• Food Science and Preservation
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• v.23 no.6
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• pp.804-810
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• 2016

This study aimed to compare the quality characteristics of developed rice Jochung (E) with those of commercial-rice Jochung (A, B, C, and D). The total soluble solid, reducing sugar, and dextrose equivalent of developed rice Jochung were $80^{\circ}Brix$, 44.53%, and 56.94%, respectively. The pH and titrable acidity were 6.25 and 0.19%, respectively. The color difference value (${\Delta}E$) of developed rice Jochung was 74.42, which was significantly lower than the other samples investigated. The light transmittance and total polyphenol contents of developed rice Jochung were 56.4%T and 108.23 mg GAE/100 g, respectively. The adhesiveness values of various commercial-rice Jochung products were 29.0~66.0 sec, while that of developed-rice Jochung was 61 sec, showing good textural properties for use in manufacturing Hangwa, a Korean traditional cookie. The electron-donating values of various rice Jochung were 20.4~50.3%, among which the developed-rice Jochung showed the highest value. The reducing powers of various rice Jochung products were 0.44~0.72, while that of the developed product was 0.72, which was significantly higher than the other values. Sensory evaluation revealed that the color scores of developed- and commercial-rice Jochung products were 6.70~6.80. Flavor scores of rice Jochung products ranged from 6.00 to 7.00. Taste and mouth feeling scores of developed-rice Jochung did not significantly differ from those of commercial Jochung products. Compared to commercial-rice Jochung products, developed-rice Jochung made with malt extract exhibited high polyphenols content. However, there were no significant differences in the overall acceptability scores between commercial-rice Jochung products and the developed product. The developed-rice Jochung analyzed in this study may be useful as a traditional sweetener for various Hangwa products as a substitute for corn syrup or Jochung.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.6-14
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• 1981

In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of $1.5{\sim}2.0%$ xanthan gum and $40{\sim}50%$ wheat flour to rice and popped rice flour mixture helped to improve the noodle making properties and the cooking quality, and the noodle making properties and the cooking quality of the mixed flour were almost the same as those of wheat flour alone. 3. The composite flour (rice+popped rice+wheat flour) with xanthan gum showed a higher score in sensory evaluation than that without xanthan gum. The general acceptability scores obtained with the noodle products made of the composite flours with 30% popped rice flour was not significantly different from that of noodle products made of wheat flour alone. However, the noodle products made of the composite flours showed rather higher scores in odor and palatability than the products made of wheat flour alone.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.9 no.2
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• pp.1-15
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• 2006

As the imports of foreign agricultural products are liberalized and the consumption of agricultural products declines, abandoned rice paddy fields continues to rise. However, such abandoned rice paddy fields has not been precisely surveyed yet. In this backdrop, a necessity to develop technology to utilize such abandoned rice paddy fields has emerged. Utilization of abandoned rice paddy fields as wetlands may be a good example. This study aimed to survey the current status and characteristics of wetlands created within abandoned rice paddy fields by selecting abandoned rice paddy fields throughout the nation and conducting field surveys on the sites that had transformed into wetlands. The abandoned rice paddy fields almost transformed into wetland and the types of wetlands transformed from abandoned rice paddy fields were mainly Inland/Moutain/Depression/Abandoned rice paddy fields/Marsh/Phragmites communis community and Inland/Moutain/Depression/Abandoned rice paddy fields/Swamp/Salix koreensis community. Abandoned rice paddy fields that had transformed into wetlands was depending heavily on waterways for water supply than other reservoirs and lakes do. Abandoned rice paddy fields transformed into wetlands was most observed in mountainous area. Abandoned rice paddy fields are because agricultural land is no longer profitable due to international and social changes and is not cultivated as government policy. Wetland period and dimension originated from abandoned rice paddy fields are very various and its surrounding land its mostly forest and the next largest follow roads and rural community. The abandoned rice paddy fields transformed into wetlands is mostly deserted currently. Despite their value as wetlands, no restoration and utilization efforts are made in Korea today. Therefore, it is imperative to conduct a precise current status survey on these areas and introduce management and restoration plans at the government level in the case of important habitats.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.74-77
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• 2011

The production practices, productivity and economic performance of organic and non-chemical rice farming were compared in Jeonnam Province, Korea. Korean organic rice farming showed a lack of use of resistant varieties and rotational cropping systems as well as less use of farm wastes and a high dependency upon external inputs. When compared with no-chemical rice production practices very little differences were found. However, organic rice farming showed 15% to 18% higher profits than no-chemical farming even though the productivity was arguably similar between the two farming types. This may encourage more farmers to convert to organic production rather than non-chemical farming as the farming practices are very similar, thereby resulting in increased supply of organic products and decreased prices for organic rice near future. There is a need to more greatly differentiate organic farming practices and products from those of no-chemical farming.

• Journal of Applied Biological Chemistry
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• v.42 no.4
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• pp.180-185
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• 1999

Protein concentrate was produced and succinylated from rice bran to assess and improve its functional properties for the purpose of expanding the uses of rice bran proteins. The most effective solvent for the extraction of rice bran proteins was 20% aqueous ethanol at pH 9. The protein content of rice bran protein concentrate produced was 70.0% and the total protein yield was 64.3%. The extent of succinylation of free amino groups in the modified products was 72.8%. Though the modified protein products showed good functional properties including solubility, emulsion properties, and oil absorption capacity, it did not form gel. Succinylation improved solubility and emulsion and gelling properties. These improvements in functionality will enhance the value of rice bran proteins, thus enabling them to be more competitive with other food proteins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.624-630
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• 2010

This study was conducted to determine antioxidant compounds and antioxidative activities of by-products including rice bran and half-crashed rice by rice milling. DPPH, ABTS radical scavenging activities and reducing power have been used to investigate the relative antioxidative activities of 70% EtOH extracts from by-products. The contents of total polyphenol, total flavonoid and $\gamma$-oryzanol in EtOH extracts were measured by spectrophotometric methods, and vitamin E was carried out by HPLC. Ethanol extract from rice bran showed markedly antioxidative activity than that from half-crushed rice. Among EtOH extracts from milling by-products, rice bran of 'Hongjiju' tended to have the most effective antioxidative activity compared to the others. These results suggested that by-products of rice milling have the potent antioxidative activity and these activity are partly due to the antioxidative compounds present in by-products including rice bran and half-crushed rice.

• Journal of the Korean Wood Science and Technology
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• v.26 no.4
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• pp.50-55
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• 1998

This study was carried out to develop low density board made of rice hull which needs proper use. Urea formaldehyde adhesive(UF) was used. The raw materials were the mixtures of the rice hulls from IllFum, DongGin, ChuChong, etc. The physical and mechanical properties of rice hull insulation board were examined. The results are as follows : For the thickness of 15mm of the low density rice hull board bonded with UF resin, proper manufacturing conditions were $171^{\circ}C$ of hot pressing temperature with thickness bar for optimum density, 12 percent of resin solid contents of rice hull ovendry weight, and 20 minutes of hot pressing time. These conditions meet Korean standards(KS 3201-1982) in relation to free formaldehyde emission, bending strength, water absorption and heat resistance.

• Journal of the Korean Wood Science and Technology
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• v.38 no.5
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• pp.429-438
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• 2010

In this study, effect of carbon source on the hydrolytic ability of the enzyme from Fomitopsis pinicola, a brown rot fungi, for lignocellulosic biomass were examined on two lignocellulosic biomasses (rice straw and wood) without any pretreatment. Cellulase activities of crude enzyme from F. pinicola, which was cultured on softwood mixture as a carbon source, were 19.10 U/$m{\ell}$ for endo-${\beta}$-1,4-gulcanase (EG), 36.1 U/$m{\ell}$ for ${\beta}$-glucosidase (BGL), 7.27 U/$m{\ell}$ for cellobiohydrolase (CBH), and 7.12 U/$m{\ell}$ for ${\beta}$-1,4 xylosidase (BXL). Softwood mixture as a carbon source in F. pinicola comparatively enhanced cellulase activities than rice straw. The optimal pH and temperature of the cellulase was identified to pH 5 and $50^{\circ}C$for the hydrolysis of rice straw. Under these condition rice straw was hydrolyzed to glucose by the cellulase up to $32.0{\pm}3.1%$ based on the glucan amount of the rice straw for 72 h, while the hydrolytic capability of commercial enzyme (Celluclast 1.5${\ell}$) from rice straw to glucose was estimated to $53.7{\pm}4.7%$ at the same experimental condition. In case of addition of Tween 20 (0.1% w/w, substrate) to the cellulase the hydrolysis of rice straw to glucose was enhanced to $38.1{\pm}2.0%$.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.289-298
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• 2023

Stored rice grain undergoes physical and chemical deteriorations over time. As temperature and moisture content are important factors affecting to the denaturation of rice, it is important to store rice at a low temperature and hermetic condition. From a microscopic point of view, many studies have already reported how proteins and lipids were denatured within rice grain. Meanwhile, the weight loss of rice is currently observed at actual storage sites and can occur for diverse reasons. In this study, it was assumed that the decomposition process of polysaccharides, known as the main component of rice, plays an important role in its weight loss. In specific, the roles of enzymes were also evaluated. Our interest is in the major polysaccharides within a rice grain such as starch as well as within a rice endosperm cell wall. It is suspected that the weight loss of rice grains during storage seems to associate with the degradation of amylose and amylopectin. Nevertheless, it should be also speculated the correlating effect of other components such as proteins and lipids.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.51-70
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• 2003

In recent years, Korean rice must compete with the rice of advanced countries under Doha Development Agenda(DDA) and free Trade Agreement(FTA). Therefore we should find more active and positive solution in rice industry according to the inncreasing power of international pressure. Increasing rice production was the most important policy during the past food-deficient days, but recently, with overproduction of rice, various circulation system by the brand(price)-differentiation should be settled in a recent market of Korea. Nowadays, some advanced rice farmers and Rice Processing Complex(RPC) managers developed new brands of rice with high-quality, adding healthy materials and environment-friendly farming methods. Therefore, the future strategy of making a new brand rice should be planned including selection of rice variety, cultural and post-harvest techniques, circulation and processing methods to compete against foreign rice. And environment-friendly farming is also recommendable for food safety and differentiate from imported rice. For the purpose of successful brand-rice, the following points might be considered. Firstly, selection of good quality rice and continual development of good variety must be conducted for the differentiation of Korean rice from foreign rice. Secondly, a special contract between producer and consumer with functional-rice, organic filming-rice, specific-rice will be recommendable. Thirdly, improvement of post-harvest management and milling system are necessary for the production of differentiated-rice. Fortunately, standard of inspection, rules of description for brand-rice must be developed by a more scientific examination in order to settlement of trust for consumer. Finally, provincial or regional-representative brand rice must be settled and conducted for the development of agreement market system between producer and consumer.