• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.17-24
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• 1997

The effects of steeping on the physicochemical and gelatinization characteristics of glutinous rice flour and its starch were studied. Steeping conditions were 1 day at 25"C,7 days at 2iC and 7 days at 35"C. Crude protein, lipid and ash content were decreased br steeping. It was observed with scanning electron microscopy that endosperm cell wall of glutinous rice flour was diminished by steeping. Although morphology of the glutinous rice starch granules was not affected, the size was decreased by steeping. Density and water binding capacity(WBC) of glutinous rice flour and its starch were changed by steeping. X-ray diffraction pattern of glutinous rice starch was A type and was not affected by steeping. Swelling power of glutinous rice flour and its starch was increased but solubility was decreased by steeping. In Brabender amylographic examination, peak viscosity of untreated glutinous rice flour was very low and increased enormously by steeping resulting in the similar Brabender viscosity pattern to its starch. The gelatinization temperature examined by X-ray diffractometry was lowered by steeping. And the degree of gelatinization under the conclusion temperature increased with increasing of steeping Period and temperature.mperature.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.55-65
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• 2016

The purpose of this study was to determine the most appropriate ratio for burdock glutinous rice Dasik. Burdock glutinous rice Dasik was prepared with different levels of burdock powder (0, 3, 6, 9 and 12%) and the quality characteristics of burdock glutinous rice Dasik were analyzed. Moisture contents of burdock glutinous rice Dasik increased as the amount of burdock powder increased (p<0.001) compared to the control group. The L-value, a-value, and b-value of burdock glutinous rice Dasik showed a tendency to decrease compared to the control group. The sugar content of burdock glutinous rice Dasik increased (p<0.001) with the amount of burdock powder. The hardness and adhesiveness of the glutinous rice Dasik with burdock powder of 6% or less were decreased, but those with 9% or more burdock powder had higher hardness and adhesiveness than the control group. In addition, the cohesiveness, springiness, gumminess, and chewiness of glutinous rice Dasik with burdock powder increased compared to the control group. The DPPH free radical scavenging activity of the glutinous rice Dasik with 9% and 12% burdock powder were higher than that of the control group (p<0.001). In the sensory test of burdock glutinous rice Dasik, the samples added with 3% and 6% burdock powder gained higher preferences, but the evaluations of others were lower than that of the control group. The glutinous rice Dasik with less than 6% burdock powder was highly evaluated, so it is considered as the most appropriate sample.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.148-160
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• 2014

This study was performed to find out the optimum condition of a thickening agent for brown sauce. Four thickening agents of non-glutinous rice, glutinous rice and potato starch, and roux as control thickeners were tested with various concentrations of each thickener to investigate the quality characteristics of brown sauce samples. The moisture contents of the brown sauce samples thickened with non-glutinous rice, glutinous rice and potato starch showed higher than that of the brown sauce samples thickened with roux. The brown sauce samples thickened with non-glutinous rice and potato starch had higher viscosity than the samples with glutinous rice and roux. The brown sauce with roux showed the highest on Hunter's color L and b value and the brown sauce with non-glutinous rice showed the highest a value. The brown sauce samples with 11% of roux, 11% of non-glutinous rice powder, 12% of glutinous rice powder and 6% of potato starch showed significantly higher scores in the acceptance test. The brown sauce with 6% potato starch resulted in the highest score in brown color, gloss, and transparency, and the brown sauce with 11% of roux showed the highest roast smell. The brown sauces with 6% potato starch and 11% of roux showed higher viscosity than the samples with 11% of non-glutinous rice and 12% of glutinous rice.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.511-521
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.320-330
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Preventive Nutrition and Food Science
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• v.2 no.1
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• pp.23-28
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• 1997

Physicohemical properties of corn starches isolated from non-glutinous and corn grains fol-lowing γ-irradiation up to 10kGy were investigated. Blue value, water binding capacity and swelling power decreased, while alkali number ad solubility increased by γ-irradiation , which was more pronounced in glu-tinous corn starch than in non-glutinous corn starch. The optical transmittance increased with an increment of heating temperature and applied irradiation doses. No significant difference was observed in Hunter's color value between both starches isolated from non- irradiated and irradiated and irradiated corn grains. Amylograph viscosities decreased remarkably as dose levels increased. The overall effects of γ-irradiation was more distinguished in glutinous starch than in non-glutinous starch.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.211-215
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• 2002

This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.162-175
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• 2015

The purpose of this thesis was to develop pumpkin soup with different ratios of ingredients, using high-nutrient sweet pumpkins. P10G0 without sweet pumpkin and glutinous rice powder showed the highest moisture content, whereas, P5G0 whit Cheongdung pumpkin and sweet pumpkin at the same ratio whitout glutinous rice powder showed the lowest moisture content. For chromaticity lightness of control pumpkin soup scored the lowest. Lightness of P10G0 without sweet pumpkin and glutinous rice powder also scored the lowest. For redness, the P5 group with Cheongdung pumpkin and sweet pumpkin at the same ratio scored the highest while the P10 group without sweet pumpkin scored the lowest. As for yellowness, increased ratio of glutinous rice powder in pumpkin soup scored resulted in reduced yellowness in all groups P5 (p<0.01), P7 and P10 (p<0.001) A higher ratio of Cheongdung pumpkin was thus generally associated whit reduced yellowness (p<0.001). For the spread-ability, higher ratio of sweet pumpkin to Cheongdung pumpkin resulted in significant reduction of spread-ability. However, groups with 12% glutinous rice powder showed no significant differences. Spread-ability of the P5 and P10 groups significant increased and thereafter decreased according to the addition ratio of glutinous rice powder, viscosity of the G0 and G4 groups decreased according to the addition ratio of Cheongdung pumpkin, whereas they first decreased and then increased in the G8 and G12 groups. All groups showed increased viscosity whit more glutinous rice powder. For the sensory evaluation, P5G8 was mostly preferred in all aspects. P7G4 was superior in all aspects except for flavor. P10G4 scored the highest in all aspects except viscosity. For acceptance test, except for the control group, P7G4 whit added of 70% Cheongdung pumpkin, 30% sweet pumpkin and 4% glutinous rice powder was the most preferred in all aspects except color (gloss, viscosity, flavor, taste and overall quality).

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.