• Title, Summary, Keyword: white rice

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Comparison of Rice Properties Between Rice Grown Under Conventional Farming and One Grown Under Eco-Friendly Farming Using Hairy Vetch (친환경 무농약 재배와 관행 재배 쌀의 특성비교)

  • Lee, Seung-Hyun;Kim, Min-Young;Kim, Han-Yong;Ko, Sang-Hoon;Shin, Mal-Shick
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.11
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    • pp.1684-1690
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    • 2010
  • The properties of non-waxy rice, Dongjin 1, cultivated with conventional farming (CF) and environmentally-harmonized farming (EHF) using hairy vetch were compared to determine rice water absorption, physicochemical and pasting properties, antioxidant activities of brown and white rice, and a sensory evaluation of cooked white rice was carried out. EHF was treated with green manure crops such as hairy vetch and chitinase, which produce microorganism culture solution. CF was applied with seed disinfection treatments, fertilizer herbicides, and agricultural chemicals for the control of pests and diseases. The absorption level of EHF rice was higher than that of CF rice grain, regardless of the cultivation methods used. The ash and crude lipid contents were higher, but protein and dietary fiber contents were lower in the CF rice than in the EHF rice. The total starch content, water binding capacity, and swelling power of white rice were higher than those of brown rice, regardless of the cultivation methods used. The DPPH's antioxidant activity was shown as follows: EHF brown rice, EHF white rice and CF rice, in a decreasing order. The initial pasting temperature of EHF rice was lower than that of CF rice, but the peak, cold, and breakdown viscosities exhibited reverse trends. The sensory evaluation showed that the cooked white rice cultivated with EHF was not significantly different from that cultivated with CF (p<0.05). The overall preference of cooked rice did not show significant differences between the two cultivation methods (p<0.05).

Effects of Main Shaft Velocity on Turbidity and Quality of White Rice in a Rice Processing System

  • Cho, Byeong-Hyo;Kang, Tae-Hwan;Won, Jin-Ho;Kang, Shin-Hyeong;Lee, Hee-Sook;Han, Chung-Su
    • Journal of Biosystems Engineering
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    • v.42 no.1
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    • pp.69-74
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    • 2017
  • Purpose: The purpose of this study is to analyze turbidity and quality characteristics of white rice as a function of main shaft blast velocity and to verify the optimum processing conditions in the cutting type white rice processing system (CTWRPS). Methods: Sindongjin, one of the rice varieties, which used to be produced in Gimje-si, Jeollabuk-do, in 2015, was used as the experimental material. Turbidity and quality characteristics of white rice were measured at three different main shaft blast velocities: 25, 30, and 35 m/s. The amount of test material used for a single experiment was 20 kg, and after processing, whiteness was found to be $42.5{\pm}0.5$, following which, turbidity and quality characteristics were measured. Results: Turbidity decreased with increase in the shaft blast velocity, and as a result, was lowest at 35 m/s of shaft blast velocity among all the other experiment velocities. The trend of cracked rice ratios was similar to the turbidity. Broken rice ratio turned out to be less than 2.0% in all the test conditions. In the first stage of processing, the processing pressure decreased as the main shaft blast velocity increased. Additionally, in the second stage of processing, the processing pressure was at its lowest value at the main shaft blast velocity of 35 m/s. Energy consumption, too, decreased as the main shaft blast velocity was increased. Conclusions: From the above results, it is concluded that the main shaft blast velocity of 35 m/s is best for reducing turbidity and producing high quality rice in a CTWRPS.

A Comparison of Inhibitory Effects in Brown and White Rice ( Oryza sativa L. ) against Mutagenicity Induced by Tryptophan Pyrolysates (트립토판 열분해물 유발 변이원성에 대한 현미 및 백미의 억제 효과 비교)

  • Jo, Jeong-Sun;Yu, Jeong-Eun;Jeon, Hyang-Suk
    • Journal of the Korean Dietetic Association
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    • v.3 no.2
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    • pp.105-111
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    • 1997
  • The inhibitory effect of rice(Oryza sartiva L., illpumbyeo) against mutagenicity induced by tryptophan pyrolysates were investigated using Salmonella typhimurium reversion assay. Both methanol extracts of obtained from brown and white rice were found to possess strong activites of inhibiting the mutagenicities of 3-amino-1,4-dimethyl-5H-pyriod[4,3-b]indol(Trp-P-1) and 3-amino-1-methyl-5H-pyrido[4,3-b]indol(Trp-P-2) on Salmonella typhimurium reversion assay. As the concentration of methanol extract increased, inhibitory effect on mutagenicity increased but reached at steady state as inhibition rate of 90% when the concentration was above 10mg/plate. There was no significant difference(p>0.05) in inhibitory effect of methanol extracts between brown and white rice against tryptophan pyrolysates.

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Analysis of Dietary Intake Status and Risk of Metabolic Syndrome According to White Rice Consumption in Korea: Basted on Data 1st (1998), 4th (2007~2009), 6th (2013) Korean National Health and Nutrition Examination Survey (KNHANES) (백미밥의 섭취에 따른 영양과 식품 섭취 실태 및 대사증후군 위험수준: 1기(1998), 4기(2007~2009), 6기(2013) 국민건강영양조사 자료를 이용하여)

  • Song, Fang-Fang;Jang, Jin-A;Kim, Yang-suk;Yoon, Hei-ryeo;Cho, Mi-Sook
    • Journal of the Korean Society of Food Culture
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    • v.30 no.5
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    • pp.682-694
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    • 2015
  • The purpose of this research was to investigate the relationship between white rice consumption and dietary intake, the risk of metabolic syndrome in Korean based on $1^{st}$ (1998), $4^{th}$ (2007~2009), $6^{th}$ (2013) KNHANES. This study included 25,799 subjects who were age 10 or over. Three groups(low, medium, high) were divided according to white rice consumption (per day). In the low group, the meat and oil intake were significantly higher than the high group. In the $1^{st}$ survey year, the BMI, waist circumstances, hypertriglyceridemia and fasting blood glucose in the high group were higher than other groups, however the $4^{th}$ and $6^{th}$ survey year showed no significant results. In the $1^{st}$ survey year the risk of waist circumstances was higher in the high white rice consumption group and also had high risk with hypertriglyceridemia. Since the lower white rice consumption in $4^{th}$ than $1^{st}$ survey year we found no significant results. But in the 6th survey year with the lowest white rice consumption the risk of high diastolic pressure was reduced in high group. Because continuously reduced white rice consumption meantime showed more intake of meat and oil, it can be concluded that defensive effects with the Korean health.

Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time

  • Hwang, Tai-Jeong;Lee, Won-Jong;Shin, Jin-Chul;Lee, Chul-Won;Kim, Suk-Shin
    • Food Science and Biotechnology
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    • v.18 no.6
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    • pp.1459-1463
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    • 2009
  • The specific objective of this study was to determine the changes in grain quality of lodged rice with respect to the duration of lodging time and compare the changes with those of unlodged one. The rice 'Janganbyeo' was cultivated and half of paddy field was totally lodged at 30 days after heading. Both lodged paddy and unlodged paddy were harvested at intervals and used for the grain quality determination. The lodged rice did not show any remarkable changes in grain quality until the $4^{th}$ day of lodging for rough rice and until the $2^{nd}$ or the $4^{th}$ day of lodging for brown rice and white rice. The overall grain quality of lodged rice could be kept for 2 to 4 days of lodging.

Use of the foraging area by captive bred oriental storks (Ciconia boyciana) in a closed semi natural paddy field

  • Yoon, Jong-Min;Na, Sang-Hee;Kim, Su-Kyung;Park, Shi-Ryong
    • Journal of Ecology and Environment
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    • v.35 no.2
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    • pp.149-155
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    • 2012
  • Rice paddy fields have been recognized as an alternative habitat for avian wetland foragers, and fish-rice farms have become a new tool in improving the abundance of aquatic animals. However, the use of the habitats by avian foragers, particularly by oriental storks ($Ciconia$ $boyciana$), was not well understood. In the present study, we investigated how a fish-rice farm influenced the abundance of aquatic animals and documented the foraging behavior of the two captive bred oriental storks in a closed semi-natural paddy field. Our results showed that the fish refuge pond (water depth 40 cm) had a higher abundance of fish whereas the areas planted with rice (water depth 20 cm) had more tadpoles and some aquatic insects. The two captive bred oriental storks captured mostly fish and aquatic insects in the rice-planted area and mostly fish in the fish refuge pond. The two oriental storks had higher foraging success and spent more time for foraging in the rice-planted area than in the fish refuge pond. This result suggests that the oriental storks might prefer foraging in the area with fish, aquatic insects, and amphibians under a greater success rate presumably due to shallow water depth in the paddy fields with a fish-rice farm.

Saccharification and Sensory Characteristics of Sikhe Made of Pigmented Rice (유색미 식혜의 당화 및 관능적 특성)

  • Kim, Mee-Sook;Hahn, Tae-Ryong;Yoon, Hye-Hyun
    • Korean Journal of Food Science and Technology
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    • v.31 no.3
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    • pp.672-677
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    • 1999
  • The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made of three cultivars of pigmented rice (Suwon 415, Iksan 427, Suwon 432) were examined. During saccharification, sweetness and reducing sugar of Sikhe made of pigmented rice were observed to be lower by $0.5{\sim}2%$ and by 20%, respectively, than those of Sikhe made of white rice. The changes in pH during saccharification were not much different between Sikhe made of white rice and those made of pigmented rice. For color changes, the redness (a value) of Sikhe was measured as -0.26, 10.45, 0.88 and 0.13 for those in Sikhe made of white rice, Suwon 415, Iksan 427 and Suwon 432, respectively, when rice was saccharified for 6 hours. Sensory evaluation showed that sweetness and flavor of Sikhe made of 50% or 25% pigmented rice were similar with those of Sikhe of white rice. The overall acceptability of Sikhe made of pigmented rice was slightly lower than that of Sikhe made of white rice.

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The Physical Properties of Rice and Color Rice-Added Cakes (백미, 흑미 첨가 케이크의 물리적 특성)

  • 장정옥;류화정
    • Journal of the East Asian Society of Dietary Life
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    • v.8 no.1
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    • pp.51-56
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    • 1998
  • In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

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Antioxidant Activity and Antioxidant Components in Methanolic Extract from Geumjong Rice (금종쌀 Methanol 추출물의 항산화 성분 및 항산화 효과)

  • Kong, Su-Hyun;Choi, Young-Min;Kim, Young-Wha;Kim, Dae-Jung;Lee, Jun-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.807-811
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    • 2009
  • In this study, the antioxidant compounds and antioxidant activities of Geumjong brown rice were measured to evaluate functional properties and to compare with white rice and Chuchung brown rice. The content of polyphenolics, flavonoids and $\gamma$-oryzanol were measured by spectrophometric methods and tocopherol and tocotrienol analyses were carried out by HPLC. ABTS and DPPH radical scavenging activity and reducing power were used to measure antioxidant activity. The extraction yield of Chuchung white rice, Chuchung brown rice, and Geumjong brown rice were 1.5, 2.3, and 3.5%, respectively. The high level of antioxidant activity (69.77 mg TEAC/100 g) and total polyphenolic content (69.1 mg gallic acid equivalents/100 g) were found in Geumjong brown rice, whereas the reducing power of Geumjong brown rice was lower than that of Chuchung brown rice.

Effects of Feeding Purple Rice (Oryza sativa L. Var. Glutinosa) on the Quality of Pork and Pork Products

  • Jaturasitha, Sanchai;Ratanapradit, Punnares;Piawong, Witapong;Kreuzer, Michael
    • Asian-Australasian Journal of Animal Sciences
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    • v.29 no.4
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    • pp.555-563
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    • 2016
  • Purple rice is a strain of glutaneous rice rich in anthocyanins and ${\gamma}$-oryzanol. Both types of compounds are involved in antioxidant and lipid metabolism of mammals. Three experimental diet types were used which consisted approximately by half either of purple rice, white rice or corn. Diets were fed to $3{\times}10$ pigs growing from about 30 to 100 kg. Meat samples were investigated either as raw or cured loin chops or as smoked bacon produced from the belly. Various physicochemical traits were assessed and data were evaluated by analysis of variance. Traits describing water-holding capacity (drip, thaw, and cooking losses) and tenderness (sensory grading, shear force) of the meat were mostly not significantly affected by the diet type. However, purple rice feeding of pigs resulted in lower fat and cholesterol contents of loin and smoked bacon compared to white rice, but not compared to corn feeding except of the fat content of the loin. The shelf life of the raw loin chops was improved by purple rice as well. In detail, the occurrence of thiobarbituric acid reactive substances after 9 days of chilled storage was three to four times higher in the white rice and corn diets than with purple rice. The n-6:n-3 ratio in the raw loin chops was 9:1 with purple rice and clearly higher with 12:1 with the other diets, meat lipids. Level and kind of effect of purple rice found in raw meat was not always recovered in the cured loin chops and the smoked bacon. Still the impression of flavor and color, as well as overall acceptability were best in the smoked bacon from the purple-rice fed pigs, whereas this effect did not occur in the cured loin chops. These findings suggest that purple rice has a certain, useful, bioactivity in pigs concerning meat quality, but some of these effects are of low practical relevance. Further studies have to show ways how transiency and low recovery in meat products of some of the effects can be counteracted.