• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1065-1070
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• 2015

A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.27-27
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• 2017

The rapid growth of world population, reduction of cultivated areas for crop production, and detrimental effects of pests, diseases, and climate changes have required to breed new rice cultivars with high yield, accepted quality, but strong resistance to abiotic and biotic stresses. However, traditional breeding needs much time to breed a new cultivar, whereas the successful use of molecular breeding is still questionable. We have developed a novel mutation which allow to cross many rice cultivars together with low segregation, that allow to breed a new cultivar in only several cropping. The mechanism has been unknown, but we suggest that gene linkage may play a crucial role, of which the semi dwarf gene might be the center gene for gene linkage occurrence. The phenomenon of this possible gene linkage is contrary to Mendel rules, but it is promising to breed new rice cultivars, of which, the most elite genes in rice might be able to gather in a targeted rice variety.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.6
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• pp.663-673
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• 2017

Heavy metal(loid) contamination of rice is the main issue in abandoned metal mine area with regard to food safety. A field study was conducted in mine area to see if soil amendments treatment including calcium superphosphate, sulfur, steel slag and S-containing fertilizer could reduce As and/or Cd content in rice grain and increase the growth of rice. The As content in brown rice reduced to 60% compared to the control only in $7.0Mg\;ha^{-1}$ of steel slag treatment. Cd reduction in rice was thought to be not the effect of amendments but the result from the difference in growth and development of rice plant and this could be ascribed to low soil Cd availability to rice plant. Compared with control, increased rice yield of cultivar Hwanggeumnuri was 1.3~2.2 and $1.5Mg\;ha^{-1}$ in calcium super phosphate and S-containing fertilizer treatment, respectively and the trend was also observed in cultivar Ungwang. However, steel slag treatment reduced the Ungwang yield by $0.4{\sim}0.9Mg\;ha^{-1}$. Future work will be needed to establish the agricultural measure with which secure the safety and yield of rice simultaneously.

• Food Science and Preservation
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• v.22 no.1
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• pp.63-69
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• 2015

The highly producible rice cultivars, hanareum and dasan 2, were prepared and investigated for their physicochemical properties, and the quality characteristics of frozen cookie dough with rice flour according to the thawing time were measured. The water, ash, crude protein, amylose, and damaged starch contents of rice flour, as well as its water holding capacity, particle size, and Hunter color value, were measured. The water, ash, and crude protein contents of the hanareum and dasan 2 rice flours were shown to range from 7.28 to 13.14%, from 0.35 to 0.39, and from 6.05 and 8.68%, respectively. The protein content of the control group was higher than that of hanareum and dasan 2 rice flours. The amylose contents of the hanareum and dasan 2 rice flour were 19.05 and 23.04%, respectively. The damaged starch content and water holding capacity of the control group were lower than those of the hanareum and dasan 2 rice flours. The particle sizes of the samples were $48.54{\sim}50.05{\mu}m$. The lightness values of the hanareum, and dasan 2 rice flour, and of the control were 93.72, 93.51 and 92.63, respectively. The quality characteristics of the gluten-free frozen cookie dough were investigated. The lightness of the cookie made with frozen cookie dough decreased according to the by thawing time, but the diameter of the cookie did not differ significantly. The hardness of the cookie made with rice frozen dasan 2 rice dough was lower than that of the cookie made with frozen hanareum rice dough.