• Journal of the Korean Dietetic Association
• /
• v.11 no.3
• /
• pp.341-352
• /
• 2005

This study was based on the information provided by 1,180 elementary school children (630 boys and 550 girls) of 5th or 6th grade in Changwon and Gimhae of Gyeongnam province. They were asked about perception and preference for rice foods by questionnaires. The purpose of this survey was to find the way of encouraging rice intake and preference which is currently getting lower because of increasing simple westernized eating habits, and to provide basic information needed for inheriting and improving our traditional rice-based dietary culture. The results are summarized as follows. Most of subjects (91.2%) thought that steamed rice is better than bread for own health. The reason why they chose to eat steamed rice was 'because it is good for health' (61.2%), and 'because it is staple food item that we eat everyday' (26.4%). Seventy one percent of girls and 52.7% of boys gave the answer 'because it is good for health' as the reason for eating steamed rice. The reasons for the importance of the rice-based dietary culture were 'because of its superior nutritional value' (40.8%), and 'because it is our traditional eating culture' (28.6%). While significantly more girls (42.9%) answered as 'because of its superior nutritional value', more boys (39.0%) answered as 'because it is our traditional dietary culture'. More boys (59.0%) preferred noodles than girls' (54.7%), and fruits were preferred more by girls than boys as substitution foods for steamed rice showing significant difference (p<0.01). They wanted rice product developed in the forms such as Ssalamyun (29.8%), Ssalmandoo (24.1%), rice noodles (20.6%), and rice bread (15.6%). The preference score on rice products of subjects was one dish meals (4.27) and drinks (4.26), snacks (3.72), convenience foods (3.61), and steamed rice (3.44) in order. Preferred food showing points over 4 were Ssalbap (plain steamed rice) (4.29) in steamed rice type food, Kimchi bokeumbap (4.56), Bokeumbap (4.55), Bibimbop (4.45), Omelet rice (4.44), Kimbap (4.42), Ddukkuk (4.33), Curried rice (4.33), Jajangbap (4.28), and Ddukmandookuk (4.24) in one dish meal type food, Samgak Kimbap (4.26) in convenience type food, Songpyun (4.48), Injulmi (4.18), Teokbokki (4.71), Ddukkochiguyi (4.46), and rice cookies (4.24) in snack type food, and Shikhye (4.61) and Misugaru (4.28) in drink type food. Based on these results, it may be said that elementary school children think the rice-based diet is good for health and this dietary culture should be inherited and developed not only in a traditional aspect but also in a nutritional aspect. Therefore, more studies are needed to develop various forms of rice food products and cooking recipes.

• The Plant Pathology Journal
• /
• v.36 no.3
• /
• pp.297-302
• /
• 2020

Root-knot nematodes (Meloidogyne spp.) are the most destructive group of plant-parasitic nematodes. Plants infected by Meloidogyne spp. develop above-ground symptoms, stunting, yellowing, nutrient deficiencies, and gall formations with typical hook-shaped root tips. Infected plants experience yield losses. During 2018-2019 survey, leaf chlorosis rice plants were found in 206 fields of 67 counties in Guangxi, China, around 30 days after transplanting. Galls and hooked tips on the roots and pear-shaped females were observed. About 32.04% of fields were infested with the nematode. The nematodes were identified as Meloidogyne graminicola base on morphological and molecular analysis. To the best of our knowledge, this is the first report of M. graminicola on rice plants in Guangxi, China. The results of this study urge the discovery of resistant cultivars and the development of management strategies.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.4
• /
• pp.385-394
• /
• 2019

This study was designed as the precedent research to develop improve the HMR type flavored cooked rice, by analyzing the consumer perception and purchase pattern. This will in turn provide base data to that will help in the development of products that meet consumer's convenience and quality demands. An online survey of 247 people (63.5%) in the age of 20 to 60 was conducted on January 2019. For the primary reason of buying those products, the survey respondents chose a convenience of 71.7%. They are likely to buy 1~2 times a month (40.5%) in hypermarkets (63.6%). The channel choice showed meaningful difference between segments (p<0.01). 89.1% of respondents replied that they are willing to purchase frozen flavored cooked rice in the future. The Key Purchasing factor appeared to be the flavor (5.80), while nutrition (4.89) was chosen as the least important factor. For flavor preference, sea food received the highest score (5.05), while radish kimchi flavor received the lowest (4.02) with a meaningful difference by gender and age (p<0.01). Consumers who sought nutrition, convenience and adventure in HMR products had higher willingness to re-purchase. Developing healthy, flavorful, sensory, and enjoyable HMR products will be critical in the fulfillment of diverse consumer needs.

• Korean Journal of Agricultural Science
• /
• v.46 no.4
• /
• pp.915-930
• /
• 2019

The purpose of this study was to investigate how subcategories of the country-specific-advantage (CSA), which has been discussed in previous studies, affect the buying intention of Korean rice. After reviewing existing studies and examining research models based on them, a research model was verified by questionnaires and statistical analysis. The results of the surveys and statistical analyses reveal that the CSA factors presented in previous studies can also be applied in the context of Korean rice products. The results show that environmental resource, cultural resource and visual element factors influenced the buying intention through perceived quality. In addition, cultural resource perception factors have a direct effect on buying intention. This is consistent with previous studies showing that emotional communication approaches are ineffective for products that are perceived to have functional characteristics. Based on the results of this study, it was confirmed that CSA factors are suitable for the product and export target area. Strategic implications are suggested in that it is necessary to build marketing strategies to improve the perceived quality by the four factors. The theoretical implications are as follows. The sub-factors that constitute COI may have a negative effect and a positive effect; thus, it is necessary to utilize CSA when considering the product and country characteristics. The CSA factors revealed in previous studies are also significant in other regions and products. Finally, the theoretical implication is that consumers use CSA as a clue to evaluate quality.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1996.06c
• /
• pp.967-976
• /
• 1996

Straw and other fibrous by-products are inevitably produced during cereal production and have traditionally been used for many purposes including feeding animals . The potential of these by -products as a feed resource for ruminants is being increasingly appreciated (FAO , 1977). In the future, the amount of cereals fed to farm animals will have to be reduced and livestock will have to rely more on by-products such as straw. The method of animal production can be classified by the major portion of feed. One is animal forage and the other is grains. In Korea , livestock farmers normally depend more than 70% upon grains for the feed stuff. The livestock production system causes the unbalance of nutrition, and results in low productivity of animal farming. In many livestock farms in Korea the rice straw is using as a major forage and the amount of rice straw fed takes 46% of total amount of required forages. Especially the rice straw is mainly using during spring, fall and winte season. However, there are still lots of problems to solved such as harvesting cost, transportation between rice farm ad livestock farm, and quality loss during drying and storage . Therefore the mechanization of straw harvesting is urgently needed to use the renewable agricultural by-products and to overcome the shortage of animal forage. The objective of this research is to develope a straw harvester with new concept which can solve the problems of the quality loss and the labor cost during drying in a field, collecting , and storage. The developed straw harvester is self-propelled machine rebuilt by rice combine and equipped with the pick-up device, the macerater and the mat-forming device.

• 한국신재생에너지학회:학술대회논문집
• /
• 2008.05a
• /
• pp.225-228
• /
• 2008

This study shows that lignocellulosic biomass saccharification work has been carried out with rice-straw by the extracellular enzyme from KMU001, and the enzymes produced in 5%(w/v) wood biomass were characterized by protein and various enzyme activity measurements. Several cellulases such as Endoglucanase(EG), $\beta$-D-1,4-Glucosidase(BGL), Cellobiohydrolase(CBH), and $\beta$-D-1,4-Xylanase (BXL) were detected. Saccharification of rice-straw by the enzyme yielded about 233mg/g of glucose after 48hrs.

• Korean Journal of Pharmacognosy
• /
• v.35 no.4 s.139
• /
• pp.346-349
• /
• 2004

Black colored rice has long been consumed in Oriental countries and is considered to be a healthy food. Extracts from rice with three different colors (white, black, and green) were prepared by using 80% MeOH and subjected to biological screening activities. The levels of antioxidative activity of black colored rice cultivars such as C3GHi and Heugjinjubyeo in radical scavenging activity were higher than those of the related white and green rice ones. When the effect of the extracts on thrombin time inhibition was analyzed, the extract from Heugjinjubyeo showed a dose-dependent suppressive activity. In addition, all the extracts tested did not inhibit the cyclooxygenase activity. Therefore the health benefits of the colored rice are attributed in part to their unique phytochemical composition such as high level of anthocyanin pigments with other minor strong antioxidant components for potential use in neutraceutical or functional food formulations.

• Food Science and Biotechnology
• /
• v.15 no.2
• /
• pp.232-237
• /
• 2006

Bacillus cereus group comprising B. cereus, B. thuringiensis, and B. mycoides was differentiated by polymerase chain reaction (PCR) and colony morphology. Prevalence of B. cereus group in rice and distribution of enterotoxin genes were determined as possible food poisoning agents. PCR using primers targeted for gyrB and cry genes could distinguish B. thuringiensis from B. cereus, and B. mycoides was differentiated by rhizoid morphological characteristics on nutrient agar. Among 136 rice and their processed products, prevalence of B. cereus group was 40%. B. cereus group consisted of 54 B. cereus, 11 B. thuringiensis, and 1 B. mycoides. Major isolates were B. cereus, with B. thuringiensis detected up to 10% among edible rice tested. Five enterotoxin genes, hbl, nhe, bceT, entFM, and cytK, were broadly distributed among B. cereus group, especially in B. cereus and B. thuringiensis. Prevalence of B. cereus group in rice and enterotoxin distribution suggest B. thuringiensis and B. cereus are toxigenic strain that should be controlled in rice and its products.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.813-820
• /
• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• Korean Journal of Organic Agriculture
• /
• v.20 no.2
• /
• pp.143-159
• /
• 2012

Agricultural income is calculated with producer price, output and management cost. This study compared organic farming with conventional one for agricultural income, producer price and output by items. And then it proposed the method of item selection and crop system from a diversification point of view. The coefficient of variation to producer prices in organic farming was 4.7%, and conventional one was 30.3% because organic products have been produced in a system of contract farming with consumers' cooperative. This result means the price of organic products is stabler than that of conventional price. And agricultural income of organic farming has been generally known more than that of conventional one. However, agricultural gross income of conventional farming was more than that of organic one by 20.3% in 2010. It was caused by output reduction of a few items(fer example; onion, large green onion, potato and young pumpkin) due to freak weather conditions and constant producer price for several years in organic farming. In order to increase agricultural income, appropriate crop selection and system should be introduced to organic farming. A principal crop is the rice plant and 2 subordinate crops are dry crops at bare field and greenhouse respectively. Thus 5 crop systems that agricultural gross income are relatively increased larger among 15 crop systems estimated are rice+ginger+cucumber, rice+ginger+tomato, rice+large green onion+cucumber, rice+sweet potato+cucumber and rice+onion+ cucumber.