This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter’s L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter’s a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

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.

This research aimed to investigate the effects of the inoculation method and diverse ingredients on the quality properties and probiotics viability of pudding with milk and/or soymilk. The probiotic strain (Lactobacillus acidophilus, LA-5) was inoculated into the yogurt base and fermented until the pH is 5.10 ± 0.05. The fermented yogurt was added into pudding base (yogurt inoculation), or LA-5 was directly inoculated (direct inoculation). During the storage of the puddings at 4±1oC for 4 wks, the quality characteristics (pH, acidity, texture) and the probiotics viability of pudding were measured and compared. As a result, the puddings with yogurt inoculation showed significantly lower pH and higher acidity than those with direct inoculation. In texture properties, including hardness, chewiness, and gumminess, the addition of rice powder increased those in milk pudding more but the addition of inulin in the milk-soymilk pudding more. The addition of rice powder increased probiotics viability more than inulin in milk and milk-soymilk puddings. Therefore, adding rice and/or inulin can potentially improve the probiotics viability and quality characteristics of pudding.

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values d ec reased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L* values ranged from 82.62 to 97.55, the a* values ranged from －0.09 to 0.08, and the b* values ranged from －2.74 to 1.91.

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

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.

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.

The purpose of this study is to analyze the proximate components (water, crude ash, crude protein, crude fat, and carbohydrates) and nutritive components (vitamin A, C, E, minerals, amino acids, and fatty acids) of rice flour and develop several rice bread recipes using rice flour. The water, crude ash, crude protein, crude lipid, carbohydrate contents of rice flour were measured to be 8.53%, 0.10 g, 6.80 g, 0.14 g and 84.43 g, respectively. No vitamin A was detected in the rice flour, and vitamin C and E contents were found to be 8.30 and 0.3467 mg/100 g, respectively. Calcium, potassium, magnesium, iron, and sodium contents were measured as 6.23, 65.05, 9.78, 0.17 and 2.84 mg/100 g; the large amount of potassium helps to discharge the sodium. Rice flour has nine kinds of essential amino acids in it; essential amino acids form 45.15% of rice flour’s content. which is higher than 32.3%. Fatty acids were barely detected in the rice powder; saturated fatty acids were measured as 31.25 mg/100 g, and unsaturated fatty acids as 25.54 mg/100 g. Regarding essential fatty acids, linoleic acids were measured as 41.01 mg/100 g, and linolenic acids as 2.20 mg/100 g. The researcher used rice loaf bread as the base and developed rice bread recipes using rice flour to make a total of 11 items: 8 items with 75% rice flour (rice bagel, rice sweet red-bean bread, rice butter roll bread, rice mocha bread, rice buttertop bread, rice custard cream bread, and rice streusel), 2 items with 80% rice flour (stollen and rice hobbang), and 1 item with 85% rice flour (rice donut).

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

The pH, acidity, viscosity, viable cell counts of lactic acid bacteria, and Hunter color value of yoghurt and also over-run and melting-down of yoghurt ice cream added with rice or puffed rice powder in instead of sugar were investigated. For the pH of yoghurt and ice cream, the control’s was higher than others’. The pH of rice powder and short grain was higher than that of puffed and long rice powders, respectively. Yoghurt acidity was consistent with the pH. Higher viscosity of yoghurt and over-run of ice cream were observed in the puffed rice powder with more gelatinization and the short rice powder with more amylopectin. Yoghurt and ice cream of the long rice powder showed higher viable cell counts than others. Lower Hunter “L” and “a” values of the puffed rice powder may be due to high temperature and pressure. Lower melting-down of higher over-run samples (p<0.05) might be caused by air insulation. Rice powder and puffed rice powder could be a good substitute for table sugar in yoghurt and ice cream production.

This study investigated the effects of Goami 2 on the properties of Garaetteok. The moisture, crude protein, crude lipid and crude ash contents of the rice were 16.02, 5.40, 1.87 and 0.77%, respectively. The amylose contents (32.16%) and total dietary fiber contents (9.03%) were the highest in Goami 2. The water binding capacity of Goami 2 (167.84%) was higher than general rice flour. Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami 2 was found to be the highest; also, the peak viscosities of Goami 2 were higher than general rice powder. To assess the effect of Goami 2 on the quality characteristics of Garaetteok, the rice-cake was made by adding various amounts of Goami 2 (0, 10, 20, 30, and 40% w/w) to rice. It was observed that higher the amount of added Goami 2, lower were the grades. In terms of the color values of Goami 2 addition, the L-values of Garaetteok were lower with increasing amount of Goami 2; addition of 40% Goami 2 had the lowest value. The textural properties (hardness) also showed that tteok containing the greater amounts of Goami 2 were considerably harder compared with the control. Sensory preference tests revealed that addition of less Goami 2 had the highest scores for appearance, color and overall acceptability, and the Goami 2 added was lower than control. Therefore, as compared to others cultivars, rice flour proved the most acceptable for the preparation of Garaetteok with cultivar rice.