• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.78-83
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• 2006

A simplex-lattice mixture design was applied to blend three varieties of rice; Ilpum (IP), Goami2 (G2) and Baegjinju (BJJ) all of which have very different physicochemical properties from one another. G2 and BJJ are mutant rice developed from IP. Increasing G2 portions in a rice blend increases indigestible carbohydrate contents. Blending at least 33.3% of G2 to either IP or BJJ increased indigestible carbohydrates, which were approximately $3.55{\pm}1.31\;to\;4.57{\pm}0.37$(g/100 g), respectively. Consumers rated higher than 6.0 (=like slightly) for the IP alone and binary blends of IP and BJJ, whereas less than 5.0 (=dislike moderately) for the blends containing G2 rice, indicating that consumers would not accept rice blends containing higher G2 portions. However, although blends with G2 were given lower consumer ratings, a rice blend with G2 could have health benefits in terms of nutritional and functional properties due to the higher indigestible carbohydrate contents.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.99-104
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• 1979

Rheolegical and baking properties of blends containing 10, 20 and 30 % of rice flours (Milyang 23, non-waxy and Tongil waxy) with wheat flour were investigated. Milyang-wheat blends showed higher amylograph paste viscosities at all reference points than waxy-wheat blends. Rice-wheat four blends had shorter farinograph stability than f·heat flour; however, the dough development time was similar between two blends. Breads produced from either Milyang-wheat or waxy-wheat flour blends at 10% rice level were acceptable compared with breads produced from wheat flour.

• Journal of Advanced Marine Engineering and Technology
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• v.22 no.6
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• pp.816-826
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• 1998

The effects of rice bran oil on the characteristics of performance and exhaust emissions have been experimentally examined by a single cylinder four cycle direct injection water-cooled and agricultural diesel engine operating at several loads and speeds. The experiments are conducted with light oil blends of rice bran with light oil and rice bran oil as a fuel. The fuel injection timing if fixed to $22^{\circ}$ BTDC regardless of fuel type engine loads and speeds. Any oxygen is not included in light oil while the oxygen contents of 10.7% are included in rice bran oil. The lower calorific value of rice bran oil is less than light oil and the viscosity is very high compared with light oil. In pre-sent study it is found that these major differences of chemical and physical properties control the combustion parameters that affect the performance and exhaust emissions of diesel engines using a rice bran oil as fuels.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.45-49
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• 2001

This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.782-794
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• 2012

The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.6
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• pp.2583-2589
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• 2014

Background: Soybean oil may protect against cancer of the breast and prostate. It may also exert beneficial influence in combination with other oils. Here, blends (20%, v/v) of sea buckthorn oil (SEBO), camellia oil (CAO), rice bran oil (RBO), sesame oil (SEO) and peanut oil (PEO) with soybean oil (SBO) were formulated. Materials and Methods: Oxidative stability (OS) and radical scavenging activity (RSA) of SBO and blends stored under oxidative conditions ($60^{\circ}C$) for 24 days were studied. By blending with different kinds oils, levels of polyunsaturated fatty acids (PUFA) decreased, while monounsaturated fatty acid (MUFA) content increased. Progression of oxidation was followed by measuring peroxide value (PV), p-anisidine (PAV), conjugated dienes (CD) and conjugated trienes (CT). Results: Inverse relationships were noted between PV and OS at termination of storage. Levels of CD and CT in SBO, and blends, increased with increase in time. The impact of SEO as additives on SBO oxidation was the strongest followed by RBO, CAO, SEBO and PNO. Conclusions: Oxidative stability of oil blends was better than SBO, most likely as a consequence of changes in fatty acids and tocopherols' profile, and minor bioactive lipids found in selected oils. The results suggest that these oil blends could contribute as sources of important antioxidant related to the prevention of chronic diseases associated to oxidative stress, such as in cancer and coronary artery disease.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.292-296
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• 2006

Three rice cultivars of Goami2 (G2), Ilpumbyeo (IP), and Baegjinju (BJJ) of which physicochemical properties are significantly different, were blended by a simplex-lattice mixture design. The effect of blending those rice cultivars on pasting and texture properties were observed. Rapid Visco Analysis (RVA) indicated that the onset gelatinization temperature of pure blend of G2 rice $(83.80{\pm}0.07^{\circ}C)$ was higher than that of IP $(68.08{\pm}0.01^{\circ}C)$ and BJJ $(68.08{\pm}0.04^{\circ}C)$. Increasing G2 rice resulted in lower peak and breakdown viscosity, and adhesiveness and cohesiveness, whereas higher setback viscosity and hardness. Pasting and texture properties of IP and BJJ indicated that G2 rice has quite different physical characteristics compared to IP and BJJ. Thus, it is expected that blending those three rice cultivars can be used to formulate a desirable rice blend on purpose, furthermore to promote the consumption of G2 rice, which has higher indigestible carbohydrate contents.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.198-208
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• 2017

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

• Advances in concrete construction
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• v.12 no.5
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• pp.429-437
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• 2021

In the era of building engineering the intensification of Self Compacting Concrete (SCC) is world-shattering magnetism. It has lot of rewards over ordinary concrete i.e., enrichment in production, cutback in manpower, brilliant retort to load and vibration along with improved durability. In the present study, the mechanical strength of CM-2 (SCC containing 10% of rice husk ash (RHA) as cement replacement and 600 grams of glass fibers per cubic meter) was investigated at various dosages of cement replacement by fly ash (FA) and GGBS. A total of 17 SCC mixtures including two control SCC mixtures (CM-1 and CM-2) were developed for investigating fresh and hardened properties in which, ten ternary cementitious blends of SCC by blending OPC+RHA+FA, OPC+RHA+GGBS and five quaternary cementitious blends (OPC+RHA+FA+GGBS) at different replacement dosages of FA and GGBS were developed with reference to CM-2. For constant water-cement ratio (0.42) and dosage of SP (2.5%), the addition of glass fibers (600 grams/m³) in CM-1 i.e., CM-2 shows lower workability but higher mechanical strength. While fly ash based ternary blends (OPC+RHA+FA) show better workability but lower mechanical strength as FA content increases in comparison to GGBS based ternary blends (OPC+RHA+GGBS) on increasing GGBS content. The pattern for mixtures appeared to exhibit higher workablity as that of the concentration of FA+GGBS rises in quaternary blends (OPC+RHA+FA+GGBS). A decrease in compressive strength at 7-days was noticed with an increase in the percentage of FA and GGBS as cement replacement in ternary and quaternary blended mixtures with respect to CM-2. The highest 28-days compressive strength (41.92 MPa) was observed for mix QM-3 and the lowest (33.18 MPa) for mix QM-5.

• Computers and Concrete
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• v.5 no.1
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• pp.75-88
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• 2008

This paper presents a mathematical model for strength and porosity of mortars made with ternary blends of ordinary Portland cement (OPC), ground rice husk ash (RHA) and classified fly ash (FA). The mortar mixtures were made with Portland cement Type I containing 0-40% FA and RHA. FA and RHA with 1-3% by weight retained on a sieve No. 325 were used. Compressive strength and porosity of the blended cement mortar at the age of 7, 28 and 90 days were determined. The use of ternary blended cements of RHA and FA produced mixes with good strength and low porosity of mortar. A mathematical analysis and two-parameter polynomial model were presented for the strength and porosity estimation with FA and RHA contents as parameters. The computer graphics of strength and porosity of the ternary blend were also constructed to aid the understanding and the proportioning of the blended system.