• Food Science and Biotechnology
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• v.17 no.1
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• pp.66-71
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• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• Bulletin of Food Technology
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• v.26 no.2
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• pp.125-131
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• 2013

즉석 쌀국수는 쌀 함량을 10~30% 첨가하는 수준으로 출발하여 최근에는 쌀 함량 100% 생면 및 인디카 품종을 활용한 베트남 쌀국수 타입으로 점차 쌀 함량이 높아지고 있으나, 쌀 고유의 특성으로 면의 가공적성이 어려우며, 조리 시 전분 용출량이 많은 단점이 있다. 따라서 현재 국내 시판 쌀국수 5종을 구입하여 쌀 함량별로 분류하여 품질특성과 관능특성을 비교하여 즉석 쌀국수의 품질특성을 알아봄으로써 즉석 쌀국수 개발 연구에 기초 자료를 제공하고자 하였다. 품질특성 결과 감자전분, 찰옥수수전분을 첨가한 제품의 경우 수분흡수지수가 높게 나타났으며, 조직감 측정결과 밀가루가 첨가된 처리구가 밀가루 무첨가 처리구에 비해 높은 값을 나타내어 전분 및 밀가루 첨가에 따라 경도, 응집성 및 검성이 증가하였으며, 관능특성 결과 국내쌀을 사용한 처리구가 수입쌀을 사용한 처리구보다 높게 나타내어 국내쌀로 만든 쌀국수를 더 선호하는 경향이 있는 것으로 나타났다. 따라서 향후 쌀국수 제품 개발 적용 시 쌀가루 용도별 제분기술의 발달 및 감자전분, 찰옥수수전분, 타피오카전분 등의 전분류를 첨가하여 쌀국수 개발기술을 확보하면 품질이 우수하고 다양한 형태의 즉석 쌀국수 제품개발이 기대된다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2002.11a
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• pp.43-46
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• 2002

The first record of buckwheat in Korea was revealed from an old Korean book, "Hyangyakguguebbang(鄕藥救急方)" written in the era of king 'Gojong' who governed the country from AD 1236 to 1251 in the Korea dynasty. Buckwheat in Korea has been known to be introduced from China in 5th -6th century. One of the most famous buckwheat noodles, 'Naengmyeon' had been used popularly among the people in the Korea dynasty. It is true that buckwheat had been cooked and sold in temples during the Korea dynasty, and was regarded it as one of the temple foods at that time. Buckwheat has been cultivated as an alternative crop and buckwheat grains have been used as a hardy plant when the food situation for people was lacking in Korea. Buckwheat was an important crop in a slash-and-burn field(shifting cultivation) of the mountainous area in Kangwon province. A written history of the shifting cultivation in Korea was found in an old book "Taekriji" which was written by Lee, Jung-Hwan in the Chosun dynasty. The area and number of households of shifting cultivation in Korea was 40,000 ha and 135,000 household, respectively in 1973. Fifty to sixty kilogram of buckwheat grains per la was harvested at an altitude of 600 - 800m. Folk songs which have been sung among the people in shifting areas include buckwheat meal. One of the folk songs for buckwheat is as follows; "they do not eat rice with or without waxy property but eat buckwheat mixture." Since 1974, shifting cultivation has been legally prohibited to allow revegetation of destroyed mountains and rehabilitation of woodlands in Korea. Buckwheat has been traditionally marketed as noodle or flour for the manufacture of noodles, and also as groats for food in Korea. Consumption in markets has increased over the past several years. Buckwheat grains are mainly consumed in the form of noodles in Korea. However, many people have recently pursued a desire to make food products of high quality in processing buckwheat materials for health reasons.

• Korean Journal of Environmental Agriculture
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• v.38 no.4
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• pp.321-331
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• 2019

BACKGROUND: Pinoxaden is the phenylpyrazoline herbicide developed by Syngenta Crop Protection, Inc. and marketed on 2006. The maximum residue levels for wheat and barley were set by import tolerance. Thus, Ministry of Food and Drug Safety (MFDS) official analytical method determining Pinoxaden residue was necessary in various food matrixes. Satisfaction of international guideline of CODEX (Codex Alimentarius Commission CAC/GL 40) and National Institute of Food and Drug Safety Evaluation-MFDS (2017) are additional pre-requirements for analytical method. In this study, liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was investigated to analyze residue of Pinoxaden (M4), which is defined as pesticide residue in Korea, in foods. METHODS AND RESULTS: Pinoxaden (M4) was extracted followed by acid digestion (2hr reflux with 1N HCl) and pH adjusting (pH 4-5 with 3% ammonium solution). To remove oil, additional clean-up step with hexane saturated with acetonitrile was required to high oil contained sample before purification. HLB cartridge and nylon syringe filter were used for purification. Then, samples were analyzed by LC-MS/MS using reserve phase column C₁₈. Five agricultural group representative commodities (mandarin, potato, soybean, hulled rice, and red pepper) were used to verify the method in this study. The liner matrix-matched calibration curves were confirmed with coefficient of determination (r²) > 0.99 at calibration range 0.002-0.2 mg/kg. The limits of detection and quantitation were 0.004 and 0.01 mg/kg, respectively, which were suitable to apply Positive List System (PLS). Mean average accuracies of pinoxaden (M4) were shown to be 74.0-105.7%. The precision of pinoxaden and its metabolites were also shown less than 14.5% for all five samples. CONCLUSION: The method investigated in this study was suitable to CODEX (CAC/GL 40) and National Institute of Food and Drug Safety Evaluation-MFDS (2017) guideline for residue analysis. Thus, this method can be useful for determining the residue in various food matrixes in routine analysis.

• Korean Journal of Environmental Agriculture
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• v.36 no.2
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• pp.119-128
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• 2017

BACKGROUND: Miscellaneous cereal have been largely consumed in Korea as due to their physiological functions beneficial to human health. The cereals are currently a social concern because they have been found to contain heavy metals. Thus, monitoring heavy metals in the cereals is an important requirement for food safety analysis. In this study, we determined arsenic concentration in the cereals randomly harvested from different markets. METHODS AND RESULTS: Inorganic arsenic was determined by ICP-MS coupled with HPLC system. The HPLC-ICP-MS analysis was optimized based on the limit of detection and recover test to reach $0.13-1.24{\mu}g/kg$ and 94.3-102.1%, respectively. The concentrations of inorganic arsenic equivalent to daily exposure were levels of $19.91{\mu}g/day$ in mixed grain, $1.07{\mu}g/day$ in glutinous rice, $0.77{\mu}g/day$ in black brown rice, $0.13{\mu}g/day$ in barley and $0.11{\mu}g/day$ in soybeans. CONCLUSION: The levels of arsenic in miscellaneous cereals were found lower than the recommended The Joint FAO/WHO Expert Committee on Food Additives (JECFA) levels, suggesting that the cereals marketed in Korea are not potential concern in risk assessment.