• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.867-876
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• 1993

This study was investigated to evaluate whether brown rice drying could reduce the rice production cost. Characteristics of brown rice drying was experimentally determined. With brown rice drying, the higher energy efficiency could be obtained. Therefore, this method is effective to cost reduction . However, there are some problems , for example occurrence of fissuring and preservation of rice quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.24-30
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• 2008

Effect of rice bran applied alone or in combination with chemical fertilizer on growth and edible quality of rice was investigated. The experiment consisted of 11 treatments: 3 levels of rice bran (RB) (500, 250 and 100kg $10a^{-1}$), 100 and 50% recommended fertilizer (RF) combined with above-mentioned 3 levels of RB, and 100 and 50% RF only. The rice brans were applied at 10 days before rice transplanting. Results showed that plant height 30 days after transplanting was significantly higher at 100% RF treatment than the RB treatments. However, plant height during heading stage was not significantly different between the 100% RF and the RB treatments. At higher RB treatments, ripened grain decreased, while panicle number and plant height increased. In the case of rice yield, 50% RF + RBtreatments exhibited similar or slightly higher yield than 100% RF. These results suggested that the recommended fertilizer can be reduced by 50% in case of applying RB. In terms of nutritional quality, protein content on rice grain increased at higher RB treatment, while amylose content at 50% RF + RB treatments ($17.3{\sim}17.8%$) decreased compared to that of RF ($17.9{\sim}18.1%$). Results showed significant effects of RB application on rice growth and quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.387-392
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• 2007

The effect of mixed treatments of wood vinegar and sulfonylurea-based herbicides on weed control, yield and yield components, and quality of rice was investigated. Two herbicides were tested namely: imazosulfuron-ethyl+thiobencarb[ethyl-1-(2-chloroimidazo[1,2-$\alpha$]pyridin-3-ylsulfonyl)-3-(4,6-dimethoxypyrimidin-2-yl) urea+S-4-chlorobenzyl diethyl(thiocarbamate)], and bensulfuronmethyl+butachlor [methyl $\alpha$-[(4,6-dimethoxypyrimidin-2-ylcarbamoyl)sulfamoyl]-o-toluate+N-butoxymethyl-2-chloro-2',6'-diethylacetanilide]. The experiment was carried out in a randomized complete block design with 3 replications and 5 treatments. Treatments used were recommended(RH: 100%) and half-recommended(HRH: 50%) application rates of each herbicide. Half-recommended application rates were combined with 1 mL wood vinegar $500mL\;water^{-1}$(500) and 1 mL wood vinegar $1000mL\;water^{-1}$(1000) wood vinegar. Plots for no herbicide treatments were also prepared and used as control. Results showed that wood vinegar significantly increased efficacy of HRH in bensulfuron-methyl+butachlor while high efficacy was already obtained in HRH treatment of imazosulfuron-ethyl+thiobencarb. Wood vinegar did not improve the efficacy of imazosulfuron-ethyl+thiobencarb but improved rice yield. Significantly similar rice yields were obtained in the HRH+1000 WV and RH treatments of both herbicides. There were no significant variations in the yield components among the treatments; however, differences in yield can be attributed to the variations in the spikelet number and ripening ratio. Data on rice quality analysis did not show clear trend on the effects of the treatments on grain appearance and nutritional quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.44-46
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• 2008

This study was carried out to observe the quality of commercial brand rices collected from Gyeongbuk Province, Korea in 2006-2007. Rice quality was analyzed as a mixed ratio with other varieties by DNA analysis, physicochemical and appearance characteristics among 26 commercial brand rices. In protein contents of rice grain, 12 brand rices were lower than 6.5%, 6 brand rices were ranged 6.6-7.0%, and others were higher than 7%. In head rice rates, 2 brand rices were higher than 95%, 4 brand rices were ranged 90-94%, and other brand rices were lower than 90%. In distribution of the mixed ratio with other varieties, 12 commercial brand rices were ranged 1- 10%, 9 commercial brand rices were ranged 11-20%, and 5 brand rices were lower than 20% of mixed ratio.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.370-375
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• 1999

This study was attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgies made with black color rice. The results were as follows: The moisture contents was about 32-36%. L-value on the control group was high, 94.74 and $A_1$, $A_2$, and $C_1$ group were 78.72, 78.58, and 78.43 respectively. As the amount of color rice was increased, L-value on the Paeksulgis was decreased. The gelatinization of Paeksulgis added with color block rice was most increased at C group and D group. In sensory quality. Paeksulgis added with 4-10% block color rice showed the most favorable sensory evaluation.

• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.133-148
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• 2021

This study was undertaken to identify dietary patterns of Korean elderly people living alone, and to compare the quality of diet consumed. Data of 821 elderly people aged 65 years or older who were living alone, was obtained from the 2016~2018 National Health and Nutrition Survey. The percentage energy intake from 24 food groups was calculated, and a cluster analysis was applied to identify dietary patterns. General characteristics, energy and nutrient intake, nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ) were analyzed. Dietary variety score (DVS) and dietary diversity score (DDS) were subsequently calculated. The rice-centered diet group and mixed diet group were characterized as consuming higher intake of rice and a wider variety of food groups, respectively. The mean age and percentage of participants living in rural areas were higher, whereas education level and monthly income were lower, in the rice-centered diet group (P<0.001 for all). Intakes of energy and all other nutrients (except carbohydrate and thiamine) were lower in the rice-centered diet group (P<0.001 for all). The NAR for all nutrients (except thiamine), MAR, and INQs (except thiamine and iron) were significantly lower in the rice-centered diet group (P<0.001 for all). The rice-centered diet group had significantly lower DVS (P<0.001) and DDS (P<0.001), as compared with the mixed diet group (P<0.001). Due to the insufficient energy and nutrient intake in the rice-centered diet group, it is necessary to develop nutritional monitoring and customized nutrition policies for these individuals.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.804-812
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• 2017

This study investigated the effects of Goami 2 on the properties of Garaetteok. The moisture, crude protein, crude lipid and crude ash contents of the rice were 16.02, 5.40, 1.87 and 0.77%, respectively. The amylose contents (32.16%) and total dietary fiber contents (9.03%) were the highest in Goami 2. The water binding capacity of Goami 2 (167.84%) was higher than general rice flour. Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami 2 was found to be the highest; also, the peak viscosities of Goami 2 were higher than general rice powder. To assess the effect of Goami 2 on the quality characteristics of Garaetteok, the rice-cake was made by adding various amounts of Goami 2 (0, 10, 20, 30, and 40% w/w) to rice. It was observed that higher the amount of added Goami 2, lower were the grades. In terms of the color values of Goami 2 addition, the L-values of Garaetteok were lower with increasing amount of Goami 2; addition of 40% Goami 2 had the lowest value. The textural properties (hardness) also showed that tteok containing the greater amounts of Goami 2 were considerably harder compared with the control. Sensory preference tests revealed that addition of less Goami 2 had the highest scores for appearance, color and overall acceptability, and the Goami 2 added was lower than control. Therefore, as compared to others cultivars, rice flour proved the most acceptable for the preparation of Garaetteok with cultivar rice.

• Korean Journal of Breeding Science
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• v.43 no.4
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• pp.318-321
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• 2011

Rice ageing describes the changes in physical and chemical properties of rice grains during storage that alter the eating quality of rice. The prevention of deterioration in palatability of rice during storage is important for stable supply. In this study, We conducted to select the variety with superior palatability after storage at room temperature. 'Yeonghojinmi' had much higher head rice ratio of milled rice than that of 'Ilmi', 'Junam'and 'Hwayeong'at similar moisture content of approximately 15%. Grossiness and stickiness were higher in 'Yeonghojinmi' than that of the others. Meanwhile, yellowness(b value) of cooked rice was lower in 'Yeonghojinmi' than that of the others. Of the four varieties, Yeonghojinmi was maintained good eating quality after storage in room temperature, which also contributed to differences in palatability, such as protein content, glossiness, stickiness and color of cooked rice.