• Korean Journal of Agricultural Science
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• v.36 no.2
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• pp.129-134
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• 2009

Objectives of this study was to find the effect on two different nitrogen levels about agricultural characteristics of CNU rice lines developed at Crop Genetics and Breeding Laboratory, Chungnam Nat'l Univ.. Materials used were two black and one white glutinous rice lines, which were transplanted by hand with $30{\times}15cm$ at CNU paddy field on May 23, 2009. These lines was designed with two replication by two nitrogen levels as 7kg and 9kg per 10a. As the result; Culm length of all lines used were higher at 7kg than 9kg per 10a while panicle length was longer at 9kg nitrogen level. Tillers per plant of CNU 08-01 and CNU 08-02 lines except CNU 08-101 showed highly at 9kg level, but that of other leading varieties were not constant trends in spite of increasing nitrogen. Ripening ratio of CNU 08-01 and 08-02 lines were higher at 7kg but CNU 08-101 line was higher at 9kg. 1,000 grain weight and unhulled rice yield per 20 plants in all CNU lines were highly appeared at 9kg levels per 10a.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.88-93
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• 2005

The functional vice (Oryza sativa L.) has been highly regarded recently, in the change of rice maykets in the world. Goami2 (GA), one of the functional rice varieties, was developed from high-quality rice, Ilpumbyeo (IP). From the previous study, GA has been proved its beneficial effect on the improvement of metabolic control and body weight reduction especially in obesity, We could certain that GA was very difficult to be gelatinized due to the micro lump shown in the Scanning electron micrographs (SEM) photos. To improve its cooking quality, we investigated the changes of physicochemical properties, which were differentiated by the conditions of milling and blending. As GA was milled every $2\%$ until eliminating $12\%$, the nitrogen content was decreased linearly. But the decreasing rate of nitrogen content of GA during milling process was relatively lower than that of IP. Thus, we assumed that GA has relatively high nitrogen in inner starch of grain. The degree of milling had no effect on the gelatinization of cooked GA, but affected lightness and whiteness linearly, which were ranged in normal values when the rice was milled more than $10\%$ in weight. So we could concluded that the milling process was not proper to improve cooking quality of GA. And we could suggested that GA was needed to soak into water at least one hour before cooking by it water absorption rate at normal temperature$(21^{\circ}C)$ and sensory evaluation. From the texture analysis, cooked GA had higher hardness than other varieties. Therefore, we blended GA with IP, Baekjinju(BJ) and Hwasunchalbyeo(HS), then subjected to sensory evaluation. All evaluation items including the sensory preference were the highest scores for the rice blended with glutinous rice varieties, BJ and HS.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.297-301
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• 1995

The saccharification ratio and efficiency of alcohol fermentation from hot air puffed and steamed flour of husked rice and barley varieties were compared. Enzymatic hydrolysis of husked rice flour was improved by puffing, and that of glutinous rice was higher than that of nonglutinous one. By puffing of husked rice and barley, alcohol production was slightly increased, but fermentation period was reduced comparing with steam cooked husked rice and barley. Fermentation efficiencies of husked rice by puffing and rice by steam cooking were 90.72% and 87.77%, respectively. Residual reducing sugar of barley mash was higher than that of rice mash. The pH of mash was gradually increased during fermentation and was high in case of puffing treatment.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.319-330
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• 2009

This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.355-363
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• 1999

The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of 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, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation 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 nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.540-544
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• 2001

The quality characteristics for brown rice flake were examined using eight kinds of brown rice cultivars such as Shinsunchalbyeo, Shinsunchal giant embryonic rice, Whachungchalbyeo, Whachungchal giant embryonic rice, Whachungbyeo, Whachung giant embryonic rice, Nampungbyeo, and Nampung giant embryonic rice. The qualities of grain such as the released reducing sugar, water absorption rate and hardness of grain are examined with different temperature and time at sedimentation in water and pressed grain-brown rice flake are prepared after sedimentation in $60^{\circ}C$ water for 5 hours. The brown rice flakes prepared from the giant embryonic type rice cultivars showed higher expansion volume, lower hardness, more crispness, longer bowl life time and better taste than that prepare from normal type rice cultivars, which showed the giant embryonic type rice cultivars were appropriate for brown rice flakes. Among the giant embryonic type rice cultivars, the glutinous rice varieties were better to prepared the brown rice flakes than its normal rice cultivars. The water absorption index of flakes tested were positively correlated with expansion volume and bowl life hardness. From tested sensory evaluation were shown to be negatively correlated with water absorption index. Among the tested cultivars, Shinsunchal giant embryonic and Wachungchal giant embryonic rice were most appropriate for brown rice flakes preparation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.274-282
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• 2013

This study was carried out to find out the physicochemical properties of rice grains of 8 varieties having various amylose content. Amylose contents of 8 varieties were ranged from 6.3 to 30.9% and could be classified into 4 groups, such as waxy, low-amylose, nonglutinous, and high-amylose. Protein contents were ranged from 5.8% to 7.5% varied depending on variety, but there was no significant difference in protein contents among groups. The hardness of milled rice grains in low-amylose and non-glutinous was stronger than waxy and low-amylose group. Whiteness of waxy group grains was the highest while non-glutinous group was the lowest. The alkaline digestive values were evenly distributed from 5.2 to 6.9 and highly correlated with amylose content. There was significant difference in pasting properties of rice flours among groups. High-amylose group showed the highest initial pasting temperature and total setback viscosity, and the lowest peaks for trough and breakdown viscosity. Low-amylose group showed the highest breakdown viscosity but the lowest setback viscosity as well as high peak viscosity. Although amylose content was significantly correlated with alkali spreading value in milled rice, initial pasting temperature, and total setback, but it was negatively correlated with toyo-meter value and setback viscosity.

• 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.

• Weed & Turfgrass Science
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• v.6 no.3
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• pp.203-211
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• 2017

This study was conducted to investigate the phytotoxicity of main rice varieties and control efficacy of HPPD inhibitor to major paddy weeds at the time of temperature rise due to climate change. Phytotoxicity of herbicide to rice was increased as temperature was increased, and more severe in root than shoot. The phytotoxicity of japonica rice cultivars for the rice were mild enough to recover. However, glutinous rice, super high yield rice, and Tongil rice varieties were damaged enough to decrease the yield. Shindongjinbyeo transplanted by June 15, showed phytotoxicity enough to recover. However, in the rice field on June 30 and on July 15, the rice showed a remarkable inhibition. The control effect of Monochoria vaginalis and Scirpus juncoides was more than 90% under the temperature condition controlled artificially. However, Echinochloa oryzicola was controlled 40% at $27.5^{\circ}C$, which is a high temperature condition. In rice fields with different transplanting times, annual weeds except for E. oryzicola were highly controlled by 90% or more regardless of the time of transplanting.