• Korean journal of food and cookery science
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• v.19 no.5
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• pp.571-580
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• 2003

The purpose of this study was to assess the optimum coating ratio for rice, using various ratios of mulberry leaves extract, 1.0, 1.5, and 2.0%, and to determine the optimum ratio of added water, in proportion to the total weight of mulberry rice. The moisture content of the soaked rice, and the optimum water uptake rate, moisture content of the cooked rice, as well as its blue and color values, mechanical characteristics, internal structure and sensory evaluation, were analyzed. The statistical data analyses were completed using the SAS program. The results are summarized as follows: The moisture content of mulberry rice was less than that of raw rice. The average optimum water uptake of the soaked mulberry rice at the different water temperatures, 10, 20 and 30, was 20% of the total weight of the raw mulberry rice. As for the results of the sensory evaluation,; 140% water, in proportion to the total weight of raw mulberry rice, was judged to be the optimum. The average moisture content of the cooked mulberry rice was 45∼50%, but there was no significant difference in the various coating ratios. The blue value of the cooked mulberry rice awas highest on the first day of cooking. The L- and a-values decreased with increasing coating ratio, but the b-value increased under the same conditions. As for the mechanical characteristics,; the adhesiveness, hardness and springiness decreased during 2 days of storage. The internal structure of the mulberry rice, observed by SEM, showed a close structure on increasing the coating ratios of mulberry leaves extracts. It was concluded that the optimum coating ratio of mulberry rice and ratio of added water for cooking wereas 1.5 and 140%, respectively, in proportion to the total weight of raw mulberry rice.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.382-391
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• 2021

This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS⁺ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the "a" value, "b" value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and "L" values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.241-250
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• 1994

In this study, we analyzed 2-day food records of the 1990 Korean National Nutrition Survey data for 2,000 households, and investigated most popular menu patterns by area, income, meal. The basic menu patterns of Korean, excluding side dishes, were Rice+Soup, Rice+Stew, Rice, Others, Rice+Soup+Stew in the order of proportion for all analyzed sectors. And the proportion of menus with the rice as a main dish was about 90% on the whole. The most popular menus of Korean were Rice+Soup+Kimchi(4.52%), Noodle+Kimchi(4.30%). When they ate rice as a main dish, they had soup, kimchi, and 1 or 2 other side dishes. At large cities, Noodle+Kimchi was the most frequent menu(5.20%). On the other hands, small cities and rural areas, Rice+Soup+Kimchi+Cooked vegetable was common. For the households which salaries less than 5 million won, Rice+Stew+Kimchi is the most prevalent, but households which salaries higher than 5 million won, Noodle+Kimchi was most frequent. At breakfast and dinner, the proportion of Rice+Stew+Kimchi+Cooked vegetable was 4.70%. But at lunch, Noodle+Kimchi was the most frequent and other menu combinations based on noodle were also common. Therefore most households showed conventional rice based menu patterns, but these patterns were decreasing for the large cities, and high income households. Especially at lunch, they used various menus which were not based on rice.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.1
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• pp.113-119
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• 1995

This excperiment was conducted to investigate relation on seed dormancy and vi-viparous germination with sucrose content, fatty acid composition and abscisic acid content of rice seeds. The following results were obtained by this experiment. Sucrose content of brown rice harvested at 20 and 40 days after heading was higher in Japonica and Sare type varieties than in Tongil and Indica type rices. Positive relationship was found be-tween sucrose content of brown rice and viviparous germination rate of rice varieties tested.J aponica and Sare type rice varieties showed low proportion of oleic acid and higher proportion of linoleic acid in brown rice harvested at 20 and 40 days after heading than Tongil and Indica rices tested. Viviparous germination was negatively correlated with the proportion oleic acid and positively with that of linoleic acid. Abscisic acid content in hull of rice seeds stored for 30 days at 25/15$^{\circ}C$ fluctuation temperature condition was decreased more rapidly than 4$^{\circ}C$, and Japonica varieties tested showed lower con-tent of abscisic acid in rice hull than Tongil and Indica varieties used.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.5
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• pp.530-537
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• 1998

The proportion of dry matter (DM) and mineral elements (Ca, Mg, P, Na, K, Zn) released from eight feeds (2 rice straws, RSI and RS2; 2 grasses, NB21 and guinea; 2 leguminous fodders, glyricidia and erythrina; jak leaves and rice bran) were studied using the nylon bag procedure. Bag incubations up to 10 days were performed in the rumen of cows fed on a ration consisting of 50% wheat straw and 50% hay. Both the type of feed and the incubation time in the rumen significantly influenced (p < 0.01) the proportion of minerals released. In legumes, jak leaves and rice bran about 80% of the potentially degradable DM fraction was solubilized within 24 h in the rumen, and with the grasses, rice straws and jak leaves a considerable proportion of DM was released between 48 and 240 h in the rumen. During the early hours of incubation (up to 24 h) there were distinct differences between and within the feed classes in their ability to release all mineral elements studied. In all test feeds, high proportions of Mg and K were released within 24 h. Some feeds showed a tendency to ad/absorb Ca (grasses, rice straws and rice bran), P (jak leaves, rice straws), Na (glyricidia and rice bran) and Zn (jak leaves) from water and rumen fluid, and this was partly related to the low initial concentration. In terms of absolute quantity of mineral released, legumes (erythrina is superior to glyricidia) are a good source of Ca, Mg, P and Zn, and jak leaves a good source of Ca and Na. Within grasses, guinea contains appreciable quantity of available Mg and P. Rice bran is rich in available Mg, P and Zn.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.1
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• pp.32-40
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• 2003

To characterize diel pattern of methane transport via rice plant, methane emission was measured on specific days in rice growing stages; tillering, meiotic, heading and harvest stages, from a paddy under different water management and organic amendments. Methane emission was monitored every two hours a day from chambers with and without rice plants. Proportion of the rice plant-mediated methane emission at different stage increased till the maximum growth of LAI and dry weight, and decreased thereafter. The proportion of methane emission through rice plants on June 18-19 at tillering stage was 38.4, 36.5 and 64.3 percent for NPK, Rice straw compost, RSC, and rice straw on February, RS2, respectively. The proportion on July 30-31 at meiotic stage was 70.4, 74.3 and 74.4 percent for NPK, RSC and RS2, respectively. The proportion on August 20-21 at heading stage was 80.1, 84.5 and 74.8 percent for NPK, RSC and RS2, respectively. The proportion on September 28-29 at harvest stage was 69.9, 65.9 and 64.4 percent for NPK, RSC and RS2, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.183-192
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• 2004

The effect of eight varieties of grain and forage type whole crop rice (Oryza sativa L Japonica) each harvested at four stages of maturity were investigated for morphology and yield, proportion of botanical fractions, fermentatability and chemical composition in an $8{\times}4$ factorial experiment. All crops were sown in 1997 at Saitama Prefecture, Japan under identical condition and harvested on 10, 22, 34 and 45 days after flowering in 1998. Total DM yield of forage type varieties was similar to that of the highest yield of grain type varieties. However, while yield of forage type varieties was attributed to higher proportion of straw than head, the reverse was in the case of grain type varieties. Yield in line with the proportion of head increased (p<0.001), but in contrast proportion of straw decreased (p<0.001) with the increase in maturity. Silage fermentability of grain type varieties was better than forage type varieties. Fermentability improved with the increase (p<0.001) in maturity suggesting that the moisture content should be reduced to improve fermentation quality. Forage type varieties contained higher (p<0.001) ash, crude fat (EE), organic cell wall (OCW) and acid detergent fiber (ADF), but contained lower crude protein (CP), organic cell content (OCC), CP in OCC and nitrogen-free cell wall extract (NCWFE) than the grain type varieties. The ash, CP, EE, Oa (60% digestible OCW), Ob (40% digestible OCW), OCW, ADF and acid detergent lignin (ADL) decreased (p<0.001), but OCC and NCWFE increased (p<0.001) with the increase in maturity. It is concluded that stage of maturity not only increases yield and proportion of head, but also improved the fermentation quality and increases quality chemical composition (except CP) of whole crop rice. Forage type varieties may be as good as grain type varieties in terms of yield, but fermentation quality and chemical composition may not be as good as that of grain type varieties.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.103-110
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• 2002

Mulberry Leaf (Morus-alba) is effective on reducing blood sugar increase and cholesterol in the blood. The objective of this study is to elucidate the sensory and physicochemical attributes of Mulberry Leaf Boogag with different amounts of glutinous rice paste and ginger juice. Mulberry Leaf Boogag, steamed for 90 seconds, was made by puffing the glutinous rice paste and ginger juice. The ratio of glutinous rice paste is made of a double, quintuple, and octuple proportion of water to the weight of the glutinous rice paste. The ratio of ginger juice is at a rate of one, three and five percent. According to the sensory evaluation, hardness and crispiness increased as the glutinous rice paste did, and ginger flavor, bitterness and sourness increased as the ginger juice did. Optimal conditions(p<0.05) were set when the value of hardness was more than five, and the value of bitterness and bitingness, lower than five. The optimal condition of Mulberry Leaf Boogag was established when the ratio of water to glutinous rice paste was 5.5, and in addition, 3.75 percent of ginger juice must be in proportion.