Brewing and Fermenting Characteristics of Makgeolli Produced from High-yielding Rice Varieties

Lee, Dae Hyoung; Lee, Yong Sun; Cho, Chang Hui; Seo, Jae Soon; Park, In Tae; Kim, Heui Dong; Lim, Jae Wook

doi:10.9721/kjfst.2013.45.6.714

Cited by 6 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…By optimising the production process, rice companies can improve the quality of paddy, which, in turn, affects pricing. Lee et al (2017) investigated the impact of process optimization techniques, such as improved drying methods and storage practices, on rice quality and pricing. The study revealed that process optimization not only enhanced the quality of rice but also allowed companies to command higher prices for the superior products.…”

Section: Pricing Issuementioning

confidence: 99%

Improving the Quality of Paddy and Pricing Issues Through Process Optimization in a Rice Company

Afandi,

Lee

2023

IJIM

View full text Add to dashboard Cite

This research aims to improve the quality of paddy and address pricing issues through process optimization in APRM. The study focuses on identifying the manufacturing process of paddy, optimizing it to enhance quality, and suggesting procurement practices to resolve pricing issues. The research employed a semi-structured interview approach to collect data. The findings provide valuable recommendations for APRM to optimize the manufacturing process, improve paddy quality, and establish fair pricing structures. The significance of the study lies in its potential to enhance APRM's market competitiveness, improve farmer welfare, promote sustainability, contribute to the agricultural industry's advancement, and influence policy and decision-making. The research concludes with a discussion, highlighting the research's implications, addressing gaps in the literature, and offering recommendations for future research. Implementing the suggested strategies can lead to improved paddy quality, stable pricing, and overall growth for APRM and the agricultural sector. By implementing the suggested strategies, APRM has the opportunity to achieve improved paddy quality, stable pricing, and overall growth, thereby positioning itself as a leading player in the rice industry.

show abstract

Section: Pricing Issuementioning

confidence: 99%

Improving the Quality of Paddy and Pricing Issues Through Process Optimization in a Rice Company

Afandi,

Lee

2023

IJIM

View full text Add to dashboard Cite

show abstract

“…The starch value, which is the mass of starch in 100 g of a sample, accounts for sugars, dextrin, and starch. A higher starch content indicates higher production of sugar components and is associated with a higher alcohol yield in alcohol fermentation (Kim et al, 2011;Lee et al, 2013). The starch values of rice with different degrees of milling were analyzed to determine the effect of milling on the properties of 'Nuruk'.…”

Section: Starch Value (%) Of Rice With Different Degree Of Millingmentioning

confidence: 99%

Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

Choi¹,

Yeo²,

Kang³

2020

Korean J. Food Preserv.

View full text Add to dashboard Cite

This study aimed to investigate the effects of the degrees of milling of rice (0-50%) on the physicochemical properties and enzymatic activities of rice 'Nuruk'. As results, the contents of the general components of milled rice, except for the starch value (85.13-90.99%) decreased as the degree of milling increased. The moisture content of rice with different degrees of milling ranged from 11.04 to 12.68% and significantly decreased as the degree of milling increased. Furthermore, the hydration rate increased as the degree of milling increased. The pH of rice 'Nuruk' was the lowest at 5.32 in the 0% milled rice 'Nuruk' and highest at 5.98 in the 30% milled one, which indicated no correlation between pH and degree of milling. By contrast, the soluble solid and reducing sugar contents which are correlated with the starch value of rice increased as the degree of milling increased. For the enzymatic activities of each rice 'Nuruk', there was no clear trend for the α-amylase and acidic protease activities with respect to the degree of milling, whereas the glucoamylase activity decreased with increasing degree of milling. Correlation analyses indicated that the activity of glucoamylase decreased as the starch value of rice increased, but increased as the crude protein content of rice increased. The activity of acidic protease had a negative correlation with the crude lipid content of rice.

show abstract

Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery

Lee¹,

Lee²,

Park³

et al. 2016

Korean Journal of Food Preservation

View full text Add to dashboard Cite

The purpose of this study was to evaluate the effects of barley cultivars (Saessalbori, Saechalssalbori and Huinchalssalbori) and different milling recovery (95%, 85% and 75%) on quality characteristics of barley Makgeolli. The content of moisture, ash, crude protein, and crude fat in barley seeds were reduced with decreasing milling recovery. The qualities of barley Makgeolli were also significantly affected by the milling recovery. Decreasing milling recovery of all cultivars resulted to increase in total sugar content and reducing sugar content but decrease in pH while alcohol content and total acidity were not significantly affected. Moreover, the lightness and yellowness of barley Makgeolli increased by milling while its redness decreased. The sensory evaluation showed that the consumer preference for barley Makgeolli increased at the lowest milling recovery (75%). The results of this study suggest that the milling recovery and cultivar of barley were important factors to improve the taste and color of barley Makgeolli.

show abstract

Brewing and Fermenting Characteristics of Makgeolli Produced from High-yielding Rice Varieties

Cited by 6 publications

References 4 publications

Improving the Quality of Paddy and Pricing Issues Through Process Optimization in a Rice Company

Improving the Quality of Paddy and Pricing Issues Through Process Optimization in a Rice Company

Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery

Contact Info

Product

Resources

About