• 제목/요약/키워드: rice-bran

검색결과 882건 처리시간 0.034초

쌀겨 분말을 첨가한 스폰지 케이크의 품질특성 (Quality Characteristics of Sponge Cake added with Rice Bran Powder)

  • 권민석;이명호
    • 한국조리학회지
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    • 제21권3호
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    • pp.168-180
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    • 2015
  • 본 연구에서는 쌀겨의 이용을 확대하고자 제과 제빵 제품을 활용한 스펀지 케이크를 제조하기 위해 예비실험으로 쌀겨의 첨가량을 수정 보완하였다. 맛과 색깔 및 스펀지 케이크의 상품성에 적합한 첨가량을 고려하여 첨가량을 결정하여 박력분에 각각 0%, 5%, 10%, 15%, 20%의 쌀겨 분말을 첨가하여 스펀지 케이크를 제조하여 품질 특성을 살펴봄으로써 신제품 개발 가능성의 기초 자료를 제공하여 쌀겨의 이용률을 증대시키고자 반죽의 pH와 비중, 스펀지 케이크의 수분함량 부피지수 및 대칭성지수, 색도, 조직감, 관능검사 등을 분석하였다. 쌀겨 분말의 일반성분은 수분의 경우 9.50%이며, 단백질은 15.51%, 지방은 18.12%, 탄수화물은 48.17%, 회분은 8.70%로 나타났다. 반죽의 pH의 경우, 쌀겨의 첨가량이 증가함에 따라 유의적으로 낮아지는 경향을 보였으나, 비중은 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 나타냈다. 명도의 경우, 쌀겨 분말 0% 첨가군이 83.41로 가장 밝게 나타났고, 쌀겨 분말 20% 첨가군이 74.76으로 가장 어둡게 나타났으며 대조구와 유의적인 차이를 보였을 뿐 첨가군 간에는 유의적인 차이를 보이지 않았고, 경도의 경우 유의적으로 증가하는 경향을 보였다. 반면, 점착성(gumminess)과 씹힘성(chewness)의 경우 쌀겨 분말 첨가량이 증가함에 따라 점착성은 유의적으로 증가하는 경향을 보였다. 탄력성(springiness)의 경우는 첨가량의 변화에 따라 유의적인 차이를 보이지 않았다. 관능평가 결과, 외관, 색, 향, 부드러움에 있어서는 쌀겨 분말 0% 첨가군에서 가장 높게 평가되었으며, 10% 첨가군까지는 대조구와 유의적인 차이가 없게 나타났다. 맛의 경우는 쌀겨 분말 0% 첨가군이 5.25로 평가된 반면, 쌀겨 분말 첨가량에 따라 유의적으로 맛이 감소하는 경향을 보였다. 전반적인 기호도의 경우 쌀겨 분말 0% 첨가군이 5.00으로 가장 높게 평가 되었으며, 5~15% 첨가군까지는 유의적인 차이가 없이 평가되었으나 쌀겨 분말 20% 첨가군이 2.87로 전반적인 기호도가 가장 낮게 평가되었다. 따라서 쌀겨 분말을 첨가한 스펀지의 제조는 색, 향기, 조직감, 전반적인 기호도를 살펴보았을 때, 대조군과 유의적인 차이를 보이지 않는 쌀겨분말 10% 첨가까지 스펀지 케이크의 물리적, 관능적 특성을 만족시킬 수 있는 첨가량임을 확인할 수 있었다.

인삼 재배 시 토직모 생산에 적합한 유기물 선발 (Selection of Suitable Organic Matter for To-jik Nursery in Panax ginseng C.A. Meyer)

  • 김동원;김희준;박종숙;김대향;정성수;류정
    • 한국약용작물학회지
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    • 제18권2호
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    • pp.74-78
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    • 2010
  • This experiment was carried out to select suitable organic matter in To-jik nursery (self soil nursery) for complement To-jik nursery's defects that are deterioration of raw material by poor quality of seed ginseng and reduction of the quantity in seed ginseng production. Organic matter used were Yacto, rice bean, defatted rice bran, soybean cake and their mixture. As follows, bulk density in soil physical property by treating organic composts was the greatest in soybean cake and the next was followed by mix, Yacto, defatted rice bran, and rice bran treatment in order. Soil pore space ratio was totally the opposite; that was rice bran the first and followed by defatted rice bran, Yacto, mix and soybean cake treatment. The incidence rate of damping off by treating organic composts was 1.5% in both soybean cake and mix while the others was 1.0%. Emergence time was the same among treatment on April 16 and Emergence rate was the highest at 73% in Yacto. There was no significant differences among treatment in the growth of aboveground part but it was a little better in defatted rice bran treatment. In Yacto treatment, the growth of underground part, total root number per kan, rate of first grade ginseng seedling, and rate of usable ginseng seedling etc. were entirely higher but there was little differences. Using defatted rice bran was slightly lower in productivity compared to Yacto, but the possibility was high as a alternative for Yacto in a view of managing cost down.

Effects of Feeding Rancid Rice Bran on Growth Performance and Chicken Meat Quality in Broiler Chicks

  • Chae, B.J.;Lee, K.H.;Lee, S.K.
    • Asian-Australasian Journal of Animal Sciences
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    • 제15권2호
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    • pp.266-273
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    • 2002
  • A total of 225 day-old broiler chicks (43.08 g initial body weight) were allotted to three dietary treatments for a 6-week feeding trial. The treatments were 1) Control (defatted rice bran; DFRB), 2) fresh rice bran (FRB) and 3) rancid rice bran (RRB). Rice brans were intentionally spoiled by two degrees of rancidity by the values of free fatty acids (FFA): 7.6% (FRB) and 16.3% (RRB). Diets were prepared on an isonutrient basis, and defatted or rancid rice brans were included 5 and 10% for starter (0-3 week) and finisher (3-6 week), respectively. At the end of the feeding trial, six chicks per treatment were sacrificed, and thigh meats were ground and stored at $1^{\circ}C$ for thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) analyses. For a digestibility, 48 growing chicks (4 weeks old) were employed in cages (3 replicates/treatment, 2 birds/cage) according to the experimental design: FRB, RRB, pelleted and extruded rice bran. Some of the FRB were pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). There was no significant difference in growth performance during the starter period, but chicks fed a diet containing DFRB grew faster (p<0.05) with increased feed intake (p<0.05) than those fed diets containing rice brans, FRB or RRB, during the finisher period. Feed conversion ratio in the RRB was inferior (p<0.05) to the DFRB. Between rice bran groups, weight gain was higher (pco.os) in FRB than in RRB during finisher period. There was a similar trend in growth performance of chicks for the overall period (0-6 week) as the finisher period. Dry matter and energy digestibilities were higher (p<0.05) in extruded than in RRB group. Protein digestibility was improved (p<0.05) when rice bran was extruded, but not pelleted. The chicken meats from RRB showed higher (p<0.05) TBARS than those from FRB during storage for 4 weeks at $1^{\circ}C$. In conclusion, it would appear that feeding rancid rice bran gave negative effects on growth performance and lipid stability of meat in broiler chicks.

미강 및 밀기울 추출물의 항산화 활성 및 항염증 효과 (Antioxidant Activities and Anti-inflammatory Effects of Rice Bran and Wheat Bran Extracts)

  • 문정선;최성숙;이숙연;임동술
    • 생약학회지
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    • 제46권2호
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    • pp.140-147
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    • 2015
  • The antioxidative activities and anti-inflammatory effects of rice bran and wheat bran were investigated. To determine the antioxidant activity, total phenolic content. DPPH reaction, ABTS reaction and FRAP assay were tested. To investigate the anti-inflammatory effect, the inhibition of NO production, IL-6 production and TNF-${\alpha}$ production were observed. The total phenolic contents were 46.4 mg/g in the BuOH fraction of rice bran (RBB) and 69.0 mg/g in BuOH fraction of wheat bran (WBB). EtOAc fraction of rice bran (RBE), EtOAc fraction of wheat bran (WBE), RBB and WBB showed high radical scavenging activity at a concentration of 5 mg/ml. Scavenging activity of DPPH radical were 89.04% in RBB and 91.53% in WBE. Scavenging activity of ABTS radical were 88.53% in RBB and 90.39% in WBB. In case of FRAP assay, RBE reduced 0.805 mM/mg of Fe2+ and WBE reduced 1.521 mM/mg of Fe2+. RBB, RBE, WBB and WBE showed concentration dependent inhibition of LPS induced NO production (RBE: 57.38%, WBE: 76.85%), IL-6 production (RBE: 92.08%, WBB: 92.57%), TNF-α production (RBE: 86.33%, WBE: 85.05%) at a concentration of 100 μg/ml of each fraction. These results showed that RBB, RBE, WBB and WBE have strong antioxidative activities and anti-inflammatory effects and show the possibilities of a new natural antioxidants and anti-inflammatory medicines.

흑미 미강 쿠키의 항산화활성 및 품질특성 (Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies)

  • 주신윤;최해연
    • 한국식품영양과학회지
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    • 제41권2호
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    • pp.182-191
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    • 2012
  • 본 연구에서는 흑미 미강 분말을 첨가(0, 1, 3, 5, 7, 9%)한 쿠키를 제조하여 쿠키의 항산화 활성을 입증하고 품질특성을 측정하였다. 흑미 미강 분말의 총 페놀화합물 함량은 $11.81{\pm}0.03$ mg GAE/g이며, 이를 쿠키에 첨가한 경우 시료의 첨가량에 비례하여 증가하였다. 제조된 쿠키의 DPPH radical 소거능을 측정한 결과 흑미 미강 분말의 첨가량에 따라 항산화 활성도 유의적으로 증가하는 결과를 나타내었다. 항산화 활성의 기능성과 함께 제품의 적합성 판단을 위해 흑미 미강 분말과 쿠키의 품질평가를 실시하였다. 일반성분 분석의 결과 흑미 미강에는 섬유소와 지방의 성분이 많은 부분을 차지하고 있음을 알 수 있었다. 지방산의 분석에서 흑미 미강은 약 80%의 불포화지방산을 함유하고 있었으며 그 성분은 주로 oleic acid와 linoleic acid로 나타났다. 또한 아미노산의 분석에서 대조군에 비해 7% 첨가 쿠키가 높은 아미노산 함량을 나타내었다. 반죽의 밀도는 흑미 미강 첨가량이 증가할수록 높게 나타났고 pH는 감소하였다. 쿠키의 수분함량에는 유의적 차이가 나지 않았으며, 퍼짐성 지수는 흑미 미강 분말의 첨가량이 많아질수록 증가하였고, 손실율과 팽창률은 감소하였다. 쿠키의 색도는 흑미 미강 분말의 첨가량이 증가할수록 L값과 b값이 낮아지고, a값이 높아졌으며, 경도는 감소하는 경향을 나타내었다. 쿠키의 기호도 검사(전반적인 기호도, 외관, 향, 맛, 조직감)에서 5%와 7% 흑미 미강 쿠키가 유의적으로 높게 나타났다. 특성 강도 검사(흑미 미강 향, 고소한 맛, 부드러운 정도, 삼킨 후의 느낌)에서는 흑미 미강을 첨가한 쿠키에서 유의적으로 높은 강도를 보였으며, 느끼한 향은 대조군이 유의적으로 가장 강하다는 결과를 얻었다. 이러한 결과로 보아 쿠키에 흑미 미강분말을 첨가하는 것은 쿠키의 기호도를 증가시켜주고 동시에 총 페놀함량과 DPPH 라디칼 소거능을 높여주어 쿠키의 가치를 높일 수 있어 바람직할 것으로 사료되며, 쿠키 제조시 기호도가 가장 높고 항산화능이 좋았던 7% 흑미 미강 분말을 첨가하는 것이 적합할 것으로 생각된다.

Growth Performance of Lambs Fed Diet Supplemented with Rice Bran Oil as Such or as Calcium Soap

  • Bhatt, R.S.;Karim, S.A.;Sahoo, A.;Shinde, A.K.
    • Asian-Australasian Journal of Animal Sciences
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    • 제26권6호
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    • pp.812-819
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    • 2013
  • Forty two Malpura lambs (21 d old) were divided into three groups of 14 each consisting of 8 females and 6 males. Lambs were allowed to suckle their respective dams twice daily up to weaning (13 wks) and offered free choice concentrate and roughage in a cafeteria system. The lambs in control group were fed conventional concentrate mixture, in RBO group concentrate mixture fortified with 4% industrial grade rice bran oil and in Ca-soap rice bran oil (as in RBO group) was supplemented in the form of calcium soap. The concentrate intake decreased($p{\leq}0.05$) in RBO group as a result total dry matter, crude protein and metabolizable energy intake decreased compared to control whereas Ca-soap prepared from the same rice bran oil stimulated the concentrate intake leading to higher total dry matter, crude protein and energy intakes. The digestibility of dry matter ($p{\leq}0.05$), organic matter ($p{\leq}0.05$) and crude protein ($p{\leq}0.05$) was higher in RBO group followed by Ca-soap and control whereas no effect was observed for ether extract digestibility. Higher cholesterol ($p{\leq}0.05$) content was recorded in serum of oil supplemented groups (RBO and Ca-soap) while no effect was recorded for other blood parameters. Rice bran oil as such adversely affected and reduced the body weight gain ($p{\leq}0.001$) of lambs in comparison to control whereas the Ca-soap of rice bran oil improved body weight gain and feed conversion efficiency in lambs. Fat supplementation decreased total volatile fatty acids ($p{\leq}0.05$) and individual volatile fatty acid concentration which increased at 4 h post feeding. Fat supplementation also reduced ($p{\leq}0.05$) total protozoa count. Ca-soap of rice bran oil improved pre slaughter weight ($p{\leq}0.05$) and hot carcass weight ($p{\leq}0.05$). It is concluded from the study that rice bran oil in the form of calcium soap at 40 g/kg of concentrate improved growth, feed conversion efficiency and carcass quality as compared to rice bran oil as such and control groups.

쌀 가공식품 제조용 소재로서의 도정 부산물 활용 방안 (I) - 흑미 미강 색소 분획의 쌀 배아 산패 억제 효과 - (Application of Rice Polishing By-products to Processed Rice Food (I) - Antioxidative Effect of Black Rice Bran Pigment Fraction on Rice Embryo Lipid Oxidation -)

  • 조민경;김성홍;강미영
    • 동아시아식생활학회지
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    • 제18권3호
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    • pp.361-367
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    • 2008
  • 본 연구는 쌀 배아의 활용을 위한 기초 연구로 배아의 성분 특성을 분석하였으며, 산패되기 쉬운 배아의 저장성을 증진시키는 방편으로 흑미 미강 색소 추출물을 1%와 5%로 첨가하여 색소 안정성과 배아 산패에 대한 항산화 효과를 검정하였다. 배아는 미강에 비해 필수아미노산의 함량이 골고루 많이 분포되어 있어 주요한 아미노산 공급원으로 사용될 수 있는 반면, 지질의 함량이 높아 저장 중 유지의 변패가 우려되었다. 흑미찹쌀 미강 색소 추출물은 $4^{\circ}C$의 온도에서 산성상태를 유지할 경우, 9일간의 저장 후에도 비교적 안정한 것으로 나타났다. 배아는 저장 기간이 길어질수록, 저장 온도가 높을수록 산패의 기준이 되는 산가가 증가하는 경향을 보였다. 또한, 배아에 흑미 미강 색소 추출물을 첨가하였을 때, 첨가량이 증가함에 따라 배아의 산패가 감소하는 경향을 나타내었다. 이러한 흑미 미강 색소 추출물의 배아 유지 산패 저하 효과는 저장 기간이 길수록 더 효과적이었다. 따라서 배아를 이용한 건강 기능성 식품 제조 시에 흑미 미강 색소 추출물을 첨가하게 되면 저장에 따른 배아 유지의 산패를 저하시켜 저장성을 증진시킬 수 있을 것으로 사료된다.

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수송용 바이오 부탄올 생산을 위한 미강발효의 최적화 (Fermentation of rice bran and defatted rice bran for butanol production using Clostridium beijerinckii NCIMB 8052)

  • 이지은;서은종;박기문;진용수
    • 한국신재생에너지학회:학술대회논문집
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    • 한국신재생에너지학회 2008년도 춘계학술대회 논문집
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    • pp.235-238
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    • 2008
  • We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied. Total eight different hydrolyzates were prepared using rice bran (RB) and defatted rice bran (DRB) with enzyme or acid treatment and both. Each hydrolyzate was evaluated in terms of total sugar concentration and butanol production after fermentation by C. beijerinckii NCIMB 8052. Acid treatment yielded more sugar than enzyme treatment and combined treatment with enzyme and acid yielded even more sugars as compared to single treatment with enzyme or acid. As a result, the highest sugar concentration (33 g/L) was observed from the hydrolyzate from DRB (100 g/L) with combined treatment using enzyme and acid. Prior to perform fermentation of the hydrolyzates, we examined the effect of P2 solution containing yeast extract, buffer, minerals, and vitamins on production of butanol during the fermentation. Fermentation of the hydrolyzates with or without additionof P2 was performed using C. beijerinckii NCIMB 8052 in a 1 L anaerobic bioreactor. Although the hydrolyzates RB were able to support growth and butanol production, addition of P2 solution into the hydrolyzates significantly improved cell growth and butanol production. Highest butanol production (12.24 g/L) was observed from the hydrolyzate of DRB with acid and enzyme treatment after supplementation of P2 solution.

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흑미 왕겨 추출물을 이용한 견직물의 천연염색 (Natural Dyeing of Silk Fabrics with Black Rice Bran Extract)

  • 이근숙;배도규
    • Current Research on Agriculture and Life Sciences
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    • 제27권
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    • pp.13-19
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    • 2009
  • The purpose of this study was the efficient use of the black rice bran for dyeing textiles. For this purpose, we investigated proper extracting conditions of black rice bran, dyeability and dyeing fastness of dyed silk fabrics. To find proper extracting condition of black rice bran, we extracted black rice bran with water at different temperatures($40^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$), different extracting pH(pH3, pH4, pH5, pH6) and extracting time(20, 40, 60, 80, 100, 120, 140, 160, 180min.). Also we investigated the effect of dyeing time(1, 2, 3, 4, 5, 6hr.), dyeing temperature($40^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$) and mordanting method(non, pre, sim, post) to examine dyeability and dyeing fastness of dyed silk fabrics. As a result, when the extracting temperature and time were $80^{\circ}C$, 3hr., respectively, extracting was best. And the higher the extracting concentration, the more the extracting amount. As the dyeing temperature and time were higher and longer, the dyeability of silk fabrics was better. With mordant, the dyeability was improved and when using premordant method better, the K/S value was maximized. The laundering fastness of the silk fabrics dyed with black rice bran was estimated to have a good grade of 3~4, however, the light fastness was poor to have a grade of 1~2.

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Fermentation of Rice Bran and Defatted Rice Bran for Butanol Production Using Clostridium beijerinckii NCIMB 8052

  • Lee, Ji-Eun;Seo, Eun-Jong;Kweon, Dae-Hyuk;Park, Ki-Moon;Jin, Yong-Su
    • Journal of Microbiology and Biotechnology
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    • 제19권5호
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    • pp.482-490
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    • 2009
  • We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran, which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied. Eight different hydrolyzates were prepared using rice bran (RB) and defatted rice bran (DRB) with enzyme or acid treatment or both. Each hydrolyzate was evaluated in terms of total sugar concentration and butanol production after fermentation by C. beijerinckii NCIMB 8052. Acid treatment yielded more sugar than enzyme treatment, and combined treatment with enzyme and acid yielded even more sugars as compared with single treatment with enzyme or acid. As a result, the highest sugar concentration (33 g/l) was observed from the hydrolyzate from DRB (100 g/l) with combined treatment using enzyme and acid. Prior to fermentation of the hydrolyzates, we examined the effect of P2 solution containing yeast extract, buffer, minerals, and vitamins on production of butanol during the fermentation. Fermentation of the hydrolyzates with or without addition of P2 was performed using C. beijerinckii NCIMB 8052 in a 1-1 anaerobic bioreactor. Although the RB hydrolyzates were able to support growth and butanol production, addition of P2 solution into the hydrolyzates significantly improved cell growth and butanol production. The highest butanol production (12.24 g/l) was observed from the hydrolyzate of DRB with acid and enzyme treatment after supplementation of P2 solution.