• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.577-582
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• 2012

The purpose of this study was to investigate the preparation and physicochemical characteristics of n-octenylsuccinylated (OSAn) rice starches with different rice amylose contents. Amylose contents of Jinsumi flour and Milyang 261 flour were 15.42 and 20.31%, respectively. After processing by alkali treatment, amylose contents of Jinsumi rice starch and Milyang 261 rice starch were 34.21% and 39.32%, respectively. After OSAn treatment, the degree of substitution and reaction efficiency of Jinsumi starch were higher than those of Milyang 261. The stability of the modified Jinsumi emulsion was higher than that of the Milyang 261 emulsion. Viscosity of the Jinsumi emulsion was higher than that of the Milyang 261 emulsion. When the emulsions were spray dried, modified Jinsumi rice starch showed excellent coating efficiency compared to that of modified Milyang 261 rice starch. Therefore, Jinsumi was more suitable than Milyang 261 to apply for encapsulation as wall materials.

• Korean journal of applied entomology
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• v.27 no.2
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• pp.87-93
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• 1988

Some attempts were made to investigate the biological characteristics of the brown planthopper(BPH), Nilaparvata lugens St${\aa}$l, biotypes in terms of perference in feeding oviposition on rice field, egg and nymphal periods, egg hatchability, emergemce ratio, growth index, adult lingevity and gecundity fed on 60-day-old rece cultivaes with different resistance genes. Feeding and oviposition perference of the three BPH biotypes on Dongjinbyeo with no resistance gene were shown very higher than on rice cultivars with resistance genes. Those of biotype-2 on Cheongcheongbyeo with bph 1 gene and bitype-3 on Milyang 63 with bph 2 gene were relatively high, however, they were still remarkably lower than those of Dongjibyeo. The egg and nymphal periods of the three BPH biotyes on Milyang 23 were shorter than on the other rice cultivars. The periods of biotype-2 on Cheongcheongbyeo and biotype-3 on Milyang 63 were as short as those of the three BPH biotypes on Milyang 23. The egg hachability, emergence ratio, and growth index of the three BPH bioyoes on Milyang 23 were higher than on the other rice cultivars and those of biotype-2 on Cheongcheongbyeo and biotyoe-3 on Milyang 63 were as high as on Milyang 23. The female adult longevity of the BPH biotype-1 on Milyang 23 was longer than on the other cultivaes, and that of biotype-2 on Cheongcheongbyeo and bioty-3 an Milyang 63 were as ling as on Milyang 23. The number of egg laid by a female of the three BPH biotypes were greatly increased on Milyang 23. Those of biotype-2 on Cheongcheongbyeo and biotype-3 an Milyang 63 were also greatly increased.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.393-397
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• 1986

Effects of defatting on the starch gelatinization of Akibare (Japomica) and Milyang 30(J/Indica) rice and on textural properties of cooked rices were investigated. Defatting increased amylographic viscosity greater in Milyang 30 than in Akibare. Hardness of cooked rice was decreased by defatting both in Akibare and Milyang 30. The reduction of hardness, however, was more pronounced for Milyang 30 than for Akibare, by defatting.

• Korean journal of applied entomology
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• v.23 no.1 s.58
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• pp.1-6
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• 1984

This study was conducted to investigate the incidence of bacterial leaf blight (BLB) in Milyang 30 which was previously considered to be resistant to Xanthomonas campestris pv. oryzae Seeds of Milyang 30 were collected from Suweon, Milyang and Haenam. When rice plants from different source were inoculated at the maximum tillering stage and flag leaf stage, reactions of Milyang 30 were consistant. The susceptibility of Milyang 30 was found to be due to infection with tome isolates in the pathotype II of X. campestris pv. oryzae.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.371-375
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• 1978

The analysis on the amino acid composition of rice varieties including one Japonica line(Jinheung) and five other Indica-Japonica breedings (Tongil, Suwon, Iri, Ushin, Milyang) recommended to raise, have been carried out to evaluate the quality and quantity of protein of them. 1) The protein contents of 5 breedings showing higher than 8.16% of Jinheung were 9.63% in 23-Milyang, 9.45% in 326-Iri, 9.36% in 264-Suwon, 8.88% of Ushin and 8.77% of Tongil. 2) The gram of total essential amino acid per gram of total nitrogen (E/T ratio) have been 2.11 in Iri, 2.10 in Tongil, 2.04 in Suwon, 2.01 in Ushin, 1.92 in Milyang and 1.83 in Jinheung. 3) The chemical scores of proteins (A/E) were 84.8 in Tongil, 83.2 in Suwon, 80.8 in Ushin, 78.4 in Iri, 89.5 in Milyang and 94.9 in Jinheung. 4) The most limiting amino acid in Jinheung was isoleucine, while that in Tongil, Suwon, Ushin, Iri and Milyang was lysine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.5
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• pp.512-518
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• 1994

One of most laborious work in rice farming is transplanting of rice seedling which has been required preparation of nursury bed and care of seedling during one month period. In this research, direct seeding in dry paddy(DS) was practiced to compare with traditional tansplanting(TP) in Suwon and Milyang. Growth stages in DS were delayed as its planting time was about 36 days later than TP. Heading stage of DS at Suwon was delayed about 15 days as compared to transplanting culture. Rice yield in DS was decreased 8.2%(Suwon) and 0.11%(Milyang), repectively. Working-hour saving in DS was about 34.0%(Suwon) and 54.0%(Milyang). Production cost of DS was decreased 19%(Suwon) and 29% (Milyang), repectively. Amount of rice production per a unit working-hour in DS could incresed 37%(Suwon) and 113%(Milyang) compared to that of TP, respectively. Therefore, DS was decreased little in rice yield, but it could save working hour and production cost, significantly. Warm region like Milyang had more advantage in DS than Suwon. But, DS needs varietal selection for better emergence in low temperature, and more research in weed control and water management.

• Journal of The Korean Society of Grassland and Forage Science
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• v.22 no.3
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• pp.201-208
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• 2002

This study was carried out to select the promising barley cultivar for whole crop silage in paddy Held of Suwon, Iksan and Milyang from 1998 to 2001. The heading stage of barley were April 30∼May 4, April 24∼May 3 and April 17∼29 at Suwon, Iksan and Milyang, respectively. In yellow ripe stage, fresh of barley were 24.07∼29.88, 23.18∼32.07 and 17.16∼28.11 MT per ha at Suwon, Iksan and Milyang. and dry matter yield of barley were 5.78∼9.98, 6.66∼12.73 and 7.23∼11.57 MT per ha at Suwon, Iksan and Milyang, respectively. Also, total digestible nutrient(TDN) yield was 5.67∼6.57 MT per ha at Suwon and it was best before yellow ripe stage for harvest in cropping system. The promising barley cultivars for whole crop silage in paddy field were Albori at Suwon, and Milyang 92, Saessalbori, Keunalbori, Naehanssalbori at Iksan, and Keunalbori, Albori, Naehanssalbori, Saegangbori at Milyang, respectively.

• Korean journal of applied entomology
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• v.24 no.4 s.65
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• pp.209-218
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• 1986

This study was performed to evaluate the differences in resistance of rice varieties to biotypes of the brown planthopper (BPH), capable of surving on the Milyang 30 and Milyang 63 varieties which have Bph 1 and bph 2 gene for resistance, respectively. The rice varieties tested were Milyang 30, Cheongcheong, Milyang 63 and Gaya which have been reported as having resistant genes for the BPH. The check varieties were Chucheong and Sangpoong which have no resistant gene. The degree of resistance to the BPH biotypes indicated that Milyang 30, Cheongcheong, Milyang 63 and Gaya varieties were highly resistant to the biotype 1. But their reactions against biotype 2 and 3 were variable, namely Milyang 30 and Cheongcheong were susceptible to biotype 2, and Milyang 63 was susceptible to biotype 3. In the esterase isozyme patterns of brown rice the bands of ${\beta}-1,\;{\beta}-3\;and\;{\beta}-5$ were detected in Chucheong and Sangpoong, while the bands of ${\alpha}-1,\;{\beta}-2\;and\;{\beta}-5$ were detected in the test varieties which have genes for resistance. However, the bands of ${\beta}-5$ in Milyang 63 and Gaya were stronger than those of Milyang 30 and Cheongcheong varieties. In the root of 10-days seedling, the esterase bands of ${\alpha}-2,\;{\beta}-2\;{\beta}-4\;and\;{\beta}-5$ were detected in Chucheong and Sangpoong, while the bands of ${\alpha}-1,\;{\beta}-1\;{\beta}-3\;and\;{\beta}-5$ were detected in the tested different varieties. But the bands of ${\alpha}-1\;and\;{\beta}-5$ in Milyang 63 and Gaya were stronger than those of Milyang 30 and Cheongcheong varieties.

• Korean Journal of Agricultural Science
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• v.8 no.1
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• pp.97-107
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• 1981

This study was carried out in order to provide the basic data necessary to develop the effective and desirable cooking method on large scale for investigating the physical characteristics of cooked rices and studying optimum cooking conditions by pressure in kettle cooking rices. Milyang-15, local Japonica type and Milyang-23, high yielding Indica type major varieties cultivated in Korea were used as cooking sample after polishing 70% and 90% respectively, and the results obtained are summarized as follows. 1. The average moisture content of cooked rice by open kettle and pressure kettle method in typical households were 65.17% and 64.52%, respectively. 2. In water absorption capacity of rice grain Milyang-23 was 4.5% higher than Milyang-15, and maximum water content after absorption in Milyang-23 was 29.14%. 3. The expansion volume of cooked rice was changed proportionally by water absorption, heating temperature and time, and maximum expansion volume of cooked rice was 3.2 times greater than rice grain. 4. The gelatinization degree of cooked rice intensively concerning in hardness of rice grain was increased as water-to-rice ratio, heating temperature and time increased, and it was 0.44 in Milyang-23 and 0.64 in Milyang-15 under the optimum cooking conditions as 160% water-to-rice ratio, $0.2kg/cm^2$ cooking pressure and 25 minutes cooking time. 5. The hardness of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 2.35kg/wt in 90% polished Milyang-23 and 2.0kg/wt in 90 polished Milyang-15 under optimum cooking conditions. For maintaining the same level of hardness of cooking rice Milyang-23 required 25% much more water than Milyang-15. 6. The elasticity of cooked rice was changed proportionally by water-to-rice ratio, heating temperature and time, and it appeared 19.2mm and 15.7mm in 90% polished Milyang-15 and Milyang-23 respectively. 7. The gumminess of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 60 and 73 in 90% polished Milyang-23 and Milyang-15, respectively. 8. The optimum cooking time on differerent pressure in kettle took 25 minutes at $0.2kg/cm^2$, 20 minutes at $0.4kg/cm^2$, 15 minutes at $0.6kg/cm^2$, and 10 minutes at $0.8kg/cm^2$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.832-838
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• 2011

Physicochemical and sensory characteristics of rice cookies prepared with various levels of amylose content were investigated in this study. Dough pH of Jinsumi and Milyang 261 cookies was decreased by addition of rice flour. Density of dough with 100% substituted Jinsumi flour had the largest value of 1.09 g/mL, whereas that of Milyang 261 cookies showed no significant difference. Spread ratio of cookies was the largest in the cookies containing Jinsumi, and Milyang 261 constituted the 50% group. Preservation ability of Milyang 261 cookies surpassed above 30%. Lightness of Jinsumi and Milyang 261 cookies increased with increasing rice flour content. The results of our sensory evaluation demonstrated that the control sample was significantly more preferable in terms of overall acceptability compared to others. These results suggest that adding 30% Milyang 261 flour is the best substitution ratio for rice cookies.