• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.535-543
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• 2012

This study was conducted to investigate the effects of brown rice and brown rice phytosterol on blood pressure and lipid levels in spontaneously hypertension rats (SHR). SHR were grouped according to blood pressure and fed either a control diet or experimental diets containing 50% brown rice powder or 5% brown rice phytosterol for 3 weeks. Body weight gain and epididymal fat weight were significantly reduced in the brown rice powder and brown rice phytosterol groups compared to control. Brown rice and brown rice phytosterol diets suppressed age-dependent increases in systolic blood pressure compared to control. In addition, brown rice and brown rice phytosterol diets decreased total lipid, triglyceride, and cholesterol levels in the liver, whereas serum HDL cholesterol increased. Lastly, brown rice phytosterol reduced TBARS contents in the kidney. These results suggest that brown rice and brown rice phytosterol exert antihypertensive effects that improve lipid metabolism in SHR.

• Journal of Biosystems Engineering
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• v.25 no.6
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• pp.503-510
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• 2000

To improve the milling condition of brown rice a continuous type conditioning equipment was developed. To validate the performance of this machine the experimental operation was done at Sa-cheon RPC(Rice Processing Complex) using short grain rough. The initial moisture contents of brown rice were 15.0∼16.5%(w.b) and the flow rate of brown rice passing through the conditioner were 4,370kg per hour. The moisture content differences of brown rice between conditioned and non-conditioned were showed within 0.5%(w.b) This results means that the water injected to brown rice were absorbed to the surface of brown rice evenly. The moisture contents of conditioned treated milled rice were showed slightly higher than that of non-conditioned ones but it was considered that the conditioning process did not affected the weight increasing of milled rice by water supply. For initial moisture contents of 15.0∼16.5%(wb) brown rice it was found that the proper water supply rate was 0.115(cc-water)/(kg·%-brown rice) and the increments of whole rice were 2.2% compared to the non-conditioned ones. it was considered that the conditioning process did not influenced the whiteness of milled rice because the whiteness differences between conditioned and non-conditioned milled rice were negligible. About 18% of electric power which drives the abrasive type rice milling machine was saved at 0.115(cc-water)/(kg·%-brown rice) of water supply rate.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.685-694
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• 2006

The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p<0.001, p<0.05, respectively) with increasing brown rice flour content. From the acceptance test, the aroma and texture of the cookies with added brown rice flour were significantly(p<0.001) lower than those of the wheat flour cookies. However, the appearance, taste, and overall acceptance of the cookies with added brown rice flour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the savory aroma of the cookie with 30% brown rice flour was significantly strong(p<0.001). The brown rice flavor of the cookies with brown rice flour was significantly stronger(p<0.001) than that of the wheat flour cookie, but there were no significant differences among the cookies with brown rice flour in it. The crispness of the cookies increased significantly(p<0.001) with the inclusion of brown rice flour in the mixture, especially for the mixture with 30% brown rice flour which had the highest value of crispness among the cookies. The graininess and brown color of the cookies increased significantly(p<0.001) with increasing brown rice flour content, especially for the mixture with 30% brown rice flour which had the highest values among the cookies.

• Food Science and Preservation
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• v.24 no.4
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• pp.491-496
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• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.9-17
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• 2011

In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.508-514
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• 2013

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

• Journal of Biosystems Engineering
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• v.27 no.1
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• pp.51-58
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• 2002

The goal of this research was to an optimum conditions for the brown rice conditioning from data of milling characteristics after conditioning of the brown rice. The range of the initial moisture content of the sample was 13%, 14%, and 15%, the range of the increment of the moisture content was 0.4% and 0.8% with respect to the initial moisture content, and a ripe time after conditioning was eight hours. The results obtained from this research can be summarized as fellows. 1 The crack ratio after conditioning the brown rice with the initial moisture content was increased as the initial moisture content decreased and increment of the moisture content increased. The crack ratio of the milled rice was increased than that of the non-conditioned brown rice and decreased with the conditioned brown rice with the increment of the moisture content of 0.4% and 0.5%. 2. The broken rice ratio after conditioning the brown rice with the initial moisture content was a little higher than that of the non-conditioned brawn rice. The broken ratio of the conditioned brown rice with the increment of the moisture content of 0.4% was increased around 0.2∼0.4% with respect to the non-conditioned brown riced and the broken ratio of the brown rice was high with increased amount of water sprayed during conditioning process. 3. The moisture content of the milled rice after conditioning the brown rice with the initial moisture content increased around 0.3∼0.8% with respect to the non-conditioned milled rice. 4. The electric energy consumption on milling process with the conditioned brown rice by the initial moisture content was decreased 3.4∼39.1% with respect to the non-conditioned brown rice.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.688-692
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• 2010

The aim of this study was to investigate the effects of molecular weight and concentrations of chitosan on the germination of brown rice. Brown rice was germinated at $30^{\circ}C$ for three days in various chitosan solutions. The germination rate of the brown rice increased with increasing concentrations of chitosan solution, and was higher in the chitosan solution than in water. GABA content increased with increasing germination time and chitosan solution concentration. As the molecular weight of the chitosan decreased, germination rate and GABA content increased in the brown rice. The GABA content of germinated brown rice using low molecular weight chitosan A in a 100 ppm solution was 5145.5 nmole/g. This is approximately a five times higher value than that of the water-germinated brown rice. Texture properties were enhanced in all the germinated brown rice samples in chitosan solution compared to the brown rice germinated in water. These results indicate that chitosan solution treatment can increase germination rate and GABA synthesis activity in brown rice during germination, and can also improve the texture properties of brown rice.