• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.52-57
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• 2003

Nutritional compositions of the raw materials, such as well-milled rice, milled upland glutinous rice, milled barley, glutinous millet, SoRiTae, red beans and mung beans were analysed, and cooking characteristics and sensory attributes of mixed cereals were measured. Crude protein and crude fat in SoRiTae were 31.6% and 16.16%, respectively, and the highest among the raw materials. Crude ash was 3~11 times higher and crude fiber was 5~7 times higher in legumes than in grains. Iron content in SoRiTae was the highest as 7.8 mg/100 g, and calcium content was the highest as 71.0 mg/100 g in SoRiTae and mung beans. Phosphorus content was higher in glutinous millet and mung beans, and potassium content was greatly higher in legumes than in grains and the highest as 934 mg/100 g in red beans. Vitamin B$_1$ and B$_2$ contents were higher in legumes than in grains, and niacin content was the highest as 5.51 mg/100 g in mung beans and was 3.77 mg/100 g in glutinous millet. Water uptake of the raw materials increased greatly after 5 min of soaking in water and then stayed at the almost same level. Water uptake was the highest in SoRiTae and decreased in the order of milled barley, milled upland glutinous rice, glutinous millet and well-milled rice. Hardness was the lowest as 142.8 g/cm$^2$ in cooked SoRiTae, and the highest as 206.3 g/cm$^2$ in cooked milled barley compared with 169.4 g/cm$^2$ in cooked well-milled rice. Cooking time increased and hardness of cooked mixed cereals decreased with the increase of water added. Moisture content decreased, while crude protein, crude ash and crude fiber increased as the increase of mixing ratio of SoRiTae and red beans in mixed cereals. Lightness decreased, while red and blue color increased, and hardness increased with the increase of mixing ratio of SoRiTae and red beans. Sensory evaluation showed greater preference in terms of color, roasted nutty, sweet taste and overall acceptance in the cooked mixed cereals with 8 and 10% of SoRiTae and red beans.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.607-612
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• 2021

This study investigated the seed and water absorption characteristics of red bean cultivars in Korea. The length and width of all seeds were 7.74-8.99 mm and 5.33-5.54 mm, respectively. The hilum lengths and widths were 3.21-4.01 mm and 0.58-0.73 mm, respectively. The weight of 100 seeds was 12.14-20.21 g, and the seed coat thickness of red beans ranged from 39.18-50.01 mm. During soaking for 30 h, red beans exhibited a lag phase in the initial soaking time, followed by a rapid absorption phase, and finally contained more than 130% moisture. When water absorption was applied to the sigmoid equation, the curve fitting exhibited a high R², and the kinetics of water absorption were 0.202-0.715 h^-1, which differed among varieties. Pearson's correlation of hilum width (r=0.7858^*) and seed thickness (r= -0.9954^***) exhibited strong correlations with water absorption, suggesting that these are important factors in red bean processing.

• Journal of Sasang Constitutional Medicine
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• v.9 no.2
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• pp.327-336
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• 1997

• Proceedings of the Zoological Society Korea Conference
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• 1994.10a
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• pp.167.2-167
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• 1994

• 건강소식
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• v.37 no.5
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• pp.36-39
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• 2013

보리, 조, 콩, 기장뿐만 아니라 옥수수, 감자, 고구마, 율무, 녹두, 팥, 심지어는 대추, 밤까지 포함되는 잡곡. 다양한 맛과 식감뿐만 아니라 좋은 영양소까지 우리에게 전달하는 잡곡은 흔히 알고 있는 종류에 발효한 잡곡까지 더해져 건강을 선물한다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.11a
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• pp.176-176
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• 2020

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.82-82
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• 2020

• Proceedings of the Korean Society of Crop Science Conference
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• 2021.10a
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• pp.257-257
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• 2021

• Proceedings of the Korean Society of Crop Science Conference
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• 2021.10a
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• pp.57-57
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• 2021

• Korean Journal of Plant Resources
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• v.16 no.2
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• pp.147-154
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• 2003

Agronomic characters of the 361 Korean adzuki beans(Vigna angularis (Willd.) Ohwi & Ohashi) collected in Korea were examined. Korean adzuki beans had predominantly up right growth habit types, followed by the intermediate types (15.3%) and the climbing types (6.9%). Round leaf type was the majority among the collections and followed by elliptical and xiphoid leaf type. Adzuki beans with yellow, light yellow and dark yellow flowers were 89.5％, 9.4％ and 1.1％, respectively. The 60.6% of the collections had red seeds and 26.9% had gray seeds. And collections with green seeds, white seeds mixed with gray spot, brown spots on red seeds, black spots on red seeds and dark gray spots on black seeds were also observed. Korean adzuki beans whose number of days from planting to flowering were 69∼75 days were the majority among 361 Korean adzuki beans. The number of days from flowering to majority were 41∼50 days and the number of days from planting to maturity were 111-120days. Adzuki beans having the stem length of 41-60 cm, the pod number per plant of 16-20 and the 100 seed weight of 8∼10 g were 50.2％, 40.2% and 30.5％ of collections, respectively.