• Title, Summary, Keyword: white rice

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Variation of antioxidant activity in Korea-native weedy rice germplasm

  • Cho, Ei Ei;Kim, Ji-Young;Chung, Nam-Jin
    • Proceedings of the Korean Society of Crop Science Conference
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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.

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In Vitro Digestibility of Rice and Barley in Forms of Raw Flour and Cooked Kernels

  • Han, Jung-Ah;Jang, Su-Hae;Lim, Seung-Taik
    • Food Science and Biotechnology
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    • v.17 no.1
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    • pp.180-183
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    • 2008
  • Digestion properties of 3 types of cereals, white rice, brown rice, and barley, were measured after cooking or grinding. Regardless of the processing methods, white rice showed the highest rate and the greatest extent of digestion, whereas barley showed the lowest values. During the early digestion period, cooked white rice kernels had a larger k (kinetic constant) value than uncooked white rice flour, indicating that cooking induced faster digestion than grinding. In the case of brown rice and barley, the cell wall in cooked kernels remained intact and resulted in a lower k values than those of uncooked flour. However, after 3 hr of digestion, the total digestion extent was greater for the cooked brown rice and barley than that for uncooked flours. The high content of slowly digestible starch (SDS) in cooked brown rice and barley might be due to the starch fraction which was protected by the cell wall. The resistant starch (RS) content, however, was greater for the uncooked flours than that for cooked kernels. The cooked kernels of 3 cereal samples tested showed higher glycemic index (GI) values than the uncooked flours.

Characteristics of Sprout Rice Grain in Japan

  • Y., Fusino;J., Kuwata;Han, Jae-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.6
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    • pp.690-701
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    • 2006
  • Rice grain has several styles, brown rice, white one, semi-white one, sprout one, etc. All of them are utilized as gohan(=boiled grain) in the dietary life. Among them, the sprout rice, recently developed on the industrial level, has been found to be so conspicuous for general functions in food science and for healthy functions in dietary life that would be worth to characteristically be called 'super rice'. Thus, the super rice should widely be promoted for production and consumption in the world.

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Optimization of Recipe for Black Sesame Tuile Containing Retrograded Rice Flour using Response Surface Methodology (반응표면 분석법을 이용한 노화쌀가루첨가 흑임자 튀일 레시피의 최적화)

  • Kim, Sun-Hee;Cho, Min-Ju;Chang, Hye-Ja;Kim, Woo-Kyung;Park, Hye-Young
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.2
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    • pp.255-263
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    • 2012
  • Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

The Effect of Cooking Form of Rice and Barley on the Postprandial Serum Glucose and Insulin Responses in Normal Subject (조리형태를 달리한 쌀과 보리의 급여가 정상인의 혈당과 인슐린치에 미치는 영향)

  • 임상선;김미혜;승정자;이종호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.4
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    • pp.293-299
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    • 1991
  • To investigate the effect of cooking form of rice and barley on postprandial serum glucose and insulin response in normal subject, five test carbohydrates calculated to contain 50g of glucose were consumed. Oral ingestions were divided into 5 group, i. e. dextrose(control), ground white rice, ground barley, whole white rice, whole barley, Postprandial glucose and insulin responses were measured over 3hr and showed the following pattern. Dextrose and ground white rice elicited similar postprandial serum glucose and insulin responses whereas ground barley and whole white rice intemediate, whole barley gave the lowest responses in the test group. The ground form of rice and barley were significantly higher responses than the unground form of those as well as whole white rice were higher responses whole barley, The results suggested that the cooking form of rice and barley was an important determinant of the postprandial metabolic responses.

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Texture, Pasting and Thermal Properties of Lodged Rice (도복된 쌀의 텍스처, 호화 및 열적 특성)

  • Hwang, Tai-Jeong;Lee, Won-Jong;Shin, Jin-Chul;Kim, Young-Joon;Kim, Suk-Shin
    • Korean Journal of Food Science and Technology
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    • v.42 no.3
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    • pp.292-297
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    • 2010
  • This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.

Microbial Population, Aflatoxin Contamination and Predominant Aspergillus Species in Korean Stored Rice

  • Oh, Ji-Yeon;Sang, Mee-Kyung;Oh, Jee-Eun;Lee, Ho-Joung;Ryoo, Mun-Il;Kim, Ki-Deok
    • The Plant Pathology Journal
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    • v.26 no.2
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    • pp.121-129
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    • 2010
  • We evaluated microbial populations and aflatoxin production in unhulled and white rice from rice processing complexes of the National Agricultural Cooperative Federation in five regions in Korea and identified three predominant Aspergillus species. Fungal and bacterial populations in rice samples were significantly different between regions in 2007. Aflatoxins were also detected and varied at the levels of 2.45 - 3.43 ng per g unhulled rice grain and 1.29 - 2.09 ng per g white rice grain. Unhulled rice generally detected higher level of aflatoxins than white rice regardless of sampling regions; however, no significant differences were found in Anseong and Cheonan in 2005 and Cheonan and Gimpo in 2007. Aflatoxin production between sampling regions was not different regardless of rice type and sampling year. Although the fungal diversity was highly distinct from region to region, three Aspergillus isolates were predominant in the rice samples; thus, representative isolates AC317, AF57, and AF8 were selected and identified based on their morphological and molecular characteristics. Consequently, isolates AC317, AF57, and AF8 were identified as A. candidus, A. flavus, and A. fumigatus, respectively. These fungi can produce mycotoxins that are harmful for consumers and thus it is important to detect and reduce the population of storage fungi in rice.

Nematodes Associated with Rice in Korea - II. A Test of Rice Resistance and Control Effect of Hot Water Treatment to White Tip Nematode (한국(韓國)에 있어서 벼기생선충(寄生線蟲)에 관(關)한 연구(硏究) - II. 벼잎선충(線蟲)(Aphelenchoides besseyi)에 대(對)한 저항성(抵抗性) 품종(品種) 검정(檢定) 및 온탕침법(溫湯侵法)에 의(依)한 방제효과(防除效果)에 대하여)

  • Choi, Young Eoun;Song, Chel
    • Current Research on Agriculture and Life Sciences
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    • v.7
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    • pp.117-125
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    • 1989
  • This study was carried out to investigate the effect of hot water immersion treatment on the control of white tip nematode (Aphelenchoides besseyi) in rice seeds. Disease incidence and yield losses induced by white tip nematode were alos investigated in association with resistance of various rice cultivars. The hot water immersion treatment of rice seeds at $61^{\circ}C$ for 10-15 minutes was effective for the control of the white tip nematode. The stem of most Japonica-type cultivars was damaged by white tip nematode. The Tongil-type cultivars, however, were not infected by the nematode at all. Diseas incidence of Japonica-type cultivars, Odaebyeo and Bogkwangbyeo were 95.6% and 81.8%, respectively. The number of nematodes in infected rice seeds of both Japonica-type and Togil-type cultivars was over 100 per 10gr rice seeds. Although Tongil-type cultivars didn't show white tip symptoms, the yield loss was found in many cultivars. The yield was reduced by 40% Japonica-type cultivars, Odaebyeo and Bogkwangbyeo that were infected by white tip nematode. The yield loss in Japonica-type cultivars was more severe than that in Tongil-type cultiveas. The resistance of Youngdege 5 was highest than any other cultivars showing no disease symptoms and yield loss.

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Influence of Different Supplements on the Commercial Cultivation of Milky White Mushroom

  • Alam, Nuhu;Amin, Ruhul;Khair, Abul;Lee, Tae-Soo
    • Mycobiology
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    • v.38 no.3
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    • pp.184-188
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    • 2010
  • Calocybe indica, known as milky white mushroom, grows and cultivated in the sub-tropical and temperate zones of South Asia. We investigated the most suitable supplements and their levels for the commercial cultivation of milky white mushroom. Rice bran, maize powder, and wheat bran with their different levels (10, 20, 30, 40, and 50%) were used as supplements to evaluate the yield and yield contributing characteristics of C. indica. Primordia initiation was observed between 13.5 and 19.3 days. The results indicated that the 30% maize powder supplement was effective for producing viable fruiting bodies. The maximum diameters of the pileus and stalk were observed with 30% maize powder. The highest biological and economic yield and biological efficiency were also obtained with 30% maize powder as a supplement. The results indicate that increasing the supplement level resulted in less biological efficiency, and that 30% maize powder was the best supplement level for rice straw substrate to cultivate milky white mushrooms.

Study on White Rice Consumption and Metabolic Risk Factor in Korean Elderly: Focused on Muscle Mass (한국 노인의 쌀 섭취와 대사위험지표에 관한 연구: 근육량 중심으로)

  • Oh, Chorong;No, Jae-Kyung
    • 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.