• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.6
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• pp.356-360
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• 2000

With isogenic waxy and non-waxy rice cultivars, growth responce as affected by leaf-removal treatment were examined in various fertilizer application. Vertical dry matter of culm was significantly decreased from ground upto 10cm. Culm dry matter of waxy rice was more steadily decreased than that of non-waxy rice. Starch content of culm in non-waxy rice was higher than waxy rice, and that in waxy and non-waxy rice were the lowest in three leaf-removal but no difference in single leaf-removal. Flag leaf in waxy rice and 2 nd leaf in non-waxy rice were dominantly affected yield by leaf-removal. The 1000-grain weight and rippend grain ratio of non-waxy rice were more higher than waxy rice and that in waxy and non-waxy rice were the lowest value in three leaf-removal but no difference in single leaf-removal treatments.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.289-297
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• 2006

In this study we examined the changes in weight and dimension, protein and amylose contents, and pasting properties of brown rice flour, as well as the gelatinization properties of starch, from two non-waxy japonica cultivars and one waxy japonica cultivar planted in an experimental field in 2002 under the same fertilizer conditions. The weight of both rough and brown rice increased consistently up to 42 days after flowering (DAF) for the non-waxy rice and to 35 DAF for the waxy rice. The changes in dimension of the brown rice kernel indicated that the length was maximized first, followed by breadth and then thickness. The protein content of the non-waxy rice remained fairly constant, but that of the waxy rice decreased by about 1% after 14 DAF. The amylose content of the non-waxy brown rice flour increased, but that of the waxy brown rice flour decreased during kernel development. As the kernel developed, the peak viscosity of the non-waxy rice flour increased up to 35 DAF, after which it decreased, whereas that of the waxy brown rice flour increased consistently. The gelatinization temperature of starch also increased in the waxy rice during kernel development up to 21 DAF. The gelatinization enthalpy of starch, however, increased in all rice cultivars throughout the kernel development.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

• Food Science and Preservation
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• v.16 no.5
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• pp.661-668
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• 2009

A total of 107 pearled barley products produced in Korea, 58 non-waxy and 49 waxy, were analyzed for protein and $\beta$-glucan content, whiteness, cooking characteristics (water absorption and expansibility), and pasting properties, with respect to the region of production. We compared non-waxy and waxy pearled barley products and sought correlations between levels of chemical components and cooking characteristics. Waxy pearled barley products had higher concentrations of protein (7.17-12.57%, w/w) and $\beta$-glucan (2.81-7.38%, w/w), a higher whiteness grade (27.1-49.6), and a greater water absorption (218-593%) and expansibility (366-593%) than did non-waxy barley products. The pasting temperature of non-waxy pearled barley ($73.9^{\circ}C$) was higher than that of waxy pearled barley ($66.9^{\circ}C$). Peak viscosity, hot paste viscosity, and final viscosity of non-waxy pearled barley products were higher than those of waxy products. The results showed that waxy pearled barley products had better cooking characteristics than did non-waxy products. A significant positive correlation was observed between protein and $\beta$-glucan content in both non-waxy and waxy pearled barley products ($r=0.632^{***}$ and $r=0.453^{**}$, respectively). Whiteness showed a negative correlation with protein content of both non-waxy and waxy pearled barley products ($r=-0.433^{***}$, $r=-0.343^{**}$). However, neither water absorption nor expansibility showed any significant correlation with protein or $\beta$-glucan content. The waxy ratio of 49 waxy pearled barley products ranged from 84-100%.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.355-359
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• 1993

The effects of alum un the physicochemical properties of non-waxy and waxy rice starches were investigated. The swelling powers of non-waxy and waxy rice starches with $0.05{\sim}1.0%(w/w)$ alum were increased remarkably in comparison with rice starches without alum, but those of rice starches with alum above 1.0%(w/w) concentration were decreased slowly with the increasing amount of alum. While solubility of the non-waxy starch with $0.05{\sim}1.0%(w/w)$ alum was elevated gradually with the increasing temperature. that of the waxy starch was decreased regardless temperature. But solubilities of both rice starches with alum concentration above 1.0%(w/w) exhibited no significant changes. The more alum in the system, the higher and the lower blue value were resulted in non-waxy rice starch and waxy rice starch, respectively. From amylograms, it was found that alum increased breakdown and initial pasting temperatures for both rice starches, but reduced setback.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.94-101
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• 1991

Physicochemical properties of waxy and non-waxy naked barley starches were investigated. The starch granules observed by photomicroscope, polarized-light microscope and scanning electron microscope were round. The starch showed a typical A type by X-ray diffraction pattern. Water binding capacity, swelling power and solubility of waxy naked barley starch were higher than non-waxy naked barley starch at the same temperature. Transmittance of 0.1% starch suspension was increased rapidly from $60^{\circ}C$ in case of waxy naked barley starch and from $65^{\circ}C$ in case of non-waxy naked barley starch. Amylogram revealed that the non-waxy naked barley starches had higher initial pasting temperature than waxy naked barley starch. Enthalpy for gelatinization of non-waxy and waxy naked barley starches were 1.12-1.58 and 0.85 cal/g, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.1
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• pp.1-10
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• 1984

The main objective of this experiment was to investigate the selection efficiency for clear rice by the application of the wx-carrier technique in rice. Twelve semi-dwarf waxy lines were bred through backcrosses to the two recurrent semi-dwarf parents, IR667 and IR1317, utilizing six different waxy cultivars as waxy donor parent. These waxy lines were crossed to three clear non-waxy varieties, IR24, Suweon 287 and Suweon294. Their F$_3$ seeds were separated into waxy and non-waxy and the clearness of non-waxy grains were counted. The results are summarized as follows: l. Mean clearness per plant for twelve waxy lines ranged from 3.7% to 78.9% at the 35 days after heading. It was higher in the lines which utilized IR 1317 as recurrent parent and it was lower in the lines which utilized IR667 as recurrent parent. Mean clearness per plant for recurrent parent, IRl317 and IR667 were 47.6% and 5.6% respectively. The clear non-waxy parents; Suweon287, IR24 and Suweon294 showed 83.7% 80.5% and 73.5% clearness respectively. 2. Mean clearness of F$_3$ seeds of the crosses between different waxy parents and IR24, Suweon 294 and Suweon 287 ranged 16.7-73.9%, 21.9-42.9% and 10.6-26.9%, respectively. IR24 crosses showed the highest mean clearness. 3. Highly positive correlation was found between the clearness of F$_3$ seeds of Suweon 287 crosses and those of Suweon294. 4. Significant differences were observed in mean clearness of F$_3$ seeds of the crosses between the different waxy lines, which was bred through the same number of backcrosses to the same recurrent parent, and a clear non-waxy parent. Crosses of IR1317 recurrent parent showed higher mean clearness than those of IR667 recurrent parent. 5. In some crosses, clearness was higher in homo-non-waxy than in hetero-non-waxy, but, in other crosses it was higher in hetero-non-waxy. Thus no distinct pattern in the segregation of clearness was observed along the homo-non-waxy or hetero-non-waxy. 6. From the results it was concluded that, the selection efficiency for the clear rice can be improved by choosing the proper waxy parent, as well as proper recurrent parent under the wx-carrier technique.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1164-1170
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• 1999

The physicochemical characteristics of ${\beta}-glucan$ isolated from waxy and non-waxy barley were investigated. The hull-less waxy and non-waxy barley containing 6.5% and 5.3% of total ${\beta}-glucan$ respectively, were used as a starting material. The yield and ${\beta}-glucan$ content of crude ${\beta}-glucan$ from waxy barley was 5.54% and 62.9%, respectively, and those were higher than 3.34% and 59.2% from non-waxy barley. The crude ${\beta}-glucan$ purified with selective precipitation and enzymatic treatment to obtain the ${\beta}-glucan$ isolate of high purity (>99%). The total yield of purified ${\beta}-glucan$ from waxy and non-waxy barley was 4.46% and 2.59%, respectively. The surface appearance of the purified ${\beta}-glucan$ by scanning electron microscopy (SEM) showed randomly entangled multi-net structure of ${\beta}-glucan$ microfibrils. The melting temperature of ${\beta}-glucan$ from waxy and non-waxy barley measured by differential scanning calorimetry (DSC) was $184.6^{\circ}C$, and $180.3^{\circ}C$, respectively. DSC endotherm of ${\beta}-glucan$ solution showed 2 peaks near $68^{\circ}C$ and $84^{\circ}C$. Enthalpy of phase transition was higher in non-waxy ${\beta}-glucan$ than waxy ${\beta}-glucan$, and the intrinsic viscosity of ${\beta}-glucan$ solution from waxy barley was higher than that of non-waxy ${\beta}-glucan$. The pasting viscosity of barley starch with the purified ${\beta}-glucan$ determined by Rapid Visco-Analyzer was higher than that of barley starch without ${\beta}-glucan$, and the effect of ${\beta}-glucan$ on increasing the paste viscosity was greater in non-waxy barley starch.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.939-946
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• 1997

Effects of moisture content on the gelatinization and recrystallization of non-waxy and waxy rice starch gels were investigated by differential scanning calorimetry (DSC). The recrystallization rates of the starch gels containing various moisture contents $(40{\sim}70%)$ were analyzed by Avrami equation. The waxy rice starch had higher gelatinization temperature and enthalpy than non-waxy one. The highest degrees of recrystallization in both rice starch gels stored at $4^{\circ}C$ were shown at 40%, and recrystallizations above 80% moisture content were not found. The degree of recrystallization of waxy one was higher than that of non-waxy one in the range of 40 to 60% moisture content. The Avrami exponents (n) of both rice starch gels were near to 1.0 and the time constant (1/k) was increased with increasing moisture content in the range of 40 to 70% moisture content. The recrystallization rate of waxy rice starch gel was slower than that of non-waxy one. The recrystallization of rice starch gels could be explained by the change of ice melting enthalpy during storage. The Wg's, represented the maximum practical amount of plasticizing water, were about 29.9% and 28.2% for non-waxy and waxy rice starch gels, respectively.