• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.4
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• pp.313-319
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• 2022

In this study, the stability of cream containing 1% of cannabidiol (CBD) with more than 99% extracted from domestic Cannabis sativa was evaluated. The pH, hardness, content, and chromaticity were measured at intervals of 2 weeks under storage conditions for each temperature for 12 weeks (4 ℃, 25 ℃, 37 ℃, and 45 ℃). The pH of the experimental group containing 1% of CBD tended to decrease more than that of the control group. As a result of measuring the change in the content of CBD in the cream under each temperature for 12 weeks using HPLC, the difference in the amount of decrement according to temperature was confirmed. It was confirmed that as a result of measuring the chromaticity using color difference meter, the yellowness of the cream containing CBD increased according to the increase by the storage period and temperature compared to the control group. From the above results, it was confirmed that the content decrease and color change according to the temperature of the pH 5 ~ 6 cream formulation containing CBD. When CBD is applied to medicine and cosmetic formulations in the future, it is considered that research and development should be conducted in consideration of the change in the quantity and physicochemical quality of CBD under the temperature.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.3
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• pp.201-207
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• 2007

To reduce both the floatation of the seedling of rice and the failure in standing in the paddy field when the barley straw was applied to paddy field before planting the rice, we tested the effect of rice rooting with plowing methods and irrigation rates for 2 years from 2003 to 2004. This study was carried out in paddy field with Fluvio-Marine deposit in Jeonbug series and the operating accuracy and the change of soil physico-chemical properties depending on plowing methods and irrigation rates following the barley straw applying were examined. There was a less floatation of barley straw in the dry-rotaryI+water-rotaryI(DRI+WRI) plot than in the plowing+water-rotary(PL+WRI) plot. The ratio of miss-planted and floating seedling also decreased by 1.7%, 2.6% in the DRI+WRIplot compared with PL+WRI plot. The soil physical property was improved with the decreasing soil hardness, bulk density and increasing soil porosity after the application of barley straw, especially enhanced greatly in the increase of porosity, gaseous phase and with the decrease of soil hardness, bulk density of subsurface soil in DRI+WRI plot. And the change of soil chemical property were increased the content of total carbon$^{\circ}{\S}$nitrogen$^{\circ}{\S}$organic matter and available phosphate while decreased the content of exchangeable cations and available silicate after the application of barley straw. Also the content of organic matter, available phosphate and cation exchangeable capacity were increased, whereas caron/nitrogen ratio was decreased in DRI+WRI plot compared with PL+WRI plot. The number of panicles, spikelets per square meter were increased and 1,000 grains weight of hulled rice was gained more in DRI+WRI plot at irrigation rate of $500ton\;ha^{-1}$, in DRI+WRII plot at irrigation rate of $700ton\;ha^{-1}$. So the rice yields were increased by 7%, in DRI+WRI and 5% in DRI+WRII plot, respectively compared with PL+WRI plot. The result of this study indicated that the most appropriate plowing method with barley straw application on rice cultivation at double cropping in normal paddy field plain land was DRI+WRI.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in 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, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation 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 rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.3
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• pp.145-152
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• 2016

The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.4
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• pp.420-428
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• 1996

This study was conducted to investigate the response of growth and yield of rice under five different cultural methods, machine transplanting(MTNT), puddled drill seeding (PDSNT), drill seeding on soil surface (DSNT) , broadcasting on soil surface (BSNT) under no-tillage paddy condition and conventional machine transplanting(MTT) in Jeonbuk series(siltyloam soil) from 1993 to 1995. Soil hardness was higher in no-tillage soil and increased with highly difference between tillaged and no-tillage soil with deeper soil depth. Bulk density was heavier in no-tillage soil and porosity was higher in tilled soil than that of the control. The rate of effective tiller was higher in MTT, following MTNT, PDSNT, DSNT and BSNT. Weed occurrence was more serious in no-tillage soil, than that of tillaged soil. The rate of lower internode length was lower in DSNT and BSNT and was similar with MTT in PDSNT and MTNT. Height of center gravity in terms of lodging tolerance was lower in direct seeding than in machine transplanting. Depth of buried culm was shorter in no-tillage soil, especially in DSNT and BSNT. Total amount of root was higher in MTT, following MTNT, PDSNT, BSNT and BSNT and the distribution rate of root in shallower soil layer was higher in no-tillage soil, especially in BSNT and DSNT. Field lodging occured highly in BSNT, following DSNA, PDSNT and MTNT with high lodging scale in DSNT and BSNT. Panicle number per unit land square meter was the highest in MTT and the least in BSNT. Ripened grain ratio was low in BSNT and DSNT due to heavy lodging. Yield of milled rice was 93% in PDSNT, 87% in DSNT, 81% in BSNT and 96% in MTNT, compared with 534kg /10a in MTT.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.765-771
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• 2003

The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p＜0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p＜0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p＜0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.275-284
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• 2017

Rice quality should be considered as a primary consumer requirement. Regarding marketing, characteristics such as appearance, physicochemical properties, and palatability of brand rice are of high economic importance. Therefore, this study was conducted to select the optimal rice cultivars representing the commercial rice brands of Gyeongsangbuk-do province in Korea. Various rice grain quality components, grain appearance, several physicochemical properties of rice grain, and texture or palatability of cooked rice grains of ten cultivars (namely 'top quality rice') cultivated at three different locations, such as inland mountainous and southern plain areas of Gyeongsangbuk-do province in 2013~2014, were evaluated, and the obtained data was analyzed. 'Hiami' showed slightly higher protein contents and lower palatability of cooked rice than the other rice cultivars. Rice production and head rice yield produced at Gumi were the highest. The protein content of milled rice produced at Andong, an inland mountainous region, was approximately 0.3% point lower than that from other locations, whereas the amylose content of milled rice was approximately 1% point higher than those from the other plain regions, Daegu and Gumi. We evaluated the texture, Glossiness value determined using a Toyo teste meter and palatability of cooked rice of ten cultivars. The hardness of cooked rice produced in Andong was slightly lower than that produced in Daegu and Gumi, and additionally, the palatability of cooked rice produced in Andong was the best, followed by that producted in Gumi and Daegu. Considering rice yield and grain quality in the major rice cultivation areas of Gyeongsangbuk-do province, the rice cultivars that may be suitable for each region could be recommended mid-late maturation: 'Younghojinmi' and 'Mipum' in Daegu, 'Daebo', 'Samgwang', Chilbo' and 'Younghojinmi' in Gumi, 'Samgwang', 'Jinsumi' and 'Sukwang' in Andong. These results obtained in this study imply that the selected cultivars with high yield and quality could be recommended with high priority to rice farmers in the regions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of 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 rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.