• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.370-378
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• 2004

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicohemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2∼8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotein and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.199-206
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• 1991

Rheological properties of $\alpha$-rice powder were investigated in comparison with those of polished rice powder. Flow behavior for cooked solutions of two powdered samples(5~11%) were Binghampseudo plastic. Consistency index and yield stress of cooked solution of powdered a-rice were much lower than those of polished rice powder while flow behavior index was nearly similar. 9% cooked solution of powdered $\alpha$ -rice showed slightly weaker thixotrophic behavior and more ease tendency to relax under the steady shear than those of polished rice powder.

• Food Science and Preservation
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• v.21 no.1
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• pp.40-45
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• 2014

The effects of adding varying amounts (0%, 1.5%, 3%, 6%, and 12%) of the medium roasted coffee powder on the quality characteristics of rice cookies, which were prepared without wheat flour, were studied. The ingredients were mixed, cut, baked at $170{\sim}180^{\circ}C$ for 10 min, cooled, and packaged in plastic bags. Lightness ($L^*$), yellowness ($b^*$), chroma ($C^*$), and hue angle ($h^{\circ}$) of cookies decreased as the addition amount of the coffee powder increased. Redness ($a^*$) increased with the amount of the coffee powder. Firmness and phenolic compounds tended to increase with the increase in coffee content, however, the firmness levels of the cookies containing 1.5~3% coffee powder were insignificantly different. Antioxidant activity of cookies increased with the increase in the amount of coffee powder. Antioxidant activity of the cookies added with 3% coffee powder was significantly higher than that of the cookies added with 1.5% coffee powder. As a results of the sensory evaluation, the intensity of darkness, smell, bitterness, hardness of the cookies tended to increase with the increase in the amount of coffee powder. The overall acceptability of the cookies was significantly higher for the cookies containing 1.5~3% coffee powder than for the other samples. These results suggested that coffee powder (approximately 3%) can be utilized as an additive for preparing rice cookies which have simultaneously high antioxidant activity and acceptability.

• Analytical Science and Technology
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• v.29 no.6
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• pp.283-292
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• 2016

Conventional fingerprint powders used during crime scene investigations pose potential health hazards. Thus, multiple natural replacement powders, including squid ink powder, indigo and rice powder were used to develop (visualize) latent fingerprints on non-porous surfaces (e.g., glass, plastic and tile). Fingerprints developed using the natural powders were compared using the Automatic Fingerprint Identification System (AFIS) with those developed with traditional black powder. The peak areas of ridges were also compared using densitometric image analyses. Collectively, objective and quantitative evaluation methods were developed. The effectiveness of natural powders varied depending on the surface but, in general, squid ink powder performed well on most surfaces. Indigo powder performed well on tile surfaces, while rice powder performed well on glass surfaces. Plastic was the most difficult surface from which to develop fingerprints. Image analysis using Field Emission Scanning Electron Microscopy (SEM) demonstrated the importance of the size and shape of natural powder particles to properly adhere to the ridges. Although densitometric image analyses did not correlate the number of minutiae and ridge peak areas, an unbiased, objective evaluation method would be possible using image analyses with a reference image. Additional experimentation will yield safe and cost-effective natural powders with which adequate fingerprint development can be performed.

• The Korean Journal of Community Living Science
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• v.15 no.2
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• pp.179-187
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• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.

• Research in Plant Disease
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• v.8 no.3
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• pp.184-188
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• 2002

An antagonistic bacteria, Bacillus licheniformis Nl strain which effectively inhibited mycelial growth of gray mold rot pathogen, Botrytis cinerea was isolated from the rhizosphere of perilla crop. Powder soy formulation by B. lichentfomis Nl strain as a biocontrol agent was developed far the first time and estimated its control effect on perilla leaves in this study. First of all, far the mass production of antifungal metabolites of B. lichentfomis Nl strain in flask liquid culture, the most effective carbon and nitrogen source were selected as glucose and tryp-tone, respectively, For the formulation, vegetative biomass of B. licheniformis Nl strain from 5-day-old liquid culture in nutrient broth added glucose and tryptone was mixed with soy flour, rice flour glucose, FeSo$_4$~7$H_2O$, and MnCl$_2$. 4$H_2O$, and dried and pulverized. In plastic house test, powder soy formulation effectually controlled gray mold rot as the control value of 93.1 %, was more effective than chemical fungicide, benomyl showing the control value of 86.1%. Thus, development of powder soy formulation of B. lichentfomis Nl will aid large-scale application of biological control in field trials.

• Journal of Mushroom
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• v.19 no.3
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• pp.160-165
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• 2021

This study was conducted to investigate a suitable substrate formulation for bag cultivation of Hypsizygus marmoreus. To determine the optimum media composition for H. marmoreus, chemical properties of various media and culture properties were investigated. The fastest primordia formation (9.0 days), the shortest fruiting body harvest period (18.0 days), and the highest yield (144.7 g/bag) were realized with the T6 formulation (55:15:20:5:5 mixing ratio of poplar sawdust, wheat bran, rice bran, dried soybean powder, and palm kernel, respectively). The chemical properties of the T6 formulation were pH, 6.0; total carbon, 19.0%; total nitrogen, 0.83%; C/N ratio, 22.8; P₂O₅, 0.61%; K₂O, 0.46%; and MgO, 0.29%. This is the first attempt using plastic bags for cultivation and will help expand the production of H. marmoreus.