• 한국식품조리과학회지
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• 제32권5호
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• 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.

• Journal of Ginseng Research
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• 제5권2호
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• pp.114-121
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• 1981

Starch was isolated from 4-year-old and 6-year-old ginseng roots and its physical and chemical characteristics were studied. The results obtained were summarized as follows. 1. The shape of ginseng starch granules was polygonal and rounded with its granule size ranging from 2.0 to 7.5$\mu$. The swelling power of 4-year-old ginseng starch was much greater than that of 6-year old ginseng starch. Gelatinization pattern showed that 6-year-old ginseng starch gelatinized rapidly at $65^{\circ}C$, whereas 4-year-old starch continued to gelatinize, without having a definite gelatinization temperature as temperature increased 3. Amylogram of ginseng starch showed that gelatinization initiated at 61$^{\circ}C$ and was completed at 88$^{\circ}C$ with its viscosity reaching at 810 B.U. 4. The amylose contents were 32% and 9% for 4-year-old and 6-year-old ginseng starch, respectively. 5. X-ray diffraction analyses indicated that there were some structural differences between 4-year-old and 6-year-old ginseng starch.

• 한국가정과학회지
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• 제7권1호
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• pp.11-19
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• 2004

Three rice varieties of Nampyong, Dongjin I, Ilmi produced In Naju were examined for cooking properties. The lipid content of Dongjin I and the protein content of Ilmi were higher than those of others. Total amylose contents of three varieties were in range of 16.1$\sim$-18.6% and that of Ilmi were higher than the others. The initial gelatinization temperature by RVA were ranged from 69.8$^\circ$C to 73. 3$^\circ$C. Peak viscosity and breakdown were the highest in Dongjin I but setback was the lowest. Nampyong had the highest value(p

• 한국식품조리과학회지
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• 제14권3호
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• pp.207-212
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• 1998

The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15 N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.

• 한국식품조리과학회지
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• 제16권5호
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• pp.431-436
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• 2000

Gelatinization properties of potato starches which were prepared by steeping at 10 ${\pm}$ 1$^{\circ}C$ or 25 ${\pm}$ 1$^{\circ}C$ for 11 days were investigated. The pasting and initial gelatinization temperatures measured by rapid visco-analyzer (RVA) were increased, but the peak and trough viscosities of potato starch were decreased by steeping. The onset temperature, peak temperature, conclusion temperature, and enthalpy of gelatinization were increased by steeping as measured by DSC. The contents of hot-water-soluble carbohydrate and amylose in potato starch were decreased by steeping.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1091-1095
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• 1997

The physicochemical properties of rice flour and textural properties of cooked rices between Chungmubyeo and Dongjinbyeo were compared. The protein contents of Chungmubyeo and Dongjinbyeo were 7.9% and 8.8%, and the crude and total lipid were 0.82%, 0.65% and 2.34%, 1.66% respectively. The amylose content was 21.1% in Chungmubyeo and 20.2% in Dongjinbyeo. The hardness of rice grain was higher in Dongjinbyeo while water absorption was higher in Chungmubyeo. The sensory evaluation of cooked rice made from Chungnubyeo was significantly higher in shininess, roasted nutty flavor, hardness and overall eating quality than that from Dongjinbyeo. The hardness of cooked rices by rheometer was increased during storage and was lower in Chungmubyeo than Dongjinbyeo.

• 한국작물학회지
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• 제28권3호
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• pp.281-284
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• 1983

일반계 5품종 및 다수계 7품종의 쌀의 물리, 화학적 생질의 상호관계를 조사한 결과 쌀의 평형수분함량은 아밀로스함량과 높은 부의 상관(-0.906$^{**}$ )을 보였다. 쌀의 단단함은 주로 쌀알의 폭과 용적에 영향을 받았으며 도정시간은 쌀의 단단함 및 쌀의 폭, 용적, 표면적 및 무게 등과 높은 부의 상관을 보였다. 쌀의 일반성분함량은 쌀의 단단함, 도정시간 및 평형수분함량과 상관관계를 나타내지 않았다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.300-300
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• 2017

'Saemimyeon' a Tongil-type rice variety (Indica ${\times}$ Japonica), which contains high amylose contents is suitable for rice noodle production. Nowadays, the major parts of rice processing industry that includes products like rice flour and noodles are expected to partially replace wheat flour market. The volume of rice noodle market is getting bigger and can contribute to the rice surplus and farmer's income. This study was carried out to promote productivity and flour-making quality of 'Saemimyeon' by finding the most suitable transplanting and harvesting times. The transplanting days used were May $10^{th}$, May $17^{th}$, May $24^{th}$, May $31^{th}$, June $7^{th}$ and June $14^{th}$ and the planting distance used was 30 x 12cm. In addition, harvesting time was determined by days after heading time (40, 45, 50, 55 and 60 days). The field experiment was conducted at the experimental field in Miryang (Southern plain area of Korea) from 2015 to 2016. Our results suggest that the optimum transplanting days were from May $24^{th}$ to May $31^{th}$ which resulted to an average yield of 748~751kg/10a. Interestingly, yield was sharply decreased below 700kg/10a before May $10^{th}$ and after June $7^{th}$. The average grain filling rate before May $31^{th}$ was more than 83% but it declined to 75% after June $7^{th}$. The average temperature ranges from heading time to harvesting time was $ 21\sim25^{\circ}C$ and the estimated optimal temperature was $23.4^{\circ}C$ which is similar to May $24^{th}$ by regression equation. We found that the optimal harvest time was 45~50 days after heading time. It is hypothesized that low temperature at seed maturation time caused the lower grain filling rate therefore 'Saemimyeon' need to be transplanted before May $31^{th}$ for higher productivity. We found no statistical variation in amylose contents among experimental plots (28.2~30.4%). We conclude that the productivity of 'Saemimyeon' highly depends on temperature that is critical for grain filling stage controlled by transplanting time.

• 한국식품과학회지
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• 제46권2호
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• pp.135-142
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• 2014

국내에서 육종한 11가지 고구마의 전분 특성을 구명하여 새로운 식품 소재의 개발을 위한 기초자료로 이용하고자 전분의 이화학, 호화 및 소화 특성을 조사하였다. 아밀로스 함량은 12.5-17.4%의 범위를 보였으며, 아밀로펙틴 가지 사슬 분포는 시료 간에 유사하였다. 증미 전분의 아밀로펙틴 분자량이 가장 컸으며 대유미 전분은 가장 낮은 값을 보였다. 모든 고구마 전분의 X선 회절 양상은 C형 중에서도 A형에 가까운 $C_a$형을 나타내었다. 시차주사열량계로 측정한 열 특성에서 11품종 고구마 전분 중 신율미와 증미의 호화 온도가 높았고, 해피미는 낮았다. Rapid Visco Analyser로 페이스트 특성을 살펴보았을 때, 호화시간은 전분 입자의 크기, 최고점도, 강하점도와 음의 상관을 나타내었으며, 해피미가 가장 낮은 호화 온도와 치반점도를 보였고 강하점도와 최고점도 및 최종점도가 높았다. 소화 특성에서 증미의 RS 함량이 가장 많았으며, 신율미와 해피미는 SDS 함량이 많았다.