• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.243-250
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• 2017

This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.355-363
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• 2018

This study was conducted to investigate suitable rice cultivars for various rice based cropping systems in a paddy field in the Yeongnam plain area. Thirteen rice cultivars (5 early, 3 medium and 5 mid-late maturing cultivars) and three transplanting dates (June 5, June 25 and July 5) were evaluated in this study. The mid-late and early maturing cultivars for the July 5 and June 25 transplanting headed before August 30 which is the safe heading date in the Yeongnam plain area, ranging from Aug. 26 - 28 and Aug. 18 - 23, respectively. The safe harvest time of rice for double and triple cropping systems should be before the middle of October for the cultivation of the succeeding winter crops. The rice yield was the highest for the June 5 transplanting regardless of the rice cultivars, and it gradually decreased as the transplanting date was delayed from June 5 to July 5 due to a decrease in the spikelet numbers per panicle number and in the ripened grain rate. In contrast, the other yield parameters that include the panicle number per $m^2$, the 1,000-brown rice weight, and the ripened grain ratio were not significantly affected. The result indicates that based on the milled rice, heading time and harvest time, a medium maturing cultivar (Haiami and Samdeog) would be applicable to a winter barley/wheat, garlic/onion-summer rice double cropping, while a mid-late cultivar (Saeilmi, Saenuri and Hyunpoom) would be suitable for a spring potato/waxy corn-summer rice double cropping in the Yeongnam plain area. On the other hand, an early maturing cultivar (Unkwang, Jokwang and Haedamssal) would be preferable for a triple cropping because of the short growth period of rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.293-293
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• 2017

The objective of this study was to determine physicochemical changes in brown rice during ageing condition. Five varieties (Haiami, Ilpum, Daecheong, Jungwon, and Dasan1) of brown rice were stored at $35^{\circ}C$ for 8 weeks. Crude protein and lipid content, seed germination rate, fat acidity, tocol content, TOYO glossiness value, pasting properties, and composition of storage proteins were measured to evaluate its quality during storage. The isomers of tocols (tocopherol and tocotrienols) were quantified using HPLC system, and the pattern of variation in rice storage proteins was examined through electrophoresis of protein extracts. Seed germination rate decreased by 2.7 times, whereas the fatty acid value dramatically increased by 4.8 times after 8 weeks of storage. Toyo glossiness value of cooked milled rice considerably affected by storage period, and the pasting properties of milled rice were also influenced by storage. The final viscosity and breakdown value increased, but setback decreased during storage. In terms of storage protein, proportion of prolamin (14.3 kDa) and globulin (26.4 kDa) increased, whereas percentage of glutelin (34-39 kDa and 21-22 kD) decreased. Furthermore, the contents of total tocol and isomers decreased in stored brown rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.3
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• pp.145-152
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• 2016

The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.880-888
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• 2017

Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.

• 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.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.300-305
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• 2012

The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was $67.93-68.05^{\circ}C$. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.271-277
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• 2014

The purpose of this study was to investigate Tteokbokki tteok that has properties of five different rice cultivars (Haiami, Samkwang, Goami, Saegyejinmi and, Seolgaeng). The moisture and crude protein contents of rice were 14.13-17.78% and 4.43-7.68%, respectively. The crude lipid and crude ash of rice were 0.45-1.84% and 0.37-0.85%, respectively. The water binding capacity of Goami cultivar was higher than that of other rice flours. Asa the soaking time increased, water absorption was the highest in the Goami cultivar (45.30%). Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami cultivar was the highest; further, the peak viscosities of Samkwang cultivar and Saegyejinmi cultivar were higher than of those of other rice flours. The hardness of the Tteokbokki tteok was the highest the in the Goami cultivar (7,293.08 g); conversely, the Saegyejinmi cultivar had the lowest value (2,502.08 g). In the sensory evaluation of Tteokbokki tteok, the color, texture, and overall acceptability were the highest in the Saegyejinmi cultivar, the appearance was highest in the Samkwang cultivar, and the flavor was the highest in the Seolgaeng cultivar. Lastly, the Goami cultivar yielded the lowest values in the sensory evaluation, except for appearance and color.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.214-220
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• 2019

Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for non-waxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.170-170
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• 2022

Grain filling traits of rice were traced to determine the critical temperature that ceased grain filling process, from the late transplanted temperate rice varieties in the field conditions of2020 and 2021. The tested three varieties were transplanted six times with four target heading dates of 20 Aug. (control), 10 Sep., 20 Sep. and 30 Sep. Nine times of sampling were made from a week after heading with three replicates for each treatment. Development of grain filling percentage, grain dry weight and milled rice weight demonstrated sigmoid curves in the first and second transplants of 2020, and in the first to third transplants of 2021. The three grain filling traits in the 2020 third transplants and in the 2021 fourth transplants initially increased with the progress of grain development, and reached the peaks at certain time points, then decreased thereafter. Non-linear regression analyses, performed for the traits in the transplants that showed sigmoid curves except control, indicated that 95% of the final data (95% FD) was attained when the seven-day moving temperature (Sd-MovT) was 8.4-9.6℃, which excluded the cases when the temperature before the dates of 95% FD was lower than that on the dates of 95% FD. Sd-MovT on the date of peak data was 8.5-9.8℃ in the 2020 third transplants and 6.9-8.3℃ in the 2021 fourth transplants. Grain development was observed when seven-day mean temperature (Sd-MT) from 35 to 41 days after heading date was 9.4-10.8℃ in the 2020 third transplants and 10.1-11.9℃ in the 2021 fourth transplants. But Sd-MT of 8.7-9.1℃ in 2020 and 6.9-7.6℃ in 2021, at 42-48 days after heading, resulted in no progress of grain development. Overall, Sd-MovT at the point of stagnated grain development appeared in the range of 6.9-9.8℃. The lowest Sd-MT that showed the progress of grain development was 9.4-9.5℃ and the highest Sd-MT that showed no grain development was 9.1℃, both of which appeared in Odae and Haiami of the 2020 third transplants Therefore it is concluded that critical temperature for the grain development of temperate rice in natural conditions exists between 9.1℃ and 9.5℃.