ate more frequently cooked rice, coffee, carbonated beverages, ramyun, functional beverages and ham·sausage, while females ate more frequently cooked mixed rice and fruits. Those who had the habits of irregular mealtimes seemed to eat more soft drinks, instant foods and snacks. These trends were also found in the alcohol drinking and smoking groups. High level groups for nutrition knowledge of attitude score chose raw yellow green and green vegetables, cooked mixed rice, soybeans and seaweeds more frequently than the other groups. On the other hand, low level groups for nutrition knowledge or attitude score were apt to eat carbonated beverages and ramyun more frequently. Therefore, more attention should be taken to males, having habits of irregular mealtimes, alcohol drinking and smoking, and low level groups for nutrition knowledge or attitude score so as to improve their health.

• Korean Journal of Breeding Science
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• v.42 no.4
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• pp.407-412
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• 2010

Recently, peoples are greatly concerned with global temperature change because global warming can be a potential serious effect on agriculture production such as yield reduction and poor grain quality. On the other hand, it can bring some beneficial effects through twice cultivation of rice in temperate region. In order to overcome this situation, we developed extremely early-maturing rice 'Milyang255' which heading date was similar with 'Jinbuolbyeo'. Based on agronomic characteristics of 'Milyang255', it has very short stature as 65 cm of culm length and slightly lower spikelets number per panicle compared with that of 'Jinbuolbyeo'. However, the grain appearance, palatability and other items were better than those of 'Jinbuolbyeo' in panel test of cooked rice. The milled rice yield of 'Milyang255' is 3.94 MT/ha at the early transplanting. Especially, its grain filling rate was higher and faster than Jinbuolbyeo and the head rice ratio in milled rice was also higher. Thus, 'Milyang255' can efficiently reduce the growth duration of rice cultivation and also be useful material for research on twice cultivation of rice in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.3
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• pp.223-229
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• 2014

The objective of this study was to evaluate quality properties including amylose, alkali digestion value (ADV), texture and GABA (Gamma Amino-Butyric Acid) of brown rice and 1~5 mm germinated brown rice of Keunnun and Samkwang culitvars. The protein content of germinated brown rice showed increasing tendency according to shoot length, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to 16.0% in Keunnun and 17.0% to 18.0% in Samkwang, without significant differences. Compared to regular brown rice, germinated brown rice from both cultivars demonstrated reduced gel consistency, which contributed to the improved cooked rice texture. Especially, germinated brown rice had significantly lower setback values, which is correlated with high palatability of cooked rice. However, there was no significant difference in gel consistency between 1 mm and 2~5 mm germinated brown rice. GABA content in Keunnun increased by 3~5 times after germination process. In Samkwang, GABA content increased by 50 times (from $0.005{\mu}g/g$ to $0.243{\sim}0.247{\mu}g/g$) after germination. The hardness of germinated brown rice was significantly lower than that of brown rice. However, there was no significant difference in hardness according to shoot length. Consequently, when processing germinate brown rice, it is recommended to maximize functional ingredients by germination while maintaining shoot length less than 2 mm.