• Journal of Nutrition and Health
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• v.47 no.3
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• pp.157-166
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• 2014

Purpose: Rice bran is a byproduct of the hulling of rice and contains a variety of bioactive components. Various studies have reported on the antioxidative, anticancer, immune-enhancing, and hypocholesterolemic effects of rice bran. However, few studies about the physiological activity of stabilized rice bran supplement on dietary intake of sugars is limited. The aim of this study was to investigate the effect of stabilized rice bran supplement on blood glucose in C57BL/6 mice fed a high sucrose diet. Methods: Animals were randomly divided into three groups respectively, and were fed a normal diet (ND group), a high sucrose diet (HSD group) or a high sucrose diet containing 20% stabilized rice bran (HSD-SRB group) for 12 weeks. Results: In the oral glucose tolerance test (OGTT), after seven weeks of feeding on the experimental diets, a significantly lower result was observed for HSD-SRB than for HSD at 30 and 60 minutes after oral administration in glucose solution (2 g/kg body weight). The incremental area under the curve (IAUC) of HSD-SRB was significantly lower than that of HSD. After 12 weeks, fasting blood glucose level of HSD-SRB was significantly lower than that of HSD. No significant difference in the serum insulin level was observed between HSD and HSD-SRB. However, HOMA-IR was significantly decreased in HSD-SRB compared to HSD. In addition, HOMA ${\beta}$-cell was significantly increased in HSD-SRB compared to HSD. Triglyceride in liver of HSD-SRB was significantly lower than that of HSD. Conclusion: Feeding diets containing 20% rice bran improved insulin resistance and insulin secretion by decreasing triglyceride in liver. Thus, rice bran has a positive effect on glycemic control. In addition, the results are expected to be utilized as a basis for human study and development of food products with added rice bran.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

• The Plant Pathology Journal
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• v.20 no.4
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• pp.313-315
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• 2004

The coat protein gene of Korean isolate of Ricer stripe virus (RSV-Kr) was cloned and its nucleotide sequence was determined. Total RNA was extracted from infected leaves and RSV viral RNA was detected by using RT-PCR with specific primer of coat protein gene. The result of RT-PCR showed a specific band. Purified RT-PCR products of coat protein gene were ligated into the pGEM-T Easy plasmid vector and cloned cDNA was obtained for nucleotide sequence determination. Coat protein gene of RSV-Kr consisted of 969 bp long encoding a protein of 322 amino acids. RSV-Kr showed 94%-99% sequence identities to that of Japanese- and Chinese isolates.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.546-551
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• 1993

Rice flour obtained by four different milling methods, Pin mill. Colloid mill, Micro mill, and Jet mill, were used to investigate physico-chemical properties and product. Crude fat, ash, and protein contents of rice flours between different milling methods were similar. Blue value, amylose content, and damaged starch which related to properties of rice flour were reduced in the order that of Jet mill, Micro mill, Colloid mill, and Pin mill. Water absorption index, water solubility index, and water retention capacity increased as damaged starch increased. Hardness of gel(15%) is the highest value for Pin mill. The finer granules (Jet mill) had lower gelatinization onset(To) and peak(Tp) than any other rice flours. Those result are simillar with amylogram properties. Enthalpy of gelatinization increased as damaged starch increased. Jet mill had the highest score (p<0.05) of overall test in sensory evaluation and good paste properties.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.481-486
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• 1996

This study was compared with conventional kochujang and the preparation of saccharification kochujanf with the utilization of waste cooked rice, rice cake, bread. Saccharification kochuiang tested to estimated the pH, reducing sugar and changes of organic acid conients, sensory evaluation during the aging at 60 days. Moisture content were increased about B-10% nd crude fat contents were decreased about 20-40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The Products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.

• Journal of Biosystems Engineering
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• v.14 no.1
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• pp.8-15
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• 1989

Agricultural materials do not react in a purely elastic manner, and their responses when subjected to stress and strain are appeared from a combination of elastic and viscous behavior. Various researchers have studied the mechanical and rheological properties of the many agricultural materials, but those properties are available mostly foreign varieties of agricultural products. Rheological properties of rice seedlings become important to formulate the principles governing their mechanical behavior. The objectives of this study were to experimentally determine the stress relaxation properties of rice seedlings such as three Japonica-type and one Indica ${\times}$ Japonica hybrid in the transplanting age. The results of this study are summarized as follows; 1. The stress relaxation behavior could be described by the generalized Maxwell model. 2. The phenomenon of stress relaxation happened abruptly just after loading and this phenomenon weakened with the loading time lapsed. 3. With increase of the initial stress, the stress relaxation intensity and residual stress increased, while the relaxation time was constant with increased, while the relaxation time was constant with increase of the level of initial stress. 4. With increase of loading rate, the stress relaxation intensity increased, while the relaxation time and residual stress decreased.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2002.10a
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• pp.201-204
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• 2002

This study is performed to develop of planting block using rice straw ash for Protection of Inclined plane. For the planting, porous concrete block is demanded ability to passing water and air through void of block. In this paper, material used for porous concrete block is cement, rice straw ash, and coarse aggregate(5-10, 10-20, 5-20mm). Planting block size is 23*23*4cm and kinds of planting are Tall fescue, Lespedeza cyrtobotrya and Lespedeza cuneata. The results measured for three months show that possible planting of various kinds for porous concrete block.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.296-307
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• 2019

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the 'pear odor/flavor' characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

• Korean Journal of Agricultural Science
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• v.13 no.2
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• pp.289-298
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• 1986

This paper aims at identifying the positive economic effects of the tenant system. Increasing numbers of tenant farms is one of the characteristic aspects of Korean agriculture. They have increased 3.7 percent annually since 1960. At the end of 1985, 64.7 percent of the Korean farmers leased partly or entirely the farm land which they managed, and 30.5 percent of the total arable area was cultivated under the tenant system. To find out the difference in performance of management between land owners and tenants, 600 farm households were selected as samples throughout Chungnam province. Among those sampled were 300 land owners and 300 tenants. Tenants defined this paper include not only full tenants but also part tenants. The results of this study are summarized as; First, rice is the main income resource of tenant farms. Due to their rental charges, the marketable surplus of farm products might be lower than that of land owners. Whereas 40 percent of the landowners income is from rice production, the tenants income from rice production is 43 percent. Second, tenants continue to depend on more agricultural wage incoms and more double crop incomes in paddy fields than land owners. Third, like most poor people in the third world, they have maximized their incomes and minimized their expenditures by saving management costs. Finally, there was no interlinking between landlords and tenants especially related to credit supports. Most farmers in the surveyed area have met their credit requirements from agricultural cooperatives.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.