• Korean journal of food and cookery science
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• v.12 no.2
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• pp.166-177
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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 millet flour Aspergillus and Penicillium developed in glutinous millet Noti dough from 40th day. The reducing sugar content of glutinous millet Noti was higher than that of the Noti dough during the same period and almost similar as the first day even 90 day storage. The moisture content of glutinous millet Noti was less than 20％. Moisture content of glutinous millet Noti to compare with the common rice cake was from 1/2 to 1/3. While gelatinization degree significantly decreased in the rice cake that did not add malt, glutinous millet Noti did not show decreasing gelatinization degree in comparison with the common rice cake. Overall acceptability was to add 15％ malt and keep 6 hr saccharification time at 60$^{\circ}C$. The hard ness of glutinous millet Noti by Instron measurement was slowly increased after the l0th day. Cohesiveness and elasticity were increased during the period of storage.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.255-268
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• 2001

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

• 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.

• 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.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.60-73
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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. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• Journal of Life Science
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• v.24 no.1
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• pp.26-38
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• 2014

To examine the antioxidant activities of 11n selected miscellaneous cereal grains (proso millet, yellow glutinous proso millet, hwanggeumchal sorghum, glutinous sorghum, white glutinous sorghum, yellow glutinous foxtail millet, nonglutinous foxtail millet, green glutinous foxtail millet, golden foxtail millet, barnyard millet, and adlay), the free radical-scavenging activities of 80% ethanol extracts of the individual grains were investigated using 1,1-diphenyl-2-picryl-hydrazl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The ethanol extracts of hwanggeumchal sorghum, glutinous sorghum, and barnyard millet grains exhibited more potent free radical-scavenging activities as compared to the other grains. When these three ethanol extracts were sequentially fractionated with n-hexane, methylene chloride, ethyl acetate, and n-butanol, the majority of the antioxidant activities were detected in the ethyl acetate and butanol fractions in which phenolic ingredients were abundant. The ethyl acetate and butanol fractions of hwanggeumchal sorghum and the ethyl acetate fraction of glutinous sorghum showed higher antioxidant activity than that of ${\alpha}$-tocopherol. Both ferric thiocyanate (FTC) and thiobarbituric acid (TBA) methods demonstrated that these organic solvent fractions could inhibit lipid peroxidation. The ethyl acetate fractions from hwanggeumchal sorghum, glutinous sorghum, and barnyard millet grains could suppress tertiary-butyl hydroperoxide (TBHP)-induced apoptotic events, including sub-G1 peaks, ${\Delta}{\Psi}m$ loss, activation of caspase-9 and caspase-3, and cleavage of PARP and lamin B, in human HL-60 cells. These results show that the grains of hwanggeumchal sorghum (Sorghum bicolor L. Moench cv. Hwanggeumchalsusu), glutinous sorghum (Sorghum bicolor L. Moench cv. Chalsusu), and barnyard millet (Echinochloa esculenta) possess efficient antioxidant activity, which could protect cells from oxidative stress-mediated cytotoxicity.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1170-1179
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• 1997

This study was designed to determine blood glucose responses to some cereals produced in Korea. The levels of blood glucose were measured over 2 hours after feeding healthy vounteers with 50g carbohydrate portions. The glycemic index(GI)k and glycemic index-rice(GI-rice) of a food has been defined as : GI=mean of (blood glucose response area of test food/ blood glucose response area of glucose taken by the same indicidual) $\times$100 and GI-rice=mean of (blood glucose response area of test food/blood glucose response area of rice taken by the same individual) $\times$100. The area under the curve is taken to be the area above the fasting value calculated geometrically from blood glucose increments. The GI of barely to glucose as the standard(57$\pm$7) was significantly (p<0.05) lower than those of other cereals whereas the GI of glutinous rice (110$\pm$8) was significantly (p<0.05) higher than other those of cereals. The GI values to rice as the standard were 63 $\pm$6 for barley, 79$\pm$5 for buckwheat, 85$\pm$6 for foxtail millet, 90$\pm$12 for unpolished rice, 100$\pm$0 for rice, 102$\pm$7 for glutinous rice, 106 $\pm$6 for unpolished glutinous rice, 115$\pm$13 for glutinous millet, 116$\pm$13 fro job's tear, and 122 $\pm$ 4 glutinous sorghum. The mean GI-rice was identical to the mean of the adjusted GI values, with a correlation coefficient of r=0.964(p<0.0001). This finding suggests that white rice could be used as standard food for the determination of GI.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1472-1478
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• 2008

Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of $\alpha$- and $\beta$-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of $\beta$-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.