This study evaluated the quality characteristics of rice cookies prepared with different amounts (0, 3, 6, 9%) of hibiscus powder. The pH of cookie dough decreased as the amount of hibiscus powder increased. Additionally, the moisture content and spread factor were higher in groups containing hibiscus powder than in the control groups. Furthermore, the L-value decreased with increasing hibiscus powder, while the a-value increased. The incorporation of hibiscus powder into cookies decreased hardness. Additionally, consumer acceptance testing revealed that the addition of up to 6% hibiscus powder was desirable in terms of overall acceptability. The total phenol content of the control groups was 12.32 mg GAE/100 g, while the levels in the groups containing hibiscus powder ranged from 23.32 to 59.86 mg GAE/100 g. Finally, DPPH and ABTS radical scavenging activity increased with increasing hibiscus powder level. Taken together, the results of this study indicate that amending cookies with 6% hibiscus powder can improve antioxidant activities without affecting sensory quality.

쌀 함량 100%인 쌀 쿠키를 제조하여 밀도, 퍼짐성, 색도, 경도, 지방산 함량을 측정하였다. 밀도는 밀쿠키와 쌀 쿠키에서 유의적인 차이가 나타나지 않으나, 쌀 쿠키에서 반죽의 밀도가 높은 경향을 나타냈다. 퍼짐성의 결과는 밀쿠키보다 쌀 쿠키에서 퍼짐성이 낮아지는 경향을 보였다. 쌀 쿠키의 색도는 명도를 나타내는 L값은 밀쿠키보다 쌀 쿠키에서 명도가 높게 나타났으며 적색도를 나타내는 a값은 밀쿠키보다 쌀 쿠키에서 낮은 값을 나타냈다. 황색도를 나타내는 b값은 밀쿠키와 쌀 쿠키에 차이가 나타나지 않았으며, 쌀 쿠키에서 경도가 낮아지는 경향을 보였다. 쌀 쿠키의 지방산 함량은 포화지방산은 myristic acid, palmitic acid, stearic acid로 나타났다. 밀쿠키에 비해 쌀 쿠키에서 포화지방산함량이 낮아지는 경향을 보였다. 단일불포화지방산은 주로 oleic acid로 구성된것으로 확인되었다. 다가불포화지방산의 조성은 linoleic acid로 구성된 것으로 확인되었으며, 밀쿠키보다는 쌀 쿠키에서 높게 나타났다. 필수지방산인 linoleic acid, linolenic acid, arachidonic acid의 경우, 밀로 제조한 것보다는 쌀 가루로 만든 쿠키에서 함량이 높게 나타났다.

본 연구에서는 쌀 가공식품에 대한 쌀가루 종류, 유지 종류 및 첨가량의 효과를 제공하고, 쌀빵의 제빵 특성 및 제조방법을 확립하기 위해 습식 및 건식 쌀가루의 물리적 특성을 조사하였으며, 버터 및 식용유를 4.0~5.8% 첨가하였을 때 반죽 및 쌀빵의 특성, 텍스처 특성을 비교 분석하였다. 습식 및 건식 쌀가루의 물리적 특성에서 수분함량은 습식 쌀가루가 건식 쌀가루에 비해 높았고(p<0.001), 전분손상도는 건식 쌀가루가 습식 쌀가루에 비해 높았으며(p<0.001), 쌀가루의 평균 입자크기는 습식 쌀가루가 건식 쌀가루보다 크게 나타났다(p<0.001). 습식 및 건식 쌀가루의 amylogram과 RVA에 의한 pasting 특성에서 습식 쌀가루 A가 결과값들이 크게 조사되었고, 그 다음 건식 쌀가루 C와 B 순으로 나타났다(p<0.001). 습식 및 건식 쌀가루 현탁액의 DSC 측정 결과, 습식 쌀가루 A는 건식 쌀가루 B와 C에 비해 전분호화 개시온도와 전분호화 최고온도가 낮았고, 쌀가루의 호화엔탈피는 습식 쌀가루 A는 10.5 cal/g, 건식 쌀가루 B와 C는 10.1과 2.71cal/g으로 조사되었다(p<0.001). 습식 및 건식 쌀가루의 유지류 첨가 비율에 따른 쌀빵 반죽의 발효 전과 후 비중은 버터 첨가군이 식용유 첨가군보다 높았고, 색도 분석에서는 습식 쌀가루 A가 건식 쌀가루 B와 C에 비해 L값이 높게 나타났다(p<0.001). 쌀가루 종류에 따라 쌀빵의 부피와 비용적은 건식보다 습식 쌀가루가 크게 나타났으며, 버터 첨가군보다 식용유지 첨가군이 크게 나타났다(p<0.001). 쌀빵의 색도 분석에서는 L, a 및 b값이 유의적인 차이를 나타내었다(p<0.001). 쌀빵의 텍스처 특성에서 식용유 첨가군이 버터 첨가군보다 경도가 낮았으며(p<0.001), 습식 쌀가루 A와 건식 쌀가루 B로 만든 쌀빵은 식용유 첨가 수준이 증가할수록 경도가 낮아졌으며, 이러한 경향은 건식 쌀가루 C로 제조한 쌀빵의 경우에서는 보이지 않았다(p<0.001). 쌀빵의 모양은 습식 쌀가루보다 건식 쌀가루에서 빵 중간이 푹 커진 모양을 볼 수 있었으며, 그리고 식용유 첨가군보다 버터 첨가군에서 이러한 현상을 볼 수 있었다. 따라서 쌀빵 제조에 건식 쌀가루보다 습식 쌀가루가, 버터 첨가군보다 식용유 첨가군이, 식용유 첨가군에서는 4.0%보다 5.8% 첨가할 경우, 제빵 효과가 있는 것으로 조사되었다.

본 연구에서는 헴프시드가루 첨가가 쌀쿠키의 품질특성에 미치는 영향을 알아보기 위해 밀가루 사용량 대비 헴프시드가루를 0%, 5%, 10%, 15%로 첨가하여 쿠키를 제조하고, 밀도, pH, 수분함량, 퍼짐성 지수, 색도, 경도 및 항산화 활성을 측정하였다. 쿠키의 밀도는 1.15~1.20 g/mL, pH는 6.29~6.45로 시료 간 유의적인 차이가 없었다. 수분함량은 4.86~5.83%로 헴프시드가루 첨가량이 증가할수록 대체로 감소하였다. 쿠키의 퍼짐성 지수는 대조군이 가장 낮았고, 첨가량이 증가 할수록 높아지는 경향을 나타내었다. 쿠키의 명도(L)는 헴프시드가루 첨가량이 증가함에 따라 감소한 반면에, 황색도(b)와 적색도(a)는 유의적인 차이가 없었다. 소비자 기호도 조사결과. 색과 향은 10% 첨가군이 가장 높은 점수로 평가되었으며, 맛과 조직감은 시료 간 유의적인 차이가 없었다. 전체적인 기호도는 10% 첨가군과 15% 첨가군이 높게 평가되었다. 총 폴리페놀 함량은 대조군이 7.15 mg GAE/100 g으로 가장 낮았고. 첨가군이 12.36~17.17 mg GAE/100 g으로 대조군보다 유의적으로 높게 나타났으며, DPPH radical 소거능은 60.02~ 80.63%로 헴프시드가루 첨가량이 증가할수록 증가하는 경향이었다. 이상의 결과를 종합하여 볼 때 쿠키 제조 시 헴프시드가루를 15%까지 첨가한다면 관능성 및 기능성 측면에서 바람직할 것으로 사료된다.

본 연구는 설탕의 일부를 트레할로스로 치환하여 제조한 쌀식빵의 품질을 검토한 것이다. 쌀식빵의 맛과 품질을 새롭게 하고 노화 억제 효과가 있는 트레할로스를 설탕 사용량의 25%(Ts25), 50%(Ts50), 75%(Ts75)를 트레할로스로 각각 치환하여 제품을 제조한 다음 상온에서 0, 2, 4일간 저장하면서 경시변화를 확인하였다. 쌀식빵의 비체적은 트레할로스를 첨가한 쌀식빵의 경우 대조군의 97%로 약간 줄어든 결과를 보였으나 경시적인 변화는 감소률이 적은 것으로 나타났다. 수분함량 또한 0일차에는 대조군과 트레할로스 첨가 시료 간 차이가 없었지만 트레할로스 첨가 시료의 수분함량은 경시변화가 작아 보습 효과가 나타났다. 쌀식빵의 경도는 트레할로스를 첨가한 시료에서 대조군보다 유의적으로 낮아 트레할로스의 첨가는 쌀식빵 경도를 낮추어 주는 효과가 있음을 알 수 있었다. 관능검사 결과 쌀식빵의 맛은 대조군에 비해 Ts50의 시료가 가장 좋은 것으로 나타났으며 경시변화를 살펴보면 대조군의 경우 2일차, 4일차에서 크게 감소하였지만 트레할로스 첨가 시료는 맛의 감소가 적은 것으로 나타났다. 풍미와 질감, 전반적인 기호도에서도 트레할로스 첨가 시료가 대조군보다 전반적으로 좋다고 나타나 대조군에 비해 시간이 경과할수록 품질이 유지 또는 증가하는 것을 볼 수 있었다. 트레할로스 첨가는 품질 지속시간 증가에 따른 상품성을 기대할 수 있어 제과·제빵 관련 상품개발에 활용할 수 있을 것이다.

In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.

This study was performed to determine the quality characteristics of extruded rice flour infant food with mealworm content (0, 15, and 30%) at 110 and 140℃ die temperature and 20 and 25% moisture content. An increase in mealworm content from 0 to 30% led to increased redness, yellowness, color different, water absorption index, reducing sugar, digestibility of protein and rancidity but decreased lightness, water solubility index, and digestibility of starch. Paste viscosity of extrudates increased with increasing mealworm content from 0 to 15% but decreased with increasing mealworm content from 15 to 30%. Elevation of die temperature resulted in increased color difference, water absorption index, and rancidity but decreased water solubility index and digestibility of starch. As moisture content increased, water absorption index and reducing sugar at 140℃ die temperature increased, whereas color difference, water solubility index, and reducing sugar at 110℃ die temperature decreased. In conclusion, addition of mealworm content and extrusion process could enhance nutritional quality and the physicochemical and functional properties of extrudates.

Vinegar is a widely used acidic seasoning and can be manufactured using a variety of methods and basic materials such as grains, wheat, and fruits. It was produced through an acetic acid fermentation process carried out by acetic acid bacteria. These bacteria not only produce a variety of metabolic compounds but also alter the acidity and flavor of the product. Some vinegar also contains antioxidants, antineoplastic compounds, and other bio-metabolites, which can have a beneficial effect on health. This study was conducted to investigate the quality of fermentation black rice vinegar produced by fermented Omija (Schizandra chinensis Bail.) extract for improving vinegar’s preference. The total polyphenol content and DPPH scavenging activity of the vinegar created with fermented Omija extract were 317.5 ㎍/㎖ and 84.6%, respectively. But, the vinegar without Omija extract was 239.3 ㎍/㎖ and 72.5%, respectively. Glucose content of the vinegar added with the extract was 3.55∼4.17%, fructose content was 2.23∼2.71%, citric acid content was 4.23∼5.38% and malic acid content was 0.27∼0.62%. Glucose, fructose, citric acid and malic acid contents of the black rice vinegar added with the extract were higher than those of the vinegar without the Omija extract. The content of essential free amino acids in the vinegar added with the extract was 32.8∼42.7 mg% and GABA content was 0.45∼1.72 mg%. The vinegar with the fermented extract showed antimicrobial activity against Escherichia. coli, Bacillus subtilis and Pseudomonas aeruginosa.

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ≥37 content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (≥46%). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.

1. 주요 쌀 생산국 브랜드 쌀 및 MMA 쌀 40점의 품질을 조사한 결과, 수분함량은 11.6(인도)~14.2%(중국), 단백질 함량은 5.82(미국)~7.86%(중국), 아밀로스 함량은 16.2(태국)~24.4%(인도), 윤기치는 45.2(인도)~75.7(미국)의 범위를 나타내었다. 2. 국가별 수집된 브랜드 쌀의 형태적 특성을 살펴본 결과, 중국과 베트남의 브랜드 쌀은 주로 통통한 단립종이었고, 미국 브랜드 쌀은 중간 두께의 중립종이었으며, 태국 브랜드 쌀은 얇은 장립종의 형태를 나타내었다. 호주와 인도는 단립, 중립, 장립의 다양한 형태의 쌀을 확인 할 수 있었다. 3. 국가별 브랜드 쌀의 백미 품위를 살펴본 결과 완전미율은 72.4(인도)~95.2(태국)%의 범위였으며, 베트남 브랜드 쌀은 동할미 비율이 높았으며, 인도 브랜드 쌀은 분상질미 비율이 높은 특징을 나타내었다. 4. RVA를 이용한 호화특성을 분석 한 결과, 인도의 브랜드 쌀이 최고온도가 낮고 치반점도가 높으며 강하점도가 낮아 취반미의 찰기가 낮을 것으로 예측되었으며, 호화개시온도 또한 유의하게 높은 것을 확인할 수 있었다. 5. 국가별 브랜드 쌀의 식미 관능평가를 실시한 결과, 수집된 브랜드 쌀의 평균 종합기호도는 미국(-0.59), 중국(-0.76), 호주(-1.23), 베트남(-1.43), 태국(-2.09), 인도(-2.49) 순으로 나타났다.

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.

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

The objective of this study was to examine the effects of rice (R) and brown rice (BR) flour on the quality characteristics of morning bread. The quality characteristics of morning bread were determined by measuring the pH of the dough, dough raising power, moisture content, baking loss rate, specific volume, height, color value, texture analysis and sensory evaluations. The pH of the bread dough was highest on R1:BR2 and R0:BR3. The dough raising power and moisture content steadily and significantly decreased as the amount of added brown rice flour increased. The baking loss rate was highest on R3:BR0. The specific volume and height of morning bread were highest on R3:BR0 and R2:BR1. In color value, the L value decreased significantly as the amount of added brown rice flour increased, while a value and b value increased. The hardness, gumminess and chewiness of morning bread increased with an increase in brown rice flour. In consumer acceptability, R3:BR0, R2:BR1 and R1:BR2 showed the highest scores in all parameters. Characteristic intensity rating of roasted taste was lowest on R3:BR0. These results indicate that R2:BR1 showed similar quality characteristics as compared to morning bread without brown rice flour, with the optimal results appreciated with a 2:1 ratio of rice flour to brown rice flour.

Germinated brown rice flour has received much attention due to its health-functional ingredients such as dietary fibers. However, the food industry has faced challenges of using germinated brown rice flour in processed foods because it causes undesirable quality attributes such as high cooking loss and sticky texture. In this study, three different types of food additives (starches, hydrocolloids, emulsifiers) were incorporated into the formulation of extruded rice cakes and their combined effects on the cooking loss and textural properties of the germinated brown rice cakes were investigated. The addition of emulsifiers had a tendency to increase cooking loss and soften the noodle texture. Most of the starches except gelatinized and high-amylose rice flours showed similar effects to the emulsifiers. Xanthan gum, gelatin, and HPMC were positively effective in reducing the cooking loss of the rice cakes and increasing their hardness. When the ingredients were combined, the mixture of saemimyeon rice flour, HPMC, and xanthan/agar reduced the cooking loss by 66.7%. Most of all, this study provided an ingredient map that was plotted on the axis of hardness and cooking loss, depending on single and combined treatments of various ingredients.

Gluten-free industry has experienced consistent growth with increasing the number of individuals with celiac disease. Among gluten-free products, the popularity of rice noodles has been worldwide increasing over the recent years. However, rice noodles have several processing limitations such as high cooking turbidity and long cooking time. Therefore, various ingredients have been incorporated into the formulation of rice noodles in order to improve their quality attributes. In this study, turanose which is known to be a new sugar alternative with low sweetness was applied to rice noodles and their effects were characterized in terms of thermal, rheological, and textural properties. Gluten-free rice noodles were prepared with different levels of turanose (0.5, 1.0, 1.5%, w/w) by using a twin-screw extruder. Rice flour with turanose had higher gelatinization temperature and also showed higher enthalpy values after storage at 4°C. The use of turanose also increased the pasting and mixing parameters of rice flour. In addition, the application of turanose to rice noodles affected their qualities such as texture and cooking loss. Thus, this study demonstrated that turanose could positively contribute to enhancing the qualities of gluten-free rice noodles as a new additive.