• Korean journal of food and cookery science
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• v.18 no.5
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• pp.543-547
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• 2002

The purpose of this study was to investigate the effect of water extract of Gardenia jasminoides (WEGJ) on the sensory qualities, color value and shelf-life characteristics (pH, total no. of Bacillus and TBA value) of cooked rice. The total color difference(ΔE) was increased when WEGJ was added. The sensory dualities of cooked rice added with WEGJ had no significant difference in color, taste and torture compared with control group. The pH value of cooked rice addeded with 250 ppm and 500 ppm of WEGJ was less declined compared with control group. WEGJ at the concentration of 250 ppm and 500 ppm had an antimicrobial activity and WEGJ at 500ppm showed an antioxidant activity in cooked rice.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.111-114
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• 1993

The volatile components of cooked glutinous rice were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by pentanal, butanal, octanal, heptanal, noananal, acetone and toluene. These eight components comprised about 85% of the total volatiles, and the hexanal comprised about 86% total amount of the eight volatile components. the amount of the eight volatile components and hexanal in cooked glutinous rice were six and nine times more than that of cooked nonglutinous rice, respectively. The amount of volatile components in cooked glutinous rice stored for 72 hours at $70^{\circ}C$ was same with that of in nonglutinous rice immediately after cooking.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.463-469
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• 2008

To make of basic date for the progressive global brand of Korean rice, we compared with characteristics of Calrose and two Korean rice cultivar, Chucheongbyeo(medium-late maturing cultivar) and Odaebyeo(early-maturing cultivar). General characteristics of rice, pasting property of rice flour by Rapid visco Analyser, determination of optimal ratio of water to rice for cooking by electric and pressure cooker and eating quality(sensory evaluation) of Calrose with that of Korean rice cooked at the optimal cooking conditions were measured. One kernel length of Calrose, Chucheongbyeo and Odaebyeo were 6.00, 4.73 and 5.22 mm, respectively. Calrose showed higher viscosity(195 RVU) in all parameters than Korean rices(Chucheongbyeo 176 RVU, Odaebyeo 178 RVU), of which the values were similar. These data imply that the properties of starch of Calrose may be different from that of Korean rice. In general, it is agreed, in Korea and Japan, that the balance of hardness and stickiness of cooked rice is very important. However, stickiness and overall eating quality for cooked Calrose was significantly poorer than Korean rices. Cooked Calrose did not significantly different in hardness, stickiness and overall eating quality compared with those of Korean rices. Calrose cooked with the ratio of water to rice of 1.4 with electric cooker was less sticky than Korean rices and thus was poorer in eating quality compared with Korean counterparts. Calrose cooked with the ratio of water to rice of 1.3 with pressure cooker had the same eating quality with Korean rices.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.416-420
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• 1998

The Properties of cooked rice prepared by microwave oven was compared with those by pressure cooker There was no significant difference in sensory evaluation between microwave-cooked and pressure-cooked rices, however, the rice cooked by electric cooker was less preferred to others. The hardness of pressure-cooked rice was greater than others. As the storage time for cooked rice increased, the extent of gelatinization decreased, however, there were no significant differences among three samples.

• 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.50 no.6
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• pp.447-452
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• 2005

This study was performed to investigate the differences among the 44 varieties of Japonica rice by using the electronic nose. The volatile patterns of milled rice and its cooked rice were generated by twelve metal oxide sensors (MOS). The MSO responses were evaluated by principal component analysis and cluster analysis. Milled rice was classified into three groups; Group I included most of varieties, Group II was Daejinbyeo, Chucheongbyeo, and Group III was Mangumbyeo, Nampyeongbyeo, Shindongjinbyeo. But the discrimination of cooked rice was not identified. Also the result of correlation analysis appeared that the volatile of milled rice was not significantly related to that of cooked rice. Electronic nose system was considered as not depend on our study results sufficient to predict the volatile pattern of cooked rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.788-793
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• 1999

In this study, it was investigated that the isolation and identification of spoilage bacteria from contaminated aseptic packaged cooked rice, the potential for application of acidic electrolyzed saline solution (AESS) as water-for-cooked rice and the microbiological safety of AESS-based cooked rice. Five strains of Bacillus subtilis and a B. cereus strain among the total six isolates were partially identified by biochemical method and by Microbial Identification System (MIS). The bactericidal effect of AESS was similar as 0.1% NaOCl and 70% ethanol solution, or better than that. All of the test microorganisms except Bacillus spp. that were exposed to AESS for five seconds were destructed. The effect of AESS against Bacillus spp. was much better than that of the two solutions and all of them were destructed or inhibited on exposure for five minutes. The pH value of cooked rice prepared using AESS was in the range of 3.6 to 4.3 and was not almost changed through the storage period. Various concentrations of cell suspension of Bacillus isolates were inoculated to cooked rice, which were prepared with tap water and AESS, and stored at $37^{\circ}C$ for two weeks. The result was shown that the bacteria in tap water-based cooked rice appeared normal cell growth, while they were completely repressed in AESS-based cooked rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.1
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• pp.70-73
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• 1999

This study was conducted to ascertain the chromosomal locations and effect of quantitative trait loci (QTL) associated with the physical traits of rice (Oryza sativa L.) eating quality. One hundred sixty four recombinant inbred lines (MGRILs) of F$_{11}$ were derived from the cross between Milyang 23 (Tongil type) and Gihobyeo (japonica type). They were evaluated for six physical traits of cooked rice. Transgressive segregation was observed for all examined traits. Significant QTL were detected (LOD$\geq$2.0) in three traits, including single QTL for adhesiveness, gumminess, and chewiness of cooked rice, respectively. Phenotypic variation explained by each QTL ranged from 6.3% to 14.6%. However, no significant QTL was detected for hardness, cohesiveness, and elasticity of cooked rice. Pleiotropic effects of single QTL on different traits are observed.d.