• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.51-55
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• 2005

The characters associated with the quality of rice and the factors involved in the production of high quality rice as the proper transplanting time was examined at Unbong the southern alpine area from 2002 to 2004. The rice cultivars tested were Samcheonbyeo (Early maturing one), Sangmibyeo (Sub-early maturing one). The number of spikelets were increased as earlier the transplanting date in all cultivar, The ripened grain rates were highest transplanted on May 21 for Samcheonbyeo, and May 1 for Sangmibyeo. The highest head rice yield was obtained when transplanted on May 21 and May 1 for Samcheonbyeo and Sangmibyeo, respectively. The optimum transplanting dates according to maturing types with respect to the yield of head rice, ripened grain rates and rice quality were May 21 for early maturing type and May 1 for sub-early maturing type.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.287-298
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• 2020

When producing rice products, it is very important to select suitable raw materials. Therefore, in this study, the quality characteristics of 16 rice cultivars were quantified to determine the criteria for evaluating the machinability of raw rice. The L value, which can affect the color of porridge prepared from rice, was the greatest for Hwaseonchalbyeo (84.17). The water-binding capacity, related to water interaction, was high in Hyangcheola (113.2%), and water solubility was high in Shingil (22.3%). Dodamssal (42.3%, 70.7 RVU) and Hwaseonchalbyeo (4.7%, 27.8 RVU) showed lower final viscosity compared to the cultivars in which the amylose content was medium groups (16.4~21.2%, 173.6~277.2 RVU). Specifically, cultivars with high or low amylose content had a low viscosity. The characteristics of the distribution of raw rice quality data were confirmed through 11 histograms. Furthermore, amylose content vs. water solubility, water solubility vs. peak viscosity, and peak viscosity vs. final viscosity showed high correlations (r=0.542, -0.569, and 0.836 respectively, p<0.01), and clear cultivar discrimination by the standard error of the mean (0.765~10.811). In conclusion, amylose content, water solubility, and peak viscosity were considered the most suitable characteristics for the quality evaluation of raw rice.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.272-277
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• 1990

Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.294-299
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• 1989

The quality of dehydrated instant rice produced by a few selected processing methods with short grain milled rice was evaluated. Instant rice produced by process 2 had high rehydration rate, and those by processes 1 and 2 revealed light brown color with less lightness. Instant rice produced by processes 1 and 2 with ammonium carbonate treatment had more uniform porous microstructure, as shown by SEM micrographes, and microstructural difference was noticed between instant rice prepared with government rice and Akibari. Instant rice produced by processes 1 and 2 had less sensory color score, and those by processes 2 and 4 had higher sensory cohesiveness. Overall quality of instant rice produced by process 2 was better, except color.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.299-310
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• 2019

The eating quality of rice is one of the main concerns of rice breeding programs in many countries, especially in japonica rice cultivation areas. To select new resources with high eating quality from Korean native japonica rice, we evaluated a total of 76 varieties, including 47 native rice resources (26 landraces + 21 weedy rice) of Korea. In this study, all eating quality traits varied widely among the native resources, and some of the native resources revealed a high evaluation score in the palatability, expected eating quality, and physicochemical traits among the tested whole-plant materials. From the results, we selected two landraces (Sangdo and Waebyeo) and three weedy rice varieties (Hoengseongaengmi3, Namjejuaengmi6, and Wandoaengmi6) as promising resources for improvement of rice eating quality. Specifically, Wandoaengmi6 presented potential as a key breeding material for improving the eating quality of Korean rice cultivars, having the best evaluation results in palatability score (PS 0.83) from the sensory test and glossiness value (GV 81.8) from the Toyo taste meter of cooked rice. Given the urgent need to overcome the constraint of the narrow genetic background of Korean japonica rice, the results could be a practical solution for exploring new opportunities for improving rice eating quality through the expansion of genetic resources.

• Food Science and Preservation
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• v.14 no.1
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• pp.18-23
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• 2007

This study investigated the effectsof whiteness and packing conditions on the quality characteristics of milled rice during storage at $25^{\circ}C$. Three kinds of packing materials (kraft paper sealed polyethylene and perforated polyethylene) were used to pack milled rice of different whiteness grades (36, 38, 40 and 42). The moisture content and weight of milled rice packed in kraft paper dropped very rapidly compared to values from milled rice packed in polyethylene because of high gas exchange through the paper. On the other hand, the increase in fat acidity of milled rice packed in kraft paper was less than that of milled rice packed in polyethylene because the moisture content of paper-packed rice fell rapidly. The overall quality of cooked rice rose with whiteness, and dropped with extended storage. The overall eating quality of milled rice paced in perforated polyethylene was bestwhen rice was prepared for the table after 8 weeks of storage.

• Korean Journal of Environmental Agriculture
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• v.28 no.1
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• pp.53-58
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• 2009

The propose of this study was to find out optimum conditions for no-tillage rice-winter cover crops cropping system. A field research was conducted to evaluate productivity and quality of rice cultivars (Dongjinbyeo and Junambybyeo) in rice-winter cover cropping systems at Doo-ryangmyeon., Sacheon, Gyeongsangnam-do, Korea from January 2005 to October 2006. The experimental soil was Juggog series (fine silty, mesic family of Fluvaquentic Eutrndepts). The rice cultivars were experimented under some different high residue farming systems, i.e. no-tillage no treatment (NTNT), no-tillage amended with rice straw (NTRS), no-tillage amended with rye (NTR), no-tillage amended with Chinese milkvetch (NTCMV), tillage no treatment (TNT), and conventional cropping system (Control). The miss-planted rate was 8.8% in 2005 and range of 10.8% to 13.3% in 2006 at NTR, and the other treatments were carried out at miss-planted rate ranging from 1.2% to 5.0%. Tiller numbers of Junambyeo, and Dongjinbyeo in both of years were the highest in Control, and decreased nearly in NTCMV, NTR, NTRS, NTNT, and TNT in that order. The lowest grain yield was observed in TNT both cultivars due to the lower tiller numbers per area, and spikelet numbers per panicle. Also, no-tillage treatments were lower grain yield than control. On the other hand, 1,000-grain weight was lowest in control due to higher tiller numbers per area, and spikelet numbers per panicle. Ripened grain ratio was a similar aspect in all treatments. The palatability score of milled rice was lowest in control while protein content of milled rice was highest in control. The NTCMV was considered an effective sustainable farming practice for rice yield and quality.

• Korean Journal of Breeding Science
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• v.51 no.4
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• pp.504-514
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• 2019

'Yechan' is a high grain quality mid-late maturing rice cultivar with lodging tolerance and multiple disease resistance. It was a derived from a cross between 'Hopum' and 'Iksan537' (cultivar name 'Haepum'). 'Hopum' is a high grain quality mid-late maturing rice cultivar with strong lodging tolerance and 'Haepum' is a high grain quality medium maturing rice cultivar with multiple disease resistance. To shorten the breeding period, another culture method was applied to the F₁ plants. 'Yechan' was selected through the pedigree method, yield trials, and local adaptability tests, with a high selection pressure for grain quality, lodging, and disease resistance. The heading date of 'Yechan' was August 14, one day later than that of 'Nampyeong'. 'Yechan' is a cultivar tolerant to lodging and it has short culms. It has multiple disease resistance against rice blast, rice stripe virus, and bacterial blight, including the K3a race, the most virulent race in Korea. The yield of 'Yechan' was similar to that of 'Nampyeong'. 'Yechan' showed excellent grain appearance, superior taste when cooked, and enhanced milling performance; thus, we concluded that it could contribute to the improvement of Korean japonica rice cultivar quality. 'Yechan', a high grain quality mid-late maturing rice cultivar with lodging tolerance and multiple disease resistance, would be suitable for cultivation in the southern plain area in Korea and has been utilized in the breeding programs aimed at enhancing the grain quality and stability for the cultivation of Korean japonica rice (Registration No. 7647).

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.92-98
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• 1996

This experiment was carried out to investigate the effective additives and amount of addition in order to improve the quality of chou made with rice flour. The four emulsifiers and four thickeners were used as the additives in this test. The chou was formed with rice flour without the additives. There were not significantly differences in the sensory evaluation between choux of rice flour of non-additives and the additives, but the emulsifiers treatment increased the expansion capacity of paste. Thickeners did not improve the quality of choux. The hardness of pastes were increased and the cavities in choux were not formed in addition of high amount of thickeners. The mixture of two kinds of emulsifiers, the mixture of emulsifiers and a thickener did not improve of choux quality compared to the addition of emulsifier. The best quality of chou was obtained from 0.6% of lecithin.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.251-255
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• 2004

The epidemics of rice blast which occurred in south parts of Korea during the period from 1999 to 2001 and damaged several high quality rice cultivars developed using "Milyang 95" and/or "Milyang 96" as a parent. Genetic diversity of 23 rice cultivars including "Milyang 95" and it's relatives was assessed using 54 simple sequence repeats (SSR) markers reported to be linked to major blast resistance genes. Fifty-four SSR markers representing fifty-seven loci in the rice genome detected polymorphism among the 23 cultivars and revealed a total of 170 alleles with an average of 3.0 alleles per primer, The number of amplified bands ranged from 1 to 7. Several SSR markers including RM249, RM206 and OSR20 were informative for assessing the genetic diversity of relatively closed japonica rice cultivars. The 23 cultivars were classified into four groups by cluster analysis based on Nei's genetic distances, and the cultivars developed from same parents showed a tendency to cluster together that is consistant with genealogical information. High quality rice cultivars, Daesanbyeo, Donganbyeo, and Milyang 95 belonged to the same cluster, At the loci, RM254 and OSR32, all of the cultivars derived from the crosses using "Milyang 95" shared same alleles, suggesting that these japonica cultivars might carry alleles that are identical by descent. Evaluation of 23 rice cultivars against blast needs to be confirmed regarding the relationship between genotype and blast resistance.p between genotype and blast resistance.