• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.2
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• pp.179-186
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• 2008

This study was carried out to investigate the changes of brown rice, and cooking properties after milling of brown rice according to storage temperature and varieties. Brown rices were stored at $15^{\circ}C$ and $35^{\circ}C$ for 10 weeks. Tz values of brown rice stored at $35^{\circ}C$ were higher in Hwaseongbyeo, Koshihikari, Hitomebore, than the other varieties. The increasing rate of hardness of cooked rice in Odaebyeo, Junghwabyeo, Sangmibyeo stored at $35^{\circ}C$ were lower than those of other varieties. In stored brown rice at $15^{\circ}C$ and $35^{\circ}C$, correlations between pH of brown rice and fat acidity, hardness, b value of cooked milled rice and head rice rate of milled rice were significant $0.743^{**}$, $0.539^*$, $-0.693^{**}$, 0.250, respectively. At $15^{\circ}C$ and $35^{\circ}C$, correlations between L value and b value of cooked milled rice, head rice rate of milled rice were significant $-0.772^{**}$, $0.638^*$, and those between fat acidity of brown rice and consistency of milled rice were $0.604^*$. In brown rice stored at $15^{\circ}C$, It was higher quality of milled rice and cooked rice than those at $35^{\circ}C$ that increased head rice rates of milled rice and glossy value of cooked milled rice but lower color b value and hardness of cooked rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.10b
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• pp.302-303
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• 2005

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.370-370
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• 2017

This study was carried out to investigate the current use and the demand for Jeonju-bibimbab rice and to suggest the suitable range of bibimbab rice. We conducted a survey on varieties and rice quality of Jeonju bibimbab restaurants from April to August 2016. In a survey of 12 bibimbab restaurants in Jeonju, the restaurants showed that 83% of the 10 restaurants were using shindongjin rice variety. Characteristics of rice suitable for bibimbab were showed low stickiness, high hardness, so it should keep the shape of rice when cooked and mixed with the ingredients. and people tend to prefer a large grain of rice. Also, the rice used in bibimbab restaurants were examined the average percentages of head rice ratio 89%, protein content 6% and moisture content 14.5%. These results suggest that the quality of rice, which is suitable for bibimbab, is similar to the range of common rice. Thousand grain weight over 24g is especially preferred. In conclusion, the quality and grain size of rice preferred for bibimbab rice was the level of Shindongjin.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.330-330
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• 2017

The tallest culm length was observed in Geonganghongmi cultivar grown in coast area, and culm length was always taller in coast area than that of inland area among these three red rice cultivars. However, number of tiller per rice plant was not affected by different cultural area. Number of spikelets per panicle was much more increased in inland area. Regional difference in number of spikelets per panicle was only observed in Jeongjinju cultivar. Among these red rice cultivars, the highest brown rice yield was Jeongjinju rice cultivar having 702kg in inland area and 692kg in coast area, respectively. The $L^*$ values, which expresses the brightness, were in the range of 36.3 ~ 36.7, 36.7 ~ 37.0, and 38.7 ~ 39.6 in Jeogjinju, Hongjinju, Geonganghongmi rice cultivars, respectively. The $a^*$ values, which expresses the redness positively and greenness negatively were in the range of 12.3 ~ 12.8, 12.2 ~ 12.3, and 12.1 ~ 11.9 in Jeogjinju, Hongjinju, Geonganghongmi rice cultivars, respectively. In addition, the b values, which expresses the yellowness positively and blueness negatively were in the range of 13.8 ~ 14.0, 13.6 ~ 13.5, and 14.9 ~ 14.7 in Jeogjinju, Hongjinju, Geonganghongmi rice cultivars, respectively. Anthocyanidin content ranged 524 to $610{\mu}g/g$ dry weight basis. Cyanidin content was 11.4 to 14.0 times higher than that of delphinidin under coast and inland area. Among these rice cultivars, anthocyanidin content was always higher in rice cultivar grown at coast area. Highest head brown rice rate was only observed in Geonganghongmi to 95.2 at coast area and 95.4 inland area, respectively. Protein content was always higher in coast area than that of inland area. The lowest protein content was measured in Jeogjinju and amylose content was relatively increased in inland area compared to that of coast area. Consequently, in considered with brown rice yield and pigment content, Hongjinju rice cultivar was recommended in optimal pigment rice cultivar in eastern coast of Gyeongsangbuk-do Province.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.183-192
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• 2004

The effect of eight varieties of grain and forage type whole crop rice (Oryza sativa L Japonica) each harvested at four stages of maturity were investigated for morphology and yield, proportion of botanical fractions, fermentatability and chemical composition in an $8{\times}4$ factorial experiment. All crops were sown in 1997 at Saitama Prefecture, Japan under identical condition and harvested on 10, 22, 34 and 45 days after flowering in 1998. Total DM yield of forage type varieties was similar to that of the highest yield of grain type varieties. However, while yield of forage type varieties was attributed to higher proportion of straw than head, the reverse was in the case of grain type varieties. Yield in line with the proportion of head increased (p<0.001), but in contrast proportion of straw decreased (p<0.001) with the increase in maturity. Silage fermentability of grain type varieties was better than forage type varieties. Fermentability improved with the increase (p<0.001) in maturity suggesting that the moisture content should be reduced to improve fermentation quality. Forage type varieties contained higher (p<0.001) ash, crude fat (EE), organic cell wall (OCW) and acid detergent fiber (ADF), but contained lower crude protein (CP), organic cell content (OCC), CP in OCC and nitrogen-free cell wall extract (NCWFE) than the grain type varieties. The ash, CP, EE, Oa (60% digestible OCW), Ob (40% digestible OCW), OCW, ADF and acid detergent lignin (ADL) decreased (p<0.001), but OCC and NCWFE increased (p<0.001) with the increase in maturity. It is concluded that stage of maturity not only increases yield and proportion of head, but also improved the fermentation quality and increases quality chemical composition (except CP) of whole crop rice. Forage type varieties may be as good as grain type varieties in terms of yield, but fermentation quality and chemical composition may not be as good as that of grain type varieties.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1153-1160
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• 2019

Objective: The objective of this study was to investigate the effect of bamboo grass (Tiliacora triandra, Diels) pellet (Bamboo-Cass) supplementation on feed intake, nutrient digestibility, rumen microbial population and methane production in Thai native beef cattle. Methods: Four Thai native beef cattle bulls ($190{\pm}2kg$) were randomly allotted to four respective dietary treatments in a $4{\times}4$ Latin square design. Treatments were the varying levels of Bamboo-Cass supplementation at 0, 50, 100, and 150 g/head/d, respectively. Rice straw was fed ad libitum and the concentrate offered at 0.5% of body weight. Results: Under this experiment, the findings revealed that acetate and butyrate production were decreased (p<0.05), propionate increased (p<0.05), whilst ruminal $NH_3-N$ concentration was decreased (p<0.05) by supplementation of Bamboo-Cass at 150 g/head/d. Moreover, rice straw intake, and microbial population were linearly increased (p<0.05), while methane production was decreased (p<0.05). Conclusion: The results from the present study indicate that supplementation of Bamboo-Cass at 150 g/head/d significantly enhanced feed intake, decreased protozoa and increased bacterial population, rumen fermentation efficiency while decreased methane production. Therefore, Bamboo-Cass as a supplement is promising as a rumen enhancer in beef cattle fed on rice straw.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.46-50
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• 2005

This study was carried out to investigate the proper nitrogen fertilizer level at reclaimed saline land in the southwestern area of Korea from 2002 to 2004. The rice cultivars tested were Samcheonbyeo(Early maturing one), Nampyeongbyeo (Medium maturing one) and Hwaseongbyeo(Mid-late maturing one). The results aye summarized as follows: The more the nitrogen level, the more number of panicle and spikelet per unit area was. But, ripened grain rate and 1000-grain weight were decreased at higher nitrogen level. As higher nitrogen level, head rice rate was decreased and protein content was increased. But, amylose content wasn't differ among the nitrogen fertilizer application levels. As increase nitrogen level in head rice yield increased up to 12 kg/10a, 11 kg/10a, in Samcheonbyeo, Hwaseongbyeo and Nampyeongbyeo, respectively. But there wasn't different more than it. Consequently, considering the yield of head rice, ripened grain rate and rice quality. The proper nitrogen fertilizer application level was 11-12 kg/10a at reclaimed saline land in the southwestern area of Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.4
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• pp.339-345
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• 2009

This experiment was carried out to identify the proper transplanting time at reclaimed saline land in the southwestern area of Korea from 2006 to 2007. The rice cultivars tested were Unkwangbyeo(Early maturing one), Gopumbyeo(Medium maturing one) and Samgwangbyeo, Sindongjinbyeo, Cheonghobyeo, Hopyeongbyeo(Mid-late maturing one). The results are summarized as follows. No. of spikelet per the unit area was lower at transplanting on May 20 and wasn't different in those of the other transplanting time. The ripened grain rate was high transplanted May 20 in Unkwangbyeo, but high transplanted from June 1 to June 20 in Mid-late maturing Cultivar. The yield of head rice was high transplanted June 10 and June 20 in Unkwangbyeo, Sindongjinbyeo, Hopyeongbyeo, but June 1 and June 20 in Samgwangbyeo, Cheonghobyeo. The protein content was high transplanted early in Unkwangbyeo, Samgwangbyeo, and late in Gopumbyeo, Sindongjinbyeo, Cheonghobyeo, but wasn't differ among transplanting time in Hopyeongbyeo. Considering the rice growth, the rice good quality, the yield of milled and head rice, the proper transplanting time was June 10 in Unkwangbyeo, Sindongjinbyeo, whereas was June 10 in Samgwangbyeo, Cheonghobyeo, Hopyeongbyeo.

• Food Science and Preservation
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• v.23 no.4
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• pp.522-529
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• 2016

Clean rice is useful to save time and labor force against washing rice in the household. Nevertheless the quality characteristics of the rice were not established well since the quality characteristics of the rice depend on types of the processing system. The aims of the current study were to understand the quality characteristics of clean rice prepared from the dry, semi-dry, and wet types of processing systems, and to suggest the appropriate processing system for production of clean rice. Here, we found that the quality of clean rice was improved with the increasing whiteness of rice by the dry type, although the whiteness of rice should be below 42 to satisfy 16.0 NTU of the turbidity for higher head rice ratio. Also, both the semi-dry and wet type systems showed higher ratio of head rice than the dry type system at below 16.0 NTU of the turbidity. These results imply that the wet type is more suitable for the place where rice is consumed fast, and the semi-dry type is more proper for long term storage of rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.4
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• pp.366-374
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• 2009

To determine the optimum operating conditions of the indented cylinder length grader based on varietal characteristics, broken rice removal capabilities were measured on the milled rice of 41 varieties at different conditions consisted of 3 types of indented cylinders with different indent-opening diameters and 3 different collecting-angles of broken rice. The broken rice removal capabilities were swayed by the indent's opening diameter and depth as well as the angle of the collecting trough of broken rice on the point of instrument, and by the kernel length and width as well as 1000 grain weight of milled rice on the point of rice variety. When the angle of broken rice collecting-trough reached to near the horizontal center line of the indented cylinder on the direction of upward turning side, which was referred $0^{\circ}$ in this paper, the amount of rice collected in trough increased, whereas the loss of head rice also increased. Considering the removal rate of broken rice as well as loss of head rice, it was thought that the suitable angle of trough for broken rice collecting was located $5^{\circ}$ to $15^{\circ}$ depending on varietal characteristic and indent opening diameter. It was thought that 4.2 mm or more of indent opening diameter was recommendable for the rice varieties having heavier 1000 grain weight than 22.3g, as well as larger sizes than 2.9 and 5.2 mm in width and length of rice kernel, respectively; 3.8 mm for the small-sized thin kernels, and a proper diameter between 3.8 and 4.2 mm for short to middle kernels. The varieties with relatively shorter length compared to width of kernel were more difficult to separate the broken rice than the opposite ones. For effective separation of that, it seems that some specific indent shapes such as wider opening and shallow depth etc. are required. When the broken rice content were excessively high, wider diameters of indent openings than specified sizes were thought to be the better.