• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.766-773
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• 2018

The purpose of this study is to make rice pie, a bakery item, to enhance use of rice flour and analyze quality characteristics of rice pie by adding roasted peanut flour and peanut sprout flour. Water content of rice pie adding roasted peanut flour or peanut sprout flour is lower than that of wheat pie. The pH of rice pie is lower than that of wheat pie, and pH becomes higher when roasted peanut flour or peanut sprout flour is added. Density of dough is lower in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals higher density. Loss rate is higher in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals lower loss rate. When roasted peanut flour or peanut sprout flour is added to rice pie, its brightness (L) and yellowness (b) decrease, while redness (a) increases. Hardness is higher in pie made of rice powder than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, hardness becomes lower. Regarding composition of fatty acids in rice pie, saturated fatty acids observed are myristic acids, palmitic acids, and stearic acids. Monounsaturated fatty acids found are mainly oleic acids. Polyunsaturated fatty acids detected are linoleic acids, and are found more in pie made of rice powder, than in wheat pie.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.74-82
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• 2004

The study was aimed to estimate the degree of recognition of, satisfaction with and needs for cooking practice education. 300 female students of middle schools and high schools in Seoul, Kyung-gi, Inchon area were targeted fer the research, which has been conducted from January 1st to December 20th in 2003. The crosstab, the t-test, and the ANOVA analysis were processed as methods using SPSS. The study showed that most of students had experienced cooking exercises, and the degree of satisfaction of the high school group was higher than that of the middle school group. Both groups answered they wanted more time for the cooking practice classes and the middle school group had the greater necessity. The necessity far practice lessons of cooking traditional foods reaches n high level in both groups, All the students answered they liked both western and traditional foods, but preferred the traditional food to the western one. They also believed the traditional food was more healthy than the western one. In terms of the needs for cooking practice education, the middle school group wanted to learn how to cook cake, pie, steak potato chip, and hamburger, while the high school group wanted cake, pie, steak sandwich, and potato chip. As for the traditional food, the middle school group wanted to learn how to cook Naegmyun(cold noodles), fried rice, rice hash, dumpling soup, and knife-cut noodles. The high school group, however, picked knife-cut noodles, fried rice, iced noodles, rice hash, and rice-cake soup.

• Journal of Plant Biotechnology
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• v.33 no.2
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• pp.75-84
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• 2006

Heteroplasmic rice plastid transformant was generated using suspension cells as bombardment materials. PCR analyses confirmed incorporation of aadA and cp4-epsps genes into the rice plastid genome by homologous recombination events via the flanking sequences of the trnI and trnA. Transplastomic calli were actively proliferated when cultured on AAM2 medium supplemented with various concentrations (500-3000 mg/L) of streptomycin in dark condition, and transplastomic suspension cells showed resistance to nonselective herbicide, glyphosate. Through 'agarose pie selection' method, heteroplastomic calli, containing considerably high level of transplastome and expressing the CP4 EPSPS protein, were obtained. They were further regenerated to green shoots with healthy roots.

• Food Quality and Culture
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• v.2 no.2
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.