• Asian-Australasian Journal of Animal Sciences
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• v.19 no.6
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• pp.892-897
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• 2006

An experiment was designed to study the nutritional value of Chinese brown rice and maize for growing pigs. Six male grower pigs (Duroc${\times}$Landrace${\times}$Large White, $24.3{\pm}1.26$ kg average initial BW) were surgically fitted with a simple T-cannula at the terminal ileum and allotted within a $2{\times}2$ Latin square design. The pigs were fed either a maize or brown rice diet in a direct method to determine their digestibility. The brown rice used in this experiment was husked from one kind of early, long grain, and non-glutinous rice (ELGNR, indica rice: non-waxy rice, containing amylopectin and amylose) in southern China. Chromic oxide was used as a marker. The diets were supplied at about 4.0% of body weight in dry matter/d. Total faeces and urine were collected on days 4 and 5; digesta was collected on days 6-8 in each period. The average body weight was 24.3 kg at the start of the experiment and 27.6 kg at the end. The results showed that the apparent ileal digestibilities of most amino acids of brown rice were significantly higher than those in maize (p<0.01), as were the apparent ileal digestibilities of crude protein (CP), digestible energy (DE), organic matter (OM) and dry matter (DM) (p<0.05). However, the apparent ileal starch digestibilities of the two treatments were similar (p>0.05). The values of the apparent faecal digestibilities derived from the two methods, marker and total faecal-collection methods, were very similar and also correlated with each other. The difference in absolute value of the apparent faecal digestibilities between brown rice and maize was smaller compared to that of the apparent ileal digestibilities. The net protein utilization was higher (p = 0.07) and the DE metabolizable rate was significantly higher (p<0.01) for brown rice than for maize. The metabolizable energy (ME) of brown rice is similar to that of maize, while the DE of brown rice was relatively lower. It can be concluded that Chinese brown rice are better than maize not only in apparent ileal digestibilities, but also in metabolizable rate of amino acids and gross energy under the present study conditions.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.316-323
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• 1996

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.12-17
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• 1994

Physicochemical characteristics of traditional kochujang fermented for 6 months and commercial kochujang were compared. Tested kochujang included 18 kinds of Sunchang kochujang prepared with glutinous rice, 10 kinds of Boeun kochujang prepared with barley and 17 kinds of Sachun kochujang prepared with wheat, and 10 kinds of commercial kochujang. Major free sugar was found to be glucose both in traditional and commercial kochujang. Fructose, maltose, and sucrose were also detected in small amounts. The contents of free sugars in traditional kochujang was approximately one fourth of those presented in commercial kochujang. Commercial kochujang showed the highest level of total free amino acids followed in decreasing order by Sachun, Sunchang, and Boeun kochujang. The most abundant free amino acid was serine in Sunchang kochujang and aspartic acid both in Boeun and Sachun kochujang. On the other hand, glutamic acid was the most abundant amino acid in commercial kochujang. Volatile organic acids in various kochujang were determined and acetic, propionic, butyric, and 3-methyl butanoic acids were found in traditional kochujang. However, 3-methyl butanoic arid was not found in commercial kochujang. The most abundant volatile acid was acetic acid in both tradtional and commercial kochujang. Analysis of non-volatile organic acids showed that large amounts of lactic, oxalic, and succinic acids were found in traditional and commercial kochujang. In addition to these, small amounts of itaconic, malic, malonic, and pyroglutamic acids were found in commercial kochujang.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.9
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• pp.1334-1340
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• 2002

A 4 week experiment was designed to study the effects of replacing corn with Chinese brown rice or adding different amylase in brown rice basal diet on growth performance and apparent fecal digestibilities of nutrients in growing pigs. One hundred and eight cross-bred pigs (Duroc${\times}$Landrace${\times}$Large White), weighing an average of $18.35{\pm}0.12kg$, were randomly assigned to 6 treatments with 6 replications per treatment. Diet in treatment 1 was corn-soybean meal basal diet, and in treatment 2, 3 and 4, corn was replaced by brown rice on rates of 33.3%, 66.7% and 100% respectively on the basis of treatment 1. And diets in treatment 5 and 6 were similar to treatment 4 except two kinds of amylases, glucoamylase and ${\alpha}$-amylase, were added respectively. The brown rice used in this experiment was husked from one kind of early, long grain, non-glutinous rice (ELGNR, indica rice) in southern China. The results indicated that there was a slight improvement in growth performance of pigs in brown rice treatments (p>0.05). The blood urea nitrogen value in treatment 2 was lower than that in treatment 1 (p<0.05). The differences of apparent fecal digestibilities of most nutrients were significant (p<0.05) except CP. Digestibilities of GE, OM and DM in treatment 4 were the best and digestibility of crude fat in treatment 5 appeared best (p<0.05). Contrast results between treatment 1 and treatment 2 to 4 indicated that the digestibility of GE, OM and DM increased significantly with the replacing rates of brown rice (p<0.05). Contrast results between treatment 4 and 5 indicated that adding glucoamylase in brown rice diet increased growth performance slightly (p>0.05) but not for digestibilities. This experiment shows a positive effect of brown rice on growth performance, especially on nutrient digestibility.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.101-105
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• 2008

Enterobacter sakazakii is implicated in severe forms of neonatal infections such as meningitis and sepsis. This organism has been isolated from a wide range of foods, including cheese, vegetables, grains, herbs, and spices, but its primary environment is still unknown. Generally, dried infant milk formula has been epidemiologically identified as the source of E. sakazakii. Sunsik (a powdered mixture of roasted grains and other foodstuffs) is widely consumed in Korea as a side dish or energy supplement. Sunsik is consumed without heat treatment; thus, lacking an additional opportunity to inactivate foodborne pathogens. Therefore, its microbiological safety should be guaranteed. In this study, the prevalence of E. sakazakii was monitored in 23 different sunsik component flours, using FDA recommended methods; but E. sakazakii medium (Neogen) and Chromogenic E. sakazakii medium (Oxoid) were used as the selective media. In total, presumptive E. sakazakii strains were isolated from 8 different sunsik powders. Subsequently, an API 20E test was conducted, and 15 strains from 5 different sunsik flours (sea tangle, brown rice, non-glutinous rice, cheonggukjang, dried anchovy) were confirmed as E. sakazakii. Fifteen strains were again confirmed by PCR amplification, using three different primer sets (tDNA sequence, ITS sequence, 16S rRNA sequence), and compared to ATCC strains (12868, 29004, 29544, 51329). They were once again confirmed by their enzyme production profiles using an API ZYM kit. Finally, RAPD (random amplified polymorphic DNA)-genotyping was carried out as a monitoring tool to determine the contamination route of E. sakazakii during processing.

• Food Science and Preservation
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• v.23 no.5
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• pp.666-672
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• 2016

The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at $20^{\circ}C$. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures ($15^{\circ}C$); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at $25^{\circ}C$. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature ($15^{\circ}C$) condition.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.77-83
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• 1972

In order to study the processing adaptability of naked barley, SEDOHADAKA variety produced in Cheolanam-do(1971) was milled after polishing and examined with respect to its proximate principles, amino acid composition, viscosity, raising power, and amylose content, alkali number, blue value and X-ray diffraction pattern of its starch. The results are summarized as fllows: 1) Crude fiber content of naked barley which was milled at 81.6% (A), 79.2% (B) and 74.1% (C) was $2.48{\sim}2.36%$, indicating higher level than wheat flour. 2) Whereas the initial gelatinization temperature of naked barley flour was similar to that of wheat flour, the value of naked barley starch was $89.5^{\circ}C$, higher than that of wheat starch, Amylose content of naked barley starch was 28.5%, similar to wheat starch. 3) Raising power of naked barley starch was generally lower than that common cereal starches. 4) According to the X-ray diffraction pattern diagram, the degree of crystallization was lower in naked barley starch than in non-glutinous rice starch.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.332-335
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• 2008

"Hwangkeumbora" is a new japonica rice cultivar developed from a three way cross of Jinbubyeo, Odaebyeo, Fukei126 at Honam Agricultural Reaserch Institute (HARI), NICS, RDA, in 2006. This cultivar has about 110 days growth duration from transplanting to harvesting under Korean climate condition. The milled kernel of "Hwangkeumbora" is translucent with non- glutinous endosperm. Amylose content of "Hwangkeumbora" is about 19.3%. "Hwangkeumbora" has better palatability of cooked rice compared with "Odaebyeo" and shows high resistant reaction to the blast, but susceptible to major diseases and insect pests. The milled rice yield of "Hwangkeumbora" is about 5.37 MT/ha under the standard fertilizer level of the ordinary transplanting cultivation. "Hwangkeumbora" would be adaptable for ordinary transplanting in northern plain, mid-mountainous, southern mountainous of Korea.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.295-298
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• 2008

"Dongjin2" is a new japonica rice cultivar developed from the cross between Milyang165 with short culm and lodging resistance and $F_1$ plant of Iksan438, HR14018-B-1-1 and Iksan435 with high palatability at Honam Agricultural Research Institute (HARI), NICS, RDA in 2005. This cultivar has short grain shape and about 143 days growth duration from direct seeding to harvesting under Korean climate condition. The milled kernels of "Dongjin2" is translucent with non-glutinous endosperm. It has about 19.3% of amylose content and better palatability of cooked rice compared with "Nampyeongbyeo". This cultivar shows high resistance reaction to the bacterial blight pathogene race from $K_1$ to $K_3$, blast and stripe virus but susceptible to insect pests. "Dongjin2" yields about 5.71 and 5.74 MT/ha under the wet direct seeding and the transplanting at standard fertilizer level. "Dongjin2" would be adaptable for the southern plain area of Korea.