• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.650-657
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• 2004

The objective of this study was to seek the best recipe for making Gamdanja. Gamdanja is a kind of rice cake made from persimmon extract and winy flour, with a little salt mixed into the waxy flour. The method involved boiling the persimmon extract and beating in the waxy rice powder until all the waxy flour had been added. The procedure was as follows: Gamdanja containing different ratios of ingredients, such as persimmon extract (23, 23.5 and 24 hrs) and waxy rice flour (160 and 180g). The most desirable recipe was determined after sensory examination and mechanical tests using texture, moisture content and colorimeter measurements. The results of the sensory evaluation showed that Gamdanja made using persimmon extracted for 23.5 hrs, with the additional of 160g of winy flour gave the higher scores for QDA profile, chewiness, delicacy and after swallowing preference than the other ratios. The results of the acceptance test also showed that the Gamdanja made using the persimmon extracted for 23.5 hrs with 160g of waxy rice flour was the best mix in every respect, such as for color and overall acceptability. In the textural analysis of Gamdanja, the hardness, adhesiveness, gumminess and chewiness were increased by the additiong of furtherway lour. The moisture content of Gamdnja with persimmon extracted for 23 hrs was higher an those extracted for 23.5 and 24 hrs. The L-, a- and values of Gamdanja were increased with decreasing waxy flour. The sensory and mechanical examinations showed the overall quality of Gamdanja had positive correlations with delicacy and color, but negative correlations with hardness, adhesiveness, gumminess, and chewiness. As a result of these tests, the most desirable recipe for the Gamdanja was persimmon extracted for 23.5 hrs with the additional of 160g of waxy rice flour, containing $1\%$ salt and a moisture content of $45.87\%$.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.842-845
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• 2002

Physicochemical properties and water uptake rate of pigmented rice were determined. The median and mean particle sizes of pigmented rice flour were 15.18 and $38.53\;{\mu}m$, whereas brown rice flour were 11.46 and $33.41\;{\mu}m$, respectively. Water-binding capacity, swelling power, and solubility of pigmented rice flour were higher than those of brown rice flour. X-ray diffraction patterns showed traditional A type of cereals. Moisture gain of pigmented rice kernels increased continuously up to 60 min at soaking temperature $(20{\sim}25^{\circ}C)$. Water uptake rate constants of pigmented rice during soaking at $20{\sim}25^{\circ}C$ also increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.868-876
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• 2014

This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.54-60
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• 2010

The principal objective of this study was to determine the optimal mixing condition of two different amounts of cabbage and rice flour for the preparation of a cabbage cream soup. The experimental design was based on the central composite design methodology of response surface, which included 10 experimental points, including two replicates for the cabbage and rice flour. Physiochemical and sensory properties were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. Water content and pH values increased with increasing quantities of rice flour. Neither cabbage or rice flour affected the L and a values, but the b value increased with greater quantity of both ingredients. Viscosity increased with increasing added cabbage. Sensory evaluation results were significant in the predicted model for flavor (p<0.05), concentration (p<0.01) and overall quality (p<0.01). As a result, the optimum formulations by numerical and graphical methods were calculated as 111.79 g cabbage and 8.99 g rice flour.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.453-461
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• 2004

The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinessand gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt. The moisture content was 37.72%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1797-1801
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• 2011

Two brown rice samples differing in amylose content, 20.1 (normal) and 7.3% (low amylose) were milled by different milling methods, and their physicochemical properties were tested. Particle size of brown rice flour prepared by dry milling using a pin mill (DM) was lower than that prepared by wet milling using a roll mill (WM). Particle size was further reduced by successive dry milling of the flour after wet milling and drying (WM/DM). Damaged starch contents in the wet milled brown rice flour were 14.6 and 15.6% for the normal and low amylose samples, respectively, whereas they were only 4.2 and 4.8% for the dry milled samples. WM/DM method resulted in a lower damaged starch (%) than DM, despite a reduced flour particle size. Water absorption index (WAI) of the brown rice flour was the lowest after WM/DM, and the water solubility index (WAI) was higher in the order of DM, WM/DM, and WM. Brown rice flour with normal amylose content appeared to have significantly higher pasting viscosities, as determined using a Rapid Visco Analyzer (RVA). Compared to dry milled brown rice flour, wet milled brown rice flour showed lower peak viscosity and higher final viscosity, resulting in increased setback value.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.272-275
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• 2007

Red yeast rice flour, which is a natural functional material, was used in muffin production at different concentrations ranging from 0 to 10%. The initial pasting temperature was not affected by the addition of red yeast rice flour, whereas peak viscosity and final viscosity decreased with increasing concentrations. The lightness value of the muffins decreased, however, the redness value increased with increasing amounts of red yeast rice flour. The bulk of the muffins was generally reduced by the addition of red yeast rice flour. At the 10% concentration, hardness and viscosity were similar to the control, and there were no changes in springiness or cohesiveness. For the sensory evaluation, parameters such as appearance, color, texture, taste, and overall acceptability increased significantly from the control at the 3% concentration of red yeast rice flour, but flavor decreased with increasing amounts of red yeast rice flour. Based on these results and the sensory evaluation specifically, the optimal amount of red yeast rice flour added to the muffins was the 3% concentration.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.1
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• pp.1-7
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• 2021

The processing of rice is one of the measures to expand the scope of rice use in response to the decrease in rice consumption. Since the main ingredient of rice processing is rice flour, "rice flour varieties" have been bred with the aim to improve the productivity and quality of rice flour. In order to study the variation in the ripening characteristics of rice flour varieties with respect to temperature, the average temperature after heading date was set at 28℃ (33/23℃), 22℃ (27/17℃), and 18℃ (23/13℃) inside the phytotron. We used Saenuri as non-glutinous rice variety, Seolgaeng as soft-type rice flour variety, and Baromi2 as powdered rice flour variety. At high temperatures (28℃), the grain weight of Baromi2 decreased by 21%. Its starch content also decreased by more than 10%, which was significantly lower than that of Saenuri and Seolgaeng. At low temperatures (18℃), the grain weight and starch content slightly increased or were similar in all varieties. An analysis of changes in the grain weight due to effective accumulated temperature through the sigmoid function showed that the velocity of grain-filling slowed significantly when Baromi2 was exposed to low temperature during the ripening stage compared to the other varieties. Therefore, the transplanting time of Baromi2 should be delayed to avoid high temperatures during the ripening stage. However, because the ripening period is not properly secured under low temperature conditions, grain filling may not be sufficient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1091-1095
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• 1997

The physicochemical properties of rice flour and textural properties of cooked rices between Chungmubyeo and Dongjinbyeo were compared. The protein contents of Chungmubyeo and Dongjinbyeo were 7.9% and 8.8%, and the crude and total lipid were 0.82%, 0.65% and 2.34%, 1.66% respectively. The amylose content was 21.1% in Chungmubyeo and 20.2% in Dongjinbyeo. The hardness of rice grain was higher in Dongjinbyeo while water absorption was higher in Chungmubyeo. The sensory evaluation of cooked rice made from Chungnubyeo was significantly higher in shininess, roasted nutty flavor, hardness and overall eating quality than that from Dongjinbyeo. The hardness of cooked rices by rheometer was increased during storage and was lower in Chungmubyeo than Dongjinbyeo.