Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji

황인국,; 양지원,; 김자영,; 유선미,; 김기창,; 김진숙,

doi:10.3746/jkfn.2011.40.11.1617

Cited by 12 publications

(1 citation statement)

References 8 publications

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“…. 최근에는 폴리페놀, 플라보노이드, 탄닌 등의 성분이 함유되어 있어 항산화기능이 있는 것으로 보고되었 고 (Lee et al, 2011;Woo et al, 2012), 기장을 활용한 식 혜, 발효주, 당화잡곡죽 등 다양한 기능성식품 개발이 시도 되고 있다 Woo et al, 2010;Hwang et al, 2011).…”

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Effects of Sowing Time on the Growth and Yield of Proso Millet (Panicum miliaceum L.) in Jeonbuk Area

Choi¹,

Yu²,

Seo³

et al. 2016

Korean J. Crop Sci.

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This study was conducted to evaluate the effects of different sowing times (May 25, June 10, June 25, July 10, and July 25) on growth and yield of four proso millet (Panicum miliaceum L.) cultivars (Hwanggeumkijang, Manghongchal, Ibaekchal, and Hwangsilchal) at a cultivation area in Iksan, Jeonbuk Province. Heading and ripening times were delayed, with later sowing times in all cultivars, and the periods for heading and ripening were shortened. For sowing from May 25 to July 25, the growth stage was shorter by 40 days in Manghongchal, 38 days in Hwanggeumkijang, 36 days in Hwangsilchal, and 30 days in Ibaekchal. The culm length, ear length, ear width, and culm diameter differed significantly between the cultivars and sowing times. In particular, the culm and ear lengths were considerably reduced when the sowing time was delayed. The grain yield (kg/10a)

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Effects of Sowing Time on the Growth and Yield of Proso Millet (Panicum miliaceum L.) in Jeonbuk Area

Choi¹,

Yu²,

Seo³

et al. 2016

Korean J. Crop Sci.

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Effect of rice mash on the quality characteristics of strawberry jam

Kim¹,

Kim²,

Chang³

2015

Korean Journal of Food Preservation

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This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of 53.00~65.33°Brix, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

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Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar

Song¹,

Kim²,

Jeong³

et al. 2017

Korean Journal of Food Preservation

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This study carried out to determine the physicochemical components of Cynanchi wilfordii Radix (CWR) fermented with Rhizopus delemar. The physicochemical components such as changes on moisture content, pH, total acidity, reducing sugars, and the contents of free sugars, free amino acid, cynandione A were investigated. The moisture content of fermented CWR was increased after 4 days of fermentation. The pH value of fermented CWR was decreased after 4 days of fermentation. The reducing sugars contents were in the range of 1.42-1.69%. The major free sugars were identified as rhamnose, glucose, fructose and sucrose. The content of free sugars was decreased during fermentation process of CWR while the glucose contents in 80% ethanol and water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, The content of cynandion A of the fermented CWR was highest at the level of 14.09 mg/g on the 8 th day. These results are indicated that fermentation with Rhizopus strains could be used to increase the bioactivity of CWR and the fermented CWR can be used as a functional material and edible resource in the food industry.

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Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji

Cited by 12 publications

References 8 publications

Effects of Sowing Time on the Growth and Yield of Proso Millet (Panicum miliaceum L.) in Jeonbuk Area

Effects of Sowing Time on the Growth and Yield of Proso Millet (Panicum miliaceum L.) in Jeonbuk Area

Effect of rice mash on the quality characteristics of strawberry jam

Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar

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