• Culinary science and hospitality research
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• v.21 no.5
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• pp.147-159
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• 2015

White rice consumption, a staple food for the Korean influence the other food consumption and nutrition balance. The aim of this study was to investigate the association with rice consumption based dietary intake and muscle mass for the Korean elderly who are easily in mal-nutrition. A total of 1,433 subjects (658 male and 775 female) 60 years or older from the fifth Korea National Health and Nutritional Examination Survey 2010 participated in this study. One of the findings was that there was association white rice consumption and marital status (single/with/without spouse) as well as education for men. Other interesting finding was the member of highest white rice consumption group showed higher muscle mass in both sexes. The other finding was that the more white rice consumption group showed the less meat consumption as well as the less consumption of other grains, noodle & dumpling, and flours & bread in both sexes. We found the significant association between white rice consumption level and muscle mass and several metabolic syndrome related factors in the elderly. But the association with white rice consumption and glucose metabolism related factor had not shown consistently.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1684-1690
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• 2010

The properties of non-waxy rice, Dongjin 1, cultivated with conventional farming (CF) and environmentally-harmonized farming (EHF) using hairy vetch were compared to determine rice water absorption, physicochemical and pasting properties, antioxidant activities of brown and white rice, and a sensory evaluation of cooked white rice was carried out. EHF was treated with green manure crops such as hairy vetch and chitinase, which produce microorganism culture solution. CF was applied with seed disinfection treatments, fertilizer herbicides, and agricultural chemicals for the control of pests and diseases. The absorption level of EHF rice was higher than that of CF rice grain, regardless of the cultivation methods used. The ash and crude lipid contents were higher, but protein and dietary fiber contents were lower in the CF rice than in the EHF rice. The total starch content, water binding capacity, and swelling power of white rice were higher than those of brown rice, regardless of the cultivation methods used. The DPPH's antioxidant activity was shown as follows: EHF brown rice, EHF white rice and CF rice, in a decreasing order. The initial pasting temperature of EHF rice was lower than that of CF rice, but the peak, cold, and breakdown viscosities exhibited reverse trends. The sensory evaluation showed that the cooked white rice cultivated with EHF was not significantly different from that cultivated with CF (p<0.05). The overall preference of cooked rice did not show significant differences between the two cultivation methods (p<0.05).

• Journal of Biosystems Engineering
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• v.42 no.1
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• pp.69-74
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• 2017

Purpose: The purpose of this study is to analyze turbidity and quality characteristics of white rice as a function of main shaft blast velocity and to verify the optimum processing conditions in the cutting type white rice processing system (CTWRPS). Methods: Sindongjin, one of the rice varieties, which used to be produced in Gimje-si, Jeollabuk-do, in 2015, was used as the experimental material. Turbidity and quality characteristics of white rice were measured at three different main shaft blast velocities: 25, 30, and 35 m/s. The amount of test material used for a single experiment was 20 kg, and after processing, whiteness was found to be $42.5{\pm}0.5$, following which, turbidity and quality characteristics were measured. Results: Turbidity decreased with increase in the shaft blast velocity, and as a result, was lowest at 35 m/s of shaft blast velocity among all the other experiment velocities. The trend of cracked rice ratios was similar to the turbidity. Broken rice ratio turned out to be less than 2.0% in all the test conditions. In the first stage of processing, the processing pressure decreased as the main shaft blast velocity increased. Additionally, in the second stage of processing, the processing pressure was at its lowest value at the main shaft blast velocity of 35 m/s. Energy consumption, too, decreased as the main shaft blast velocity was increased. Conclusions: From the above results, it is concluded that the main shaft blast velocity of 35 m/s is best for reducing turbidity and producing high quality rice in a CTWRPS.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.828-833
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• 2000

The effect of treatments with alcohol, chitosan, or with both alcohol and chitosan for extending the shelf-life of Korean white rice cake and wet noodle was investigated by measuring quality changes such as total microbial count, pH, and sensory qualities. Total microbial counts for control, alcohol-treated, and 1% lactic acid-treated white rice cakes exceeded the initial putrefactive criterion level of $1{\times}10^{6}\;CFU/g$ at 6, 27 and 20 days of storage, respectively. However, total microbial count of the white rice cake treated with chitosan was still less than the criterion level even at 76 days of storage. In the case of wet noodle, total microbial counts of control and alcohol-treated groups exceeded the criterion level within 7 days of storage, while that of chitosan-treated group was far less than the criterion level even at the end of storage of 82 days. Chitosan treatment extended the shelf-lives of both white rice cake and wet noodle appreciably.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.552-556
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• 1995

The rheological properties of Korean white gruel at various concentrations (4-7%) and temperatures (30-60$^{\circ}C$) were investigated. The rheological behavior of Korean white gruel was evaluated by Herschel-Bulkley equation and showed typical Bingham psedoplastic behavior with yield stress. Flow behavior index was increased at over 5％ of rice content. Consistency index was increased by the increase of concentration of rice. But, measuring temperature was not effected in the flow behavior index and consistency index. Yield stress was increased by the incerase of concentration of rice and the decrease of measuring temperature. The activation energy of flow of Korean gruel increased from 7.646 to 32.949${\times}$10/Sup 6/ J/Kg$.$ mole by increasing concentration from 4％ to 7％. As the temperature increased from 30$^{\circ}C$ to 60$^{\circ}C$, B-value decresed from 1.214 to 0.947 Flow behavior index and consistency index was reduced during storage.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.105-111
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• 1997

The inhibitory effect of rice(Oryza sartiva L., illpumbyeo) against mutagenicity induced by tryptophan pyrolysates were investigated using Salmonella typhimurium reversion assay. Both methanol extracts of obtained from brown and white rice were found to possess strong activites of inhibiting the mutagenicities of 3-amino-1,4-dimethyl-5H-pyriod[4,3-b]indol(Trp-P-1) and 3-amino-1-methyl-5H-pyrido[4,3-b]indol(Trp-P-2) on Salmonella typhimurium reversion assay. As the concentration of methanol extract increased, inhibitory effect on mutagenicity increased but reached at steady state as inhibition rate of 90% when the concentration was above 10mg/plate. There was no significant difference(p>0.05) in inhibitory effect of methanol extracts between brown and white rice against tryptophan pyrolysates.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.278-278
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• 2017

Brown rice grains are increasingly attended by consumers due to their potential health benefits of antioxidant capacity. Therefore, this research was carried out to evaluate the antioxidant activity of brown rice in Korea-native weedy rice germplasm. Two hundred and twenty one accessions of weedy rice used in this study were received from the National Agrobiodiversity Center of RDA, and were regenerated in the experimental field of Chonbuk National University. The sampled seeds were extracted using methanol and the extracts were analyzed using the 1, 1-dipheny-2-picrylhydrasyl (DPPH) free radical scavenging assay for antioxidant capacity determination. Among the all germplasm, the samples of seed coat in red colour, white colour, red -white mixing colour and brown colour were 171 (81%), 26 (12%), 12 (6%) and 2 (1%), respectively. The antioxidant activity values of all samples were varied in the range from 22.31% to 95.53 % and mean value was 82.09%. Depend on the seed coat colour, the average antioxidant activity of the extract of weedy rice seeds indicated that the following order in seed coat colour: red colour (89.11%) > the red-white mixing colour (70.67%) > brown colour (53.16%) > white colour (45.99%). The antioxidant activity of red coloured weedy rice were significantly higher than those of the others. It is suggested that Korea-native weedy rice accessions with high antioxidant activity could be developed as a potential functional food material by further research of component analysis.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.672-677
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• 1999

The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made of three cultivars of pigmented rice (Suwon 415, Iksan 427, Suwon 432) were examined. During saccharification, sweetness and reducing sugar of Sikhe made of pigmented rice were observed to be lower by $0.5{\sim}2%$ and by 20%, respectively, than those of Sikhe made of white rice. The changes in pH during saccharification were not much different between Sikhe made of white rice and those made of pigmented rice. For color changes, the redness (a value) of Sikhe was measured as -0.26, 10.45, 0.88 and 0.13 for those in Sikhe made of white rice, Suwon 415, Iksan 427 and Suwon 432, respectively, when rice was saccharified for 6 hours. Sensory evaluation showed that sweetness and flavor of Sikhe made of 50% or 25% pigmented rice were similar with those of Sikhe of white rice. The overall acceptability of Sikhe made of pigmented rice was slightly lower than that of Sikhe made of white rice.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.51-56
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• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.807-811
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• 2009

In this study, the antioxidant compounds and antioxidant activities of Geumjong brown rice were measured to evaluate functional properties and to compare with white rice and Chuchung brown rice. The content of polyphenolics, flavonoids and $\gamma$-oryzanol were measured by spectrophometric methods and tocopherol and tocotrienol analyses were carried out by HPLC. ABTS and DPPH radical scavenging activity and reducing power were used to measure antioxidant activity. The extraction yield of Chuchung white rice, Chuchung brown rice, and Geumjong brown rice were 1.5, 2.3, and 3.5%, respectively. The high level of antioxidant activity (69.77 mg TEAC/100 g) and total polyphenolic content (69.1 mg gallic acid equivalents/100 g) were found in Geumjong brown rice, whereas the reducing power of Geumjong brown rice was lower than that of Chuchung brown rice.