• 한국식생활문화학회지
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• 제37권6호
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• pp.510-518
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• 2022

This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.370-370
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• 2017

This study was carried out to investigate the current use and the demand for Jeonju-bibimbab rice and to suggest the suitable range of bibimbab rice. We conducted a survey on varieties and rice quality of Jeonju bibimbab restaurants from April to August 2016. In a survey of 12 bibimbab restaurants in Jeonju, the restaurants showed that 83% of the 10 restaurants were using shindongjin rice variety. Characteristics of rice suitable for bibimbab were showed low stickiness, high hardness, so it should keep the shape of rice when cooked and mixed with the ingredients. and people tend to prefer a large grain of rice. Also, the rice used in bibimbab restaurants were examined the average percentages of head rice ratio 89%, protein content 6% and moisture content 14.5%. These results suggest that the quality of rice, which is suitable for bibimbab, is similar to the range of common rice. Thousand grain weight over 24g is especially preferred. In conclusion, the quality and grain size of rice preferred for bibimbab rice was the level of Shindongjin.

• 대한가정학회지
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• 제35권2호
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• pp.147-157
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• 1997

It attempted to determine the effect of various thawing methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature, on the quality of frozen cooked rice using Nongan variety of rice. These effects were analysed at three different periods-after 10 days, 30 days and 90 days. It conducted a physico-chemical analysis(moisture content, dehydration rates, color value and texture) and sensory evaluation o the frozen-thawed cooked rice. The study showed that there were no significant differences on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage of 90 days. However, the thawing method of pressure cooking caused high moisture content and decrease in hardness on the cooked rice, the desirability for the rice didn't diminish compared with the cooked rice just after cooking. the quality characteristics of the cooked rice after frozen-thawing by conventional cooking and microwave heating were similar with that of the cooked rice just after cooking. thawing at room temperature caused a significant decrease in quality characteristics.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.317-317
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• 2017

We performed this experiment to select high quality rice adapted to wheat-rice double cropping system. We sowed barley and wheat seed in November 2, 2015. After harvesting barley and wheat, we transplanted high quality rice cultivars: 'Unkwang', 'Hopun', 'Haepum', 'Hyunoum' in June 17 and 24. We used 'sindongjin' rice as a control. As a result, 'Hyunpum' had a highest head rice yield regardless of transplanting date. Head rice yield of 'Hyunpum' was 488.1kg/10a when transplanted in June 17, and 453.6kg/10a when transplanted in June 24. The reason for this highest head rice yield was not percentage of head rice but milled rice yield. Milled rice yield of 'Hyunpum' was 526.5kg/10a when transplanted in June 17, and 490.0kg/10a when transplanted in June 24. Percentage of head rice had little differences between rice cultivars. Among yield components, only number of panicle per $m^2$ had an effect on the differences of yield between rice cultivars. The other yield components didn't have an effect on the differences of yield between rice cultivars. Compared to June 17, only 'Unkwang' had higher head rice percentage and head rice yield in June 24. Head rice percentage of 'Unkwang' changed from 67.3% to 85.0% and head rice yield changed from 324kg/10a to 393.8kg/10a when transplanting date delayed from June 17 to June 24. When transplanting date was delayed, heading date of 'Unkwang' was more delayed than other rice cultivars. By delay of heading date, mean temperature for 40days changed from $25.0^{\circ}C$ to $22.9^{\circ}C$ which improved temperature condition during grain filling stage. This improved head rice percentage and head rice yield of 'Unkwang' transplanted in June 24. If transplanting date is more delayed than June 24, 'Unkwang' could have higher head rice percentage and head rice yield. Therefore, if you transplant rice before June 24 in rice-wheat double cropping system, 'Hyunpum' is recommended as adequate rice cultivar. But if you transplant rice after June 24, further research is needed to find out adequate rice cultivar.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.13-13
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• 2017

By the progress of genome sequencing, infrastructures for marker-assisted breeding (MAB) of rice came to be established. Fine mapping and gene isolation have been conducted using the breeding materials derived from natural variations and artificial mutants. Such genetic analysis by the genome-wide dense markers provided us the knowledge about the many genes controlling important traits. We identified several genes or quantitative trait loci (QTL) for heading date, blast resistance, eating quality, high-temperature stress tolerance, and so on. NILs of each gene controlling heading date contribute to elongate the rice harvest period. Determination of precise gene location of blast resistance gene pi21, allowed us to overcome linkage drag, co-introduction of undesirable eating quality. We could also breed the first practical rice cultivar in Japan with a brown planthopper resistance gene bph11 in the genetic back-ground of an elite cultivar. Discovery of major and minor QTLs for good eating quality allowed us to fine-tune of eating quality according to the rice planting area or usage of rice grain. Many rice cultivars have bred efficiently by MAB for several traits, or by marker-assisted backcross breeding through chromosome segment substitution lines (CSSLs) using genetically diverse accessions. We are also systematically supporting the crop breeding of other sectors by MAB or by providing resources such as CSSLs. It is possible to pyramid many genes for important traits by using MAB, but is still difficult to improve the yielding ability. We are performing a Genomic Selection (GS) for improvement of rice biomass and grain yield. We are also trying to apply the genome editing technology for high yield rice breeding.

• 한국식품조리과학회지
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• 제19권2호
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.286-286
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• 2022

The properties of starch play an important role in determining the palatability of rice. In addition, the gelatinization temperature (GT) of rice starch is an important factor in determining the quality of rice because it is related to the cooking time and texture of rice. For the development of high-quality rice, it is important to understand the genetic basis of palatability-related traits, and QTL analysis is an effective method to explain the genetic basis of variation in complex traits. QTL mapping related to alkali digestion value (ADV) of brown and milled rice was performed using the 120 Cheongcheong/Nagdong double haploid (CNDH) line. As a result, 12 QTLs related to ADV were detected, and 20 candidate genes were selected from the RM588-RM1163 region of chromosome 6 through screening by gene function analysis. The comparison of the relative expression level of candidate genes showed that OsSS1q6 is highly expressed in CNDH lines with high ADV in both brown rice and milled rice. In addition, OsSS1q6 has high homology with starch synthase 1 protein, and interact with various starch biosynthesis-related proteins, such as GBSSII, SBE, and APL. Therefore, we suggest that OsSS1q6 identified through QTL mapping could be one of the various genes involved in the GT of rice by regulating starch biosynthesis. This study can be used as basic data for breeding high-quality rice and provides a new genetic resource that can increase the palatability of rice.

• 한국축산식품학회지
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• 제36권6호
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• 농업과학연구
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• 제43권3호
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• pp.330-339
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• 2016

The effect of transplanting and harvest timing was evaluated for the production of high quality pigmented rice in the Yeongnam plain area. Rice was transplanted on June $2^{nd}$ and $14^{th}$ and harvested between 35 - 55 days after panicle heading at 5 - day intervals. Three black- and 3 red-pigmented rice cultivars (such as early cultivar : Josengheugchal, Jeogjinju; medium cultivar : Heugseol, Hongjinju; and mid-late cultivar : Sintoheugmi, Geongganghongmi) were studied. Yield components like spikelet number, ripened grain ratio, and 1,000 - grain weight of the black- and red-pigmented rice cultivars were similar for both the June 2 and June 14 transplantings but panicle number per $m^2$ was higher for the June 14 transplanting than for June 2. This contributed to a higher brown rice yield for the June 14 transplanting, by 6 - 19% for black-pigmented rice, and by 10 - 21% for red-pigmented rice than the yield for the June 2 transplanting. Total anthocyanin and polyphenol productions of the pigmented rice were also higher in the June 14 transplanting than that in the June 2 transplanting due to high brown rice yield. Based on the combined pigmented brown rice yield, we concluded that the optimal harvest timing would be 40 - 45 days after panicle heading (DAH) for the black-pigmented rice and 45 - 50 DAH for the red-pigmented rice. This study suggests that optimum transplanting and harvest timings play an important role for production of high quality pigmented rice in the Yeongnam plain area.

• 한국작물학회지
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• 제62권2호
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• pp.79-86
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• 2017

본 연구는 전남지역 시군에서 생산, 유통되고 있는 브랜드쌀의 품질평가를 실시하여 연차간 변이와 유통쌀의 품질에 미치는 요인을 분석하고자 수행되었으며 그 결과는 다음과 같다. 1. 전남의 연중 브랜드쌀 품질 변이는 도요윤기치 3.1%, 백도 2.1%, 단백질함량 1.6%, 수분함량 1.0%, 완전미율 0.4% 순으로 컸고 4월 이후부터 품질특성이 저하되었다. 2. 연차별 브랜드쌀 품질 변이는 단백질함량(5.6%), 도요윤기치(5.2%)가 컸고 백도(2.7%), 완전미율(1.8%)은 상대적으로 낮았다. 3. 식미치와 단백질함량은 최저기온, 일조시간, 강수량, 일교차와 높은 상관을 보였고 완전미율은 일교차와 부의 상관을, 분상질립율은 강수량과 높은 정의 상관을 보였다. 4. 단백질함량, 수분함량, 백도, 완전미율 등 밥맛과 상관이 높은 항목을 이용한 식미추정회귀식 산정 결과 y = - 6.71a + 2.27b + 1.29c + 0.51d - 15.34 ($R^2$=0.51*)이었으며 이 때 y는 관능식미, a는 단백질함량(%), b는 수분함량(%), c는 백도, d는 완전미율(%)이었다.