Optimization of Cooked Brown Rice by Controlling the Ratio of Grain Cereal Blends to Improve Palatability

현미밥의 식미 향상을 위한 곡류 혼합비의 최적화

  • Han, Gyusang (Dept. of Global Korean Culinary Arts, Woosong University) ;
  • Chung, Hae-Jung (Creative Culinary Institute of Korea) ;
  • Yoon, Jihyun (Dept. of Food and Nutrition, Seoul National University) ;
  • Baek, Man-Kee (National Institute of Crop Science, Rural Development Administration)
  • 한규상 (우송대학교 글로벌한식조리학과) ;
  • 정혜정 (국제한식조리학교) ;
  • 윤지현 (서울대학교 식품영양학과) ;
  • 백만기 (농촌진흥청 국립식량과학원)
  • Received : 2012.09.26
  • Accepted : 2012.12.11
  • Published : 2012.12.31


The objective of this study was to determine the optimal conditions for preparation of cooked brown rice by blending brown rice, white rice and glutinous rice to improve the palatability. Formulations composed of brown rice (10~100%), white rice (0~90%) and glutinous rice (0~90%) were generated from an extreme-vertices of mixture experimental design, which showed ten experimental points for brown rice, with white rice and glutinous rice as the independent variables. The sensory evaluation, color, and texture profile analysis (TPA) of cooked brown rice and pasting characteristics of blending cereals flour were measured as response variables. Regression analysis showed that all responsible variables fit linear, quadratic or special cubic models (p<0.1), except for the cohesiveness of TPA. The goals of optimization of the blending ratio of brown rice, white rice and glutinous rice were given as appearance, flavor, texture and overall acceptability (lower: 5.50, target: 6.62). The optimal conditions were determined to be 34.55% brown rice, 42.71% white rice and 22.74% glutinous rice.


Supported by : 농촌진흥청


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