Viability of Escherichia coli and Yeast in Fruit Juices 시판 과일 주스에서 대장균과 효모의 생존
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2017.33.6.609
Abstract
Purpose: This study monitored the growth of microbes contaminated in sterilized fruit juices on the market under two different storage conditions. Methods: We selected three strains, Escherichia coli ubiquitously found in the environment, a yeast strain isolated from decayed citrus, and Streptococcus mutans causing dental cavities. Three types of fruit juices (citrus, apple and grape) obtained from retail stores were inoculated with the three strains and incubated at 4°C and 20°C for up to 12 weeks. Growth of the strains was monitored every week by culturing on media. Results: The pH of the fruit juices ranged from pH 3.32 to 3.58. E. coli initially inoculated at 7.23 log CFU/mL disappeared from fruit juices by 3 weeks at 4°C and by 9 weeks at 20°C. The yeast inoculated at 5.7 log CFU/mL was reduced by 1-2 log CFU/mL at 4°C and 20°C for 12 weeks. No growth of S. mutans was observed within 4 days of incubation. Conclusion: These data suggest that storage at room temperature could be more effective than cold storage for preventing microbial contamination of fruit juices. This study notes that microbial contamination by psychrophilic yeasts rotting citrus fruits could alter food quality during food processing and storage.
Key Words
fruit juice, Escherichia coli, yeast, mandarin juice, storage temperature
Optimization of Sea Tangle Cookies for Improving Constipation Activity of Pregnant Women 임산부 배변활동 향상용 다시마쿠키 다시마쿠키 제조조건 최적화
정서영 Seo Yeong Choung , 박영일 Young Il Park , 이태남 Tae Nam Lee , 정은경 Eun Kyung Jung , 주나미 Nami Joo
Optimization of Sea Tangle Cookies for Improving Constipation Activity of Pregnant Women 임산부 배변활동 향상용 다시마쿠키 다시마쿠키 제조조건 최적화
정서영 Seo Yeong Choung , 박영일 Young Il Park , 이태남 Tae Nam Lee , 정은경 Eun Kyung Jung , 주나미 Nami Joo
DOI:10.9724/kfcs.2017.33.6.616
Abstract
Purpose: This study analyzed the quality properties of cookies made with sea tangle powder in order to improve bowel movements in pregnant women. Methods: To identify the optimal sensory mixing ratio using response surface analysis of sea tangle cookies with sea tangle powder and sugar as independent variables and following a central composite design, which is required for optimizing manufacturing conditions. Results: Based on the results of modeling experimental results and verification of significance, a linear model was selected for color (brightness, redness, yellowness) and moisture content, a 2FI model was selected for hardness and a quadratic model was selected for spreadability. Sea tangle powder was the most significant variable affecting brightness, redness, and yellowness among the mechanical characteristics of cookies. These characteristics were inversely correlated with the amount of sea tangle powder added (p<0.01). Hardness was positively correlated with the amount of sugar (p<0.05), and spreadability was also positively correlated with the amount of sea tangle powder (p<0.05). The test results for the sensory characteristics of cookies made with sea tangle powder showed that the amount of sea tangle powder increased color, smell, flavor, texture, and overall preferences with positive correlations. However, these properties began to decrease at a certain point, where additional sea tangle powder made cookies worse in terms of smell (p<0.01), flavor (p<0.05), and overall quality (p<0.05). Conclusion: Taken together, the optimal mixing ratio for cookies made with sea tangle powder was 5.80 g of sea tangle and 50.71 g of sugar. This study suggests that cookies made with sea tangle powder are effective in relieving constipation in pregnant women.
Physicochemical Characteristics and Antioxidant Activities of ‘Etteum’ Doraji Jungkwa Substituted Sucrose with Oligosaccharides 설탕 대체 올리고당 첨가 ‘으뜸’ 도라지 정과의 이화학적 품질특성 및 항산화성
김은지 Eun Ji Kim , 백승연 Seung Yeon Baek , 이복이 Fuyi Li , 최현진 Hyun Jin Choi , 김미리 Mee Ree Kim
Physicochemical Characteristics and Antioxidant Activities of ‘Etteum’ Doraji Jungkwa Substituted Sucrose with Oligosaccharides 설탕 대체 올리고당 첨가 ‘으뜸’ 도라지 정과의 이화학적 품질특성 및 항산화성
김은지 Eun Ji Kim , 백승연 Seung Yeon Baek , 이복이 Fuyi Li , 최현진 Hyun Jin Choi , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2017.33.6.625
Abstract
Purpose: This study evaluate the physicochemical characteristics and antioxidant activities of ‘Etteum’ doraji Jungkwa, a traditional sweet made with Platycodon grandiflorum, substituted sucrose. Methods: ‘Etteum’ doraji Jungkwas were prepared with different oligosaccharides (fructo oligosaccharide (DJF), isomalto oligosaccharide (DJI), corn syrup (DJC) or rice starch syrup (DJR) instead of sucrose. Results: The moisture contents of Jungwa samples were in the range of 14-18%, which is proper for doraji Jungkwa. The reducing sugar concentrations (%) were highest in DJC at 5.35% or DJR but lowest in the control at 1.62% (p<0.05). The browning degree was higher in DJR than the other samples. The L (lightness) in the Hunter color system were higher in DJF, DJI or control than in DJR or DJC, whereas a and b-values were higher in DJR than in DJF or DJI (p<0.05). The hardness, adhesiveness, gumminess and chewiness were high in control or DJR, whereas springiness was not significantly different among samples. Total phenol contents of DJI and DJF were higher than that of control. Antioxidant activities including DPPH radical scavenging and hydroxyl radical scavenging activities of DJI was highest among samples (p<0.05). In the sensory test, DJF showed the highest score in terms of overall preference. Conclusion: The ‘Etteum’ doraji Jungkwa replaced sucrose with fructo oligosaccharide may be of high quality with antioxidant activity. It is suggested fructo oligosaccharide is a good sweetener to be replaced with sucrose for making sweets such as Jungkwa with low sucrose.
Physicochemical Characteristics and Antioxidant Activities of Pu-erh Tea Jellies 보이차 젤리의 품질특성 및 항산화 효과
정지승 Ji Seung Jeong , 정하숙 Ha Sook Chung
DOI:10.9724/kfcs.2017.33.6.636
Abstract
Purpose: The aim of our study was to investigate the quality characteristics and antioxidant activities of pu-erh tea jellies. Methods: Jellies were prepared with different amounts of pu-erh tea (0, 5, 10, 20, and 40%). The pH, sugar content, color, hardness,total phenol compounds, anti-oxidative activities, and sensory properties of pu-erh tea jellies were determined. Results: As a result, the pH, sugar content, and hardness of pu-erh tea jellies were significantly reduced with increasing levels of pu-erh tea (p<0.05). For color values, as the content of pu-erh tea increased, L-values of the jellies significantly decreased while a- and b-values significantly increased (p<0.05). Total phenolic compounds and anti-oxidative activities increased with increasing concentration of pu-erh tea (p<0.05). Sensory properties in terms of color, flavor, bitterness, chewiness, and overall preference showed the highest scores in jelly with 20% pu-erh tea. Conclusion: In conclusion, jelly with 20% pu-erh tea is recommended to take advantage of its functional properties with consumer acceptability.
Quality Characteristics of Backsulgi Using Dry-Milled Rice Flour Prepared from Various Rice Cultivars 품종이 다른 건식제분쌀가루를 이용한 백설기의 품질특성
김희선 Hee-sun Kim , 박지혜 Ji-hye Park , 박사라 Sa-ra Park , 한귀정 Gwi-jung Han
DOI:10.9724/kfcs.2017.33.6.643
Abstract
Purpose: The study investigated the quality of Backsulgi, which has properties of dry-milled rice flour using various cultivars Samkwang, Dasan1, Saegoami, Baekjinju, and Seolgaeng. Methods: The physicochemical properties of five different rice cultivars and dry-milled rice flour of Backsulgi were analyzed for moisture content, volume, color, hardness and sensory evaluation. Results: The mean diameter of dry-milled rice flour particles was 71.83-106.33 μm. The moisture and damaged starch contents of dry-milled rice flour were 9.50-10.86% and 5.45-9.79%, respectively. The water absorption index was 1.16-1.41 g/g. The mean diameter of Seolgaeng cultivar particles was lower than those of other rice flours. Moisture contents were the highest in the Baekjinju cultivar. Conversely, damaged starch contents and water absorption index were the lowest in the Seolgaeng cultivar. Using a rapid visco analyzer (RVA), the peak, cold viscosities, and setback of Samkwang > Seolgaeng > Baekjinju cultivars were lower than those of other rice flours.; Further, the initial pasting temperature and setback of the Dasan1 and Saegoami cultivars were higher than of those of other rice flours, respectively. The volume of Backsulgi was the highest in the Saegoami cultivar. The L-value of Backsulgi was the highest in the Dasan1 cultivar. The a-value was lowest in the Samkwang cultivar. The b-value was highest in the Dasan1 cultivar. The hardness of Backsulgi was lowest in the Samkwang cultivar. In the sensory evaluation of Backsulgi, overall acceptability was the highest in the Seolgaeng, Baekjinju, and Samkwang cultivars. Conclusion: From the above conclusions, the Samkwang and Seolgaeng cultivars resulted in the best quality of Backsulgi using dry-milled rice flour.
Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia Leaf Powder 아로니아 잎 분말 첨가 양갱의 품질특성 및 항산화활성
황은선 Eun-sun Hwang
DOI:10.9724/kfcs.2017.33.6.654
Abstract
Purpose: The study was conducted to investigate the quality properties and sensory characteristics of Yanggaeng containing aronia leaf powder. Methods: Aronia leaf powder was incorporated into Yanggaeng at 3-9% based on the total weight of red bean angkeum. The moisture and sugar contents, pH, color, texture, total polyphenols, flavonoids, chlorophyll contents, antioxidant activities, and sensory properties of Yanggaeng were determined. Results: Sugar contents significantly decreased with increasing levels of aronia leaf powder. For color determination, L*, a*, and b*-values decreased with increasing levels of aronia leaf powder. In the texture profile analysis, hardness increased but gumminess and chewiness decreased with higher amounts of aronia leaf powder. The total polyphenols, flavonoids, and chlorophyll contents increased with higher amount of aronia leaf powder added. The antioxidant activities were significantly higher than those of the control and proportionally increased with aronia leaf powder concentration. Sensory evaluation indicated that 6% aronia leaf powder was the most preferred in terms of taste, flavor, and overall acceptance. Conclusion: These results suggest that aronia leaf may be a useful ingredient in Yanggaeng to improve quality and antioxidant potential.
Effects of Mandarin, Broccoli, Cabbage, and Carrot Concentrate on in Vitro Biological Activities of Lactic Acid Bacteria-Fermented Cereal Mixtures of Rice Bran and Germinated Barley 감귤, 브로콜리, 양배추 및 당근 농축액의 첨가가 미강과 발아보리 혼합곡물 유산균 발효물의 생리활성에 미치는 영향
오명철 Myung-cheol Oh , 양태석 Tai-seok Yang , 김현정 Hyun Jung Kim , 이종건 Jong-gun Lee
Effects of Mandarin, Broccoli, Cabbage, and Carrot Concentrate on in Vitro Biological Activities of Lactic Acid Bacteria-Fermented Cereal Mixtures of Rice Bran and Germinated Barley 감귤, 브로콜리, 양배추 및 당근 농축액의 첨가가 미강과 발아보리 혼합곡물 유산균 발효물의 생리활성에 미치는 영향
오명철 Myung-cheol Oh , 양태석 Tai-seok Yang , 김현정 Hyun Jung Kim , 이종건 Jong-gun Lee
DOI:10.9724/kfcs.2017.33.6.662
Abstract
Purpose: Granular products were prepared after fermentation of a mixture of rice bran and germinated barley using Lactobacillus and addition of mandarin, broccoli, cabbage, and carrot concentrates. The in vitro biological activities of water and 70% ethanol extracts of the granular products were investigated. Methods: Total polyphenol and flavonoids contents, DPPH free radical scavenging activities, as well as xanthin oxidase and angiotensin converting enzyme (ACE) inhibitory activities were determined. Results: Extraction yield after water or ethanol extraction was in the range of 22.9-35.4%, and total polyphenol and flavonoids contents were 10.1-24.6 mg GAE/g and 1.4-11.6 mg QE/g, respectively. The DPPH free radical scavenging activities of the ethanol extracts were greater than those of the water extracts. The xanthin oxidase inhibitory activities of ethanol extracts at 5,000 μg/mL decreased in the order of granular products containing carrot, cabbage, broccoli, and mandarin concentrates. Ethanol extract of the fermented rice bran and germinated barley mixture with mandarin concentrate showed the greatest ACE inhibition activity. Conclusion: These results indicate that the health beneficial properties of fermented cereal products can be improved by the addition of mandarin, broccoli, cabbage, and carrot concentrates.
Changes in Antioxidant and Cancer Cell Growth Inhibitory Activities of Spergularia marina Griseb Extract according to Different Cooking Methods 조리법에 따른 세발나물 추출물의 항산화 및 암세포 성장억제 활성 변화
이중재 Jungjae Lee , 김미나 Mina Kim , 김선화 Sunwha Kim , 김유진 Yujin Kim , 김재환 Jaehwan Kim , 양영모 Youngmo Yang , 서영교 Youngkyo Seo , 주지형 Jihyeung Ju
Changes in Antioxidant and Cancer Cell Growth Inhibitory Activities of Spergularia marina Griseb Extract according to Different Cooking Methods 조리법에 따른 세발나물 추출물의 항산화 및 암세포 성장억제 활성 변화
이중재 Jungjae Lee , 김미나 Mina Kim , 김선화 Sunwha Kim , 김유진 Yujin Kim , 김재환 Jaehwan Kim , 양영모 Youngmo Yang , 서영교 Youngkyo Seo , 주지형 Jihyeung Ju
DOI:10.9724/kfcs.2017.33.6.673
Abstract
Purpose: The aim of the study was to investigate changes in antioxidant and cancer cell growth inhibitory activities of Spergularia marina Griseb (SM) according to different cooking methods. Methods: Raw, blanched, steamed, and brined SM were freeze-dried and extracted with 70% ethanol (SME). Total polyphenol content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (RSA), and ferric reducing antioxidant power (FRAP) were measured. Inhibitory activities of SME against cancer cell growth were investigated using two human cancer cell lines, HCT116 colorectal carcinoma cells and PANC-1 pancreatic carcinoma cells. Results: The TPC and TFC of raw SM were 36.9 mg gallic acid equivalent/g dry weight (DW) and 27.1 mg quercetin equivalent/g DW, respectively. The RSA and FRAP of raw SME at concentrations of 50-200 μg/mL were 70.0-74.4% and 9.8-25.3%, respectively. Both blanching and steaming resulted in increased TPC, RSA, and FRAP, whereas brining resulted in decreased RSA and FRAP. Treatment with raw SME at 100 μg/mL decreased the growth of HCT116 cells by 61.4-87.2% (at 24-72 hr time points) and growth of PANC-1 cells by 56.4% (at 24 hr time point). Blanching resulted in reduced growth-inhibitory activities in both HCT116 and PANC-1 cells, and brining resulted in reduced growth inhibitory activity in PANC-1 cells. Steaming, however, resulted in increased growth-inhibitory activity in PANC-1 cells. Conclusion: These results suggest that the antioxidant and cancer cell growth inhibitory activities of SM are influenced by cooking and that steaming is an effective cooking method to enhance these activities in vitro.
Key Words
Spergularia marina Griseb, cooking, antioxidant activity, cancer cell growth
Recognition and Utilization of Mark of Food Origins in Restaurants among College Students in the Seoul Area 서울 지역 대학생들의 음식점 원산지 표시에 대한 인식과 이용 실태
최소희 So-hee Choi , 박옥진 Ok-jin Park , 이민준 Min-june Lee
Recognition and Utilization of Mark of Food Origins in Restaurants among College Students in the Seoul Area 서울 지역 대학생들의 음식점 원산지 표시에 대한 인식과 이용 실태
최소희 So-hee Choi , 박옥진 Ok-jin Park , 이민준 Min-june Lee
DOI:10.9724/kfcs.2017.33.6.682
Abstract
Purpose: The purpose of this study was to investigate the recognition and utilization of mark of food origin at restaurants among college students in Seoul. Methods: A questionnaire survey related to recognition of mark of food origin was administered to 299 college students in Seoul. Results: In the survey of ‘Dietary Guidelines for Koreans’, ‘Limit the amount of alcohol when drinking’ showed the highest rate of practice. For the question about general awareness of mark of food origin, ‘implementation of mark of food origin is a consumer's right’ scored the highest, and the approval level regarding the origin label was high, at 4.1 points. Exactly 72.2% of respondents confirmed that they check mark of food origin. The reasons for confirming the mark of food origin was ‘Simply to know the place of origin’ 46.9% while the predominant reasons for not confirming mark of food origin was ‘lack of interest’ 52.9%. The degree of food menu selection according to the mark of origin as the top priority was calculated on a 5-point scale. Average score of the respondents was very low at 2.5 points. The group of those who check mark of food origin had higher awareness of mark of food origin and were more likely to check nutrition labeling compared to the group who do not check the mark of food origin (p<0.05). In comparing the group selecting mark of food origin as the top priority with the group that does not, overall awareness of the mark of food origin, practice score of eating habits and nutrition labeling confirmation level scored higher in the group recognizing mark of food origin as the top priority (p<0.05). Conclusion: Correct understanding and utilization of mark of food origin policy can have many effects in our dietary life.
Key Words
recognition of mark of food origin, awareness of mark of food origin, nutrition labeling
Importance-Performance Analysis (IPA) of Service Quality Attributes of University Foodservice by City Size 도시규모에 따른 대학급식소의 서비스품질에 대한 수행도와 중요도 평가
Importance-Performance Analysis (IPA) of Service Quality Attributes of University Foodservice by City Size 도시규모에 따른 대학급식소의 서비스품질에 대한 수행도와 중요도 평가
이경아 Kyung-a Lee , 류은순 Eun-soon Lyu
DOI:10.9724/kfcs.2017.33.6.691
Abstract
Purpose: The objective of this study was to investigate the importance and performance of service quality attributes of university foodservice difference between a metropolitan city and medium-sized city using IPA. Methods: The research was performed by using questionnaires conducted from April to May on 397 university students in Busan (metropolitan city) and Changwon (medium-sized city) area. Results: Total mean scores for the performance of the metropolitan city was significantly higher (p<0.001) than that of the medium-sized city, whereas the gap was significantly lower (p<0.001) than the medium-sized city. For the results of the IPA grid, ‘freshness of food’, ‘healthy menu supply’, ‘rapid treatment about complaints’, ‘waiting time’, ‘enough chairs and dining tables’, ‘appropriate temperature of dining hall’, ‘cleanliness of utensil’, ‘cleanliness of distribution and return area‘, and ‘operating hours’ fell into quadrant I (focus here) for the metropolitan city. On the other hand, medium-sized city’s IPA grid showed that ‘taste’, ‘freshness of food’, ‘menu variety’, ‘sanitation of meals’, ‘cleanliness of utensils’, ‘cleanliness of restaurants’, ‘convenient location,’ and ‘easy accessibility’ fell into quadrant I (focus here). Conclusion: Since there was a difference in the university foodservice quality between the metropolitan city and medium-sized city, the foodservice managers should plan a differentiated foodservice operation strategy.
Key Words
city size, university foodservice, service quality attribute, importance-performance analysis, IPA
Inactivation of Cronobacter sakazakii in Powdered Infant Formula Using Ultraviolet (UV) Radiation 조제분유에 오염된 Cronobacter sakazakii에 대한 자외선 살균 효과
Inactivation of Cronobacter sakazakii in Powdered Infant Formula Using Ultraviolet (UV) Radiation 조제분유에 오염된 Cronobacter sakazakii에 대한 자외선 살균 효과
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2017.33.6.702
Abstract
Purpose: Powdered infant formula is often exposed to microbial contamination during drying, mixing and packaging, even if it is pasteurized. This study aimed to examine the efficacy of ultraviolet (UV) radiation inactivation of Cronobacter sakazakii causing meningitis in infants through contamination of powdered infant formula. Methods: We applied UV radiation to powdered infant formula contaminated with C. sakazakii at thickness of 1, 3, and 5 mm for 5 min and 10 min and monitored inactivation of C. sakazakii by UV radiation. After stirring the contaminated powdered infant formula every 30 sec, we compared reduction of C. sakazakii between the rotation and non-rotation samples. We applied UV radiation to the contaminated powdered infant formula packaged using three types of polyethylene and low density polyethylene wrapping papers and evaluated the effects of individual packaging on reduction of C. sakazakii by UV radiation. Results: As the thickness of powdered infant formula increased, inactivation of C. sakazakii by UV radiation declined. Reduction of C. sakazakii was significantly higher in the rotation sample than the non-rotation sample. Viable counts of C. sakazakii were reduced with increasing time of exposure to UV radiation, although statistical significance was not obtained. Particularly, sterilization of C. sakazakii by UV radiation was larger in LDPE paper than in PE paper. Conclusion: This study suggests that microbial contamination by C. sakazakii in powdered infant formula can be reduced by UV radiation before and after packaging, thereby contributing to microbiological safety of powdered infant formula.
Effect of Sanitization on Risk Reduction of Staphylococcus aureus and Pathogenic Escherichia coli on Leaf and Stem Vegetables 다소비 엽경채류의 소독이 황색포도상구균과 병원성 대장균의 리스크 저감화에 미치는 영향
민지현 Ji Hyeon Min , 남건우 Gun Woo Nam , 윤기선 Ki Sun Yoon
Effect of Sanitization on Risk Reduction of Staphylococcus aureus and Pathogenic Escherichia coli on Leaf and Stem Vegetables 다소비 엽경채류의 소독이 황색포도상구균과 병원성 대장균의 리스크 저감화에 미치는 영향
민지현 Ji Hyeon Min , 남건우 Gun Woo Nam , 윤기선 Ki Sun Yoon
DOI:10.9724/kfcs.2017.33.6.708
Abstract
Purpose: There has been an increase in the usage of leaf and stem vegetables by school foodservices. Since leaf and stem vegetables are mainly used in uncooked menus, food poisoning accidents related with consumption of leaf and stem vegetables are increasing every year. Methods: The objectives of this study were to evaluate the effects of various sanitizers on reduction of Staphylococcus aureus and Escherichia coli on lettuce, leek, and baechu and to compare the risk of E. coli in sanitized lettuce, leek, and baechu using a FDA-iRISK. Results: Among the three vegetables (lettuce, leek, and baechu), the greatest reduction (2.83 log CFU/g) of S. aureus was observed using sanitized baechu with 70 ppm of slightly acidic electrolyzed water (SAEW), which is a lower concentration than 100 ppm of NaClO. The sanitizing effect of SAEW at a concentration above 50 ppm on both S. aureus and E. coli on leaf and stem vegetables was superior to 100 ppm of NaClO. According to the results of FDA-iRISK analysis, the greatest risk of E. coli was observed using leek. Conclusion: Since SAEW is easy to use with accurate control of chlorine concentration, it can be used to more easily sanitize raw vegetables and fruits in the foodservice industry such as schools or restaurants
Key Words
foodservice, Staphylococcus aureus, Escherichia coli, leaf and stem vegetables, slightly acidic electrolyzed water
A Scientific Approach to Increase the Consumption of Rice as Future Food Resources 미래 식량자원인 쌀 소비 방안에 대한 과학적 접근
A Scientific Approach to Increase the Consumption of Rice as Future Food Resources 미래 식량자원인 쌀 소비 방안에 대한 과학적 접근
신말식 Malshick Shin
DOI:10.9724/kfcs.2017.33.6.713
Abstract
Purpose: As climate change is predicted to reduce the production of corn, wheat, and rice, achieving sustainable cultivation of rice is considered one of the desirable alternatives to sustain food security. To balance the supply and demand for rice, increasing rice consumption becomes necessary. Main issue: In this study, to find a way to promote rice consumption, current conditions of rice, characteristics of rice compared to wheat, methods for developing new rice products, ways to cook delicious cooked rice, and types of rice products substituting wheat flour with rice flour were reviewed and discussed. In Korea, rice consumption has been gradually reduced, whereas the reserved rice from the national granary and mandatory import quota of foreign rice continues to stack up. To improve the eating habits from the time when one was a child, first of all, the most delicious cooked rice should be supplied to develop eating habits. Tasty cooked rice is affected by rice variety, degree of milling, number of storage days, and milling date. Also, the optimal rice flour to substitute for wheat flour could be used freely by consumers. The rice flour milled by the newly developed milling method has high processing abilities such as high water absorption power due to having small and large particle fractions, under 25% amylose content and under 10% damaged starch content. Although the amylose content is determined by rice variety, high amylose rice flour, which is difficult to substitute for wheat flour, could be made by adding waxy rice flour. Conclusion: Low amylose rice varieties should be developed to retain sufficient food in the future. Also, various staples may be developed by taking a scientific approach using rice flours milled with existing rice varieties and could be supplied in a satisfactory manner for consumers.
