• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.278-283
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• 2018

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.19-23
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• 2005

This study was carried out to compare the rice quality between domestic brand rice and imported Chinese rice. In the appearance of grain, head rice rates were $96.1\%$ in domestic brand rice (Ilpumbyeo), $94.1\%$ in Jingguan (Chinese brand rice) and $86.5\%$ in Xiaozhandao(Chinese brand rice). In case of Chinese parboiled rice, the head rice rate was $0\%$ because the cracked and broken rice occupied about $95.5\%$. The low protein contents in Ilpumbyeo and Xiaozhandao as 6.5 and $6.7\%$ show relatively high palatability as 81.9 and 71.4. However, high protein contents in Jingguan and Chinese parboiled rice as 7.5, $7.4\%$ show low palatability as 64.3 and 55.6. In viscosity characteristics, peak viscosity, break down and final viscosity were higher in Ilpumbyeo and Xiaozhandao, midium in Jingguan and lowest in Chinese parboiled rice. And the set back value, which was negatively related with amylose content, was lowest in Ilpumbyeo and highest in Chinese parboiled, suggesting slow deterioration in Ilpumbyeo and rapid deterioration in Chinese parboiled rice. Overall physical components of cooked rice measured by Texture Analyser were higher in Ilpumbyeo than those in Chinese parboiled rice.

• Korean Journal of Organic Agriculture
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• v.18 no.2
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• pp.199-208
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• 2010

To investigate a comparison of rice yield and quality between organic and conventional cultivation, study for occurrence of rice diseases carried out in rice (Oryza sativa L.) field of Noahn and Bannam region. The results obtained as following: 1) Bactericide and insecticide were applied twice and four times at Noahn and Bannam region in conventional cultivation (C.C) of rice field, respectively, it was applied twice at two region in organic cultivation (O.C). Rice strip virus, leaf blast, neck blast, sheath blight, bacterial leaf blight, rice water weevil, rice leaf folder, and plant hoppers were occurred mainly in rice field. Leaf blast, neck blast, and rice leaf folder were occurred highly at O.C compared with C.C. 2) Growth level of rice in clum and panicle length was lower at O.C than C.C. Number of panicles per hill was by 0.6 higher at O.C than C.C. Number of panicles per hill was by 0.6 higher at O.C than C.C in Noahn region. Number of spikelets per panicle, grain filling ratio, brown/rough rice ratio, and weight of 1,000 grains was lower at O.C than C.C. Number of panicles per hill was by 0.8 lower at O.C than C.C in Bannam region. Number of spikelets per panicle and grain filling ratio was higher at O.C than C.C while brown/rough rice ratio was lower at O.C. Total yield percentage of rice in O.C was level of 84% at Noahn region and 94% at Bannam region compared with C.C. 3) Head rice percentage was lower at in O.C than C.C at two region. Protein and palatability (Toyo value) were lower at O.C than C.C in Bannam region causing occurrence of neck blast and rice leaf folder by oversupply of nitrogen fertilizer. Protein, whiteness, and palatability (Toyo value) were adequate level at O.C in Noahn region by lower nitrogen fertilizer.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.67-72
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• 2006

This experiment was carried out to identify rice varieties suitable for growing under low N-fertilization levels. Eighteen rice varieties were grown at 5.5 kg and 11 kg/10a nitrogen levels in 2004-2005 in Taegu, Korea. Several varieties like Ilmibyeo, Nampyeongbyeo, Sindongjinbyeo, Dongjin 1 and Donganbyeo yielded more than 470 kg/10a. Low N-fertilization level (5.5 kg/10a) decreased yields of Junambyeo and Donganbyeo by more than 10%. However, the decrease in yield was not significant in Surabyeo and Hwayeongbyeo compared with the 11 kg/10a N-fertilizer treatment. Improved grain quality, chemical properties and palatability was noted in some rice varieties. In terms of rice yield and grain quality, Donganbyeo, Ilmibyeo, Ilpumbyeo, Dongjin 1, Saechoocheongbyeo and Saegyehwabyeo were selected as premising rice varieties for growing under low N-fertilization levels.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.30-34
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• 2006

The effect of N-fertilization on yield, milling characteristics and quality of Samcheonbyeo, an early maturing rice variety, was investigated in 2002 to 2004. The study was carried out in the southern alpine area of Un-bong Sub-Station, Honam Agricultural Research Institute. Higher nitrogen levels increased number of panicle and grain per unit area, but lowed ripening rate and decreased 1,000-grain weight. Higher nitrogen levels of up to 90 kg/ha also increased head rice yield. A nitrogen level of 90 kg/ha was found optimal for increasing ripening rate and head rice yield, and rice palatability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.3
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• pp.155-163
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• 2022

The tillering potential of panicle number type (PNT) rice greatly varies with planting density. Moreover, grain filling and ripening differ depending on the panicle position, which may further affect rice grain quality. The present study evaluated the grain quality of PNT rice sparsely planted to reduce production costs. The physicochemical characteristics of starch from the grains of PNT type rice 'Ilpum' planted at different densities (37, 50, 60, and 80 plants/3.3 m²) and at different positions of panicles (upper or lower on the culm) were determined. Overall, as the planting density decreased, the number of panicles increased but the starch content decreased, which further reduced the 1,000-grain weight. In particular, at the lowest density (37 plants/3.3 m²), protein content increased but particle size, enthalpy, and relative crystallinity decreased. The effects were more pronounced at lower than at upper panicle positions. These findings indicate that tillering potential differs with planting density, ultimately affecting the palatability of rice grains. Based on these findings, we propose restricting rice transplantation to a planting density of ≤37 plants/3.3 m² to achieve the best quality of grains at lower costs and with less labor.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.248-248
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• 2017

This study was carried out to compare the cooking and antioxidant characteristics of cooked rice added at various rate of glutinous rice addition and treated with two cooking methods. Cooked rice added with glutinous rice was cooked by general and high pressure cooking method with and without fermented alcohol. Pasting characteristics of cooked rice were decreased as increasing the amounts of glutinous rice. Water binding capacity and swelling power were significant decreased with the amounts of glutinous rice increasing, however water solubility indices were significant increased. Palatability characteristics of cooked rice added with glutinous rice showed similar results to cooked rice without glutinous rice. Total polyphenol contents of cooked rice added with glutinous rice and fermented alcohol were significantly distinct, but there was no significant difference. Total flavonoid contents were increased as increasing the amounts of glutinous rice. Total flavonoid contents by general cooking method of cooked rice added with 20% glutinous rice and fermented alcohol were $23.20{\pm}0.61{\mu}g\;CE/g$. DPPH radical scavenging activities added with and without glutinous rice were 2.97~5.19 and 3.19~5.45 mg TE/100 g, respectively. ABTS radical scavenging activities by high pressure cooking method of cooked rice added with 20% glutinous rice and fermented alcohol were $19.48{\pm}0.63mg\;TE/100g$. In this study, cooking and antioxidant characteristics of cooked rice added with glutinous rice were expected to be used as basic data on manufacturing processed products.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.295-298
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• 2008

"Dongjin2" is a new japonica rice cultivar developed from the cross between Milyang165 with short culm and lodging resistance and $F_1$ plant of Iksan438, HR14018-B-1-1 and Iksan435 with high palatability at Honam Agricultural Research Institute (HARI), NICS, RDA in 2005. This cultivar has short grain shape and about 143 days growth duration from direct seeding to harvesting under Korean climate condition. The milled kernels of "Dongjin2" is translucent with non-glutinous endosperm. It has about 19.3% of amylose content and better palatability of cooked rice compared with "Nampyeongbyeo". This cultivar shows high resistance reaction to the bacterial blight pathogene race from $K_1$ to $K_3$, blast and stripe virus but susceptible to insect pests. "Dongjin2" yields about 5.71 and 5.74 MT/ha under the wet direct seeding and the transplanting at standard fertilizer level. "Dongjin2" would be adaptable for the southern plain area of Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.183-189
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• 2010

This study assess the effects of reclaimed wastewater irrigation on grain quality-related properties of milled rice. To conduct the effects of wastewater reuse on rice quality, the contents of amylose, protein, and milled head rice recovery were analyzed. The water and the soil quality were monitored, and the grain characteristic was analyzed using a NIRS (Near Infra-Red Spectroscopy). The value of the grain properties of the rice which was cultivated with the reclaimed wastewater didn't show a big difference from other common rice. The significant difference by each processing distinction was shown at the significance level of 5% in the statistical result.