• Title, Summary, Keyword: white rice

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Changes in the Rheological Characteristics by Various Concentrations and Temperatures of Korean white Gruel (농도와 온도에 따른 흰죽의 리올로지 특성 변화)

  • Lee, Chang-Ho;Han, Ouk
    • Korean journal of food and cookery science
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    • v.11 no.5
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    • pp.552-556
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    • 1995
  • The rheological properties of Korean white gruel at various concentrations (4-7%) and temperatures (30-60$^{\circ}C$) were investigated. The rheological behavior of Korean white gruel was evaluated by Herschel-Bulkley equation and showed typical Bingham psedoplastic behavior with yield stress. Flow behavior index was increased at over 5% of rice content. Consistency index was increased by the increase of concentration of rice. But, measuring temperature was not effected in the flow behavior index and consistency index. Yield stress was increased by the incerase of concentration of rice and the decrease of measuring temperature. The activation energy of flow of Korean gruel increased from 7.646 to 32.949${\times}$10/Sup 6/ J/Kg$.$ mole by increasing concentration from 4% to 7%. As the temperature increased from 30$^{\circ}C$ to 60$^{\circ}C$, B-value decresed from 1.214 to 0.947 Flow behavior index and consistency index was reduced during storage.

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Studies on the appearance, distribution varietal resistance and disinfection of white tip Aphelenchoides besseyi Christie of rice in Korea (청도군이서면에 발생한 수도심고병선충의 전염경로와 온탕처리방제시험)

  • Jeon-Woo Bang
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.10
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    • pp.51-56
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    • 1971
  • To make certain of the white tip infection on rice, nematodes isolated from the rice seeds grown at Chongdo-goon Isu-myun and Kimje-goon Chooksan-myun were artificially inoculated and their pathway was studied. Also, studies were made for the hot water seed treatment as a measure of white tip control at different levels of water temperature and their germinablity was checked. The results are summarized as follows; 1. Causal nematodes survive in the paddy soil and cause white tip year after year. 2. Causal nematodes can survive in the rice seeds as long as the seeds loose their germinability. 3. Causal nematodes can disseminate throught the irrigation water. 4. Causal nematodes can disseminate through the soil move from a place to other place. 5. Causal nematodes can infect all of the parts of the rice and they can disseminate through any of the parts of rice. 6. The hot water treatment at 5$0^{\circ}C$ for 60 minutes were not effective controlling causal nematodes. But, either treatment of at 55$^{\circ}C$ for 15-20 minutes or at 6$0^{\circ}C$ for 10-15 minutes were effective and germination of seeds was not affected.

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Quality Analysis of Fresh Rice Straw Wrapping Silage by Softening Treatment of Fresh Rice Straw and Colors Effects of Wrapping Stretch Film (생볏짚의 연화처리와 피복스트레치 필름의 색깔에 따른 랩사일리지의 품질분석)

  • 이성현;김종근;최광재;유병기;오권영
    • Journal of Biosystems Engineering
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    • v.27 no.4
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    • pp.335-340
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    • 2002
  • Recently, in Korea, round bale wrapping silage made by fresh rice straw are partially utilized. The colors of stretch film using far wrapping the fresh rice straw round bale are white, green and black. The light transmittance of green and white color stretch film was not founded the difference. However, the light transmittance of black color stretch film was largely difference of two stretch films. This study was carried out to measure qualities of fresh rice straw wrapping silage by softening processing of fresh rice straw and colors effects of wrapping stretch film. The analyzed factors were the light transmittance of stretch film, variation of the temperature in fresh rice straw round bale and qualities of the silage in crude protein, ADF, NDF, organic acid, etc. It was difficult to find in this study the colors effects of stretch film on silage qualities by the silage wrapping. But, when make fresh rice straw wrapping silage, wrapping silage fermentation effect goes well more if handle softening the fresh rice straw.

The Cooking Characteristics of High-yielding Japonica and Tongil Type Rice (일반계 및 통일계 다수확 쌀 품종의 취반 특성)

  • Park, Sun-Jin;Park, Kyoung-Whan;Shin, Mal-Shick
    • Korean journal of food and cookery science
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    • v.27 no.6
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    • pp.735-743
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    • 2011
  • This study examined physicochemical properties of rice grains and qualities of cooked white rice of the high yielding, Japonica type, specifically Druryechanbyeo and Boramchanbyeo, and of the Tongil-type, specifically Hanarumbyeo and Andabyeo. The changes of water absorption rate of rice grains, their textural properties and a sensory evaluation of the cooked rice s were analyzed. All varieties were short grain. The length and width of Tongil type rice grains larger than those of Japonica type. The water absorption of white rice grains increased rapidly until 1 hr when soaking and after that increased slightly. The water absorption of Druryechan grain was higher than that of the Boramchan. The sensory evaluation results showed that the Japonica type cooked rices had a higher value for overall quality than the Tongil type cooked rices. With regard to the textural properties of the cooked rices, the hardness of Boramchan and Hanarum varieties showed higher than that of Druyechan and Anda varieties. Adhesiveness, springiness and chewiness were not significantly different between varieties (p<0.05).

Populations of Fungi and Bacteria Associated with Samples of Stored Rice in Korea

  • Oh, Ji-Yeon;Jee, Sam-Nyu;Nam, Young-Woo;Lee, Ho-Joung;Ryoo, Mun-Il;Kim, Ki-Deok
    • Mycobiology
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    • v.35 no.1
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    • pp.36-38
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    • 2007
  • Stored rice was collected from rice processing complexes of National Agricultural Cooperative Federation of 11 regions in Korea to evaluate the occurrence of fungi and bacteria and to identify the predominant fungi and bacteria to the genus levels. Most rice samples generally produced the higher levels of fungi and bacteria than white rice. The occurrence of fungi and bacteria varied in various locations of Korea. Among fungi observed, Aspergillus spp. and Penicillium spp. were dominant in the samples and Aspergillus spp. were observed more frequently than Penicillium spp. Predominant bacteria from rice and white rice samples tentatively belonged to the Genus Bacillus, Pectobacterium, Pantoea, and Microbacterium according to BIOLOG and FAME analyses. The results of this study showed that rice in Korea was contaminated in a relatively high level by two dominant storage fungi such as Aspergillus spp. and Penicillium spp. In addition, occurrence of mycotoxins in rice by the fungi could be possible and thus it is necessary to control the storage fungi.

Soaking Properties and Quality Characteristics of Korean white Gruel with Different Blending Time of High-Dietary Fiber Rice'Goami 2' (고아미 2호의 수침특성 및 마쇄 시간을 달리한 흰 죽의 품질 특성)

  • Hwang InKyeong;Lee Ji Hyun;Seo Han-Seok;Kim Soo Hee;Lee Jung-Ro
    • Korean journal of food and cookery science
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    • v.21 no.6
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    • pp.927-935
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    • 2005
  • The objectives of this study were to investigate the soaking properties of the high-dietary fiber rice 'Goami 2'and to develop korean white Gruel prepared with Goami 2. With increasing soaking time at room temperature ($20^{\circ}C$), the water absorbing character of Goami 2 and Ilpum significantly increased during the first hour of soaking time, after which it remained constant. On the contrary, the hardness of Goami 2 and Ilpum significantly decreased with increasing soaking time until one hour, after which it remained constant. The properties of Korean white gruel were evaluated using two varieties of rice (Goami 2, Ilpum) and three blending times (10, 20 and 30 seconds respectively). The rice flour of Goami 2 for Korean white gruel showed a greater number of small particles (<20 $\mu$m) than that of Ilpum. Hunter a'and b'values of Korean white gruel prepared with Goami 2 were higher than that of Korean white gruel prepared with Ilpum. The consistency values on Bostwick consistometer of Korean white gruel prepared with Goami 2 were higher than those of Korean white gruel prepared with Ilpum. The texture of Korean white gruel was examined using a back extrusion rig. All of the rheological parameters of Korean white gruel prepared with Goami 2 were decreased with increasing blending time, while in llpum they were increased. In the sensory evaluation results, the overall acceptability of korean white gruel prepared with Goami 2 blended for 20sec showed the highest sensory scores and desirability.

Quantitative Analysis of Microbiological Profiles of Retailed White Rice (시판 백미의 미생물학적 프로파일 정량분석)

  • Kim, Min-Ju;Kim, Byung-Hoon;Park, Sung-Soo;Park, Sung-Hee;Kim, Dong-Ho;Kim, Keun-Sung
    • Journal of Food Hygiene and Safety
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    • v.26 no.3
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    • pp.198-202
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    • 2011
  • Rice has been the most important staple food in everyday meals of Korean people for thousands of years. Nowadays, it is getting increasingly used as flour ingredients in a variety of processed foods, so that it is consumed in more diversified ways. As a consequence, production volume of rice flour to manufacture rice cakes, noodles, breads, or confectioneries is recently getting increased in Korea. But there are not sufficient research outcomes to guarantee Korean consumers microbiological qualities of rice flour as well as rice. As a preliminary experiment, therefore, the microbiological profiles (aerobic mesophilic bacteria (AMB), spore-forming aerobic bacteria (SAB), lactic acid bacteria (LAB), yeasts and molds (YM), and Escherichia coli and coliforms) have been monitored for nine retailed white rice samples in this study. AMB counts ranged $10^2-10^6$ CFU/g for all the nine white rice samples. All the nine rice samples have SAB counts within a narrow range $(1.0{\times}10^2-2.5{\times}10^3$ CFU/g). LAB was detected in two white rice samples ($4.0{\times}10^2$ and $3.7{\times}10^3$ CFU/g), YM was detected in one white rice sample ($2.0{\times}10^2$ CFU/g) only. E. coli was not detected from all the nine samples. Coliforms were detected in one white rice sample ($4.1{\times}10$ CFU/g) only. All the rice samples were conclusively considered to have various microorganisms, though most of them are harmless and some, such as coliforms, may be harmful.

Effects of Strong Wind at Heading Stage on Glume Development and Yield Components of Rice (벼 출수기 강풍이 영화발육과 수량형질에 미치는 영향)

  • 최상진
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.26 no.3
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    • pp.219-225
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    • 1981
  • Strong wind of 6.5m/s from electric fan was applied to rice at heading stage to find out the nature of wind damage to panicle. Damaged panicles caused by typhoon were sampled out of field to measure the yield and milling components. Wind-treated glumes were developed into two forms, fertile and sterile, and each of them showed all degree of glume discoloration. The number of fertile grains were higher than sterile grains in a damaged panicle. Averagesdegree of glume discoloration was higher in not flowered glume than in flowered glume. The more recently flowered glumes resulted the higher degree of discoloration among flowered glume. The percent of sterile grain to total number of grains was the highest at stage of just flowering. The glume discoloration representing wind damage at heading state advanced in degree in ten days after treatment compared to that just after treatment. Grain length and grain width were decreased with the increased degree of glume discoloration, while grain thickness was not changed greatly. Chalkiness was a little higher in damaged grain than in normal grain without definite trends by degree of discoloration. Ripening ratio, 1000 grain weight and yield decreased with increased degree of glume discoloration in damaged panicle by typhoon. Decreasing order in yield was white rice, rough rice and brown rice. Ratio of brown rice to rough rice increased, white rice to brown rice decreased, and milling recovery was not changed greatly with increased degree of 히ume discoloration.

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Agronomic Characteristics of Rice Recombinant Inbred Lines (RILs) Developed from a Cross of Nonganbyeo and BG 279

  • Lee, Jeom-Ho;Kim, Nam-Soo;Cho, Youn-Sang;Song, Moon-Tae;Hwang, Hung-Goo;Moon, Huhn-Pal
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.1
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    • pp.86-94
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    • 1999
  • A set of rice recombinant inbred lines was developed from a cross between a Tongil type variety, Nonganbyeo, and an indica variety, BG276, by the single seed descent method. The number of the lines in the population was 272. All the agronomic characters studied except ADV (alkali-digestion value) showed continuous variation among the RILs, implying that their inheritance mode should be quantitative. The patterns of the variation in the RILs were either normal or skewed distribution. ADVs of RILs were segregated into two groups with 1:1 ratio, indicating that ADVs in this KIL population might be controlled by one major gene. Transgressive variations were also observed in all characters. Heritability values of the characters varied from 0.488 in brown/rough rice ratio to 0.895 in alkali-digestion value. In the analysis of genotypic and phenotypic correlations, the character of yield was positively correlated with 8 different agronomic characters. The number of panicles per hill was negatively correlated with culm length, panicle length, and number of spikelets per panicle. Grain length was positively correlated with grain width, grain thickness, grain length/width ratio, white belly, ADV, and amylose. However, grain length/width ratio was negatively correlated with grain width. White core was also negatively correlated with white belly and ADV.

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