• 한국식생활문화학회지
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• 제32권4호
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.294-294
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• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• 한국육종학회지
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• 제40권3호
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• pp.269-277
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• 2008

벼 재래종 핵심유전자원의 아미노산조성을 평가하여 벼 품질개량 육종과 기능성 쌀 가공품 개발을 위한 기초소재를 찾기 위한 연구를 수행하였다. 재래종 자원 388품종 간 현미 아미노산 함량의 변이정도는 methionine과 histidine이 매우 컸으며 나머지 아미노산도 변이계수 14.9% 이상의 변이를 보였다. 재래종 핵심유전자원 388품종의 총 아미노산 함량, 제 1제한 그인 lysine함량, 제 2제한 아미노산인 threonine함량 각각의 평균치는 현재 농가에서 재배하고 있는 자포니카형 품종과 비슷하였다. 조사한 재래종 중 백곡,나 대소나, 사두초는 총 아미노산 함량, lysine함량, threonine함량이 월등히 높았고 석산조와 소두조는 아주 낮았다. 또 백곡나, 사두초 및 대소나는 tryptophan을 제외한 7가지 필수아미노산의 총 함량도 아주 높아 이 세 품종은 쌀의 아미노산조성 개량을 위한 유용한 육종소재로 판단하였다. 재래종 품종의 9가지 형태적 특성과 현미 아미노산 함량간의 관계를 검토한 결과 부선색이 자색인 품종은 황백색 품종에 비해 총 아미노산 함량과 serine, proline, glutamic acid, glycine, alanine, valine, leucine, phenylalanine, arginine 함량 모두 적은 쪽에 분포하였으며, aspartic acid는 부선색이 갈색인 품종이 아미노산 함량이 많은 쪽에 분포하였다. 또 주두색이 자색인 품종은 흰색 품종보다 lysine 함량이 많은 쪽에 분포하였다. 그리고 찰벼 품종이 메벼 품종에 비하여 serine, glutamic acid, alanine, valine, leucine 함량은 높은 쪽에 분포하였고, tyrosine 함량은 낮은 쪽에 분포하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권8호
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• pp.1191-1197
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• 2002

This experiment was conducted to study the effects of replacing corn with Chinese brown rice on performance and apparent fecal digestibility of nutrients in weanling pigs. Seventy-two cross-bred (Duroc${\times}$Landrace${\times}$Large White) weanling pigs, weighing an average of $7.38{\pm}0.06kg$, were randomly assigned to either a corn-soybean meal diet (treatment 1), a corn-brown ricesoybean meal diet (treatment 2) and a brown rice-soybean meal diet (treatment 3). The brown rice used in this experiment was husked from one kind of early, long grain, non-glutinous rice (ELGNR, indica rice). The growth performance of weanling pigs in the experiment was similar during weeks 1 and 2, but feed conversion ratio (FCR) was significantly better in treatment 2 during weeks 3 and 4. During week 2, only the digestibility of organic matter in treatments 2 and 3 was significantly higher than that in treatment 1. During week 4, the digestibility of gross energy, ether extract, organic matter and dry matter in brown rice treatment, especially in treatment 3, were significantly higher than in treatment 1. At the end of the experiment, the concentration of serum urea nitrogen of pigs in treatment 2 was lower than that in treatment 1 and 3 and no difference was found in serum glucose and phosphorus. It could be concluded from this experiment that replacing 50% of corn with brown rice in the corn-soybean meal diet caused no negative effects to weanling pig performance, and apparent fecal digestibility was unaffected. It is feasible to replace corn with brown rice in weanling pig diets in southern China.

• 한국식품조리과학회지
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• 제24권6호
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• pp.856-860
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• 2008

We prepared Tofu-sulgi by adding tofu and then analyzed the final product in terms of its nutritional quality, rheological characteristics and sensory tests. While the calorie quantity of Sulgi with Tofu was relatively low compared to that of Baeksulgi, it contained the dietary fiber, calcium and iron that were not present in Baeksulgi. Since Baeksulgi holds a large amount of carbohydrates, it shows a higher weight due to its dense fiber. On the other hand, Sulgi with Tofu showed a relatively low level of tofu protein despite the increased amount of tofu protein. This demonstrated the soft characteristics of Sulgi with Tofu. Also, the results of the sensory test showed that Sulgi with Tofu exhibited a higher preference than Baeksulgi in terms of its taste, flavor and fiber content. The preparation method of Sulgi with Tofu in this study used the natural grinding of tofu without removing the moisture. Also the use of both non-glutinous and glutinous rice flour that can be obtained easily in the public market, are convenient due to their characteristics of easy storage and no property change. Therefore, the preparation method of Sulgi with Tofu is quite convenient as compared to that of traditional Dduk (Korean rice cake) including Baeksulgi. From the perspectives of nutritional content, rheological characteristics and taste preference, Sulgi with Tofu fared better than Baeksulgi. Considering the overall quality characteristics of Sulgi with Tofu, we believe that the addition of tofu could contribute positively toward the quality characteristics of Sulgi.

• 한국축산식품학회지
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• 제33권6호
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• pp.730-736
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• 2013

This study was to establish irradiation process for serving ginseng chicken porridge to immune-compromised patients. Raw chicken, glutinous rice, ginseng, garlic, dried jujube and carrot were used as raw materials for ginseng chicken porridge. The initial level of microorganisms contaminated in raw materials and their predominant species were determined. The level of microorganism detected in raw chicken and in ginseng were 3.4 Log CFU/g and 4.7 Log CFU/g, respectively. Major predominant microorganisms were Pseudomonas fragi in chicken, Enterobactor faecalis in carrot, and Bacillus subtilis in other materials. Chicken and carrot were excluded from irradiation treatment because ordinary thermal treatment can inactivate the microorganisms contaminated in those materials. Five kGy of gamma ray was the effective sterilizing dose required to inactivate B. subtilis in glutinous rice, garlic and jujube, and 10 kGy in ginseng. Ginseng chicken porridge was prepared with each of raw materials gamma-irradiated with the selected sterilizing doses. Control was ginseng chicken porridge prepared with non-irradiated materials. The growth of microorganisms was not observed in the chicken porridge prepared with irradiated raw materials. Sensory results showed that the score of flavor and off-flavor was slightly lower in ginseng chicken porridge prepared with irradiated raw materials than in control. This was considered to be due to the increase of TBARS values by gamma irradiation. However, there was no significant difference on overall acceptance between the porridge prepared with irradiated raw materials and control. The results showed that the individual gamma irradiation of raw materials can be applied to prepare ginseng chicken porridge as meals for the immunocompromised patients.

• 한국육종학회지
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• 제42권1호
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• pp.1-10
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• 2010

Five mutants were investigated at the molecular level to determine the factors responsible for mutated endosperm types. They were classified as high (HA) or low amylose (LA) phenotypes based on the amylose content in endosperm. The five were previously produced from Ilpum and Shindongjin cultivar treated with N-methyl-N-nitrosourea and gamma-ray irradiation, respectively. Analysis of the genomic structure and expression of Granule-bounded Starch Synthase I (GBSSI) genes revealed that mutants generally showed a higher incidence of nucleotide transition than transversion, and the $A:T{\rightarrow}G:C$ transition was particularly prevalent. The rates of nucleotide substitution in HA mutants were generally higher than those in the LA mutants, leading to higher substitutions of amino acid in the HA mutants. Neither nucleotide substitutions interfering with intron splicing or causing early termination of protein translation were found, nor any large-sized deletions or additions were found in all the mutants. In principle, amylose content can be regulated by three factors: internal alterations of GBSSI protein, the strength of gene expression, and other unknown external factors. Our results indicate that the endosperm mutants from Shindongjin arose from internal alterations of GBSSI proteins, which may be the result of amino acid substitutions. On the other hand, the Ilpum mutants might be principally caused by the alteration of gene expression level. Analysis of another three glutinous cultivars revealed that the major factor leading to glutinous phenotypes is the 23-bp duplicative motif (5'-ACGGGTTCCAGGGCCTCAAGCCC-3') commonly found in exon 2, which results in the premature termination of protein translation leading to the production of a non-functional GBSSI enzyme.

• 한국식품영양학회지
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• 제32권4호
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• pp.335-341
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• 2019

Beta-carotene is the most prominent member of the group of carotenoids, natural colorants that occur in the human diet. Beta-carotene is also an effective source of vitamin A in both conventional foods and vitamin supplements, and it's generally safe. In this study, we explored the beta-carotene contents in agricultural products widely and specifically grown in Korea. The beta-carotene contents were ranging from 223 to $27,908{\mu}g/100g$ in leaves, and 0 to $7,588{\mu}g/100g$ in vegetables. In leaves and vegetables, the amount of beta-carotene was the highest in green tea powder ($27,908{\mu}g/100g$), followed by pepper ($7,588{\mu}g/100g$). In fruits, the beta-carotene content was found to range from $0{\mu}g/1,011g$ to maximum of $293.66{\mu}g/100g$(plumcot). However, there beta-carotene was not detected in strawberry. In the case of cereals and specialty crops, the beta-carotene contents were $326{\mu}g/100g$ for non-glutinous rice, $313{\mu}g/100g$ for glutinous rice, $57{\mu}g/100g$ for amaranth and $15{\mu}g/100g$ for pine nut, respectively. However, the beta-carotene content was not detected in other samples. This study revealed the presence of beta-carotene content in agricultural products specifically grown in Korea for nutritional information and food composition database.

• 한국작물학회지
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• 제64권2호
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• pp.70-88
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• 2019

본 연구는 선행연구에서 개발된 근적외선 분광분석(NIRS) 예측모델을 활용하여 측정된 국내외 재래종 메벼 유전자원의 아밀로스 및 단백질 함량 자료를 통계처리 하여 자원의 지리적 특성과 성분 함량에 대한 정확한 정보를 제공하기 위해 실시하였다. 1. 정규분포분석 결과 메벼 유전자원의 아밀로스 평균은 22.0%였고, 단백질 평균은 8.2%였으며 전체 자원의 95%를 차지하는 자원들의 함량범위는 아밀로스의 경우 15.0-28.9%, 단백질은 5.4-10.9%였다. 자원의 다양성지수는 아밀로스의 경우 0.81, 단백질은 0.50이었다. 2. ANOVA, DMRT에 사용된 자원 수는 한국 자원의 경우 1,032, 북한은 994, 일본은 800, 중국은 528자원이었다. 국가별 아밀로스 평균함량은 중국 자원의 경우 23.34%, 한국 자원은 21.55%, 일본 자원은 21.45%, 북한 자원은 20.48%였다. 단백질 평균함량은 중국 자원의 경우 9.02%, 일본 자원은 8.06%, 북한 자원은 8.04%, 한국 자원은 7.99%였다. ANOVA 결과 벼 유전자원의 아밀로스 및 단백질 함량은 국가별 차이가 있었고 1% 유의수준에서 차이가 인정되었다. 3. DMRT 결과 국가별 아밀로스 함량은 한국과 일본, 북한, 중국의 세 집단으로 나눌 수 있었으며 각 집단 간 아밀로스 함량차이는 1% 유의수준에서 차이가 인정되었다. 단백질 함량의 경우 한국, 일본, 북한과 중국의 두 집단으로 나눌 수 있었으며 각 집단 간 단백질 함량차이는 1% 유의수준에서 차이가 인정되었다. 북한 자원은 가장 낮은 아밀로스 평균함량을 나타냈고, 한국 자원은 가장 낮은 단백질 평균함량을 나타냈다. 이에 비해 중국 자원은 가장 높은 아밀로스와 단백질 평균함량을 나타냈다. 이러한 지리적 분포에 따른 벼 자원 간 함량차이는 각 지역별 자원 선호도와 품종 특성이 반영된 결과라고 할 수 있다.

• 한국식품영양학회지
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• 제26권3호
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• pp.421-427
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• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.