• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.619-621
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• 1991

A partial replacement($0{\sim}30%$) of non-waxy rice(Samgangbyeo, Tongil type) was attempted in Yukwa(Korean traditional puffed rice cake) preparation. The yukwa prepared with the replacement of non-waxy rice up to 20% level was comparable in quality to the traditional yukwa in view of expansion rate, crispness and hardness followed by sonsory evaluation. Continuous whipping machine for making yukwa bandaekee(rice cake) could be successfully introduced for mass production.

• 한국약용작물학회:학술대회논문집
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• 2011.09a
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• pp.100-101
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• 2011

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.55-59
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• 2001

Pressure-puffing system or extruder has been used to puff rice kernel or rice flour. Most of the study on rice puffing were the effect of process conditions such as moisture content and heating temperature on physical and chemical characteristics of popped rice. The study on mechanism and development of instant puffed rice like popcorn has been limited. Extruded waxy rice pellets were puffed in a microwave oven after drying and conditioning. Extruded pellets were formed with extrusion conditions of $20{\sim}27%$ moisture content, 2.76 MPa $CO_2$ gas injection pressure and 200 rpm screw speed. Under these conditions, puffed waxy rice pellets in microwave oven had low density and soft texture. Density and texture of puffed waxy rice pellet could be optimized by control of moisture content, $CO_2$ gas injection pressure and screw speed that affect significantly when puffing extruded waxy rice pellet.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.17-23
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• 1974

Digestibilities of flour of white wheat, barley, potato, sweet potato, are $5{\sim}11$ percent (3hrs.) in unripe starch state and in gelatinization, digestibilities are up to $20{\sim}30$ percent (3hrs.). And in two states, digestibilities of flour of potato and sweet potato are lower than barley and white wheat flour. If it is not gelatinization, digestibilities of biscuit and cracker are much lower than popped cake (29%). In gelatinization, digestibilities of biscuit and cracker $(19{\sim}29%,\;3hrs.)$ are similar to gelatinized flour of materials. Digestibilities of bread and castern is $21{\sim}32$ percent, it is similar to gelatinized flour of materials. And bread is higher than castera. Digestibility of on the marketing weaning food (II) (15%, 3hrs.) is much lower than food (I) (24.1%, 3hrs.) When the date of manufacturing passed $1{\sim}2$ months, digestibility of some cookies have a tendency to low. When mothers choice the infant weaning food, they consider metritional value (42%) and digestibility (27%). Also when they make weaning food at home, they generally use flour of rice (41%) and white wheat (23%). And they think, the rate of digestion is 49% in the rice flour and white wheat (23%). It was sort of cooked of rice (16%) and weaning food on the marketing(13%), which accepts to good digest. Also it was sort of biscuits (44%) which comparatively high choice snack food.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.266-271
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• 1990

Yukwa(Korean traditional puffed rice snack) puffed by vegetable oil was evaluated its shelf-life and monitored its physicochemical changes during long term storage. And air puffing instead of oil was tested for substitution of puffing medium. The shelf-life of oil puffed Yukwa was less than 4 weeks at $30^{\circ}C$ by peroxide value and negligible changes in physical texture was detected after 9 weeks storge. There was a possibility to apply air puffing method for Yukwa making and its optimum temperature was around $250^{\circ}C$. Air puffed Yukwa was a little less expansion rate, same level of hardness and high brittleness compared with oil puffed . Sensory evaluation of air puffed Yukwa was as same as air puffed in odour, firmness and texture but overall taste was less score probably causing by oil used which need a impovement for air puffed Yukwa. No differences in structure of both Yukwa observed by SEM was showed.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.5
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• pp.764-769
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• 2010

We investigated influence of continious application of gypsum (G: $CaSO_4{\cdot}2H_2O$), popped rice hulls (H) and zeolite (Z) on soil aggregation of reclaimed sandy loam soils. The application rates amended to fine sandy loam from reclaimed soils at Kyehwado were varied as follows:1550 (G1), 3100 (G2), 6200 (G3), 1000 (H1), 2000 (H2), 3000 (H3), and 200 (HZ1), 400 (HZ2) and 800 (HZ3) added to 1500(H) kg $10a^{-1}$, respectively. Soil aggregates were analyzed for 60, 90 and 120 days after treatments (DAT). At 60 DAT, The amount of aggregate from soil samples treated with gypsum was slightly increased with G1 while the aggregation was decreased by 4.66% for G3 for soil aggregates than thar of control. The treatments of H or HZ were effective in soil aggregation. The effect of treatment was in the order of H > HZ > G. At 90 DAT, increasing amount of gypsum attributed to decrease in soil aggregates. Therefore, we could conclude that suitable amounts of gypsum for soil aggregation in fine sandy loam might be 1550 kg $10a^{-1}$ or less. H1 increased aggregation by 7% for aggregate size between 1.0 and 2.0 mm. HZ1 was most effective in aggregation by 52.78% among the treatments while H2 and HZ3 51.50% and 48.51% at 120 DAT, respectively. As a result, we found that the effect of the treatment for soil amendments was in order of H > HZ > G.

• Korean Journal of Environmental Agriculture
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• v.28 no.1
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• pp.25-31
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• 2009

The effect of application of gypsum (G), popped rice hulls (PRH), and zeolite (Z) in exchangeable cations concentrations of reclaimed tideland soil in Kyehwado was investigated for 3 years from 2004 to 2006 in a pot experiment with bermuda grass (Cynodon dactylon). Treatments with three soil conditioner and with three applications were established with three replications; G1 (1,550 kg $10a^{-1}$), G2 (3,100), and G3 (6,200) for gypsum, H1 (1,000), H2 (2,000), and H3 (3,000) for PRH, and HZ1 (200), HZ2 (400), and HZ3 (800) for co-application of zeolite with PRH at the 1,500 kg $10a^{-1}$. At 60, 90, 120 days after treatment (DAT), exchangeable cations ($K^+$, $Na^+$, $Mg^{2+}$, and $Ca^{2+}$) were analyzed Gypsum application significantly decreased $k^+$, $Na^+$, $Mg^{2+}$ in the soil probably due to exchange and subsequent leaching of these cations by $Ca^{2+}$ from the gypsum applied. Overall, $K^+$ concentration was gradually decreased by continuous application of soil conditioners and was in the order of 2004>2005>2006 regardless of the kinds and application rate of soil conditioners. Comparing $K^+$ concentrations among the soil conditioners in the same year, its concentration was in the order of gypsum$Na^+$ concentration; i.e. $Na^+$ concentration was in the order of gypsum$\ll$PRH$Mg^{2+}$ also showed a similar pattern to $Na^+$. Gypsum application significantly increased $Ca^{2+}$ concentration and in the gypsum treated soil $Ca^{2+}$ concentration increased with years.

• Korean Journal of Environmental Agriculture
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• v.27 no.4
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• pp.321-327
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• 2008

Soil conditioner, such as $CaSO_4{\cdot}2H_2O$ (gypsum), popped rice hulls (PRH), and PRH with zeolite, were treated to the silt loam of Mangyeong in Saemangeum tideland reclaimed as 1550 (G1), 3100 (G2) and 6200 (G3) of gypsum kg/10 a, 1000(H1), 2000(H2), and 3000 (H3) of PRH kg/10 a, and 200 (HZ1), 400 (HZ2), 800 (HZ3) of zeolite kg/10 a added to 1500 PRH kg/10 a, respectively, each year until 2006 from 2004 for soil aggregation. Under these conditions with growing bermuda grass (Cynodon dactylon) it was analyzed cations in soil, such as $K^+$, $Na^+$, $Mg^{2+}$, and $Ca^{2+}$, at 60, 90, and 120 days after treatment (DAT) to research how soil conditioners influenced to change those contents in soils, respectively. The change of cations in soil was almost the same things as fine sandy loam that gypsum treated decreased remarkably contents of $K^+$, $Na^+$, $Mg^{2+}$ in soil. The change of $K^+$ content in soil by continuous using soil conditioners was gradually decreased in the order of 2004>2005>2006, regardless of the sorts and levels of soil treated conditioners, and $K^+$ content was high in the order of gypsum$Na^+$ content was high in the order of gypsum$Mg^{2+}$ content in soil was increased in the order of gypsum$Ca^{2+}$ content in soil was remarkably increased with continuous treatment of gypsum, and its level was in the order of 2004<2005<2006.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.