Rice Cake Research Articles

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes

To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking quality, rice flour and rice cakes were analyzed using a texture analyzer and a gelatinization instrument. The results indicated that a decrease in particle size led to a significant increase in damaged starch from 18% to 26.5%. Both the resting angle and slip angle increased, indicating reduced fluidity. The gelatinization temperature decreased from 76.63 °C to 71.61 °C, the gelatinization time was reduced from 6.6 min to 6.4 min, and gelatinization viscosity initially increased and then decreased. Water-holding capacity increased 1.0-fold with decreased particle size, and solubility increased 11.6-fold together with the increase temperature. Emulsification and oil absorption were optimal when the particle size exceeded 120–140 mesh. The conductivity of the rice flour suspension rose with decreased particle size, while the conductivity of rice flour paste and cake batter decreased. Decreased particle size led to significantly reduced rice cake hardness and chewiness of 47.77% and 52.44%, while elasticity, restoration, specific volume, and porosity increased 18.75%, 15.15%, 31.16% and 25.10%, respectively. The skin and core color darkened with reduced luminosity, correlating with enhanced sensory scores. Correlation analysis revealed that physiochemical properties of rice flour influenced gelatinization properties, thereby affecting rice cake quality. This study provides a foundation for utilizing fine rice flour in rice cakes.

Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour

This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time and the temperature of rice flour (p < 0.05). A significant enhancement in the water holding capacity of rice flour (p < 0.05) was due to the rice starch aggregated in this SS process. SS treatment also led to an increase in the proportion of short chains of amylopectin in rice flour from 30.40% to 37.59%, while a decrease in long chains retarded retrogradation and improved rice cake texture. The hardness of the SS-treated rice cake was lower than that of the untreated one, but the specific volume was increased significantly (p < 0.05). After 7 days of storage, rice cake with SS-180 treatment showed the lowest hardness, namely, the lowest retrograded process. These findings underscore the potential of SS treatment to enhance the physicochemical properties of rice flour and improve rice cake quality.

Diet-Wide Association Study for the Incidence of Type 2 Diabetes in Three Population-Based Cohorts

Background: Dietary factors are well-known modifiable risk factors for type 2 diabetes (T2D), but many studies overlook the interrelationships between these factors, even though foods are often consumed together and contain a variety of nutrients. Objectives: In this study, we employed a diet-wide association study approach to investigate the links between various dietary factors and T2D onset, taking into account complex dietary patterns. Methods: We analyzed 16,666 participants without T2D from three Korean population-based cohorts: the Multi-Rural Communities Cohort (n = 8302), the Atherosclerosis Risk of a Rural Area Korean General Population cohort (n = 4990), and the Kanghwa cohort (n = 3374). A two-step approach was employed. In the first step, robust Poisson regression analysis was used for the initial screening (false discovery rate-adjusted p-values < 0.05). In the second step, a hierarchical cluster analysis was conducted of all dietary factors, followed by mutual adjustment of the screened factors within each cluster to account for interrelationships. Results: The 11 food clusters screened were cooked rice with beans, rice cakes, breads/spreads, bread products, cheese and pizza/hamburger, grain powder, snack/confections, nuts and roasted beans, soy milk, traditional beverages, and non-native fruit. These factors were similarly distributed across three of the seven clusters in each cohort. After mutual adjustment, cooked rice with beans (p-value ≤ 2.00 × 10−7 in all three cohorts) and non-native fruits (p-value ≤ 5.91 × 10−3 in two cohorts) remained significantly associated with lower T2D risk in more than one cohort. Conclusions: The inverse association of cooked rice with beans, not observed with other types of cooked rice, and that of non-native fruits, suggest that incorporating beans into rice and eating various fruits may be an effective strategy for preventing diabetes.

Running-based food aversion learning in freely-fed and hydrated rats: Daily monitoring of running-induced nausea by measuring kaolin clay ingestion

The main objective of this research was to demonstrate food aversion learning in rats with unrestricted access to food and water, using wheel running as the unconditioned stimulus. Experiment 1 showed that the target-running paired training group consumed a statistically smaller amount of the target food (tteok rice cakes) compared to the target/running unpaired control group, but the decrease in consumption over days in the paired group was not fully supported by a statistical test. Experiment 2a improved the methodology by familiarizing rats with tteok before training, which resulted in both a statistically significant group effect and a statistically significant daily decrease in tteok consumption. Experiment 2b demonstrated that tteok aversion could be reacquired after an extinction phase. These experiments indicate that running-based tteok aversion in non-deprived rats is a valid example of Pavlovian conditioning and suggest that wheel running can cause similar effects in unrestricted rats as observed in food- or water-restricted rats. Additionally, daily measurements of kaolin clay ingestion suggested that wheel running induced nausea in the rats of these experiments.

Development of 3D printed zanthoxylum oil waxy rice cake

As an attractive choice for patients with celiac disease, scaling up production and innovating flavors are significant challenges for the development of traditional Sichuan snack, waxy rice cake. 3D food printing is an emerging technology that enables the production of food with the desired shape and structure. This study introduced two types of Zanthoxylum oil to enhance both the printability and quality of waxy rice cakes, aiming to achieve Sichuan-style taste through the Zanthoxylum oil's effect. The results showed that the waxy rice flour dough with Zanthoxylum oil exhibited shear thinning properties, with viscosity decreasing from 292.59 Pa·s to 91.16 Pa·s at a shear rate of 1 s⁻1, making it an ideal material for 3D printing. The addition of Zanthoxylum oil significantly enhanced water activity and hydrogen bonds in the dough system. Furthermore, the incorporation of red Zanthoxylum oil accelerated the dough maturation process. 3D printing and TPA results revealed that sticky rice cakes containing 8% and 12% Zanthoxylum oil exhibited optimal printing accuracy, with the 8% sample achieving 96.69% fidelity. After steaming, the waxy rice cake with 8% Zanthoxylum oil retained a height of 18.23 mm and a diameter of 31.74 mm, with a soft, sticky texture. In summary, the product with the addition of 8% red Zanthoxylum oil exhibited superior appearance and texture, making it suitable for 3D printing. This study is expected to realize the customized production of Sichuan-style waxy rice cake.

광고 커뮤니케이션에서 아포페니아(apophenia) 이미지의 광고 효과와 유형별 사례

We often imagine a rabbit pounding rice cakes on the moon. When we focus on the full moon and imagine a rabbit on it, it can seem as though the rabbit is truly there. The psychological phenomenon of finding meaning, connections, or patterns among unrelated phenomena is called “apophenia”. Although apophenia is frequently used in advertising imagery, there is relatively little research on this topic. This study defines apophenia-related theories and terms using existing literature and case studies. It shows that apophenia imagery can lead viewers to perceive meaning, patterns, and connections among unrelated phenomena, thus inducing belief and creating creative value in advertising. In this context, the paper explains how seemingly non-existent visual content is perceived through various types of apophenia examples. Research questions about these seemingly paradoxical phenomena are raised, and the paper seeks to address these questions through case analysis of apophenia imagery, highlighting the significance of this study.

Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake

Buckwheat hull (BWH) is a source of insoluble dietary fiber (IDF), which can be added to starch-based foods to increase their nutritional characteristics. The influence mechanism of different amounts (10, 20, 30 g/hg) of BWH at cell-scale (CBH, 10–50 μm) and tissue-scale (TBH,100–500 μm) on the physiochemical and textural properties of steamed rice cake was analyzed. With the decrease of BWH particle size and the increase of addition amount, the water retention capacity of rice flour-BWH mixture significantly (P < 0.05) increased. Compared with TBH, the addition of CBH significantly (P < 0.05) increased the viscosity of rice cake batter. The 20 g/hg and 30 g/hg addition of TBH significantly (P < 0.05) decreased the specific volume of rice cake, while that of CBH reversed the negative effects on the specific volume. Texture properties showed that the hardness of cake added with CBH was significantly (P < 0.05) lower than TBH. CBH with higher water affinity and stronger physical support enhanced the interactions of water-starch-IDF and the starch gel network of cake, thus leading to an open and fluffy cake structure. Therefore, milling the IDF to cell-scale might be a promising alternative for developing dietary fiber-enriched starch-based products.

A painting you can eat: A dialogue between Dōgen and postmodern thinkers on nature and ecology

ABSTRACT Ecology is a major international issue of the present moment because the earth is threatened by forces beyond our control that have potential devastating consequences. This essay looks at the problem through the eyes of the Zen master Dðgen and selected postmodern philosophers. The difference between them is evident by Dðgen’s planful statement about eating a painting of a rice cake. Postmodernists perceives nature as a social construct connected to a representational mode of thinking that conflicts with the postmodern emphasis on difference, simulation, planes without depth and lack of unity. These postmodern tendencies of thinking are contrary to the philosophy of Dðgen, whose image of a painting of a rice cake can satisfy intellectual hunger and serves as a serious way to save the ecological system and overcome the representational mode of thinking.

Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior

The investigation focused on the batter properties, baking performance, and retrogradation behavior of gluten-free sponge cakes after partial (15%, 30%, and 45%) substitution of glutinous rice flour with exogenous protein, including whey protein isolates (WPI), egg white protein (EWP), and soy protein isolate (SPI). The viscoelastic properties and apparent viscosity of batter positively correlated with substitution levels, with SPI superior to WPI and EWP. WPI could produce batter with smaller and more evenly distributed cells, contributing to an enhanced specific volume of the cake due to its stabilizing effect of gas cells to form viscoelastic films. The gelatinization of starch granules proved to be constrained by the incorporation of WPI and SPI, as evidenced by elevated gelatinization temperature and reduced enthalpy change values. The restriction could be attributed to the strengthened hydrogen bonding between the starch and protein, which subsequently alleviated the retrogradation and water redistribution of cake during storage. An unpleasant eggy or beany flavor of cake was generated at 45% substitutions of EWP and SPI. In comparison, 30% WPI contributed to an appealing aroma and mouthfeel, making it a nutritional supplement to enhance its protein content while maintaining its fine sensory attributes of gluten-free sponge cake.

Health risks associated with mercury intake from rice and rice products

The main route of human exposure to toxic contaminants is through the consumption of contaminated food. To protect against potential negative health effects of rice consumption, the concentration of total mercury (THg) in rice and rice products sold in Poland was determined, and a consumer risk assessment was carried out. In this study, the concentration of THg in selected types of rice and rice products was determined and assessed. The determinations were carried out using atomic absorption spectroscopy (AAS) in a DMA-1 mercury analyzer. Based on the estimated daily intake (EDI), target hazard quotient values (THQ), and tolerable weekly intake (TWI), the toxicological risk associated with the intake of total mercury and methylmercury (MeHg) from the products tested was also estimated. The analysis indicated that the highest Hg content was in rice cakes and the lowest in white rice and rice noodles. Total mercury content was found to be below the maximum permitted level. The estimated daily intake (EDI) and target hazard quotient (THQ) values for THg and MeHg in rice and rice products were lower than 1. These findings suggest that the food items examined pose no health risk.

Survival and Growth of Food Borne Harmful Fungi during Storage of Vietnamese Ramie Leaf Rice Cake

Background: Ramie leaf rice cake is a traditional dessert in Vietnam. To date, there are no data regarding the nature of mycotoxins that may contaminate this product in this country. This study was conducted to find out if harmful fungal strains were present in traditional ramie leaf rice cake in Binh Dinh province, Vietnam. Method: The ramie leaf rice cake samples were collected at traditional cake production facilities in Binh Dinh province, transported to the laboratoryand then kept at room temperature. After 3 to 5 days, the cake began to mold, with a slimy surface and a rancid smell. We then carried out microbial analyses. The genetic correlation between the fungal strains discovered was then determined. Results: The isolation process and preliminary identification through morphological characteristics revealed the presence of four harmful fungal strains. After PCR identification and ITS sequencing, the results showed that the four fungal strains belong to the genus Aspergillus: Aspergillus niger, Aspergillus flavus, Aspergillus tamariiand Aspergillus fumigatus. The traditional Binh Dinh ramie leaf rice cake in Vietnam is very perishable due to Aspergillus fungus if not consumed quickly. Producers and consumers should pay attention to storage methods, especially during transportation to other areas.

A feasibility study on the viability and market potential of “Suman Kalabasa” (Squash sticky rice cake) in San Jose, Occidental Mindoro

A feasibility study on the viability and market potential of “Suman Kalabasa” (Squash sticky rice cake) in San Jose, Occidental Mindoro

Diagnostic Implication of Skin Tubercles in Choking Case: An Autopsy Case

Tuberous sclerosis is a genetic disorder that affects every organ system, has a diverse presentation and progression, and can be life threatening. The authors encountered a case of a choking death caused by a fragment of rice cake. The deceased was an inmate of a social welfare institution due to mental retardation. The deceased was a 60-year-old male, 170 cm in height, and weighed 74 kg. Autopsy revealed multiple tubercles on the face, undigested food material, including rice cake, in the stomach, cardiomegaly (460 g) with mild coronary atherosclerosis, fatty infiltration into the myocardium, severe pulmonary congestion and edema with froth in the bronchus, and a yellowishbrown mass in each kidney. The brain showed firmness of the cortex in the parietal lobe and blurring of the white-grey matter interface. Histologically, the kidney masses were consistent with angiomyolipoma, and the brain lesion revealed abnormal neurons and astrocytes with a ballooned appearance and glassy cytoplasm, suggestive of tuberous sclerosis. Fatty infiltration and focal interstitial fibrosis were observed in the heart. Toxicology results were negative. The authors determined that the autopsy findings were consistent with tuberous sclerosis and that it may have been the cause of mental retardation, which served as an indirect cause of choking.

Pilot-scale plasma activated water treatment for decontaminating romaine lettuce and steamed rice cakes

The study investigated the effects of pilot-scale plasma activated water (PAW) on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and indigenous mesophilic aerobic bacteria on romaine lettuce and steamed rice cake (SRC). PAW treatment was conducted by stirring 25 g of romaine lettuce and 80 g of SRC for 20–40 min at 195 rpm in 1 L of PAW, prepared by treating sterile distilled water with surface dielectric barrier discharge for 40 or 60 min. The microbial inactivation rates of foodborne pathogens and indigenous mesophilic aerobic bacteria ranged from 1.3 to 2.5 log on romaine lettuce and SRC, along with PAW generation time (P < 0.05). Inactivation rates of PAW generation time or treatment time against romaine lettuce and SRC were significantly different to the inactivation of distilled water treatments, respectively (P < 0.05). The pH, electrical conductivity, and hydrogen ion concentration correlated with nitrite and nitrate concentrations of PAW prepared at various PAW generation time. In situ pilot-scale PAW treatment also extended the shelf life of the romaine lettuce. The study demonstrates the feasibility of the pilot-scale PAW treatment to improve microbiological safety and its suitability of applying PAW to manufacture romaine lettuce and SRC products.

Investigating safe storage conditions to mitigate aflatoxin contamination in rice

Mold contamination, especially with aflatoxin-producing Aspergillus species, poses a notable issue for rice, particularly in ready-to-eat (RTE) items, turning them inedible for both humans and animals due to the possible presence of aflatoxins (AFs). Understanding accumulation of the molds and their resulting toxic metabolites is critical in designing quality control strategies in the production of RTE rice-based products such as germinated instant rice, extruded rice cakes and crispies, rice-derived malted beer and flour. There is no clear understanding of the growth of A. flavus and AF accumulation on various fractions of hybrid rice cultivars utilized in the manufacture of the RTE rice-derived food products. In the present work, different experiments were conducted to identify the extent to which temperature (20°C, 25°C, and 30°C), relative humidity (RH) (75%, 85%, and 95%), storage period, storage moisture content (MC), and initial spore concentration impacted the growth of AF-producing A. flavus NRRL 3357. The study also examined how these factors affected ergosterol content and aflatoxin B1 (AFB1) production in different hybrid rice fractions including rough, brown, and milled rice, at different MCs (12%, 15%, and 18% w.b.). The samples, both autoclaved and non-autoclaved rice fractions, were inoculated with different A. flavus spore concentrations (1 × 104 and 1 × 106 spores/mL) and incubated at different temperatures and RHs. A. flavus plate count, ergosterol and AFB1 production were measured over time for up to 60 days. The maximum A. flavus growth was observed in brown rice (autoclaved) at 30°C and 95% RH. Brown rice fraction (non-autoclaved) had the highest AFB1 concentration (9.20 μg/g) which was determined after 15 days of incubation at 30°C and 75% RH. Aflatoxin B1 concentration in brown rice (non-autoclaved) fraction inoculated with the highest concentration of A. flavus and stored at 30°C and 95% RH initially increased after 20 days and then decreased towards the end of the storage period. The findings from this research provide important data related to the growth behavior of A. flavus on various rice fractions. The results contribute to understanding of the safety of RTE foods derived from various fractions of rice that is utilized by the food industry.

Influence of different indica rice (Oryza sativa L. subsp. indica Kato) flours on the quality and flavor characteristics of fermented rice cakes

AbstractBackgrounds and ObjectivesFermented rice cake is a common traditional fermented food in China with a crystal clear color, unique flavor, dense honeycomb structure, and soft and delicate texture. As its raw materials are not uniform, different batches often have poor product quality stability and different volatile flavor components. Therefore, this study investigates the effects of different indica rice flours on processing adaptability and their impacts on the flavor characteristics.FindingsThe results show that the seven indica rice flours have significantly different basic compositions and physicochemical properties (p &lt; .05). Specifically, the fermented rice cake prepared with TG2 showed a large specific volume, good elasticity, bright color, high volatile flavor compound contents, and the maximum comprehensive sensory evaluation score. Additionally, partial least squares discriminant analysis was conducted, and three volatile compounds were identified with variable importance for the projection &gt;1 and odor activity value &gt;1 as the criteria, namely, ethanol, styrene, and phenethyl alcohol, which played major roles in forming the overall aroma of fermented rice cakes.ConclusionsThe texture, color, and sensory score of fermented rice cakes are closely related to the basic components of the indica rice flour, and the most popular fermented rice cakes have a specific volume of no less than 2 mL/g, an L* of above 78, and a TPA‐tested elasticity of about 3 mm.Significance and NoveltyThis study may help improve the processing of fermented rice cakes and provide a theoretical basis for their production and flavor control.

Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

Rice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated. The incorporation of PC powder in rice cakes endowed a light-yellow color and increased the water content and water absorption of products. Rheological analysis showed that the rice cake containing PC exhibited weak-gel properties. Additionally, PC (40%) inhibited the rice cake aging and lowered the hardness of rice cakes to 13.86 N after 4 h storage. In vitro starch digestion analysis showed that PC (40%) reduced the digestibility of rice cakes by decreasing the starch hydrolysis rate from 88.70 to 58.95%, displaying a low estimated glycemic index (eGI) of 52.14. The findings mentioned above indicated that the inclusion of PC powder in rice cakes enhanced their characteristics and attributes, which also provided an approach for the development of PC products.

Perception and Acceptability of Rice Cake Vendors on Community-Based Tourism (CBT) in Naujan, Oriental Mindoro

The allure of a destination often lies in the unique and authentic connections with local communities. In line with the United Nations’ Sustainable Development Goal 11, which advocates for sustainable cities and communities, community-based tourism (CBT) has emerged as a promising approach. Recognizing the potential of CBT, this study delves into the perceptions and acceptance of this concept among community members and rice cake vendors in Naujan, Oriental Mindoro, Philippines. Rice cake, bibingka in Filipino language, holds deeper significance for these vendors. It embodies their cultural heritage passed down through generations. By embracing CBT, they can transform their passion into a sustainable livelihood, not only for themselves but for their entire community and the whole tourism industry of the province. Adopting a quantitative approach, this study employs a CBT framework with a supplementing focus on community capital. Through mapping and observation of the research locale, community capital includes built, human, and political. The findings also reveal a positive correlation between the community’s perception and acceptance of CBT. This encouraging outcome signifies that the community has met the first consideration of embracing CBT-they have their eyes wide open. It is therefore recommended that consistent and inclusive programs from various stakeholders be in place to enhance the existing knowledge of the CBT concept towards strong community organization building. Future researchers may assess tourists’ experiences and satisfaction with the current offering of rice cake as a CBT product for planners’ and policymakers’ prospect program implementation.

한성기 백제토기 생산시스템 발달과 사회 변화의 상관성

In ancient society, earthenware had a meaning beyond its original purpose of containing, storing, or cooking food, and can be seen to have been directly and indirectly influenced politically and socially. The influx of new material culture promoted the emergence of new cultures, divided classes, and gave rise to new food cultures. Additionally, those in demand developed earthenware production technology. In the Hanseong period, with the development of Baekje pottery production technology, the production time was shortened with the spread of blade technology, cutting face, and rotating table, which became the basis for mass production. As firing technology developed, kiln firing, overlap firing, and high-density firing became possible, and complex production methods were operated depending on the model. In addition, it became possible to produce a special type of black polished earthenware. Additionally, with the development of earthenware production technology, the diversity of tableware and eating patterns were established. Exclusive ceremonial earthenware used in ceremonial activities was produced. The production of ultra-large storage containers increased surplus production, and the emergence of ultra-large cooking utensils was used for banquets and ceremonial purposes. And the spread of steaming cooking methods using steaming pots, long-shaped earthenware, and stoves means that alcohol, rice cakes, etc. were manufactured. This technological development and use of earthenware is due to the increase in demand for Baekje earthenware during the Hanseong period, and it can be seen that these earthenware were very closely related to the process of social change. In ancient society, the production and consumption of earthenware triggered social changes, and as society became more complex and diverse, cooking methods and eating methods also became more complex. This is because earthenware and food are related to social stratification and overall culture. It should be seen that Baekje pottery during the Han Dynasty was changed and developed according to various political and social interactions at the time.

Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators.

This study aimed to find a unique method to assess the textural properties of Niangao (glutinous rice cakes), to determine the relationship between the textural properties of rice cakes and the indicators of glutinous rice, and to identify the key indicators that significantly affect the textural properties of Niangao. The study encompassed the analysis of the chemical composition and pasting characteristics of 22 glutinous rice varieties, revealing the substantial impact of variety on lipid content, straight-chain starch content, and pasting performance. Subsequently, the textural features of the resulting Niangao were subjected to principal component analysis (PCA) to derive a mathematical method for evaluating their textural attributes, with the obtained scores employed in hierarchical cluster analysis (HCA) to identify 12 key textural characteristics. Further analysis using stepwise linear regression (SLR) demonstrated that the regression model incorporating final and peak viscosities of the glutinous rice significantly predicted the composite score of the Niangao's textural properties. This highlights the importance of final and peak viscosities as key indicators for assessing the textural quality of Niangao.