• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.10-10
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• 2017

Rice consumption has been continuously decreasing as the eating habits of Koreans have become westernized and diversified. The per capita annual rice consumption in Korea has dropped sharply from 136.4 kg in 1970 to 61.9 kg in 2016. The Korean government, therefore, has been trying to promote rice consumption by invigorating the processed food industry using rice flour. To facilitate the market for processed rice foods, it is essential to develop proper milling technology in terms of flour particle size and damaged starch content to produce high quality rice flour at competitive cost. Dry milling and wet milling are the two major processes used to produce rice flour. Although the dry milling process is relatively simple with a lower production cost, damaged starch content increases because of the high grain hardness of rice. In wet milling, the quality of rice flour is improved by reducing flour particle size as well as damaged starch content through soaking procedures. However, the production costs are high because of the additional expenses associated with the disposal of waste water, sterilization and drying of the wet flour. Recently developed technologies such as jet milling and cryogenic milling also require expensive investment and production. Therefore, developing new rice cultivars with dry milling adaptability as well as good processing properties is an important goal of rice breeding in Korea. 'Suweon 542' is a floury endosperm mutant line derived from sodium azide treatment on a high-yield, early maturing, and non-glutinous japonica rice cultivar, 'Namil'. Compared with the wild type, after dry milling process, the grain hardness of 'Suweon 542' was significantly lower because of its round and loosely packed starch granules. Also, the flour of 'Suweon 542' had significantly smaller particles and less damaged starch than 'Namil' and other rice cultivars and its particle size distribution was similar to a commercial wheat cultivar. Recently, through collaborations with nine universities and food companies, a total of 21 kinds of processed prototypes, using the dry milling flour of 'Suweon 542', were evaluated. In the production of major rice processing products, there was no significant quality difference between the flours prepared by wet milling and dry milling. Although the amount of water added to the dough was slightly increased, it was confirmed that the recipe applying the wet flour could be used without significant change. To efficiently transfer the floury endosperm characteristics of 'Suweon 542' to other commercial rice cultivars, it is essential to develop DNA marker tightly linked to the target gene. Association analysis using 70 genome-wide SSR markers and 94 F2 plants derived from 'Suweon 542'/'Milyang 23' showed that markers on chromosome 5 explained a large portion of the variation in floury grains percentage (FGP). Further analysis with an increased number of SSR markers revealed that the floury endosperm of 'Suweon 542' was directed by a major recessive locus, flo7(t), located in the 19.33-19.86 Mbp region of chromosome 5, with RM18639 explaining 92.2% of FGP variation in the F2 population. Through further physical mapping, a co-segregate and co-dominant DNA marker with the locus, flo7(t) was successfully developed, by which, thereby, breeding efficiency of rice cultivars having proper dry milling adaptability with high yield potential or useful functional materials would be improved. 'Suweon 542' maintained the early maturity of the wild type, Namil, which can be used in rice-wheat double cropping systems in Korea not only for improved arable land but also for sharing flour production facilities. In addition to the high susceptibility against major rice diseases, nevertheless, another possible drawback of 'Suweon 542' is the high rate of viviparous under prolonged rainfall during the harvesting season. To overcome susceptibility and vivipary of 'Suweon 542', the progeny lines, derived from the crosses 'Suweon 542' and 'Jopyeong', an early maturing rice cultivar with multiple resistance against rice blast, bacterial blight, and rice strip virus, and 'Heugjinju', a anthocyanin pigment containing black rice cultivar, were intensively evaluated. As the outputs, three dry milling suitable rice elite lines, 'Jeonju614', 'Jeonju615', and 'Jeonju616' were developed.

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.89-98
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• 2014

This study was conducted to assess diet-related health appraisal for cardiometabolic diseases of the college students in Gyeonggi-do. The survey data obtained by 21 questionnaire(6 general characteristics and 15 food behaviors) given to 90 students, 41 males and 49 females. The average age of the subjects was 22.2 years old for the male students and 20.9 years old for the female students(p<0.001). Among the subjects, 35 males and 47 females' height, weight and percentage of body fat were measured using bioelectrical impedance(Inbody 720). The average height, weight, Body Mass Index and percent body fat of the subjects were 175.7cm, 69.5kg, 22.4 and 16.9% for males and 162.0cm, 53.5kg, 20.4 and 27.7% for females, respectively (p<0.001). Male students had a higher prevalence of smoking compared with female students(p<0.001). Females had higher intake frequency of fruits than males(p<0.05). Males had higher intake frequency of fishes than females(p<0.05). Male students had higher number of side dishes at mealtime compared with female students. There were no difference between the sexes in intake frequency of dairy, ramyeon, rice with whole grain, 3-layered pork belly, processed meat, soft drinks, soy products and fast food. Also, there were no difference between sexes in number of vegetables per day, frequency of eating out, prevalence of eating kimchi at every meal. Cardiometabolic risks were calculated by 'Diet-related health risk appraisal'. Male students had higher cardiometabolic risks(hypertension, hyperlipidemia, diabetes, obesity, abdominal obesity) than female students(p<0.001). Appropriate nutritional education for college male students may help to prevent cardiometabolic diseases in the future.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.629-635
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• 2018

The present study investigated the effects of feed form and distiller's dried grain with solubles (DDGS) on meat quality and fatty acids profile of broiler chickens. A total of 720 broilers (Ross 308; average BW [body weight] $541{\pm}5.7g$) were randomly allotted to six treatments. Birds were fed three different feed forms (mash; SP, simple pellet; EP, expanded pellet) and DDGS (0 or $200g\;kg^{-1}$) in a $3{\times}2$ factorial arrangement. The addition of DDGS and EP to the diet resulted in increased shear force of breast meat. Moreover, DDGS inclusion in the diet reduced the concentration of stearic acid and behenic acid in thigh meat. Pelleting (SP and EP) of the diets increased palmitic acid content in the thigh, whereas the linolenic acid content decreased. The breast mass was higher with EP and SP diets than with the mash diet. Feed processing led to increased pectoralis muscle and drum mass compared to mash-fed chickens. In conclusion, our results demonstrated that EP decreased thigh linolenic acid and meat shear force. In addition, DDGS supplementation in broiler hampers meat quality by increasing the shear force.

• 한국균학회소식:학술대회논문집
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• 2018.05a
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• pp.13-13
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• 2018

Alternaria is a ubiquitous fungal genus, widely distributed in the environment and a range of different habitats. It includes both plant pathogenic and saprophytic species, which can affect crops in the field or cause post-harvest spoilage of plant fruits and kernels. Numerous Alternaria species cause damage to agricultural products including cereal grains, fruits and vegetables, and are responsible for severe economic losses worldwide. Most Alternaria species have the ability to produce a variety of secondary metabolites, which may play important roles in plant pathology as well as food quality and safety. Alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA), tentoxin (TEN) and altenuene (ALT) are considered the main Alternaria compounds thought to pose a risk to human health. However, food-borne Alternaria species are able to produce many additional metabolites, whose toxicity has been tested incompletely or not tested at all. Both alternariols are mutagenic and their presence in cereal grain has been associated with high levels of human esophageal cancer in China. TeA exerts cytotoxic and phytotoxic properties, and is acutely toxic in different animal species, causing hemorrhages in several organs. The possible involvement of TA in the etiology of onyalai, a human hematological disorder occurring in Africa, has been suggested. Altertoxins (ALXs) have been found to be more potent mutagens and acutely toxic to mice than AOH and AME. Other metabolites, such as TEN, are reported to be phytotoxins, and their toxicity on animals has not been demonstrated up to now. Vegetable foods infected by Alternaria rot are obviously not suitable for consumption. Thus, whole fresh fruits are not believed to contribute significantly with Alternaria toxins to human exposure. However, processed vegetable products may introduce considerable amounts of these toxins to the human diet if decayed or moldy fruit is not removed before processing. The taxonomy of the genus is not well defined yet, which makes it difficult to establish an accurate relationship between the contaminant species and their associated mycotoxins. Great efforts have been made to organize taxa into subgeneric taxonomic levels, especially for the small-spored, food associated species, which are closely related and constitute the most relevant food pathogens from this genus. Several crops of agricultural value are susceptible to infection by different Alternaria species and can contribute to the entry of Alternaria mycotoxins in the food chain. The distribution of Alternaria species was studied in different commodities grown in Argentina. These food populations were characterized through a polyphasic approach, with special interest in their secondary metabolite profiles, to understand their full chemical potential. Alternaria species associated with tomato, bell pepper, blueberry, apples and wheat cultivated in Argentina showed a surprisingly high metabolomic and mycotoxigenic potential. The natural occurrence of Alternaria toxins in these foods was also investigated. The results here presented will provide background for discussion on regulations for Alternaria toxins in foods.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.218-225
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• 2017

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were $184.33{\pm}2.69$ and $179.80{\pm}5.22{\mu}g\;GAE/g$, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.400-410
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• 1999

Five experiments were conducted using finishing pigs (PIC L326 sires $\times$ C15 dams) to examine the effects of expander operating conditions on nutrient digestibility in finishing pigs. The effects of different expanding conditions (0, 11.7, 24.4, $32.5kg/cm^2$) for corn-SBM based diets (Exp. 1), wheat meddlings diet (Exp. 2), sorghum-SBM based diets (Exp. 3) and wheat-SBM based diet (Exp. 4). Exp. 5 was conducted as a $2{\times}4$ factorial arrangement and factors examined were 2 soy products (raw soybean and SBM) and 4 expanding conditions (0, 14.1, 28.1, $42.2kg/cm^2$). In experiment 1, total production rates (p>0.10) were similar among treatments. The amount of fines decreased (cubic effect, p<0.001) as cone pressure was increased from 0 to $11.7kg/cm^2$, with smaller differences as cone pressure was further increased to $35.2kg/cm^2$. Nutrient digestibilities increased (p<0.02) as the feed was subjected to higher cone pressures. Digestibilities of DM, N, and GE were maximized at $24.4kg/cm^2$ cone pressure. The DE of the diet expanded at 24.4 and $35.2kg/cm^2$ increased by 172 and 109 kcal/kg, respectively, compared to the diet processed at $0kg/cm^2$ cone pressure. In experiment 2, total production and screened pellets production rates were similar among the processing treatments (p>0.21). The amount of fines decreased (quadratic effect, p<0.03) by 9 kg/h as cone pressure was increased from 0 to $11.7kg/cm^2$. Digestibilities of DM (p<0.02), N (p<0.001), and GE (p<0.002) were increased as cone pressure was increased from 0 to $35.2kg/cm^2$. DM, N, and GE digestibility in the pigs fed the midds-based diet increased by 8, 13, and 10%, respectively, at the highest processing cone pressure compared to the diets without any cone pressure. In experiment 3, the conditioned mash moistures for the treatments were numerically similar around 15% moisture. As the expander cone pressure was increased from 0 to $11.7kg/cm^2$, energy consumption for the pellet mill decreased (quadratic effect, p<0.004) from 14.1 to 12.0 kWh/t. Dry matter and gross energy digestibility increased (cubic effects, p<0.006) as cone pressure was increased from 0 to $35.2kg/cm^2$ with the largest improvement occurring as cone pressure was increased from 0 to $11.7kg/cm^2$. Nitrogen digestibility increased (cubic effect, p<0.001) from 78.3 to 81.0% as the feed was subjected to the higher cone pressures, with N digestibility being maximized at $24.4kg/cm^2$ cone pressure. The DE of the diet increased (cubic effect, p<0.001) by 225 kcal/kg as cone pressure was increased from 0 to $11.7kg/cm^2$. In experiment 4, pellet moisture decreased and moisture loss increased as cone pressure was increased from 0 to $35.2kg/cm^2$. Also, starch gelatinization of the wheat-based diets increased from 16.8 to 49.1% as the diets were processed at 0 and $35.2kg/cm^2$ cone pressure. Nutrient digestibilities were not affected (p>0.18) by any increase in cone pressure. In experiment 5, pellet moisture decreased as cone pressure was increased 0 to $35.2kg/cm^2$. The amount of moisture loss for the diets expanded at $42.2kg/cm^2$ was 3.0 and 3.8% for the SBM and raw soybean (RB) diets, respectively. Starch gelatinization for the SBM diets were 19% greater than the RB diets. The RB diets had lower DM, N and GE digestibilities as compared to the SBM diets. The DE of the RB diets were lower (p<0.02) than the SBM diets. DM (p<0.06), N (p<0.02), and GE (p<0.001) digestibilities of the dietary treatments increased as cone pressure was increased 0 to $42.2kg/cm^2$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.442-449
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• 2017

This study was carried out to analyze the antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates (5, 10, 15, and 20%) and cooking methods. The two foxtail millet varieties used in this study were non-waxy foxtail millet, 'Samdame', and waxy foxtail millet, 'Samdachal'. Cooked mixed grain rice-added foxtail millet was cooked by general and high pressure cooking methods with and without fermented alcohol. Except for breakdown viscosity, pasting characteristics of foxtail millet were reduced with increasing amounts of foxtail millet. Water-binding capacity and swelling power significantly decreased with increasing amounts of foxtail millet, whereas water solubility index significantly increased. Total polyphenol and flavonoid contents increased with increasing amounts of foxtail millet. DPPH and ABTS radical scavenging activities also increased with increasing amounts of foxtail millet. Moreover, foxtail millet cooked by general cooking method with fermented alcohol showed higher antioxidant effect compared to other cooking methods. In this study, antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.60-68
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• 2007

This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking. The hydrolysis rate by glucoamylase in rice added pigmented bran extract was higher than pigmented rice. Rice with pigmented bran extract had higher glutamine content, but lower asparagine content and no difference in fatty acid composition, which affect palatability. Cooked rice added pigmented bran extract was less retrograded than pigmented rice during the storage period. Moreover, cooked rice added pigmented bran extract was more acceptable in sensory evaluation. Based on the results, the use of rice added pigmented bran extract instead of pigmented rice in grain processed food have advantageous effects in palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.574-583
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• 2005

To investigate the importance and practice of well-being related dietary life pattern such as purchasing food materials, food habits and eating out, a survey was conducted by questionnaire and 5-point Likert score in Seoul and Gyeonggi-Do, September, 2004 and April, 2005. The responses of 732 housewives who were over 40 years were analyzed by SPSS package program. The results were as follows. Most of them were 40-49 years(74.4%), graduated highschool (66.6%) and their family type was nuclear family type(81.4%). Almost half of them had full-time job (37.1%) and part time job (15.4%). The average importance score of 'food habits', 'purchasing food materials' and 'eating out' were $4.15{\pm}0.91,\;4.06{\pm}0.96\;and\;3.25{\pm}1.01$ respectively. But the average practice score of 'food habits' was greater($3.58{\pm}1.06$) than 'purchasing food materials ($3.19{\pm}1.19$)' and 'eating out($2.54{\pm}1.05$)'. Among 5 types of 'food habits', the type of 'cut down on eating fast food' had the greatest score of importances ($4.31{\pm}0.97$) but the difference between importance and practice was greatest(0.94). Also 'consume home-made food rather than processed or ready to food' showed great scores in importance ($4.28{\pm}0.87$) and practice($3.87{\pm}1.04$). 'Consume fruits and vegetables rather than meats' and 'avoid heavy use of oils' had the importance score of $4.04{\sim}4.19$. But the practice score of 'avoid heavy use of oils' was the lowest($3.39{\pm}0.97$). Among four types of purchasing of food materials, 'purchase domestic agricultural food' was greatest($4.37{\pm}0.78$) and 'don't purchase genetically modified food' 'purchase organic food' and 'purchase whole grain products' were also great ($3.92{\sim}3.99$). But the practice score of 'purchase organic/low chemical foods($2.77{\pm}0.98$)' and 'don't purchase genetically modified food($2.99{\pm}1.41$)' were lowest. 'Go to well being restaurant' in three types of 'eating out' showed greatest in importance($3.35{\pm}0.96$) but the practice score($2.47{\pm}0.10$) was lower than the importance score. Also 'choose menu with comparing calories' had the lower score in practice($2.45{\pm}1.06$) rather than importance score($3.22{\pm}1.03$). In regarding to 'food habits', the importance score were significantly affected by type of food expense (p<0.05) and health status (p<0.05). The importance score of 'purchase food materials' were significantly affected by the type of food expense (p<0.001), type of residence(p<0.05), and self assessment of weight(p<0.05). Monthly income, especially more 400 million won, was the commonly significant effector in practice score of 'purchase food materials' and 'eating out'.