• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.481-491
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• 2007

This study was conducted to develop pizza crust with additions of Chungkukjang and onion. The stickiness of the pizza dough containing fresh Chungkukjang (C), heated Chungkukjang (HC), and fresh Chungkukjang with added dough-improver (CI), was measured to evaluate the dough properties. The optimum conditions for pizza crust preparation relating to the processing suitability and sensory quality were established using response surface methodology (RSM). When HC and CI were used in dough making, dough stickiness was reduced to 37% and 51%, respectively. Therefore, the dough-improver(2%) offered the pizza dough better rheological properties when C was used without heat treatment. On the other hand, processing suitability such as the spreadability and overall acceptability, which included the smell and taste of the pizza, were impaired as the amount of CI increased. However, the use of fresh ground onion in the pizza dough compensated for these impairments. The optimum conditions for pizza crust making as determined by RSM were 25.1% onion, 7.1% Chungkukjang, and 52.3 min of fermentation time.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.113-121
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• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

• International journal of advanced smart convergence
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• v.10 no.4
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• pp.183-197
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• 2021

Xiaohongshu is called China's Instagram and is leading overseas product purchases and culture sharing. The purpose of this study is to investigate the structural relationship between Xiaohongshu service quality, emotional response perceived by users, and adhesion to confirm the impact on Xiaohongshu's adhesion at a time when non-face-to-face activities due to COVID-19 have increased. This study distributed and collected questionnaires from October 1st to October 7th, 2021, targeting 210 online shopping mall users. The research results were derived from a total of 206 questionnaires, excluding 4 questionnaires such as omission of record contents, and the causal relationship of the existing PAD model was attempted to be reported by revising and supplementing the existing PAD model. As a result of the study, first, it was confirmed that design among service quality had a positive effect only on ventilation during the user's emotional response. Second, it was confirmed that information among service quality had a positive effect on pleasure and ventilation among users' emotional responses. Third, it was found that security among service quality had a positive effect on pleasure among users' emotional responses. Finally, it was found that pleasure and ventilation had a positive effect on adhesion in the user's emotional response. Based on this result, it is expected that it will be used for operation on other online platforms than the plan for the development of Xiaohongshu.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.124-128
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• 2021

This study was conducted to evaluate the effects of incubation methods and transfer timings on the hatching rate of fertilized eggs of the river puffer Takifugu obscurus. Four incubation methods were tested, a) control (fertilized eggs attached to the glass plate), b) bottom (fertilized eggs spread on the bottom of the tank without any treatment), c) S-bottom (removing the stickiness of the fertilized eggs, and then spreading the eggs on the bottom of the tank), and d) incubator (removing the stickiness of the fertilized eggs, and then incubating the eggs in an incubator). Additionally, four transfer timings were tested: a) control (no transfer from the incubation tank), b) zygote (fertilized eggs transferred at the zygote stage), c) segmentation (fertilized eggs transferred at the segmentation stage), and d) pharygula (fertilized eggs transferred at the pharygula state). The results showed that the hatching rate of incubator was significantly higher than those of control, bottom, and glass (P<0.05). The results also showed that the hatching rates of control and pharygula were significantly higher than those of zygote and segmentation (P<0.05).

• Asia pacific journal of information systems
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• v.31 no.1
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• pp.76-101
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• 2021

Digitalization and digital transformations have metamorphized the face of Financial Inclusion globally, more so, in cash obsessed economies like India. The purpose of our study is to empirically analyze the users' intention to adopt digital payment systems, post Demonetisation, during the COVID-19 pandemic in India. The conceptual framework for the study is based on the Unified Theory of Acceptance and Use of Technology (UTAUT) adoption model with added operationalized constructs of Perceived Risk and Stickiness to use Cash. A total of 326 respondents were surveyed using a pre-tested questionnaire during the Nationwide Lockdown 3.0 in India. These responses were analyzed using Partial Least Squares - Structural Equation Modelling (PLS-SEM) technique. The findings of the study revealed that performance expectancy and facilitating conditions directly influence the intention of individuals to use digital payment systems, whereas the effect of perceived ease of use on digital payment systems is mediated through the attitude towards the digital payment systems during COVID-19 pandemic situation. Implications of the proposed adoption model are discussed. This will enable the other developing economies to formulate a digital ecosystem, that is here to stay even after the pandemic.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.262-275
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• 2023

This study aimed to assess the preferences of African, American, and Asian panels, in comparison to a Korean panel, for various Korean rice varieties, including three japonica, two indica, and one Tongil-type, all developed by the Rural Development Administration in Korea. Regarding rice appearance, most panelists, except for the Koreans, favored long and slender rice varieties like 'Hanyeol', 'Hyangyeol', and 'Amissal'. In contrast, the Koreans preferred wider varieties like 'Sindongjin' and 'Deuraehyang'. Notably, the overseas panelists consistently favored rice varieties with high appearance quality in sensory evaluations of cooked rice. Both overseas and Korean panelists strongly preferred the indica rice variety 'Hanyeol' in terms of appearance quality and sensory evaluations. However, Korean rice varieties like 'Amissal' and 'Sindongjin' scored high in appearance quality with overseas panelists but received low ratings in sensory aspects, including shape, stickiness, and taste, compared to those for 'Hanyeol'. This suggests that considering sensory characteristics is important when exporting Korean rice varieties. Regarding taste characteristics preferred by the panelists derived from the correlation analysis between taste traits, Africans preferred rice with a smooth texture and no stickiness, especially favoring long-grain rice. Americans leaned towards rice with a slightly firm texture, some stickiness, and late aging characteristics. Asians preferred rice with a smooth texture, low stickiness, and long-grain varieties. In contrast, Koreans favored round rice with a glossy appearance, a slightly firm texture, late aging traits, and some stickiness. These research findings can serve as valuable data for the development of rice varieties for overseas markets and are expected to contribute to securing competitiveness in international markets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.205-208
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• 1984

In order to investigate the effect of vacuum levels in retort pouch on the eating-quality characteristics of the thermal processed packed rice, sensory evaluations were performed with retort pouched rice(Milyang-23) packed at the vacuum of 30 and 75 cm Hg in comparison with kettle cooked rice as a control. The mean hedonic scores of eating-quality characteristics were statistic-ally analyzed by using F-test, Duncan's multiple range test and simple correlations. F-values on appearance, stickiness, taste and general acceptability of rice samples were significant at 1 % level and that on flavor and hardness significant at 5% level respectively. The mean hedonic scores of appearance, flavor, taste and the general acceptability between retort pouched rice packed at the vacuum of 30 and 75 cm Hg were significantly different at the 55 level of probability according to Duncan's multiple range test. Those of stickiness among treatments were significantly different one another. Correlations between general acceptability and the other eating-quality characteristics of cooked-and packed-rice were significant with the exclusion of stickiness.

• Journal of Plant Biology
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• v.1 no.2
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• pp.1-4
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• 1958

1. A vernalized Korean rye was exposed to Co60 in dose of 150r (dose rate was 7r per minute) and pollen mother cells were examined for cytological study. 2. According to the observation, it is quite clear that scraping of chromosomes soon after irradiation and surface stickiness at the period of 6 hours after irradiation were followed by structural changes at the period of 12 hours after irradiation.