Brown Rice Powder Research Articles

현미 및 수수 첨가에 따른 생면의 품질특성과 항산화 효과

In this study, we investigated the quality and antioxidant activity of wet noodles fortified by adding brown rice and sorghum powders. Wet noodles were divided into four groups: WN-p (wheat flour 100%, purified salt 2%), WBN-b (wheat flour 80%, brown rice powder 20%, bamboo salt (×1) 2%), WBSN-b (wheat flour 80%, brown rice powder 10%, sorghum powder 10%, bamboo salt (×1) 2%), and WSN-b (wheat flour 80%, sorghum powder 20%, bamboo salt (×1) 2%). The wet noodles were evaluated for their quality characteristics and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of cooked WBSN-b were close to those of cooked WN-p. Springiness, cohesiveness, and chewiness of cooked WBSN-b were the highest among all cooked noodles added with brown rice or sorghum powders and textural properties of cooked WBSN-b were not significantly different from WN-P. In the sensory evaluation, the overall acceptance of WBSN-b received the highest score of 6.4 points, which was higher than the score for WN-p. DPPH and hydroxyl radical scavenging activities increased significantly with addition of brown rice and sorghum powder, and radical scavenging activities of WBSN-b and WSN-b were the highest. In conclusion, wet noodles added with 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (×1) exhibited the same quality properties of WN-p. Addition of 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (×1) increased the sensory and antioxidant activities of wheat flour noodles.

현미와 현미분말 첨가량에 따른 현미와플 및 주먹밥의 소비자 기호도 조사

This study surveyed consumers' sensory 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 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 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 acceptability did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, the saltiness, the aroma, and the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

GABA 함량이 증가된 현미 첨가 쿠키의 품질특성과 아미노산 함량

This study is conducted to investigate the quality characteristics of cookies containing different levels (0%, 20%, 40%, 60%) of brown rice powder with enhanced levels of GABA (γ-amino butyric acid). The pH of cookie dough was higher in cookies containing brown rice powder. A proximate composition analysis showed that the moisture content was increased with the addition of the brown rice powder, yet there was no significant difference in the crude protein and crude fat contents among the added groups. The ash content was the highest in the 60% added group. The spread factor of the control cookie was higher than that of cookies containing 40% and 60% brown rice powder. The incorporation of brown rice powder in cookies lowered the lightness and yellowness values, but increased the redness value. The hardness of the cookies was lower in 40% and 60% added groups than that of the controls. The GABA content in the brown rice added groups was higher than that of the control cookie, and increased as brown rice powder increased. A consumer acceptance test revealed that there was no significant difference in the overall preference scores among the cookies. From these findings, it is suggested that the cookies with brown rice powder up to 60% added can be developed as goods.

현미를 첨가한 타락죽에 관한 품질특성

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.

본태성 고혈압쥐(SHR)에서 현미 식물성스테롤의 혈압 및 지질 대사 개선 효과

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.

반응표면분석법을 이용한 상황버섯균사체 배양액 침지 발아현미 첨가 머핀의 제조 조건 최적화

본 연구는 상황버섯침지발아현미를 첨가하여 기능성이 증대된 머핀을 개발하고자 이화학적 특성, 기계적 특성 및 관능적 특성을 비교분석하고 관능적 최적점을 갖는 레시피를 산출하였다. 상황버섯침지발아현미 머핀의 이화학적 특성분석 결과 무게는 63.41±0.42~64.16±0.51 g, 높이는 5.41±0.08~5.94±0.07 ㎝, pH는 7.55±0.01~7.86±0.01로 나타났다. 기계적 특성 분석 결과 경도, 탄력성, 검성, 씹힘성은 p＜0.05, 응집성은 p＜0.01에서 유의적인 차이를 보였으며, 기계적 특성 간에는 경도와 검성(r=0.89073), 경도와 씹힘성(r=0.94996), 씹힘성과 검성(r=0.89796)의 상관계수가 높게 나타났다(p＜0.001). 상황버섯침지발아현미 머핀의 관능적 특성 평가 결과 관능적 특성간의 상관관계는 전반적인 기호도와 맛의 상관계수(r=0.64759)가 가장 높게 나타났다. 따라서 상황버섯침지발아현미 머핀의 배합 비율의 최적화를 위하여 관능적 특성 간에 가장 큰 상관관계를 가지고 있는 전반적인 기도와 맛을 선정하였으며, 2개의 반응변수의 관능점수를 최대화시키는 최적조건은 상황버섯침지발아현미 84.041g(코드화 값 0.3041), 버터 110.224 g(코드화 값 1.0224), 우유 80.0 g(코드화 값 -2.0)으로 예측되는 기호도는 맛 4.65, 전반적인 기호도 5.3185이었다.

Quality Characteristics of Brown rice Jeung-pyun

The optimal replaced percentage of brown rice Jeung-pyun was investigated in this study. A specific volume of brown rice Jeung-pyun resulted in no difference. The pH of Jeung-pyun (5.10-5.39) was higher than that of Jeung-pyun dough (4.96-5.17). The lightness darkened to 55.39-63.56, as the replaced amount of brown rice flour was increased. Furthermore, redness and yellowness increased to 3.24-4.15 and 4.45-10.12, respectively. The microstructure examined by scanning electron microscopy became enlarged and irregular as the amount of replaced rice increased. The gelatinization of 30-40% brown rice powder was approximately 1.93-2.20. The mechanical textures of hardness, gumminess, chewiness, and fracturability were high as additional ingredients and the storage period increased, whereas adhesiveness, springiness, and cohesiveness were low. The results of a sensory evaluation revealed that the 30% added brown rice Jeung-pyun was highly assessed as the most appropriate percentage of added brown rice Jeung-pyun.

Development of Certified Reference Material for Quantification of Two Pesticides in Brown Rice

Brown rice powder certified reference material, NMIJ CRM 7504-a, for the analysis of pesticide residues was developed by the National Metrology Institute of Japan, part of the National Institute of Advanced Industrial Science and Technology. Brown rice sample was harvested to contain the pesticides such as etofenprox and fenitrothion, and that was collected from a field in Ibaraki Prefecture in Japan. The certification was carried out using multiple analytical methods such as pressurized liquid extraction, homogenization, and solid-liquid extraction (shaking); the values of target pesticides were obtained by isotope dilution mass spectrometry. Certified values were 0.19 +/- 0.05 mg/kg and 0.109 +/- 0.017 mg/kg for etofenprox and fenitrothion, respectively.

Reduction of the trans fatty acid absorption in Caco‐2 cell by grain extracts.

Reduction of the trans fatty acid absorption in Caco‐2 cell by grain extracts. Jungae Jeun, Hee‐Jun Cho, Ki‐Yong Shin, Sung‐Joon LeeIntake of trans‐fatty acids could increase LDL‐cholesterol and reduce HDL‐cholesterol levels thus may increase the risk for coronary diseases. We investigated the inhibition of grain extracts on the elaidic acid (t18:1) uptake, predominant trans‐fatty acid in the processed foods. Water, ethyl acetate, and hexane extracts from white and black soybeans, barley, brown rice, and wheat powder were used in the study. The composition profile of each extract was analysed by GC‐MS analysis and the effects of each extracts on the elaidic acid absorption on Caco‐2 cells were measured by GC analysis. RT‐PCR and western blot were performed to assess gene expression in the cellular fatty acid uptake. Hexane extracts of black soybean was the most effective and inhibited 15% of elaidic acid uptake, and down regulated the expression of CD36 and FATP2 by 54% and 49%, respectively. ACS1, FABP, NPC1L1 were marginally altered. These suggest that soybean may reduce trans‐fatty acid uptake by altering the expression of fatty acid transporters in the small intestine.

Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays

The relationship between antioxidant capacity and levels of various antioxidants in rice bran and brown rice powder was evaluated. Three different varieties of Venezuelan rice, namely, Cimarrón, Zeta 15 and FONAIAP-1, were studied using ferric reducing antioxidant power (FRAP), 2,2′-azinobis-3-ethylbenzotiazoline-6-sulphonic acid (ABTS), and oxygen radical absorbance capacity (ORAC) to measure antioxidant capacity. The results showed that rice varieties contained different levels and combinations of total polyphenols, γ-oryzanol, α- and γ-tocopherols and α-, γ- and δ-tocotrienols. Compared to brown rice powder, rice bran contained most of the antioxidants and had correspondingly higher values of antioxidant capacity. Principal components analysis and multiple regression on the data indicate that FRAP was sensitive to polyphenols and total tocotrienols, while ORAC was sensitive to polyphenols and total tocopherols. ABTS was the least sensitive of all assays tested. Thus, results from antioxidant capacity assays must be interpreted with caution particularly in complex systems and that further study is necessary to define more precisely the nature of the relevant chemical reactions.

玄米粉(リブレフラワー)の添加が蒸しパンの性状および食味におよぼす影響

玄米粉(リブレフラワー)の添加が蒸しパンの性状および食味におよぼす影響