• Korean Journal of Breeding Science
• /
• v.40 no.2
• /
• pp.153-158
• /
• 2008

"Baegjoong", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Keumkang"/"Olgeuru" during 1996. "Baegjoong" was evaluated as "Iksan307" in Advanced Yield Trial Test in 2004. It was tested in the regional yield trial test between 2005 and 2007. "Baegjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Baegjoong" were similar to "Keumkang". Culm and spike length of "Baegjoong" were 77 cm and 7.5 cm, similar to "Keumkang". "Baegjoong" had lower test weight (802 g) and lower 1,000-grain weight (39.8 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Baegjoong" showed moderate to pre-harvest sprouting (23.9%) although "Keumkang" is susceptible to pre-harvest sprouting (38.9%). "Baegjoong" had similar flour yield (72.4%) and ash content (0.41%) to "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.8%) and SDS-sedimentation volume (35.3 ml) and shorter mixograph mixing time (3.8 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Baegjoong" were similar to "Keumkang". "Baegjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Baegjoong" in the regional adaptation yield trial was $5.88\;MT\;ha^{-1}$ in upland and 5.35 MT ha-1 in paddy field, which was 13% and 17% higher than those of "Keumkang" ($5.21\;MT\;ha^{-1}$ and $4.58\;MT\;ha^{-1}$, respectively). "Baegjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Korean Journal of Breeding Science
• /
• v.42 no.5
• /
• pp.547-554
• /
• 2010

Low-molecular-weight glutenin subunit (LMW-GS) in common wheat (Triticum aestivum L.) is important for quality processing of bread and noodles. The objectives of this study were to clarify the composition of LMW-GSs and to identify their corresponding proteins. Using LMW-GS specific primers we cloned and characterized 43 LMW-GS genes in the wheat cultivar 'Jokyoung'. Some of these genes contain polypeptides different in size due to the presence of various deletions or insertions within repetitive and glutamine-rich domains. The comparison of deduced amino acid sequence of the LMW-GS genes in Jokyoung with that of 12 groups LMW-GSs of wheat cultivar Norin 61 showed that the deduced amino acid sequences were nearly the same to LMW-GS groups of 1, 2, 3/4, 5, 7, 10 and 11. All LMW-GS genes contain eight cysteine residues, which are conserved among all of the typical LMW-GS sequences. The relative positions of cysteine residues are also conserved, except those of the first and seventh. Based on phylogenetic analysis, the 43 sequences with the same N-terminal and C-terminal amino acid sequences were clustered in the same group. To identify the proteins containing the corresponding amino acid sequences, we determined the N-terminal amino acid sequence of 7 spots of LMW-GSs of Jokyoung separated by two-dimensional gel electrophoresis (2DE). Of them, Glu-B3 (LMW-m and LMW-s) and Glu-D3 (LMW-m) were detected in two and three spots, respectively and the others were not clear. Collectively, we classified diverse LMW-GSs and identified their corresponding protein products. These results will be helpful in breeding programs for improvement of wheat flour quality.

• Journal of Nutrition and Health
• /
• v.52 no.5
• /
• pp.501-513
• /
• 2019

Purpose: This study examined the menu pattern, food diversity, and satisfaction of parents with the snack menus of childcare centers provided by the Center for Children's Foodservice Management (CCFM) in Jeonbuk area. Methods: Data from 2,432 snack menus (1,321 for morning snacks and 1,111 for afternoon snacks) of March, June, September, and December 2017 from 13 CCFM in Jeonbuk area were analyzed. In addition, the participants for the survey were 247 parents in Jeonju and Kunsan. The data were analyzed using a t-test, ${\chi}^2$-test, and hierarchical regression analysis with SPSS v. 24.0. Results: Differences in the menu pattern and food diversity were observed between morning and afternoon snack menus. The majority of snack menus (61.6%) were one menu item. The percentage of 'G' (20.0%) was highest in the food group patterns. The morning snacks served mainly porridge, raw fruits, and milk, and the afternoon snacks served mainly flour-based foods, juices, and milk. The awareness level of parents about the snack menus of daycare centers was $4.09{\pm}0.82$, and its overall satisfaction was $4.06{\pm}0.69$. In the snack-quality attribute analysis, the hygiene of foods was the most important factor, and parents judged that they were doing well. Regression analysis showed that the hygiene of personnel was the most influential variable on the overall satisfaction, followed by balance with the main meal and the portion size. Conclusion: Therefore, it is important to establish snack menu guidelines considering the eating behaviors of the children and to strengthen hygiene for the increasing the satisfaction of various stakeholders in daycare centers.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.67 no.2
• /
• pp.111-120
• /
• 2022

Improving flour quality is one of the major targets of wheat breeding programs. This study determined the optimum high-molecular-weight glutenin subunits (HMW-GS) to improve flour quality, and analyzed the correlation between agronomic and quality traits in Korea. A total of 180 wheat varieties, including 55 Korean and 125 foreign cultivars, carrying various Glu-1 alleles, were evaluated for their quality and agronomic traits. Results indicated that Glu-A1b, Glu-B1b, and Glu-D1f were the most prevailing alleles for each Glu-1 locus for Korean wheat cultivars. Korean wheat cultivars recorded shorter days to heading (DTH) and longer days to maturity (DTM) compared to foreign cultivars. In addition, an interaction effect was found between Glu-A1 and Glu-B1 alleles on several quality parameters. The combination of Glu-A1c and Glu-B1i showed a higher protein content, dry gluten content, and higher sodium dodecyl sulfate (SDS) sedimentation value than other Glu-A1×Glu-B1 combinations. Cultivars carrying Glu-A1a or Glu-A1b, Glu-B1i or Glu-B1al, and Glu-D1d for each Glu-1 locus exhibited a longer mixing time and stronger mixing tolerance. The DTM positively correlated with the protein content, gluten index and SDS sedimentation value. However, a negative correlation was observed between DTH and quality traits. Owing to the above results, this study suggests that an increase in the frequency of Glu-B1i or Glu-B1al, Glu-D1d coupled with a short DTH and long DTM could significantly improve wheat quality properties.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.68 no.4
• /
• pp.422-430
• /
• 2023

The nutrient-rich and climate-resilient finger millet (Eleusine coracana (L.) Gaertn.) is a relatively new crop on the agricultural landscape. The present study explores the agronomic characteristics and antioxidant activities of grains and cookies produced from 'Finger1ho,' which was the first finger millet variety developed in South Korea. With heightened calcium content (314 mg/100 g) and polyphenol levels, 'Finger1ho' exhibited superior radical scavenging activities compared to other millets. The investigation assessed the impact of whole finger millet flour at varying concentrations (0, 10, 30, 50, and 100%) on cookie properties. Increasing the substitution of finger millet flour in the cookie formulation resulted in a notable rise in calcium content, ranging from 1.8 times at 10% to an impressive 10.8 times at 100%, surpassing the levels found in conventional wheat cookies. Conversely, the sodium (Na) levels in finger millet cookies demonstrated minimal variations, presenting a potentially favorable aspect in addressing the high Na intake prevalent in the South Korean diet. Notably, the antioxidant activity, assessed through ABTS and DPPH radical scavenging assays, exhibited a significant elevation compared to the control. This increase in antioxidant activity was directly proportional to the quantity of finger millet incorporated (p<0.001), indicating the potential health benefits associated with higher levels of finger millet in the cookie formulation. This study highlights finger millet's potential as a beneficial ingredient, enhancing both consumer acceptability and the functional attributes of cookies. Notably, cookies with 10% to 50% added finger millet exhibited significantly superior quality characteristics compared to controls, suggesting promising avenues for health-functional cookie development.

• Journal of Sasang Constitutional Medicine
• /
• v.8 no.1
• /
• pp.395-411
• /
• 1996

1. 연구배경 사상체질의학(四象體質醫學)을 창시하여 개인(個人)의 차별성(差別性)을 강조한 동무(東武) 이제마(李濟馬)는 양생(養生)의 방법(方法)에서도 체질별(體質別) 요법(療法)을 말하고 있는데 체질별(體質別)로 과소지장(過小之臟)의 기능(機能)이 정상적(正常的)으로 이루어지는 상황을 완실무병(完實無病)의 조건으로 제시(提示)하였고 이를 위한 수단(手段)으로 성정(性情)과 함께 약물(藥物), 식품(食品) 등을 이용하였다. 특히 식이요법(食餌療法)에 있어서도 체질(體質)에 따른 구별(區別)의 필요성(必要性)을 말하고 있는데 식품(食品)이라 하더라도 그 음식(飮食)을 섭취하여 과대(過大)한 장기(臟器)의 기능(機能)은 유제(柳制)하고 과소(過小)한 기능(機能)은 보완(補完)받음으로써 불균형(不均衡)을 조정(調整)한 것이다. 당뇨병의 식단 작성은 평생동안 열량(熱量)과 영양소(營養素) 필요치(必要置)을 맞출 것을 권장하고 당뇨병학회에서 편집한 식품교환표(食品交換表)를 사용(使用)하는 것이 일반적(一般的)인데 식품교환표(食品交換表)는 많은 식품(食品)들중에 같은 영양소를 가진 식품(食品)들을 한 그룹으로 묶어 환자(患者)의 기호(嗜好)에 따라 교환(交煥)해 가면서 먹을 수 있도록 고안(考案)한 것이니 이에 지시한 수량(數量)만 섭취해도 저(低)cal식(食)으로 관양(管養)의 균형(均衡)이 잘 이루어진다. 본 연구는 체질별로 이로운 식품표에 근거하여 식이요법(食餌療法)이 특히 강조되고 하루 섭취열량이 제한되는 성인병중의 하나인 당뇨병(糖尿病)의 식단(1800kcal)을 식단작성법에 따라 구성(構成)하여 몇가지 예를 제시해 보았다. 구체적으로 태음인(太陰人), 소음인(少陰人), 소양인(少陽人)의 당뇨 환자 1800kcal에 대한 식단을 구성하여 제시했는데 즉, 태음인(太陰人)의 식단은 태음인(太陰人)에 유리(有利)한 식품(食品)들로 구성하고 해(害)로운 식품(食品)들은 제외시키는 방법(方法)을 이용하였다. 이 식단은 다분히 이론적(理論的)인 식단으로 임상(臨床)에 이용(利用)하여 본 바는 없으나 동량(同量)의 열량(熱量)을 섭취(攝取)하더라도 체질(體質)에 적합(適合)한 식품(食品)으로 구성된 식사(食事)가 각 체질의 섭생(攝生)에 더 유리(有利)하지 않올까 하는 단순(單純)한 사고(思考)에 바탕을 둔 것이다. 2. 연구방법 1) 후세가(後世家)가 주장(主張)한 체질별(體質別) 식품(食品) 분류(分類)를 종합, 정리한 체질별(體質別) 식품표(食品表)를 제시한다. 박석언의 동의사상대전, 박인상의 동의사상요결, 송일병의 알기 쉬운 사상의학, 홍순용의 사상진료보원, 홍순용, 이을호의 사상의학원론에서 체질별로 유익한 식풍을 조사하여 곡류, 과일류, 채소류, 어패류, 육류로 분류하여 살펴본다. 2) 당뇨병(糖尿病) 식이요법의 식단 작성법의 개요(槪要)를 제시한다. 3) 1)의 체질별(體質別) 식품표(食品表)로 태음인(太陰人), 소음인(少陰人), 소양인(少陽人)의 당뇨 식단 1800kcal을 작성해 제시(提示)한다. 체질별(體質別)로 유익(有益)한 식품(食品)은 1)의 식품표에 근거(根據)하고 체질별(體質別)로 해(害)로운 식품(食品)은 노정우(盧正祐), 한동석(韓東錫)의 주장에 근거(根據)한다. 3. 결과 체질별(體質別) 식품표(食品表)는 후세가의 연구를 종합하여 제시(提示)하였고, 식품(食品)을 분류(分類)한 후(後) 약명(藥名)과 성미(性味), 귀경(歸經)을 찾아 도표화 하였다. 체질별 식품들은 대부분 소음인(少陰人)의 경우 신감(辛甘) 온열(溫熱)하며 비위(脾胃)로 귀경(歸經)하고 태음인(太陰人)의 경우 감신(甘辛) 온열(溫熱)하며 폐간(肺肝)으로 귀경(歸經)하고 소양인(少陽人)의 산고(酸苦) 양한(凉寒)하고 신(腎)으로 귀경(歸經)함이 우세(優勢)함을 알 수 있다. 즉, 체질적으로 양성(陽性)인 소양인(少陽人)은 식품의 성질이 음성(陰性)인 것이 유리(有利)하고 체질적으로 음성(陰性)인 태음인(太陰人), 소음인(少陰人)은 식품의 성질이 양성(陽性)인 것이 유리(有利)하다. 다양한 식품(食品)을 섭취하고자 하는 환자의 욕구(慾求)에 맞추면서도 식품교환의 범위를 체질별로 유익한 식품들로 제한하여 동일(同一)한 열량(熱量)의 식단이라도 체질에 맞는 식품으로 차별성(差別性)을 두었는데 식단의 작성은 전문 영양사의 의견을 거쳤다. 제시된 식단은 다소 이론적(理論的)으로 작성(作成)된 단계이고 임상적(臨床的) 검증을 거친 바 없으나 활용하기에 따라 실용성을 얻을 수 있으리라 본다. <식단예> 태음인의 식단: 곡류 : 콩, 율무, 밀가루, 밀, 수수, 들깨, 고구마, 땅콩, 기장, 옥수수, 두부, 설탕등 태음인에 유리한 식품으로 교환한다 어때류 : 우렁이, 대구, 조기, 민어, 청어, 오정어, 낙지, 미역, 김, 다시마등으로 교환한다 육류 : 소고기, 우유등으로 교환한다 과일류 : 밤, 배, 호도, 은행, 잣, 살구, 매실, 자두등으로 교환한다 채소류 : 무우, 도라지, 연근, 토란, 마, 고사리, 더덕, 목이버섯, 송이버섯, 석이버섯등으로 교환한다 해로운 음식 : 닭, 돼지, 모밀, 배추, 사과, 염소고기, 조개, 계란, 곳감, 커피등은 피한다 * 아침 ; 콩나물죽, 대구포묶음, 우령이무침, 갓김치, 우유, 자두 점심 ; 기장밥, 콩나물두부찌게, 장어양념구이, 도라지나물, 열무김치, 배 저녁 ; 수수밥, 두부명란, 더덕양념구이, 깍두기 * 아침 ; 비빔국수, 토란국, 알타리김치, 두유, 살구주스 점심 ; 율무밥, 낙지전골, 김무생채, 느타리나물무침, 동치미, 귤 저녁 ; 콩밥, 감자북어국, 두부묶음, 열무김치 소음인의 식단: 곡류 : 찹쌀, 좁쌀, 차조, 감자등 소음인에 유익한 식품으로 교환한다 어패류 : 명태, 미꾸라지, 뱀장어, 뱀, 메기등 육류 : 닭, 개, 꿩, 염소, 양, 참새고기등 과일류 : 사과, 귤, 복숭아, 대추등 채소류 : 미나리, 파, 마늘, 후추, 시금치, 양배추, 생강, 고추, 당근, 양파, 감자, 쑥갓등 해로운 음식 : 메밀, 호도, 계란, 고구마, 녹두, 돼지고기, 밤, 배, 배추, 보리, 쇠고기, 수박, 오이, 참외, 팥등은 피한다. * 아침 ; 찰밥, 닭찜, 감자전, 쑥갓나물, 부추김치, 사과 점심 ; 감자밥, 메기매운탕, 명태조림, 미나리, 고들빼기김치, 사과주스 저녁 ; 좁쌀밥, 양배추감자국, 병어양념구이, 연근양념조림, 귤, 인삼차.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47
• /
• pp.15-32
• /
• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.