• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.425-433
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• 2019

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ${\alpha}$- and ${\beta}$-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The 'Dahyang' barley showed the highest diastatic power with $117.61^{\circ}L$, while for wheat, 'Baegjoong' produced the highest diastatic power with $85.25^{\circ}L$. The enzymatic activities, ${\alpha}$- and ${\beta}$-Amylase for barley cultivar was $110.17{\sim}214.70{\mu}nit/g$ and $869.73{\sim}1,638.43{\mu}nit/g$, respectively. Likewise, ${\alpha}$- and ${\beta}$-Amylase for wheat cultivar was $73.19{\sim}132.23{\mu}nit/g$ and $726.70{\sim}889.30{\mu}nit/g$, respectively. The highest sugar content of Sikhye from barley was $11.10^{\circ}Bx$ ('Hyeda'), while from wheat, was $10.20^{\circ}Bx$ ('Baegjoong'). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in 'Dahyang' Sikhye at 6.91%. There was significant positive-correlation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

• Journal of Korean Society of Rural Planning
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• v.13 no.1 s.34
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• pp.1-9
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• 2007

Due to the dramatic industrialization in Korea, rural area has been degraded with incurable problems including community aging, emptying and liabilities overburdens. Rural amenity, the intangible resources that the rural area itself has, is regarded as a breakthrough that can revitalize the rural communities. In fact, the rural area and communities have lots of amenity resources that have been overlooked. Rural area has kept traditions and open green spaces which are highlighted in these days since the life quality has been upgraded and working days in a week was cut off to 5 days. Institute of Rural Resources Development realized the importance of rural amenities and offered the nation wide survey project for rural amenity resources. In this article, the survey project that was implemented by the Korean Society of Rural Planning was narrated in terms of methodologies and procedures. Also the results and the problems were addressed.

• Journal of Korean Society of Rural Planning
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• v.22 no.2
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• pp.9-18
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• 2016

In this research, we reappraise saemaul project which is a leading role of rural development in a present perspectives and deduct social and political implications for rural development. For deducting problems and implications, related documents and previous researches are reviewed. Administration statistics are also gathered and analyzed for monitoring detailed projects propulsion progress and results. Samaul project is reappraised based on previous researches such as rural development, regional agricultural production system improvement, agricultural distribution system improvement, leader breeding, income improvement, and governance. Saemaul project has basically positive characteristics because of decreasing growth gap of urban and rural area by empowering cooperation of rural residents, instilling leadership, making village fund, constricting networks of government and urban area for administrative and financial assistant. In conclusion, there are implications that continues interests of most powerful sovereignty and comprehensive assistant of government are needed for overcome agricultural and rural crisis. Saemaulundong is a united and systematic approach in village level. In south korea where most of farms are small size, village or regional level assistants started in saemaulundong are still needed. In regional development, we can infer that will and ability development of participated residents are most basic and important factors for successful project propulsion in saemaul project.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.598-603
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• 2018

As basic research for optimal barley cultivars selection and technical development for quality maintenance, a total of 21 commercial malt products (for making 'Sikhye', a traditional Korean sweet drink) were collected from the Korean market. And then we analyzed the component of the barley malt products as well as conducted comparative analysis on enzyme activity and quality characteristics of the commercial barley malt products. Of the 21 barley malt products, 12 were made from 100 % barley. The result of analyzing general components of barley malts turned out different level of components; moisture 4.91~11.99%, lipid 1.71~2.48%, protein 7.80~11.97%, carbohydrate 73.64~82.24%, total starch 5.50~8.22%, reducing sugar 3.64~14.44%. As a result of measuring enzyme activity of barley malts, there was a wide range of activity difference by the product; diastatic power $36.80{\sim}94.30^{\circ}$, ${\alpha}$-amylase activity 18.17~186.50 unit/g, ${\beta}$-amylase activity 6.53~25.05 unit/g. The results of this study would be used as basic data for optimal cultivars selection to produce barley malts and technical development for quality maintenance.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.760-765
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• 2018

In order to observe physical properties of rice depending on reheating, the study cooked rice developed for high quality cooked rice and analyzed physical properties of rice depending on reheating following 24 hr refrigeration. As a result of palatability of cooked rice, Samgkwang had the lowest hardness, while Daebo and Haiami had the highest one. With respect to adhesiveness, toughness and stickiness, Sindongjin exhibited lowest properties. After cooking each rice by cultivars, the study observed their color, texture properties, and microstructure immediately after cooking, after 24 hr of refrigeration and further on. Lightness of cooked rice tended to drop because of refrigeration and reheating. Analysis of texture properties after cooking revealed that Haiami marked the highest points in all categories. When stored for 24 hr after cooking, hardness, viscosity and chewiness increased in cooked rice followed by a decrease after reheating. Observation of the microstructure of cooked rice using a scanning electron microscope revealed that Haiami had its particles in the center as closely condensed. It was apparent that all the cultivars formed stoma in an obvious manner because of refrigeration and reheating. The results of the present study show that physical properties of cooked rice varied according to reheating after cooking and storage depending on the inherent characteristics of rice cultivars.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.269-269
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• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• Journal of Agricultural Extension & Community Development
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• v.29 no.1
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• pp.1-18
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• 2022

The government is in the process of pursuing various resident-driven rural development projects for rural development. Accordingly, the government is promoting various software projects to enhance social capital in order to effectively involve residents in rural development projects. However, residents' participation in rural development projects is still passive, while passive residents' involvement creates various problems such as conflicts among residents in the process of project implementation and poor operation after project implementation. This study is intended to be a basis for inducing voluntary community participation in rural development projects by disclosing the intention of residents to participate in the community's internal solidarity with social capital and connection with external communities. According to the analysis of 195 rural residents, three groups were divided according to the level of social capital awareness. While individualist groups with low integration and social capital were 25.1%, they were more integrated, but the average family-oriented group was 42.5%, and social-development groups with high integration and linked social capital were 32.3%. This study is meaningful in that it revealed that the social capital of the resident community is an important factor in both the internal solidarity (integrity) and the external community connection (connectivity) in the rural area development project.

• Journal of Korean Society of Rural Planning
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• v.21 no.3
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• pp.67-84
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• 2015

Although the bottom-up rural area development project was conceived with great expectations, the general evaluation of the project so far reveals that it does not significantly differ from projects carried out in a top-down manner. This paper examines the nature of the bottom-up rural area development project with a focus on its background, including the roles of authority and project participants. Results revealed that the project was designed to be implemented in line with the state affairs ideology of the leader in a negative position of bureaucratic society. Though the form of implementation for the project seemed bottom-up as seen in the process of the roles and authorities in supporting organizations the top-down method of implementation can be seen in the authorities and roles of the central government. It was also noticed that the private sector, designed to elicit participation of various experts, looked to be managed and controlled by public organizations. The abovementioned signifies that the Korea rural area development project has been implemented not in a bottom-up manner but rather in an ever-strong top-down manner, which means that the central government holds more responsibility for the project's results, evaluation, and discussions. Furthermore, as seen in the background of the project, policies have been implemented in a top-down manner without the confidence of the bureaucratic society. Therefore, in order to implement a proper bottom-up rural area development project, there is a need for the bureaucratic society to have confidence in the rural societies.

• Journal of Korean Society of Rural Planning
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• v.26 no.2
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• pp.51-59
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• 2020

In this study, we analyzed the characteristics of 511 agricultural districts through statistical data, and classify these districts as the vulnerable area to drought through correlation and cluster analysis. The criteria for classification was related to ground-water recharge, irrigation water demand, and water supply. As a result, 8 types of agricultural districts were extracted. For example, the type 1 indicated the high priority area for ground-water development, thus the districts which were classified as type 1 showed ground-water use was less than 80 % of maximum capacity, and irrigation water supply was only 37.5 % and 76.5 % of irrigation water demand in upland and paddy field, respectively. As a result, 44 of 511 districts were classified as type 1.36 districts (types 5-8) were areas where groundwater development is limited. The results of this study are expected to provide useful information for establishing the direction of the rural area development project in connection with the revitalization of policy of people return to rural area.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.204-209
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• 2020

We investigated the physicochemical properties of brown rice by cultivar to select cultivar suitable for making brown rice porridge. The moisture content of the brown rice ranged from 8.79~11.78% with the highest varieties being 'Geonyangmi'. The crude ash and crude lipid content ranged from 1.02~1.65% and 1.65~3.26%, while the rest were similar except for 'Daebo'. Crude protein also had the lowest 'Daebo' and generally glutinous rice showed higher crude protein content than common rice. The hardness showed that 'Seolgaeng' and 'Keunnun' were the lowest, and 'Haiami' was the highest. In the RVA analysis, the setback was in the range -80.61~22.44 and was low in the order of 'Wolbaek', 'Baekjinju'', and 'Dongjinchal'. As a result of water binding capacity (WBC) measurement, 'Sindongjin', 'Geonyang' and 'Samkwang', were high in common rice, and 'Dongjinchal' and 'Hwaseonchal' were high in glutinous rice. Generally, solubility and swelling power in common rice was found to be lower than in glutinous rice. As a result, 'Samkwang' is considered suitable for brown rice porridge production because of high WBC, breakdown, and low setback.