• Title, Summary, Keyword: white rice

Search Result 455, Processing Time 0.053 seconds

Difference in Volume Perception of Cooked White Rice according to Size and Color of Rice Bowl in Normal and Obese Women (비만 여성과 정상체중 여성의 밥그릇 크기와 색상에 따른 백미밥 인지량의 차이)

  • Hong, Yang-Hee;Kim, Dong-Geon;Hurh, Jin-Sun;Lee, Myong-Ok;Kim, Yoon-Sook;Chang, Un-Jae
    • Journal of the Korean Dietetic Association
    • /
    • v.17 no.4
    • /
    • pp.378-386
    • /
    • 2011
  • To examine the effect of obesity on volume perception according to size and color of rice bowl, we divided female college students into a normal weight group (<30% fat mass, n=100) and obese group (${\geq}30%$ fat mass, n=83) and then measured perceived volume of rice bowls of various sizes (general size; 350 ml vs. small size; 188 ml) and color (yellow, white, blue, and black) containing the same amount of cooked white rice (210 g). Normal weight group perceived that the general rice bowl contained significantly more cooked white rice compared to the small rice bowl. In contrast, the obese group perceived that the general rice bowl contained significantly less cooked white rice than the small rice bowl. The estimated variance in perceived volume of both bowls was significantly bigger in the obese group compared to the normal group. There were no differences in perceived volume among any of the subjects (both normal and obese groups) according to rice bowl color. However, the estimated variance in perceived volume in the obese group was significantly larger than that in the normal group for all of the rice bowls. In conclusion, rice bowl size and color might affect volume perception, and volume perception in obese people may be different from that of normal weight people.

Effect of Mixing Ratio of White and Germinated Brown Rice on the Physicochemical Properties of Extruded Rice Flours (백미와 발아현미의 혼합비율이 압출성형 멥쌀가루의 이화학적 특성에 미치는 효과)

  • Kim, Ji Myoung;Yu, Mengying;Shin, Malshick
    • Korean journal of food and cookery science
    • /
    • v.28 no.6
    • /
    • pp.813-820
    • /
    • 2012
  • To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

Rheological Behaviors of White and Brown Rice Flours During In-vitro Simulation of Starch Digestion (In-vitro 전분 소화 모델에서 백미와 현미 가루의 물성학적 특성 분석)

  • Kim, Hyeon Ji;Lee, Jeom-Sig;Ko, Sanghoon;Lee, Suyong
    • Korean Journal of Food Science and Technology
    • /
    • v.47 no.6
    • /
    • pp.793-796
    • /
    • 2015
  • The in-vitro starch digestibility of white and brown rice flours was continuously characterized from a rheological point of view. Specifically, the in-vitro viscosities of the rice digesta samples were monitored under simulated oral, gastric, and intestinal conditions. A trend of decreasing viscosities in all the digesta samples was observed during the in-vitro digestion. After cooking, the brown rice sample exhibited lower viscosity than that of the white rice flour due to the presence of more non-starch components. A similar tendency was observed during the simulated oral and gastric digestions. However, the viscosity crossover between the white and brown rice samples was observed during intestinal digestion. In addition, the amount of glucose released from the brown rice flour was significantly lower than that from the white rice flour. Thus, the slower rate of starch hydrolysis in the brown rice flour could be related to its in-vitro rheological behaviors.

Noodle Development and Its Quality Characteristics Using Fermented White and Brown Rice (발효 백미와 현미를 이용한 국수제조 및 품질특성)

  • Seo, Min Jeong;Kang, Byoung Won;Park, Jeong Uck;Kim, Min Jeong;Lee, Hye Hyeon;Jeong, Yong Kee
    • Journal of Life Science
    • /
    • v.22 no.10
    • /
    • pp.1378-1383
    • /
    • 2012
  • To address the limitations of manufacturing noodle products using rice, brown rice noodles were created by the fermentation of brown rice containing several nutrients and the quality of these noodles were evaluated. White rice noodles, fermented white rice noodles, brown rice noodles, and fermented brown rice noodles were developed using white rice and brown rice, respectively. We found that the content of crude proteins present in the noodles during the fermentation process increased and the content of crude fat and carbohydrates in the noodles was reduced. In addition, the water content of brown rice noodles was twofold higher than that of white rice, although under fermentation conditions, the water content of brown rice noodles decreased slightly. A slight change of chromaticity was observed during the fermentation process. In cooking, the weight and volume of the noodles increased, with the change being lowest in noodles based on white rice. White rice-based noodles exhibited significantly higher turbidity in the cooked noodle soup, while other noodle products showed relatively constant turbidity. Most of the products showed a decreased texture, becoming soft with cooking; however, the elasticity of the cooked products increased. Our results suggest that the disadvantages of producing rice noodles can be overcome by the development of fermented brown rice noodles containing a variety of nutritional components. This would potentially develop a market for rice-based manufactured foods that appeal to modern preferences.

Quality Characteristics of Cooked Rice with Mixed Cereals by Blending Ratio of the Cereals Frequently Consumed in Korea (섭취빈도가 높은 곡류의 혼합비율에 따른 곡류 혼합밥의 품질특성)

  • Han, Gyusang;Chung, Hae-Jung;Lee, Youngmi;Yoon, Jihyun
    • The Korean Journal of Community Living Science
    • /
    • v.23 no.4
    • /
    • pp.537-552
    • /
    • 2012
  • This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

Varietal Difference of Chemical Composition in Pigmented Rice Varieties (유색미 화학성분의 품종간 차이)

  • Lee, Ho-Hoon;Kim, Hong-Yeol;Koh, Hee-Jong;Ryu, Su-Noh
    • KOREAN JOURNAL OF CROP SCIENCE
    • /
    • v.51 no.spc1
    • /
    • pp.113-118
    • /
    • 2006
  • The composition of fatty acids, minerals, total dietary fiber and vitamin $B_1,\;B_2$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and white rice, especially, C3GHi line had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented and white rice. Black rice showed lower Hunter value L and b value compared with red, green and white rice. But, Green rice showed lower Hunter value a compared with black rice. Green rice showed the higher contents in total dietary fiber, vitamin $B_1\;and\;B_2$ compared with white and black rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in white rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of white rice. Especially, Green rice had the highest mineral content.

Latent Heat of Water Vapor of Rough Rice, Brown Rice, White Rice and Rice Husk

  • Lee, Hyo-Jae;Kim, Dong-Chul;Kim, Oui-Woung;Han, Jae-Woong;Kim, Woong;Kim, Hoon
    • Journal of Biosystems Engineering
    • /
    • v.36 no.4
    • /
    • pp.267-272
    • /
    • 2011
  • The latent heat of vaporization in rough rice, brown rice, white rice and rice hull was calculated by Clausius-Clapeyron equation, which does not require complex constraints as in Othmer method. Equilibrium relative humidity and ratio of the latent heat of vaporization with ln$P_{\upsilon}$ and ln$P_S$ were estimated with moisture contents ranging from 10% (d.b.) to 36% (d.b.) with 2% (d.b.) increment and temperatures ranging from $10^{\circ}C$ to $50^{\circ}C$ with $2.5^{\circ}C$ increment. An empirical equation for calculating the latent heat of vaporization in rice was developed as a function of moisture content and temperature. The equation agreed well with the calculated results. The ratio for latent heat of vaporization were the greatest for white rice while they were similar among rough rice, brown rice and rice hull.

Adsorption Equilibrium Moisture Content of Rough Rice, Brown Rice, White Rice and Rice Hull (벼, 현미, 백미 및 왕겨의 흡습평형함수율)

  • Keum, D. H.;Kim, H.
    • Journal of Biosystems Engineering
    • /
    • v.26 no.1
    • /
    • pp.57-66
    • /
    • 2001
  • This study was performed to determine adsorption equilibrium moisture contents of rough rice, brown rice, white rice and rice hull grown in Korea. EMC values were measured by static method using saturated salt solutions at three temperature levels of 20$\^{C}$, 30$\^{C}$ and 40$\^{C}$, and eight relative humidity levels in the range from 11.2% to 85.0%. The measured EMC values were fitted to modified Henderson, Chung-Pfost, and modified Oswin models by using nonlinear regression analysis. The results of comparing root mean square errors for three models showed that modified Henderson and Chung-Pfost models could serve as good models, and that modified Oswin model could not be applicable to rough rice, brown rice, white rice and rice hull.

  • PDF

Desorption Equilibrium Moisture Content of Rough Rice , Brown Rice, White Rice and Rice Hull (벼, 현미, 백미 및 왕겨의 방습평형함수율)

  • Keum, D. H.;Kim, H.;Cho, Y. K.
    • Journal of Biosystems Engineering
    • /
    • v.25 no.1
    • /
    • pp.47-54
    • /
    • 2000
  • This study was performed to determine desorption equilibrium moisture contents of rough rice, brown rice, white rice and rice hull grown in Korea. EMC values were measured by static method using saturated salt solutions at three temperature levels of 2$0^{\circ}C$, 3$0^{\circ}C$ and 4$0^{\circ}C$ and eight relative humidity levels in the range from 11.2% to 85.0%. The measured EMC values were fitted to modified Henderson, Chung-Pfost , and modified Oswin models by using nonlinear regression analysis. The results of comparing root mean square errors for three models showed that modified Henderson and CHung -Pfost models could serve as good models, and that modified Oswin model could not be available for rough rice, brown rice, white rice and rice hull.

  • PDF

Comparisons on the Quality Characteristics of Pigmented Rice CholPyon with Those of Brown and White Rice (유색미, 현미 및 일반미 절편의 품질 특성 비교)

  • 박민경;이재민;박찬현
    • Korean journal of food and cookery science
    • /
    • v.18 no.5
    • /
    • pp.471-475
    • /
    • 2002
  • Cholpyon, a traditional Korean rice cake, was prepared using pigmented rice and the quality characteristics them were compared with Cholpyon made of brown and white ice during 24 hr storage at 20$\^{C}$. In proximate composition, crude protein contents were not significantly different among three rice varieties whereas the contents of crude lipid and ash in pigmented and brown rice were higher than that of white rice. In mechanical characteristics, 100% pigmented rice Cholpyon showed lower values for hardness, cohesiveness, springiness and chewiness, and higher value far adhesiveness compared with those of white rice Cholpyon. These results were maintained for 24 hours. Sensory Characteristics of 100% pigmented rice Cholpyon such as color, hardness and overall quality were better than those of white rice Cholpyon. Brown rice Cholpyon had similar mechanical properties to 100% pigmented rice Cholpyon, but showed the lowest preference in color.