• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Proceedings of the Korean Society of Life Science Conference
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• 2003.10a
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• pp.14-27
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• 2003

The genomes of Arabidopsis and rice have been fully sequenced. Genomic sequencing provides global information about genome structure and organization. A comprehensive research account of our recent studies conducted on genome painting, comparative genomics and genome fusion is provided in order to project the prospects of plant cytogenetic research in post-genomics era. Genome analysis by GISH using genome painting is demonstrated as an excellent means suitable for visualization of a whole genome, since total genomic DNA representing the overall molecular composition of the genome is used as a probe. FISH on extended DNA fibers has been developed for high-resolution FISH and has contributed to determining the copy number and order of genes. We have also mapped a number of genes involving starch synthesis on wheat chromosomes by FISH and compared the position of these genes on linkage map of rice. Macro synteny between wheat and rice can be observed by comparing the location of these genes in spite of the fact that the size of DNA per chromosome differs by 20 fold in two. Moreover, to approach our goal towards making bread and udon noodles from rice flour in future by incorporating bread making and the noodle qualifies in rice, we have been successful in introducing large genomic DNA fragments containing agronomically important genes of wheat into a rice by successive introduction of large insert BAC clones, there by expanding genetic variability in rice. We call this method genome fusion.

• Current Research on Agriculture and Life Sciences
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• v.31 no.3
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• pp.177-181
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• 2013

This study examined the effect of the molecular weight, substitution degree, and substitution type of cellulose ether on the mechanical properties of dried rice noodles. When increasing the molecular weight of the hydroxypropyl methylcellulose (HPMC), the bending strength of the dried rice noodles also increased. However, the bending strength of the rice noodles with added HPMCs was still lower than that of the wheat noodles. Meanwhile, the bending elongation of the dried rice noodles was higher than that of the wheat noodles and was increased when decreasing the molecular weight of the HPMC. In conclusion, the bending strength and elongation of dried rice noodles is affected by the substitution degree and type of cellulose ether.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.109-116
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• 2010

Ramyen and Korean noodles (guksu) are popular foods in Korea and around the world. Since 1998, rice consumption in Korea has gradually decreased, whereas consumption of noodles has continuously increased. The purpose of this study is to assess the consumption of ramyen and Korean noodles of Koreans, using data from the Korean National Health and Nutrition Examination Survey (KNHANES) of 2007. Korean adults (>20) were selected to examine the associations between noodle consumption and food and nutrient intake and health status. SAS 9.1 and SUDAAN 9.1 were used for the data analysis. 10.3% of Korean adults consumed ramyen, and 15.4% consumed Korean noodles. The consumption of ramyen and Korean noodles were higher in men than in women, in lunch than in other meals, and in the lowest income quartile than the highest quartile. Ramyen and Korean noodle consumer groups consumed more grain products, seasonings, and oils than the nonconsumer group. The noodle group showed significantly lower systolic blood pressure than the non-consumer group. The noodle groups showed lower rates of hypertension and metabolic syndrome than the non-consumer group. From these results, we conclude that ramyen and Korean noodles may have positive health effects. More studies on the association between noodles and the health of Koreans and those in other countries should be done in the future.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.294-294
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• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1264-1269
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• 2014

This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropy-lated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.

• Journal of environmental and Sanitary engineering
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• v.16 no.2
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• pp.24-31
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• 2001

This study was aimed to evaluate biodegradability for various food waste using anaerobic batch digestion. In the anaerobic biodegradability study of each food waste according to occurrence source, the cumulative methane productions of water melon and melon were 375, and 354ml and that of cucumber, fresh cabbage, radish, sprouted bean were 366, 364, 374, 384, 355ml and that of noodle, boiled rice and fish were 432, 409 and 477ml $CH_{4/g}$ VS add, respectively. And methane yield rate was about 84.1~97.2%. The reaction rate coefficiency(k) was $0.00495~0.2022day^{-1}$.

• Journal of Nutrition and Health
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• v.35 no.6
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• pp.658-667
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• 2002

This study was conducted to investigate frequently consumed menu patterns by the area and season, using the 24-hour recall method. Subjects were 1,041 living in five different Korean rural areas for the spring, autumn and winter. The purpose of this study is to suggest the menu pattern in rural areas for the basic data of the nutrition education program and nutrition intervention project by the area and season. The result are following : Most frequently used basic menu patterns, excluding side dishes, were rice＋soup in Yeoju, Hoensung and Jungup, rice＋stew in Ulsan, and only rice in Chungju. The most frequent menu pattern by the number of side dish was rice＋soup＋kimchi＋1 side dish in Yeoju and Ulsan were rice＋stew＋kimchi in Hoengsung, and was rice＋soup＋2 side dish in Chungju and Frequently used menu patterns by the kind of side dish weer rice＋soup＋kimchi＞rice＋stew＋kimch＞rice＋kimchi＞noodle＋kimchi in the order The most frequent menu pattern was rice＋soup＋kimchi in spring and autumn, and was rice＋stew＋kimchi in winter. The mean adequacy ratio(MAR) in spring and autumn was higher than that in winter. MAR in Ulsan is higher than that of other areas. With these results, we can conclude that there are difference in menu pattern by the season and area. For the nutrition program in the community, menu patterns should be carefully examined by the season and area. The results from this study can be used as basic data for nutrition education program in Korean rural areas.