• Korean journal of food and cookery science
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• v.9 no.1
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• pp.25-29
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• 1993

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (l0% fat, 10%s vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.

• Microbiology and Biotechnology Letters
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• v.35 no.2
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• pp.173-176
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• 2007

The purpose of this study was to improve the palatability of fermented red pepper soybean paste (Kochujang). Five individual models of Kochujang were prepared the following: control, glutinous rice containing 50% (A) and 100% (B) of barley, glutinous rice containing 1.5% (C) and 3.0% (D) of red rice. These Kochujangs were prepared and fermented for 60 days at 30 in a crock, and examined for changes in their physicochemical properties. There were no distinguishable change in their pH, acidity, formol-N content. L (lightness)-, a (redness)- and b (yellowness)-values were decreased rapidly until 20 days of fermentation. After 60 days, the values of L-, a- and b- of A, B Kochujang were increased than those of control, C, D Kochujang. Sensory profiles of color, flayer, taste and overall quality on the final products which fermented for 60 days showed that there were no differences in quality of each models. HMG-Co A reductase inhibitory activities were observed in 1.5% of red rice containing Kochujang.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.2
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• pp.72-79
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• 2003

This study was performed to investigate the effects of CMS (Condensed Molasses Soluble, a by-product generated from molasses during the lysine production) on the nutrient uptake, growth and yield of rice. The nitrogen uptake of rice was found to be higher in CMS treatments compared to the control treatment during the growth period. The leaf color index, height of the plants and number of tillers were increased by the application of CMS. Rice yield was highest in ($7,070kg\;ha^{-1}$) and an increase of 21% was observed in 0.3% CMS treated plots compared untreated control ($3,000kg\;ha^{-1}$). The protein content of unpolished rice increased from 4 to 28% due to the effect of CMS, while Toyo palatability score decreased. Though a decrease in pH and an increase in EC values were observed with CMS application, this phenomenon did not affect the growth and yield of rice in paddy field.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.53-57
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• 2008

The experiment was carried out to select the rice cultivar adaptable to Top Rice cultivation region from 2006 to 2007 in Useong and Kyeongju, Korea. Four cultivars, recommended for high rice grain quality, were cultivated in the different region in this study. The average yield of head rice was higher in Samguangbyeo than the other three cultivars. The protein content was inversely associated with palatability (Toyo value). The protein content of Samguangbyeo was 6.2%, which was the lowest among the tested cultivars. L values in color of rice and cooked rice were not significantly different. The hardness of Samguangbyeo was lower than that of the other cultivars in texture properties of boiled rice on 4 cultivars. In conclusion,considering the rice yield and grain qualities, Samguangbyeo was selected as promising rice cultivar for Top Rice cultivation region.

• Research in Plant Disease
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• v.13 no.1
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• pp.20-23
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• 2007

We investigated the first symptom emerging date of rice bacterial leaf blight disease during four years from 2002 to 2005. The disease occurrence date was earlier 20$\sim$30 days in 2005 than that of 2002. The damage in different rice growth stage by the bacterial disease on rice yield and grain quality in southern part of Korea was examined. The disease decreased rice yield following by increased infection rates. Slight loss in rice yield and brown head rice rate were observed at below 10% level of infected leaf area, while over 25% infected leaf area caused the significant decrease in rice yield and brown head rice rate. More than 50% of the infected leaf area rate caused 29% yield reduction in case of infection at panicle formation stage and 18% of brown head rice rate. Cooked rice quality was also affected in the diseased rice by damage in palatability score and viscosity.

• Korean Journal of Environmental Agriculture
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• v.27 no.4
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• pp.456-459
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• 2008

Quality of rice grain changes during dry storage with internal physiological changes and external injury by organism. Storage rice changes by condition with respiration via variable temperature, hydrolysis enzyme reaction, lipid peroxidation occurs with change of palatability. During dry storage, physiological change with protein variation pattern was examined by image analysis on proteomic technology. Analysis revealed that protein activity had no change store at room temperature and store at $40^{\circ}C$, but decreased store at $60^{\circ}C$. Analysis of variable hydrophobic protein pattern revealed that protein activity of beta-tubulin, protein disulfide isomerase, vacuolar ATPase b subunit, globulin was not significantly decreased all dry and store condition. However, heat shock protein 70, and glutathione transferase was significantly decreased when rice dried at $60^{\circ}C$ compared with room temperature and $40^{\circ}C$ dry condition.

• Proceedings of the Korean Society of Crop Science Conference
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• 2002.05a
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• pp.53-57
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• 2002

Quality evaluation must be more developed in order to offer the sufficient information for producer, distribution centers buyer, consumer. There are many parameters which influence the rice quality and cooked rice. It is difficult to evaluate the quality of rice and cooked rice by only some parameters. In the case of rice quality evaluation in Korea, physicochemical inspection is performed by examining the minimum and maximum limits of brown rice recovery, moisture content, damaged kernel, and colored kernel as inspection standard. Marketing standard of rice defines the limits of perfect, white core and belly, colored, damaged kernels, and broken rice, classifying into special, excellent, and normal grades. As a research direction for the development of rice quality evaluation, establishment as parts of technical field, must be further developed as follows : more detailed measure of characters, search of unknown taste-related components, creation and grade classification of quality evaluation factors at each management stages of treatment after harvesting, evaluation as food material as well as cooking rice, method development for simple evaluation and establishment of equation for palatability. In the side of policy, the following concerns must be conducted: price discrimination in conformity to rice cultivar and grade under the basis of qualify evaluation method developed, fixation of head rice branding, and introduction of low temperature circulation.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.760-765
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• 2018

In order to observe physical properties of rice depending on reheating, the study cooked rice developed for high quality cooked rice and analyzed physical properties of rice depending on reheating following 24 hr refrigeration. As a result of palatability of cooked rice, Samgkwang had the lowest hardness, while Daebo and Haiami had the highest one. With respect to adhesiveness, toughness and stickiness, Sindongjin exhibited lowest properties. After cooking each rice by cultivars, the study observed their color, texture properties, and microstructure immediately after cooking, after 24 hr of refrigeration and further on. Lightness of cooked rice tended to drop because of refrigeration and reheating. Analysis of texture properties after cooking revealed that Haiami marked the highest points in all categories. When stored for 24 hr after cooking, hardness, viscosity and chewiness increased in cooked rice followed by a decrease after reheating. Observation of the microstructure of cooked rice using a scanning electron microscope revealed that Haiami had its particles in the center as closely condensed. It was apparent that all the cultivars formed stoma in an obvious manner because of refrigeration and reheating. The results of the present study show that physical properties of cooked rice varied according to reheating after cooking and storage depending on the inherent characteristics of rice cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.2
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• pp.130-136
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• 2006

Growth and quality of rice are affected by various factors including the location of cultivation. This study was conducted to investigate the effects of altitudinal locations on the growth and yield-related components of rice. Nineteen Japonica type varieties were grown at Iksan (altitude, 10 m), Imsil (altitude, 150 m), Jinan (altitude, 275 m) and Jangsu (altitude, 430 m) at a similar latitude in Jeonbuk province in the south western Korea. Minimum air temperature showed a strong negative correlation with altitude. The morphological traits and yield-and quality-related components were analyzed. Longer days to heading was required at higher altitudes. However, culm length, panicle length, panicle number, grain number and rice yield were reduced at higher altitudes. Protein content of brown rice increased but fatty acid content decreased at higher altitudes. Amylose content was affected by neither the altitude nor the ecotype. Palatability of polished rice tends to be improved at higher altitudes and in early-maturing ecotypes but its relationships with altitude and ecotype were not significant. Head rice ratio was lower at higher altitudes but broken rice ratio vise versa. These results indicate that growth and quality of rice are affected significantly by changes in temperatures at the locations of different altitude. Also, the characters related to yield and quality of rice often respond incompatibly to the changes in altitudes. These results could provide valuable information for the strategic planning of rice production in geographically diverse areas.

• Korean Journal of Environmental Agriculture
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• v.28 no.1
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• pp.53-58
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• 2009

The propose of this study was to find out optimum conditions for no-tillage rice-winter cover crops cropping system. A field research was conducted to evaluate productivity and quality of rice cultivars (Dongjinbyeo and Junambybyeo) in rice-winter cover cropping systems at Doo-ryangmyeon., Sacheon, Gyeongsangnam-do, Korea from January 2005 to October 2006. The experimental soil was Juggog series (fine silty, mesic family of Fluvaquentic Eutrndepts). The rice cultivars were experimented under some different high residue farming systems, i.e. no-tillage no treatment (NTNT), no-tillage amended with rice straw (NTRS), no-tillage amended with rye (NTR), no-tillage amended with Chinese milkvetch (NTCMV), tillage no treatment (TNT), and conventional cropping system (Control). The miss-planted rate was 8.8% in 2005 and range of 10.8% to 13.3% in 2006 at NTR, and the other treatments were carried out at miss-planted rate ranging from 1.2% to 5.0%. Tiller numbers of Junambyeo, and Dongjinbyeo in both of years were the highest in Control, and decreased nearly in NTCMV, NTR, NTRS, NTNT, and TNT in that order. The lowest grain yield was observed in TNT both cultivars due to the lower tiller numbers per area, and spikelet numbers per panicle. Also, no-tillage treatments were lower grain yield than control. On the other hand, 1,000-grain weight was lowest in control due to higher tiller numbers per area, and spikelet numbers per panicle. Ripened grain ratio was a similar aspect in all treatments. The palatability score of milled rice was lowest in control while protein content of milled rice was highest in control. The NTCMV was considered an effective sustainable farming practice for rice yield and quality.