• Journal of Biosystems Engineering
• /
• v.27 no.1
• /
• pp.51-58
• /
• 2002

The goal of this research was to an optimum conditions for the brown rice conditioning from data of milling characteristics after conditioning of the brown rice. The range of the initial moisture content of the sample was 13%, 14%, and 15%, the range of the increment of the moisture content was 0.4% and 0.8% with respect to the initial moisture content, and a ripe time after conditioning was eight hours. The results obtained from this research can be summarized as fellows. 1 The crack ratio after conditioning the brown rice with the initial moisture content was increased as the initial moisture content decreased and increment of the moisture content increased. The crack ratio of the milled rice was increased than that of the non-conditioned brown rice and decreased with the conditioned brown rice with the increment of the moisture content of 0.4% and 0.5%. 2. The broken rice ratio after conditioning the brown rice with the initial moisture content was a little higher than that of the non-conditioned brawn rice. The broken ratio of the conditioned brown rice with the increment of the moisture content of 0.4% was increased around 0.2∼0.4% with respect to the non-conditioned brown riced and the broken ratio of the brown rice was high with increased amount of water sprayed during conditioning process. 3. The moisture content of the milled rice after conditioning the brown rice with the initial moisture content increased around 0.3∼0.8% with respect to the non-conditioned milled rice. 4. The electric energy consumption on milling process with the conditioned brown rice by the initial moisture content was decreased 3.4∼39.1% with respect to the non-conditioned brown rice.

• Korean journal of food and cookery science
• /
• v.20 no.1
• /
• pp.26-33
• /
• 2004

The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most know little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I dont't understand, do you mean, “within a mile of their neighborhood”\ulcorner) or atbig malls. The factor they considered the most important at the time of purchase was the quality (taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have thought that trying to market traditional Korean rice cakes at local convenience stores, rather than speciality stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, whereas they will go to the local convenience stores to buy general everyday snacks etc.)

• Korean journal of food and cookery science
• /
• v.29 no.6
• /
• pp.815-823
• /
• 2013

To provide rice products in substituted for wheat flour and wheat products in elementary school foodservice, the survey for nutritionist in elementary school was accomplished from November 3rd to 8th, 2012 in Gwangju and Jeonnam area, and obtained 83 and 95 copies from Gwangju and Jeonnam, respectively. Most nutritionists were graduated from universities and had careers longer than 15 years. The nutritionists (56.7%) had worked at the schools where food allergy students were enrolled. The consumption of wheat flours per one student per month was 677.8 g in Gwangju and 707.4 g in Jeonnam. Udon and Jajangmyeon were more popular wheat products. Nutritionist agreed positively that rice products instead of wheat products were possible to use for meal menu (73.5% in Gwangju and 61.1% in Jeonnam). The frequent use of rice products was tteokbokkitteok, because of students' preference. The rice bread and tteokguktteok were preferred significantly higher in Jeonnam than in Gwangju. The advantages of rice products which perceived by nutritionists were benefits for health, digestive easily, and high nutritious, but their disadvantages were hard-to-find and expensive. The nutritional values of rice and recipes for cooking rice products were required as educational program for increasing consumption of rice products. Demonstration for rice cooking methods was selected most popular program. The application of rice products for school foodservice was preferred to Jeonnam compared to Gwangju (p<0.001). As a consequence, the nutritionists working in elementary school in Gwangju and Jeonnam area have positive thought about using rice products in school foodservice, if educational program of school foodservice menu using rice products should be demonstrated them.

• Korean Journal of Community Nutrition
• /
• v.6 no.2
• /
• pp.172-181
• /
• 2001

The purpose of this study is to analyze the foods which 424(male 171, female 253) university students surveyed consumed frequently and to evaluate and the factors affecting their food consumption patterns. The survey was conducted at the beginning of nutrition courses each semester, March and September, 1998, with the questionnaire composed of general information, food, drinking and smoking habits, nutrition knowledge/attitude and food frequency questionnaire. The rates of alcohol drinking in male and female students were 89.2% and 78.1% respectively, and the rates of smoking were 68.1% and 1.6% in males and female. The nutrition knowledge score was higher in females than in males, but the nutrition attitude score was not significantly different between the male and female groups. The foods frequently consumed among students were cooked rice(14.3/week), kimchi(11.1/week), coffee(5.7/week), vegetables in soup, jjigae and jorim(3.5/week), carbonated beverages(3.3/week), cooked mixed rice(3.2/week). Ramyun and chocolate·candies·biscuits were frequently consumed, too. There were several factors influencing food consumption patterns. These were gender, regularity of mealtimes, the status of alcohol drinking and smoking, residence type and the levels of nutrition knowledge and attitude. Males ate more frequently cooked rice, coffee, carbonated beverages, ramyun, functional beverages and ham·sausage, while females ate more frequently cooked mixed rice and fruits. Those who had the habits of irregular mealtimes seemed to eat more soft drinks, instant foods and snacks. These trends were also found in the alcohol drinking and smoking groups. High level groups for nutrition knowledge of attitude score chose raw yellow green and green vegetables, cooked mixed rice, soybeans and seaweeds more frequently than the other groups. On the other hand, low level groups for nutrition knowledge or attitude score were apt to eat carbonated beverages and ramyun more frequently. Therefore, more attention should be taken to males, having habits of irregular mealtimes, alcohol drinking and smoking, and low level groups for nutrition knowledge or attitude score so as to improve their health.

• Asian Pacific Journal of Cancer Prevention
• /
• v.13 no.5
• /
• pp.1929-1933
• /
• 2012

Oxidative stress has been proposed to be involved in colorectal cancer development. Many dark pigments of plants have potent oxidative stress preventive properties. In this study, unpolished Thai rice was assessed for antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) methods. Red strain unpolished Thai rice was also administered to rats exposed to azoxymethane (AOM) for induction of aberrant crypt foci (ACF). Serum malondialdehyde (MDA) and ferric reducing antioxidant power (FRAP) were investigated for cellular oxidative stress and serum antioxidants, respectively. Red pigment unpolished Thai rice demonstrated high antioxidant activity and was found to significantly and dose dependently decrease the total density and crypt multiplicity of ACF. Consumption of Thai rice further resulted in high serum antioxidant activity and low MDA cellular oxidative stress. Interestingly, the density of ACF was strongly related to MDA at r = 0.964, while it was inversely related with FRAP antioxidants (r = -0.915, p < 0.001). The results of this study suggest that the consumption of red strain of unpolished Thai rice may exert potentially beneficial effects on colorectal cancer through decrease in the level of oxidative stress.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.49 no.2
• /
• pp.126-130
• /
• 2004

This study is to identify the physiological traits of submergence-tolerant varieties of rice plants (Oryza sativa L.) in Yeongnam area, southeastern part of Korea, where the reduction of rice yield due to submergence is remarkably severe. In the present study, two tolerant varieties of rice plants were selected from over 30 rice varieties grown in under a 10-day period. The tolerant varieties selected from a submerged paddy field. As a control, one intolerant variety of rice plant was chosen. Of the tolerant variety Samgangbyeo, rather than Haepyungbyeo, had a lower dissolved oxygen consumption and maintained a higher dry weight than the intolerant variety. The leaf photosynthetic rates (LPS) of the two tolerant varieties were significantly higher than that of the intolerant-variety after four days of submergence treatment. These results indicate that lower dissolved oxygen consumption in a limited pool is prevented by ethylene formation in the tolerant varieties, which may be a mechanism of submergence tolerance.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.10-10
• /
• 2022

The concern about food security is rising as the unstable situation of food supply and demand due to the Covid-19 pandemic, climate change, and turbulent political situation. Korea's global food security index (GFSI), analyzed by the Economist Group, is considered good, but the level continuously decreases in comparing food security levels by country. In particular, Korea is highly dependent on food imports, and food and grain self-sufficiency rates continuously decrease. Therefore, increasing those rates to strengthen food security is urgent. Among the major grains, the self-sufficiency of wheat, com, and soybeans, except rice, is relatively low. Unlike the decrease in the annual rice consumption, the annual wheat consumption has been continuously maintained or increased, which is required public-private efforts to increase the self-sufficiency rate of wheat. Applying the government's policies implemented to increase the self-sufficiency rate of rice in the past will help increase the self-sufficiency rate of wheat. In other words, expanding wheat production and infrastructure, stabilizing supply and demand, and establishing a distribution system can be applied. However, the processing capability of wheat and rice is different, which is necessary to improve wheat quality and processing technology to produce consumer-preferred wheat-based products. The wheat and flour quality can be improved through breeding, cultivation, post-harvest management, and milling. In addition, research on formulation, processes, packaging, and storage to improve the quality of wheat-based products should be done continuously. Overall, food security could be strengthened by expanding wheat production and consumption, improving wheat quality, and increasing wheat self-sufficiency.

• Journal of the Korean Dietetic Association
• /
• v.11 no.3
• /
• pp.353-364
• /
• 2005

The informations concerning knowledge, value and consumption pattern for rice foods of elementary schoolchildren (630 boys and 550 girls in 5th or 6th grade) were investigated in Changwon and Gimhae of Gyeongnam province. They were asked based on knowledge, one’s value and intake frequence of rice foods by questionnaries. Menus for 3 days including 2 weekdays and 1 weekend day were taken from 136 students (77 boys and 59 girls) in two Elementary Schools in Changwon and Gimhae to know intake reality of rice product. The purpose of this survey was to find the way of encouraging rice intake and preference which now seemed to be low because of simplified, westernized eating habits, and to provide basic information needed for inheriting and improving our traditional cooked rice centered eating culture. The results are summarized as follows. The knowledge of rice was positively correlated to the one’s value (r=0.365, p<0.001) and the preference (r=0.132, p<0.001), the one’s value was positively correlated to preference (r=0.409, p<0.001). The score of knowledge for rice was 12.8 points out of 20, the girls get points(13.12) significantly higher than the boys (12.53) (p<0.01). One's value about rice foods was 37.35 points out of 50 what is relatively high. They have eaten cooked rice type food for 2.24 times per day. Both boys and girls in Changwon and Gimhae area were having cooked rice type food significantly more during weekdays compared to weekends (p<0.001) by 3 days food record. According the results, we can see the possibility that schoolchildren can be encouraged to eat more rice foods by nutritional education to go with the development of various programs.

• Journal of Nutrition and Health
• /
• v.6 no.4
• /
• pp.37-53
• /
• 1973

For the elucidation of the metabolic effects due to alcoholic drink and moldy rice intake author designed two experiments as follows. In the first experiment, sixty male and female rats, divided into six groups, 10 rats each in both sexes, were given 7.5% sucrose-30% alcohol solution (Jinro-Soju) and diets varied of fat content (2%, 7%, 30% of diet) and protein quality (casein, bean, anchovy) for 6 weeks. In the Second experiment, six groups of rats, 10 male rats each, were fed the diets containing zero, 5%, 10%, 25%, 50%, and 100% moldy rice contaminated Penicillium Islandicum and the experimental periods were 4 weeks and 6 weeks. The results of these studies due to the toxicity of alcohol consumption and moldy rice ingestion of the fatty liver production and the other effects are as follows. 1. Food intake of alcohol consumed groups decreased to 50%-70% of that of standard group. In the second study, there was no significant differences on food intake due to the different contents of moldy rice and experimental period. 2. On the view paint of body weight gain, the body weight of alcohol consumed groups gained much less than that of standard group, because food consumption was decreased due to alcohol ingestion. 3. In comparison of F.E.R. and P.E.R. between standard and experimental groups, there was no significant differences in this study. 4. As a matter of fact, there was no significance on the nitrogen balance in both studies. 5. From the result of hematology, R.B.C. counts, W.B.C. counts, hemoglobin, and hematocrit showed normal values in all groups including in this study. So we might conclude that the toxicity of alcohol and moldy rice do not effect significantly on blood picture. 6. The larger organs shrank on the range of 20%-70% of that against standard group in this study. The major reason for the shrinkage of organs might be account of decreased food consumption due to alcoholic drink. There was no great changes on the organ weight due to the ingestion of moldy rice. 7. The nitrogen content in various organs in both experiments was revealed at the normal level for the worst condition in terms of the least food intake. In other word, it was noteworthy that the concentration of nitrogen in various organs was kept at the normal ratio as standard groups under the circumstances of this study. 8. The lipid content in the liver of rats fed alcohol and diets containing either various lipid contents or protein quality did not increase. Hepatic lipids accumulation due to the dietary fat content was observed, but there wvas no significances among the compared groups. In the second experiment, the difference of hepatic lipid content between the moldy rice groups and standard group was not showed. In addition to the result of total lipid, hepatic free cholesterol, free fatty acid, and triglyceride did not change in both studies, we might conclude that the toxicity of alcohol and moldy rice could not effect on the hepatic lipid contents. 9. There was no significant differences on the serum glucose level between alcohol groups and standard group. In the second experiment, serum glucose level increase in 6th week compared with in 4th week, but there was no significant differences.

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