• Title/Summary/Keyword: the cereals

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Biochemical Characteristics of Whole Soybean Cereals Fermented with Aspergillus Strains. (Aspergillus속 균류들을 이용한 콩알메주 발효의 생화학적 특성)

  • Kim, Dong-Ho;Kim, Seung-Ho;Choi, Nak-Sik;Bae, Seok;Jeon, Soon-Bae
    • Microbiology and Biotechnology Letters
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    • v.26 no.6
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    • pp.551-557
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    • 1998
  • Whole soybean cereal was fermented with four Aspergillus strains in pilot meju fermentation system. The pH range of the product was 7.40~7.98, the contents of reducing sugar and amino-nitrogen were 0.04~2.78%, 178~309 mg%, respectively and that of free fatty acid ranged 2.67~5.05%. The components of the amino acid, organic acid, free sugars and fatty acid showed distinctive patterns among four groups of fermented soybean cereals. Amylase activity and carbohydrate degradation rate of A. usami was higher than other strains. But protease and protein degradation rate, lipase and lipid degradation rate were similar in four strains. The odor concentrates of soybean cereals fermented with Aspergillus strains were different from Bacillus strains. Especially, pyrazine components, the main and common flavor chemicals in Bacillus strains, were not determined in this study and Aspergillus specific components were 9-methyl-acridine, dl-limonene and 2,3-butanediol. Soybean paste, made from A. oryzae fermented soybean cereal, showed excellent sensory evaluation.

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Effects of Moisture Content on Physical Properties of Extruded Cereal Flours (수분함량에 따른 곡류 압출성형물의 물리적 특성 비교)

  • Kim, Cheol-Hyun;Jin, Tie;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.11
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    • pp.1603-1610
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    • 2012
  • The effects of moisture content on the physical properties of cereal extrudates were investigated. Cereal flours (rice, wheat, corn, barley, and oat) were extruded at a barrel temperature of $130^{\circ}C$, feed rate of 120 g/min, and various moisture contents (20, 22.5, 25, 27.5, and 30%). Proximate content, expansion index, specific length, bulk density, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME) input, paste viscosity, and color values were analyzed. Expansion ratio of extruded corn flour was higher than that of other extrudates at low moisture content. Bulk density, specific length, and elastic modulus in all cereals decreased with an increase in moisture content. The WAI increased with an increase in moisture content, whereas WSI decreased. SME input of extruded corn flour was higher than those of other cereal flours at lower moisture content, whereas that of oat flour extrudate was lower than those of other cereals at higher moisture content. Lightness of extruded rice flour was lighter than those of other cereals while that of extruded barley flour was darker.

Changes of Physicochemical Characteristic and Functional Components of Cereals for Saengsik, Uncooked Food by Drying Methods (건조방법에 따른 생식 원료 곡류의 이화학적 특성 및 기능성 성분의 변화)

  • Jin, Tie-Yan;Oh, Deog-Hwan;Om, Ae-Son;Lee, Heon-Ok;Eun, Jong-Bang
    • Food Science and Preservation
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    • v.12 no.5
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    • pp.442-448
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    • 2005
  • To develop efficient drying method, one of important process in manufacturing of Saengsik, uncooked food, the change of physicochemical characteristics and functional component contents of cereals dried by various drying methods was investigated. The proximate composition and dietary fiber content of rice, brown rice, glutinous rice and barley showed little changes during hot-air drying (50$\circC$, 55$\circC$, 60$\circC$) and freeze-drying. Yellowness(b) value of hot-air dried products was higher than one of freeze-dried products. The content of niacin was 0.77 mg% in milled rice, 1.84 mg% in brown rice, 0.68 mg% in glutinous rice, 1.00 mg% in barely dried by hot-air at 60$\circC$ and was lower than those of other samples. $\beta$-glucan content in barely was not changed by hot-air drying and freeze-drying method. In conclusion, hot-air drying would be recommended for barley having $\beta$-glucan, a kind of functional components and freeze-drying should be used for raw materials having heat-labile components such as niacin.

DEVELOPMENT OF ANTIMUTAGENIC FUNCTIONAL DIET

  • Kim, Su-Ok;Rhee, Sook-Hee;Park, Kun-Young
    • Proceedings of the Korean Society of Toxicology Conference
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    • 2001.10a
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    • pp.100-100
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    • 2001
  • To develop an antimutagenic functional diet, the foods that have shown anticancer activity were mixed to make ready-to-eat powdered diets. The diets were prepared with various kinds of powdered cooked cereals, cooked legumes, oil seeds and sea tangles, and freeze-dried vegetables. The antimutagenic effects of methanol extracts from three mixed diets were investigated in the Ames test, SOS chromotest, and in vivo supravital staining micronucleus assay in the mice.(omitted)

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Rice Gruel in Chinese Food and Culture

  • Fan, Zhihong
    • Proceedings of the EASDL Conference
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    • 2003.04a
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    • pp.55-60
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    • 2003
  • Rice is one of the most important cereal in China. The seed of rice unearthed from ancient tombs proved that rice cultural has a history of more than 7,000 years in south China. The word "rice" was found engraved on turtle-bone scriptures of 1,500 BC. tn many ancient Chinese scriptures, rice is among the most important "Five Cereals", which includes millet, wheat, soy bean, rice and sorghum.(중략)

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A Study on Weaning Practice of Infants in Wonju area (원주지역 이유실천에 관한 연구)

  • 김영인;정낙원
    • The Korean Journal of Community Living Science
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    • v.13 no.3
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    • pp.17-25
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    • 2002
  • foods. The most popular recipe of weaning foods at home was rice pudding with meats and vegetables(28.3%). The second popular recipe was mashed or grinded fruits(25.5%). The commercial weaning foods used by mothers were a various kinds of grinded cereals and bottle of puddings. And most of mothers get information through some materials such as books, TV and radio, etc.

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Identification of the Causal Organism of Cereal Scab in Korea (한국에 발생하는 맥류의 적미병균의 동정)

  • 이배함;라민근;최태주
    • Korean Journal of Microbiology
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    • v.2 no.1
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    • pp.25-27
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    • 1964
  • Lee, Bae Ham, Rha, Min Keun and Choi, Tae joo (Dept. of Biology, Kon Kuk University). Identification of the causal organism of cereal scab in Korea. Kor. J. Microbiol. Vol. 2, No. 1, p. 25-27 (1964) Head blight or scab occurred in barley, wheat, rye and some other cereals widely in this country during the spring of 1963. The causal organisms were collected from 34local areas and isolated purely. All isolates identified as Gibberella zeae (Schw.) Petch. and Fusarium graminearum Schw. as conidial stage.

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