• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• Food Science and Preservation
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• v.31 no.4
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• pp.507-517
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• 2024

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45℃ and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L^* (lightness), a^* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25℃/30 min or 45℃/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.539-545
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• 2004

The purpose of this study was to locate the quantitative trait loci (QTL) associated with quality properties in the recombinant inbred lines derived from the 'Milyang 23' and 'Gihobyeo' cross. Four quality-related traits; protein content, amylose content, fat acid content and sensory value were measured. Eight QTLs for protein content were detected on chromosomes 1 (two loci), 3, 6, 7 and 8 (three loci), each accounting for $6.0\%\~15.2\%$ of the phenotypic variation. Three QTLs for amylose content were detected on chromosomes 6 and 7 (two loci), each explaining from $7.3\%\;to\;24.4\%$ of the phenotypic variation. Six QTLs for fat acid content were detected on chromosomes 2 (two loci), 3, 6 (two loci) and 7, each explaining form $5.5\%\;to\;14.0\%$ of the phenotypic variation. Six QTLs for sensory value were detected on chromosomes 2, 6, 7(two loci) and 8 (two loci), each accounting for $5.5\%\~10.3\%$ of the phenotypic variation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.12-20
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• 2006

This study was carried out to investigate the relationship between each quality characteristics and changes of grain quality according to storage temperature and moisture contents of rough rice of Dongjin 1 and Siodongjinbyeo. Respiration rate of rough rice and fat acidity of brown rice were increased with moisture contents of rough rice and storage temperature. Germination rate of rough rice was the highest at $17{\sim}18%$ moisture contents of rough rice stored at low temperatures for 12 months. Germiation rate of the stored at low temperature after 16 months was up to 80% however the rate of $13{\sim}14%$ moisture contents of rough rice stored at room temperature was severely decreased to below the 10%. Gloss value of cooked rice was increased with moisture contents of rough rice and the lower storage temperature. Fat acidity of brown rice was lower in Sindongjinbyeo than Dongjin 1 at the lower storage temperature. Sensory score of cooked rice of Sindongjinbyeo which stored at low temperature for 16 months was better than Dongjin 1 and excllent at $17{\sim}18%$ moisture contents of rough rice. Correlations between sensory score of cooked rices and color b value of brown rice, gloss value of cooked rice and color L value of brown rice were significant 0.731**, 0.625*, and 0.615*, resectively, and were also positively significant correlated with break down, peak viscosity, pasting temperature, and fat acidity of brown rice -0.864**, -0.795**, -0.786**, and -0.779**, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.645-651
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• 2006

This study was performed to examine the relationship between quality characteristics and palatability on 21 varieties of commercial brand rice in North Kyeong-sang Province, Korea. The average percentages of translucent kernels, an important factor in rice quality, were the higher in the Ilpumbyeo cultivar than other six rice cultivars including Mihyangbyeo, Ilbanbyeo, Chuchungbyeo, Saechuchungbyeo, Hidomebore, and Nampyeongbyeo. The mean contents of amylose among commercial brand rice were not significantly different. The protein content was inversely associated with palatability (Toyo value). The sensory evaluation showed that clumpiness was positively correlated with the moisture content. The preference in color of cooked rice was increased as the percentage of translucent kernels increased. The roasted nutty flavor was highly correlated with the cooked rice with high protein content, while the chewiness was associated with high moisture and low amylose content.

• Journal of The Korean Society of Grassland and Forage Science
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• v.28 no.1
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• pp.29-34
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• 2008

This experiment was conducted to study the effects of growth stage and variety on the quality of whole crop rice(WCR) silage at National Institute of Animal Science, RDA from 2004 to 2005. Two types of rice("Chucheong" for food and "Hamasari" for whole crop) were harvested at six different growth stages (heading, flowering, milk, dough, yellow ripen and fully ripen stage) and ensiled each harvest stages. Crude protein(CP) content of all whole crop rice silage was also decreased with progressed maturity at harvest and TDN(total digestible nutrient) content of WCR was increased. The average CP content of whole crop rice was higher than that of food rice. The contents of ADF(acid detergent fiber) and NDF(neutral detergent fiber) decreased with delayed harvest maturity. The content of TDN estimated from ADF content was increased with progressed maturity, but there was not found significant difference between rice varieties(p<0.05). The average pH value was 4.69 and it was increased with delayed harvest maturity. Acetic and butyric acid content were decreased, but lactic acid content was increased with progressed maturity. The experiments presented here show that all rice varieties may give a good quality silage. But some wrong practical method(grain loss, productivity, nutrient value, etc.) will make poor quality of rice silage. Therefore, dough stage of harvest maturity will be recommendable as proper harvest time for making high quality of whole crop rice silage in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.151-156
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• 1987

Eleven F$_1$ rice hybrids were developed by using the genetic male sterile lines having the backgrounds of Korean variety. The average heterosis, heterobeltiosis and standard heterosis for grain yield were 15.2%, 8.7% and 17.9%, respectively. Significant heterobe1tiosis for number of grains per panicle was observed. The leaf blast reaction of the hybrids was mostly similar to that of the more resistant parent. Amylose content of the hybrids ranged from 20.5% to 22.5% and protein content from 10.4% to 11.1%. The degrees of alkali digestion value, white center or white belly, clearance and heading date of the hybrids were almost same as their parents.

• Korean Journal of Plant Resources
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• v.19 no.2
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• pp.340-343
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• 2006

This study was conducted to find out the effect of rainfall time on growth and seed quality in safflower. Rainfall was done artificially and the treatment of rainfall time was divided into 6 parts. Each rainfall treatment was done from the first day of flowering up to the fifth day after flowering, from sixth day after flowering to the tenth day after flowering, from the eleventh day after flowering to the fifteenth day after flowering, from sixteenth day after flowering to twentith day after flowering, from the twenty first day after flowering to the twenty fifth day after flowering and from twenty sixth day after flowering to thirtith day after flowering. Rainfall time after flowering did not affect disease occurrence on the upper part and flower bud of safflower, which were infected at were 3.3 and 1, respectively. Ripened grain found on the main stem and primary branch was 37.4% and 65.0% at first day to the fifth day and sixth day to the tenth day rainfall periods after flowering, respectively. Yield was decreased by 14% in the sixth day up to the tenth day and eleventh day up to the fifteenth day rainfall periods (282-281kg/10a) compared to the one under control (327kg/10a). Hunter's L value was 73.5 and 69.9 in twenty first up to the twenty fifth day and twenty sixth up to the thirtith day rainfall periods after flowering, which decreased significantly to 79.3 under non-rainfall period. Therefore, it can be concluded that the optimum harvest time is twenty fifth day after flowering to maintain seed quality at rainfall time and before harvesting period.

• Korean Journal of Materials Research
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• v.19 no.10
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• pp.550-554
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• 2009

Unreported dielectrics based on the binary system of MgO-SiO$_2$ were investigated as potential candidates for microwave dielectric applications, particularly those demanding a high fired density and high quality factors. Extensive dielectric compositions having different molar ratios of MgO to SiO$_2$, such as 2:1, 3:1, 4:1, and 5:1, were prepared by conventional solid state reactions between MgO and SiO$_2$. 1 mol% of V$_2$O$_5$ was added to aid sintering for improved densification. The dielectric compositions were found to consist of two distinguishable phases of Mg$_2$SiO$_4$ and MgO beyond the 2:1 compositional ratio, which determined the final physical and dielectric properties of the corresponding composite samples. The increase of the ratio of MgO to SiO$_2$ tended to improve fired density and quality factor (Q) without increasing grain size. As a promising composition, the 5MgO.SiO$_2$ sample sintered at 1400 $^{\circ}C$ exhibited a low dielectric constant of 7.9 and a high Q $\times$ f (frequency) value of $\sim$99,600 at 13.7 GHz.

• Journal of the Korean GEO-environmental Society
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• v.12 no.9
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• pp.79-87
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• 2011

This study conducted the research on the method of grouting quality management and the improvement effect by applying grouting construction's quality management technology to automatic injection management equipment through measure of liquefaction based on the case of reinforcement applying grouting at the region where liquefaction happened at section 12 site of highway construction. The pressure(p), speed(q), grouting penetration radius(R) value from injection pressure, injection speed, characteristics of grain size, and characteristics of viscosity through p-q-t chart analysis was applied to the automatic grouting system which could improve the quality management of grouting. Standard penetration test results after injection showed that N values represented 5-20 and the prevention of liquefaction became possible.