• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.33-36
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• 2005

In order to find out better cultivation practices in mid-mountainous area to produce high quality rice, an experiment involving four transplanting times and four varieties was carried out, during past three years $(2002\~2004)$. There was no significantly different on palatability of rice between transplanting time, but an interaction effect was between transplanting time and variety, The palatability of milled rice of Sangmibyeo, Hwayongbyeo and Junambyeo transplanted at May 10th were higher than Samcheonbyeo. The palatability of milled rice grown by May 20th day's transplanted, Sangmibyeo and Junambyeo were higher than Samcheonbyeo. The palatability of milled rice grown by May 30th day's trans-planted, Sangmibyeo and Hwayongbyeo were higher than Samcheonbyeo and Junambyeo. And the palatability of milled rice grown by June 9th day's transplanted, Sangmibyeo and Samcheonbyeo were higher than Hwayongbyeo and Junambyeo. It can infer that Sangmibyeo is one of the best option over the transplanting times in term of palatability, Amylose content of milled rice was showed without a significant difference between transplanting time, but there was an interaction effect between transplanting time and variety. The amylose content of grown by May 20th day's transplanted, Sangmibyeo and Samcheonbyeo were lower than Junambyeo. The amylose content of milled rice grown by June 9th day's transplanted, Sangmibyeo and Samcheonbyeo were lower than Hwayongbyeo and Junambyeo. And the amylose content of milled rice grown by May 10th day's and May 30th day's transplanted, was showed without a significant difference between variety. The protein content of milled rice grown by later season transplanted was lower than grown by earlier, The head rice yield wasn't different significantly between the treatment of transplanting times and varieties. But the yield of milled rice grown by transplanted at May 20th day was high most in between the treatment of transplanting time. In a conclusion gathering all above the results, 20th May day's transplanting time and Sangmibyeo was one of the best option for producing high quality rice among the treatments in considering with head rice yield, palatability, amylose${\cdot}$protein content and productivity, at Mid-mountainous area.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.2
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• pp.174-180
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• 2014

This study was conducted to know the effect of low radiation during grain filling stage of rice on its grain yield, components, physicochemical properties and palatability, compared to the effect of natural light. Ripened grain ratio, 1000 grain weight of brown rice, milled rice yield of Mipum, Hopum, and Sindongjin were reduced as the shading treatments become higher. After harvest, physicochemical properties of rice influencing eating quality were investigated. Protein content of milled rice was increased, but palatability was decreased by shading treatments. Change of milled rice proteins and palatability due to shading treatments were found to be less in Mipum than that in Hopum and Sindongjin. With regard to amylogram properties, shading treatments resulted in a significant decrease in peak trough final breakdown viscosities of rice flour, though it increased pasting temperature and setback viscosity. The degree of the 55% shading effect was more intensive than the 35% shading effect in changes of ripened grain ratio, 1000 grain weight of brown rice, milled rice yield and milled rice protein.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.262-268
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• 1989

The composition of glycolipid, phospholipid and fatty acid of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang # 23, Whasung and Jinhung. The content of esterified steryl glycosides(ESG) in glycolipids was the highest in the brown rice, milled rice and bran. Monogalactosyl diglycerides(MGDG) and steryl glycosides(SG) were the second highest. Of the phospholipids, phosphatidyl cholines(PC) + phosphatidyl serines(PS) were the next. Fatty acid composition of glycolipids were different from total lipids and neutral lipids in brown rice and milled rice. Palmitic acid content was very high and oleic acid content was low in glycolipids. The major fatty acid components of phospholipids in brown and milled rice were also palmitic, linoleic and oleic acid. In the bran, the major fatty acid classes were different from those of milled rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.332-332
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• 2017

Rice ratooning is the cultural practices to produce easily second rice from the stubble left behind after the main-crop harvest. The main advantage of rice ratooning is that in areas where rice is the main crop, double crop of rice can be grown for additional returns. Three early ripened rice cultivars were tested for estimation their milled rice quality and starch characteristics from main and ratoon rice. The main crop was harvested at mass maturity, after which the tillers were mowed to stubbles of about 10 cm tall. And then it left without any further input until the ratooned plant was ready for harvest. Highly significant variations were detected in the milled rice quality between main and ratoon rice. Protein and amylose contents of ratoon rice were more increased than those of main rice. The Toyo value (gloss) of cooked rice of ratoon crop was measured also higher than that of main crop. It resulted from higher air temperature during grain ripening compared with that of ratoon crop. The mean temperature during ripened period of ratoon rice was favorable for optimal maturation for early ripened rice cultivars. Normalized chromatograms of branch chain length distribution of amylopectin are demonstrated a distinct difference between main and ratoon rice flour. Ratoon rice had higher amount of short chains than that of main crop rice starches. Microscopic examination of rice flours with scanning electron microscopy shows starch granule shapes affected by the cropping types, main and ratoon rice. It showed significant differences among rice starch granule shapes and in granule size between main and ratoon rice. Starch of ratoon rice had more neat and smaller granules than that of main rice.

• Agricultural and Biosystems Engineering
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• v.2 no.1
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• pp.7-14
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• 2001

A rice mill plant with a capacity of 3 t/h was constructed with automated facilities at Chonnam National University. A simulation model was developed with SLAMSYSTEM for evaluation and improving the rice mill process. The developed model was validated in the views of hulling efficiency, milling efficiency, milled rice recovery, other materials produced, at bottlenecks in the processes. The results of hulling efficiency, milling efficiency, milled rice recovery in the simulation were, respectively, 81.1%, 89,5%, and 73.1%, while those of the actual mill plant were 81.5%, 90.2%, and 73.5%. The simulation results including the rates of other materials(chaff, bran, broken rice, stone, etc) produced in the processes were almost similar with those of the actual process. In the simulation the bottlenecks were found out in the process for separating brown rice and sorting colored rice. These phenomena also appeared in the actual process. It needed to increase the hourly capacities of the brown rice separator and the rice color sorter. As the developed model could well express the automated rice mill plant, it could be used for designing and improving rice mill plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.721-726
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• 1996

Fatty acid composition and phenolic acid content of rice with different milling fractions were analyzed to provide basic data for nutrition, processing and storage of rice. Major fatty acids of rice were palmitic, oleic and linoleic acids and their respective contents were 20.0%, 33.3% and 43.0% of embryo, 17.3%, 45.1% and 34.5% of rice bran and 23.4%, 26.2% and 46.1% of milled rice. Outer fraction had a high content of oleic acid but a low content of linoleic acid in rice bran. As milling yields increased in milled rice, oleic acid content increased, but palmitic acid, linoleic acid, stearic acid and linolenic acid contents decreased. Contents of free, esterified and insoluble bound phenolic acid extracts from bran were 321.0mg%, 299.7mg% and 212.4mg%, respectively. Milled rice contained 118.0mg% of free phenolic acids, 56.0mg% of insoluble bound phenolic acids and no esterified phenolic acids. Rice bran contained 86.2% of ferulic acid as a principal phenolic acid. It also contained 35.7~36.6% of sinapic and syringic acids, 16.7% of p-coumaric acid and 0.13% of vanillic acid as minor component. Contents of total phenolic acid, expressed in terms of tannic acid, among rice with different milling fractions was highest in embryo. It was higher in outer fraction in bran, but rarely detected as fractionation of the component with milling in milled rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.3
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• pp.266-270
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• 1991

Storage in the form of brown or milled rice saves space and cut cost rather than storage of rough rice, the common way of grain storage in Korea. But, brown or milled rice may be more susceptable to grain aging and sensory change than rough rice. Rice stored in government warehouse for 20 months after harvest was hulled into brown or milled rice and packaged with kraft paper bag (paper package), polyprophylen (PP package), and polyethylene (PE package). Then, after those rice packages were stored under room condition for one year, we investigated germinability, fat acidity, and sensory change to determine milling and packaging effects. Germinability of rough and brown rice was decreased significantly after long-term storge. In germination rate, Chucheong cultivar was lower than Milyang #23, brown rice was lower than rough rice, but there was no differences within packaging materials. TTC test which had a significant correlation with germinability can be used as a handy procedure for predicting grain germination. Fat acidity was increased as the order of rough < milled < brown rice in terms of milling, and PP < paper < PE package in terms of packaging materials. Especially, storage of brown rice increased fat acidity above 30 mg KOH, indicating one of characteristics of grain aging. To prevent from high fat acidity it was necessary to store in forms of rough grain with paper or PP packaging and milled rice with paper, or PP, or PE packaging. In sensory test of stored grain, eating quality in brown rice was the worst because of acidification of fatty acid. Also, eating quality of stored grain became worse as fat acidity increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.900-907
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• 2008

The physicochemical properties of black rice flours produced from dry and wet milling were carried out to investigate their applications in food processing industry. The dry milled black rice flours showed lower fat, protein, ash, and anthocyanin contents than those of wet milled black rice flours with no effect due to number of millings. Average particle sizes ($379{\sim}288\;{\mu}m$) of dry milled flours were bigger than those ($336{\sim}253\;{\mu}m$) of wet milled flours. Particles with 60 mesh or more increased with increasing milling times. Wet milled flours had higher damaged starch, water solubility index (WSI), and water absorption index (WAI) compared to dry milled flours. Pasting properties measured by rapid visco analyzer (RVA) resulted in higher pasting temperatures in dry milled flours ($62.5{\sim}69.4^{\circ}C$) than wet milled flours ($46.1{\sim}46.4^{\circ}C$). As the number of milling times increased, pasting temperature of wet milled flours were not effected. Dry and wet milling resulted in reduced trough, final viscosity, and consistency with increasing milling times.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.35-46
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• 2018

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.235-242
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• 2016

The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder. The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50% (M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter's color value, TPA and sensory evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.