• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.213-219
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• 2013

A field study was conducted to understand nitrogen use efficiency of high yielding Japonica rice varieties under three levels of nitrogen fertilizer (90, 150 and 210 kg N $ha^{-1}$) in Iksan, Korea. Two high yielding rice varieties, Boramchan and Deuraechan, and an control variety, Dongjin2, were grown in fine silty paddy. Nitrogen use efficiencies (NUE) were 83.3, 56.3, and 41.2 in 90, 150, and 210 kg N $ha^{-1}$ fertilizer level, respectively. Total nitrogen uptake varied significantly among nitrogen levels and varieties. Variety Dongjin2 showed the highest nitrogen uptake efficiency (NUpE), while Boramchan and Deuraechan showed higher nitrogen utilization efficiency (NUtE). However, Nitrogen harvest index (NHI) was higher in Boramchan (0.58) than Deuraechan (0.57) and Dongjin2 (0.53). Rough rice yield showed linear relationship with total nitrogen uptake ($R^2$=0.72) within the range of nitrogen treatments. Boramchan produced significantly higher rough rice yield (8546 kg $ha^{-1}$) which mainly due to higher number of panicles per $m^2$ compared to Deuraechan (7714 kg $ha^{-1}$). Deuraechan showed higher number of spikelets per panicle, but showed lower yield due to lower number of panicle per $m^2$. Rice varieties showed different nitrogen uptake ability and NUE at different nitrogen level. Plant breeders and agronomist should take advantage of the significant variations and relationships among grain yield, NUpE, and NUE.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.645-648
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• 2009

"Deuraechan" is a new japonica rice variety developed and registered by the rice breeding team of Department of Rice and Winter Cereal Crop, NICS, RDA in 2008. This variety was derived from a three way cross Iksan438, YR19105Acp222 and Milyang165. This variety has about 122 days of growth duration from transplanting to harvesting in Honam and Youngnam plain of Korea. It is about 76 cm in culm length and tolerance to lodging. In reaction to biotic stresses, it shows moderately resistance to blast, resistance to bacterial blight pathogen races from $K_1$ to $K_3$, and Rice stripe virus, but susceptible to other major diseases and insect pests. The milled rice of "Deuraechan" has high Quality, midium short grain. The milled rice yield of this variety is about 6.52 MT/ha in local adaptability test for three years. "Deuraechan" would be adaptable to Middle plain, Honam plain and Youngnam plain area of Korea.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.151-157
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• 2017

The physicochemical properties of rice flours and quality characteristics of rice cupcake were investigated using the domestic rice varieties Goami, Hanareum, Hanmaeum, Deuraechan, Seolgaeng, and Haiami. Protein and amylose contents were highest in. The final and setback viscosities of Haiami, Hanmaeum, Deuraechan, and Hanareum were higher than those of Goami and Seolgaeng. The specific volume of rice cupcakes was lower with Goami and Haiami than with the others. Seolgaeng cupcake had a dented surface and irregular air pockets, while the Hanareum cupcake was well shaped and had uniform air pockets. The hardness, springiness, and chewiness of Goami and Haiami cupcakes were higher than those of the others, while adhesiveness was observed only in Seolgaeng cupcake. The overall preferences scores of rice cupcakes prepared from Hanareum, Hanmaeum and Deuraechan were higher than for the other cupcakes (p<0.05). These results suggested that amylose content, and final and setback viscosities of rice flour are very important factors in rice cupcakes.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.139-145
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• 2014

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at $50^{\circ}C$, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (${\delta}H$) was the lowest in brown rice flour and the highest in white rice flour.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.714-720
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• 2013

We investigated the brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. We used the high-yielding indica rice varieties, Anda and Dasan 1, and the japonica varieties, Deuraechan and Boramchan. Our results showed that the rice protein level was the highest in makgeolli produced from Anda ($7.5{\pm}0.2%$), while the amylose level was the lowest in makgeolli produced from the mid- to late-maturing japonica varieties (Deuraechan, $18.9{\pm}0.7%$; Boramchan, $18.9{\pm}1.4%$). Samples of makgeolli produced from Anda, Deuraechan, and Boramchan by using the Ipguk (Koji) method had an alcohol content of 16.6-17.4% on completion of fermentation. By contrast, makgeolli produced from Dasan 1 had an alcohol content of 14.3%; further, the makgeolli differed significantly in the sensory test and was scored as excellent regarding comprehensive preference. For makgeolli produced by using the uncooked rice fermentation method, samples produced from the indica varieties, Anda and Dasan 1, had lower alcohol contents (17.2% and 17.0%, respectively) and higher total acidity levels (0.33% and 0.31%, respectively) than did samples produced from the japonica varieties, Deuraechan and Boramchan (0.28% for both). In the sensory test, samples produced from Anda and Dasan 1 performed significantly better regarding scent, swallowing, and comprehensive preference.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.1-7
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• 2017

Molecular structure, physicochemical properties, and in vitro digestibility of starch from Korean rice cultivars for special uses (Baegjinju 1, Hanareum, Deuraechan, and Goami 4) were investigated. The starch from Baegjinju 1 had the lowest amylose content (9.7%) and Hanareum, Deuraechan, and Goami 4 had intermediate amylose (20-25%) contents. Baegjinju 1 had a lower proportion of short amylopectin branch chains than the other rice starches. Hanareum had the lowest relative crystallinity and the highest intensity ratio of $1047cm^{-1}/1022cm^{-1}$ among the rice starches. The starch from Goami 4 had a higher pasting temperature and lower gelatinization enthalpy than the other rice starches. Peak viscosity of rice starch from Baegjinju 1 was substantially higher than peak viscosity of other rice starches. Rice starch from Baegjinju 1 had significantly higher rapidly digestible starch content and lower resistant starch content than other rice starches, whereas there was no significant difference in resistant starch content among the rice starches.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.67-67
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• 2017

We developed the breeding materials with diverse grain size and shape in japonica rice. Grain size and shape are important factors affecting consumer preference and choice. However, most of Korean japonica rice cultivars have small, short, and round grain. To diversify the grain size and shape of japonica rice, we conducted the breeding program using donor parents, Jizi1560 and Jizi1581. Jizi1560 and Jizi1581 are japonica germplasm with extremely large grain. Four crosses between the each donor parents and high yielding japonica rice cultivars, Deuraechan and Boramchan, were constructed and then anther culture method was applied. We obtained 290 doubled-haploid (DH) lines with appropriated morphological traits and selected 91 DH lines with diverse grain size and shape. The grain related-traits of the selected DH lines showed a higher diversity when compared with 319 cultivars developed by NICS (264 japonica, 13 black, and 32 Tongil type cultivars). We designated the selected DH lines, four parents, and Daeripbyeo 1, large grain japonica cultivar, as the breeding materials for further analysis. The breeding materials were classified into five groups, A to E, based on the grain-related traits. Group A (including Jizi1581) and Group B (including Daeripbyeo 1) showed similar grain width, whereas Group A exhibited longer grain length and heavier grain weight. Group C (including Deuraechan and Boramchan) showed shorter and rounder grain shape and smaller grain size than any other groups. Group D including solely Jizi1560 had extremely large grain, such as the longest grain length, width, and thickness and heaviest grain weight. Group E including only two DH lines had long and slender grain shape, so that showed the highest ratio of length to width. The grain size and shape of the breeding materials exhibited beyond the characteristics of previously developed Korean japonica cultivars. The breeding materials will be applied in the breeding programs to diversify the grain size and shape of japonica rice.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.541-547
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• 2012

This study was performed to compare the processing aptitudes of the rice muffins produced from the seven rice varieties, including Goami, Goami 2, Deuraechan, Baegjinju, Seolgaeng, Haiami and Hanareum, along with the use of hydroxypropyl methylcelluloses (HPMCs) as a replacement for the egg white. The water binding capacity of rice flours was significantly higher than that of wheat flour, but its fat binding capacity was lower than that of wheat flour (p<0.05). In the viscosity of the batter, Goami and Baegjinju were lower than that of the wheat flour. There was no significant difference in the specific gravity of Seolgaeng and the batter of wheat flour. The pH of all varieties except Goami 2 was higher than batter of wheat flour(p<0.05). Haiami flour produced higher muffin volume and specific volume compared with the wheat flour muffin. The textural characteristics, the muffins produced by Haiami and Hanareum flours had significantly lower hardness than the wheat flour muffin after 30 hours. All rice varieties except Gaomi 2 showed no significant difference compared to the wheat flour muffin in color, taste and texture (p<0.05). Furthermore, flavor of muffins produced from the Seolgaeng, Haiami and Hanareum flours tested higher than the wheat flour muffin. It was concluded that the rice varieties of Seolgaeng, Goami, Haiami and Hanareum were considered to be the most suitable rice cultivars for the rice muffins.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.436-440
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• 2012

This study was carried out to find optimal rice varieties and selection index for sushi. The suitability tests about appearance and palatability were conducted by 31 professional sushi chefs and the physicochemical and pasting properties of the selected 7 rice varieties (Koshihikari, Dami, Deuraechan, Boramchan, Juanbyeo, Sindongjin and Hopum) of milled and cooked rice were evaluated. According to the adaptability for sushi shape and taste of rice, Hopum and Sindongjin showed more suitable appearance and taste than others. Also, they showed remarkable pasting properties similar to Koshihikari which is widely known as a suitable for sushi. In the relationship between suitability and pasting properties for sushi, peak viscosity and breakdown viscosity showed highly positive correlation, and setback viscosity showed negative correlation. These results suggest that pasting properties can be applied to select the suitable varieties for sushi.