• Food Science and Preservation
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• v.24 no.6
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• pp.758-763
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• 2017

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

• Journal of Korean Society of Rural Planning
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• v.21 no.2
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• pp.23-32
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• 2015

The objective of this study is to analyze how much economic impact is changed before and after the designation as biosphere reserve area by tourism. The subject region of this study is Hajun mud village which is the famous place to experience eco-tourism located in Gochang-gun. This region has been designated as a UNESCO biosphere reserve in 2013. In order to estimate the regional economic effects, we employ a regional input-output model which is derived by a RAS method. Using regional input-output model analysis, this study estimates direct and indirect effects of tourist's expenditure on experience of Hajun mud village in Gochang-gun across associated industries between 2011 and 2013. Also, we tried to calculate a net increase in number of visitors in 2013 with considering the trend of tourist in this region and estimate a net regional economic effect after the designation as a biosphere reserve area by tourism. The empirical result could be summarized as follows : (1) the change of production inducement effect shows that regional outputs is approximately increased by 386 million won between 2011 and 2013, (2) regional value-added is increased by 223 million won during the same period, (3) regional employment is approximately increased by 20 according to the labor inducement effects of expanding tourist's expenditure in biosphere reserve area. (4) social service industry has highly been benefited by increase in experience tourist after Gochang-gun was designated as the biosphere reserve area. (5) estimated net increase in number of visitors after the designation as biosphere reserve area is about 37,364 which is 93.4% of the absolute increase in number of visitors amounting 40,011 between 2011 and 2013.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.4
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• pp.342-351
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• 1990

Experiments were conducted to find out the possibilities of producing good quality seed of summer type soybean at Chuncheon, 74m above sea level and Jinboo, 600m above sea level in 1987. Local variety, Cheonan Jaelae was used. Seeds were sown June 25 harvested five times from 35 days after flowering with five days interval to 55 days. Vegetative period was longer in the early planting and high cool area, Jinboo, which resulted longer stem length than the late planting and in the plain area, Chuncheon. Pod number and 100 grain weight were shown more and heavier in Jinboo. Earlier planting and later harvesting resulted more pod number and heaveier 100grain weight. Grain yield was heigher in Jinboo, and earlier plainting shown more grain yield and its difference was greater in Jinboo. Long grain filling duration resulted more grain yield. Unripened seeds were produced more by earlier planting with earlier harvesting and earlier planting with late harvesting showed the high rates of pod and stem blight (Diaporthe Phaseolorum). Seed With high moisture content by early harvesting showed more rotten seeds in all planting dates production was more advantageous in the high cool area, Jinboo. Optimum planting date was between May 15 and June 5. Harvesting was desirable about 45-50 days after flowering with heigher germination rate seed yield.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.172-183
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• 2017

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

• Journal of Korean Society for Atmospheric Environment
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• v.11 no.2
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• pp.191-198
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• 1995

In order to evaluate the distribution and behaviour of atmospheric particulate metals in high-altitude area, we collected 22 aerosol samples using a high volume air sampler at Soback Mt. Meteorological Observation Station from Jan. to Nov. 1993 and analysed for metals (Al, Fe, Mg, Na, Ca, Mn, Co, Ni, Cu, Zn, Cd, and Pb) with ICP/AES and ICP/MS. Although sampling site is located in high-altitude and far from local sources of atmospheric pollutants, enrichments of metals are 2 times higher than those of western coastal reural area. This fact may imply that of metallic pollutants in the coastal rural site were came from further western side (e.g. China), atmospheric metals in this study area contain the signal of metropolitan cities located in the main wind direction (NNW). Sea salts are negligible in the aerosol particle population because reference elements of sea salts (Na, Mg) are all originated from soil particles. The contents of soil particles in aerosols are highest in spring and lowest in winter. Atmospheric enriched elements (Ni, Cu, Zn, Cd and Pb) are diluted with soil particles, especially during the yellow sand period. The results of factor analysis suggest possibility of interpreting their chemical significance in terms of sources (soil, pollutants) and gas-particle conversion processes (formation of ammonium sulfates, ammonium nitrates and/or their mixtures).

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.350-357
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• 2017

This study was carried out to compare the antioxidant components and antioxidant activity of brown rice according to addition rate (0, 10, 20, 30, 50, and 100%) and cooker. Brown rice was cooked using general and high pressure cookers with and without fermented alcohol. Pasting characteristics with addition rate of brown rice decreased with increasing amounts of brown rice. Total polyphenol and flavonoid contents increased with increasing amounts of brown rice. DPPH and ABTS radical scavenging activities increased with increasing amounts of brown rice. Moreover, brown rice cooked by the general cooking method with fermented alcohol showed higher antioxidant effects compared to other cooking methods. In this study, antioxidant components and antioxidant activity of cooking brown rice with addition rate and cooking method can be used as basic data on processed manufactured products.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.218-225
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• 2017

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were $184.33{\pm}2.69$ and $179.80{\pm}5.22{\mu}g\;GAE/g$, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.575-583
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• 2017

Germination is a well-known economical technique that has been utilized to enhance the nutritional value of brown rice. Owing to its higher nutritive quality, germinated brown rice has received significant attention in the past decade. In this study, the physicochemical and cooking properties of specialty brown rice (SBR) were analyzed before and after germination. Germination enhanced cooking properties such as water absorption, expanded volume, and increased solid solubility of cooked SBR. The SBR texture measured using tensipresser, was significantly improved by germination. The hardness of cooked SBR was decreased by germination, but stickiness was increased. Pasting analysis of the SBR flours revealed a decrease in all viscosity values (peak viscosity, breakdown, setback, and final viscosity) after germination. However, the gelatinization temperature remains unchanged upon germination. Additionally, amylose content and amylopectin chain length distribution of SBR starch were slightly changed by germination. These results indicate that germination leads to a substantial improvement in the cooking properties and texture of SBR.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.96-104
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• 2017

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was $23.20{\pm}0.61{\mu}g\;CE/g$. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97-5.19 and 3.19-5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was $19.48{\pm}0.63mg\;TE/100g$. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.