• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.173-177
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• 2002

The purpose of this study is to investigate the effect of dietary fiber content of rice on the postprandial serum glucose and insulin responses in normal subject. Two rice varieties, Ilpum and Suwon 464 which are different in dietary fiber content, were cooked in pressure cooker and used for the test. The rice with a higher dietary fiber content gave a significantly lower glucose level (p<0.01) and insulin level (p<0.05) than did the normal rice variety. After a meal, the 60-min glucose levels of Suwon 464 and Ilpum were 90.3${\pm}$4.8mg/dl and 111.6${\pm}$2.7mg/dl, respectively. The glycemic index (GI) of Suwon 464 shows 64.5%, which was apparently lower than that of Ilpum. These results indicate that Suwon 464 high in dietary fiber can be useful in low-GI diets.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.24-33
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• 1990

The changes in water uptake rate, cooking properties, color of rice grains and gelatinization properties of brown and milled rices during storage were studied. The brown and milled rices were stored at $4^{\circ}$ and $25^{\circ}C$ for 5 and 3 months, respectively. The water uptake rate constants of rices during hydration at $30^{\circ}$ were linearly decreased during storage. The volume increase rate also showed similar trend to the water uptake rate. The terminal point of cooking of milled rice at $100^{\circ}$ in a sealed brass vessel was about a half of that of brown rice. The cooking rate of milled rice was 1.8 times faster than that of brown rice. The cooking rate constant of both brown and milled rices linearly decreased with the increase of storage time. The L(lightness) value increased for brown rice grain and remained unchanged for milled rice grain during storage. The peak viscosity of rice flours by amylograph increased during storage, but enthalpy for gelatinization decreased, as measured by differential scanning calorimetry.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.269-275
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• 2002

미곡종합처리장 (RPC)에서 수행되고 있는 쇄미선별공정의 개선을 통해, 국내산 백미제품의 쇄립 혼입상태를 보다 더 정밀하게 관리하기 위한 기초 연구로서, 실험 결과를 바탕으로하여 국내 유통백미 제품의 등급판정에 사용할 수 있는 쇄립 기준을 결정하여 제시하였다. 연구결과를 요약하면 다음과 같다. 1. 백미제품 중의 쇄립 허용 혼입율에 관한 우리나라의 규격은, 일본백미 1등 표준품의 기준 및 미국백미 1등급 제품의 기준에 비견될 정도였지만, 쇄립의 정의 자체는 엄격하지 않았다. 또한, 미국과 일본과는 달리, 쇄립 혼입율 차이에 따른 백미 제품의 등급 체제가 존재하지 않았다. 이러한 사실을 종합하여 일본과 미국의 규격과 비교했을 때, 쇄미 혼입에 관한 한 우리나라는 매우 관대한 규격을 적용하고 있다고 판단된다. 2. 국내 유통백미 제품의 경우, 완전립 길이의 3/4 이상인 낟알들이 차지하는 중량 구성비는 93.5%였다. 완전립 길이의 $\frac{1}{4}$∼1/3, 1/3∼$\frac{1}{2}$, $\frac{1}{2}$∼2/3 및 2/3∼$\frac{3}{4}$에 해당하는 길이를 가진 낟알들의 중량비는 각각 0.3, 2.8, 2.7 및 0.6%이어서, 쇄립들의 길이는 2.5mm를 중심으로 주로 분포되어 있었다. 쇄립 혼입정도에 따른 국내 유통백미 제품의 등급은 한국과 일본의 기준을 적용할 경우, 쇄립의 총량 면에서는 만족할만한 수준이었다. 그러나, 한국의 잔싸라기 기준, 일본의 이물 함유비 기준, 미국의 6호체 통과분 기준이 적용될 경우, 국내 유통백미 제품의 등급은 매우 불량하였다. 3. 거의 모든 RPC에서는 쇄미선별설비로 로타리 시프터를 채택, 사용하고 있었으며, 로타리시프터 사용상의 문제는 회전몸체를 지지하는 rod spring의 파손 등 구조와 관련된 것이었다. 로타리 시프터에 의한 쇄립의 선별과 제거정도는 만족할 만한 수준은 아니었다. 4. 국내 유통백미 완전립의 길이, 폭, 두께는 각각 5.02mm, 2.93mm, 2.03mm이었으며, 산물밀도와 천립중은 각각 745.3kg/m3 및 20.46g이었다. 5. RPC 백미제품의 품질경쟁력 향상을 유도하고자 현행 쇄미의 정의와 기준을 보다 강화하여 다음과 같은 쇄미 기준과 계급을 설정, 제시하였다. "완전립" - 길이가 3.75mm이상인 미립 "준완전립" - 길이가 2.5∼3.75mm인 미립 "쇄미" - 길이가 1.75∼2.5 mm인 미립 "이물" - 길이가 1.75mm이하인 미립.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.95-95
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• 2017

백미의 품질특성 중 탁도는 쌀을 씻는 과정에서 발생하는 쌀뜨물의 탁한 정도이며, 쌀뜨물은 다량의 유기물을 포함하여 하천으로 유입 될 경우 수질오염의 주요 원인이 되고 있다(Cho et al., 2017). 따라서 본 연구에서는 백미 가공공정 중 백미의 품질 및 탁도 특성을 분석하기 위하여 백미 가공 시스템의 1, 2단 주축 회전속도에 따른 적정 가공조건을 구명하고자 하였다. 공시재료는 전북 김제시에서 생산된 2015년산 신동진 백미를 사용하였고, 가공 중 백미의 품질 및 탁도 특성은 1, 2단 주축 회전속도에 따라 800, 900, 1,000 및 1,100 rpm의 네 가지 조건에서 측정하였다. 가공 후 싸라기율은 주축 회전속도 1,000 rpm 조건에서 0.46%로 비교적 낮았으며, 1,100 rpm 조건의 경우 0.61%로 약간 높은 경향을 보였다. 주축 회전속도에 따른 가공 전후 백미의 탁도 감소는 주축 회전속도가 빠를수록 높은 경향을 보였으며, 주축 회전속도 1,100 rpm 조건에서 19.57 ppm 정도 탁도가 감소하는 것으로 나타났다. 주축 회전속도에 따른 백미 가공 중 에너지 소비량은 주축 회전속도가 빠를수록 증가하였으나, 주축 회전속도 800, 900 및 1,000 rpm 조건의 경우 3.41~4.25 kWh로 큰 차이는 보이지 않았다.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.292-297
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• 2010

This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1048-1051
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• 2002

This study was conducted to determine the effect of different fiber content of rice on blood levels of glucose insulin and triglyceride in normal subject. Ilpum and Suwon 464, which have different fiber content were used for the test. Two types of rice containing 50 g of carbohydrate were pressure-cooked and fed to ten healthy male volunteers after an overnight fast. After a meal, the 60-min blood glucose levels of Suwon 464 and Ilpum were 90.3$\pm$4.8 mg/dL and 111.6$\pm$2.7 mg/dL, respectively (p<0.01). And the 120-min blood insulin levels of Suwon 464 and IlPum were 2.9$\pm$0.8 mg/dL and 7.7$\pm$1.6 mg/dL, respectively (P<0.05). There was no significant difference in triglyceride level between two rice varieties. The calculated glycemic index (GI) was 64.5% for Suwon 464, suggesting that Suwon 464 high in fiber can be useful in low-GI diets.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.471-475
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• 2002

Cholpyon, a traditional Korean rice cake, was prepared using pigmented rice and the quality characteristics them were compared with Cholpyon made of brown and white ice during 24 hr storage at 20$\^{C}$. In proximate composition, crude protein contents were not significantly different among three rice varieties whereas the contents of crude lipid and ash in pigmented and brown rice were higher than that of white rice. In mechanical characteristics, 100% pigmented rice Cholpyon showed lower values for hardness, cohesiveness, springiness and chewiness, and higher value far adhesiveness compared with those of white rice Cholpyon. These results were maintained for 24 hours. Sensory Characteristics of 100% pigmented rice Cholpyon such as color, hardness and overall quality were better than those of white rice Cholpyon. Brown rice Cholpyon had similar mechanical properties to 100% pigmented rice Cholpyon, but showed the lowest preference in color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.885-892
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• 2002

The purpose of this research was to prove the excellency of unpolished (brown) rice with respect to nutritional composition and to compare chemical composition among six varieties of rice. Some nutritional composition in the Polished (well -milled) rice and unpolished (brown) rice of the six typical Korean varieties (Chucheong, Hwasung, Odae, Ilmi, Dongjin, Ilpum) were determined. Most of nutrients in the brown rice were much greater than those in the milled rice and there was significant difference among rice varieties in some chemical compositions. The major minerals of milled rices were Ca, 6～15 mg%;P, 91～125mg%;Fe, 0.3～1.2mg%; Na, 10～14mg%;K, 106～205 mg%; Zn, 1.0～1.8mg%; and Mg, 32～58 mg%. The mineral contents of brown rices wre Ca, 4～11mg%;P, 92～286mg%;Fe, 1.3～1.9mg%;Na, 12～15mg%;K, 243～320mg%;Zn, 1.5～2.3mg%;Mg, 112～140mg%. Major fatty acids in six rice varieties were linoleic acid, oleic acid and palmitic acid, which comprised of about 93% of total fatty acid. Amino acid analysis showed that aspartic acid, glutamic acid, arginine and leucine were major amino acids, whereas histidine, threonine and tryptophan were minor ones of rice. Most ammo acid contents was higher in Ilmi than the other varieties. The contents of vitamin in brown rices were considerably higher than those in well-milled rice. There was not significant difference in total dietary fiber among rice varieties : 1.1～1.2% for milled rice,3.2～3.5% for brown rice.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.585-593
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• 1988

The lipid contents and neutral lipid components of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang #23, Whasung and Jinhung. Total lipid contents of brown rice, milled rice and bran were 2.65%, 1.09% and 20.24% respectively. The ratios of neutral lipids, glycolipids and phospholipids in total lipids were 82.53:12.39:4.08 in brown rice and 87.72:7.02:5.26 in bran. Neutral lipids were separated on the TLC; among them 6 neutral lipids were identified by comparing the RF value of standards. Triglycerides(TG), free fatty acids(FFA) and steryl esters(SE) were major neutral lipid components in brown rice, milled rice and bran. TG content of the bran, compared to that of brown rice and milled rice, was very low in contrast the FFA content was high. The major fatty acids of total lipid and neutral lipid fractions were palmitic, linoleic and oleic acids, comprising over 95% of these classes.

• Journal of Applied Biological Chemistry
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• v.55 no.2
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• pp.79-83
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• 2012

It has been known that the proteome profiles in the period of growth and development of rice are changed by the growth conditions including temperature, soil, and fertilization. In this study, the proteome profiles of Odae polished white rice grown in Chulwon and Chilgog were compared on 2-dimensional(D) gels. The differentially expressed proteins were selected from the 112 identified total proteins and classified into functional groups. The most significantly differentially expressed proteins were stress responsive proteins; Ent-kaur-16-ene synthase, which is responsible for synthesizing a plant hormone gibberellin, was expressed in Chulwon rice and heat shock proteins were in Chilgog rice, respectively. Xylanase inhibitor protein, which inhibits the enzyme xylanase produced by pathogenic fungi and Bacilli, was expressed significantly high in Chilgog rice grown at high temperature. Differential expressions of transporter proteins were observed both in Chulwon and Chilgog rice. Regarding the facts that Chilgog rice contained relatively higher amount of proteins than Chulwon rice and Chulwon rice showed large number of proteins were differentially expressed, it can be concluded that different cultivation conditions could change the protein expression profiles in rice in various ways, including elevation of protein amount or differential expressions of specific proteins, etc. The results suggest that the characteristics of the profiles of the proteome in the polished white rice are definitely changed by the environmental factors including high temperature. The results can be utilized for the development of the proper cultivation conditions for the production of high quality rice with good palatability.