• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.191-201
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• 2010

This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and ${\Delta}E$ with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At $80^{\circ}C$, the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RVA (p<0.001). Due to the pH of RS3, the Madeleine batter became acidic (p<.01) and expanded, resulting in more air cells and open texture. With an increasing RS3 level in Madeleine, several textural attributes among 'fresh' and 'stored at room temperature' Madeleine samples were significantly different by using Texture Analyzer. While the addition of RS3 in Madeleine did not significantly affect the sensory evaluation, indicating RS3 isolated from rice as a beneficial ingredient for processed rice products.

• Journal of Korean Dental Science
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• v.12 no.2
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• pp.39-47
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• 2019

Purpose: This study was aimed to evaluate whether the size of the changed area included in the registration area affects the validity of superimposition in three-dimensional (3D) images. Materials and Methods: Ten mannequin heads which were sectioned to simulate maxillary and mandibular setback surgery were used. A total of 30 images, including 10 initial images, 10 images after moving both middle and lower faces, and 10 images after moving only lower face, were obtained. The 9 landmarks which consisted of the bilateral and midline landmarks of the upper, middle, and lower faces respectively were used. Each 3D image obtained after simulation was superimposed 3 times according to the different 3 registration areas. The one-way ANOVA and posthoc analysis were performed. Result: In the case of moving middle and lower faces, there was no significant difference in all markers when superimposition was performed based on no changed area and forehead area. However, in the case of superimposition by the whole face, all measurements showed a significant difference (P<0.05) except for Pn (P>0.05). In the case of moving only lower face, all measurements did not show a significant difference regardless of the registration area. Conclusion: The validity of 3D superimposition in 3D images could be affected by the size of changed areas included in the registration area. In the postoperative evaluation of mandibular surgery, the registration area does not affect the accuracy of the 3D superposition. However, after the maxilla-mandibular surgery, the registration area should be set except for the changed soft tissue.

• The korean journal of orthodontics
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• v.36 no.5
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• pp.388-396
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• 2006

Treatment of skeletal Class III malocclusion with mini-implant anchorage is discussed in relation to vertical control of the maxillary posterior dentoalveolar region and horizontal control of mandibular anterior teeth. A midpalatal mini-implant provided anchorage for intruding the maxillary posterior teeth. Mandibular mini-Implant implants were used to bring about labioversion of mandibular anterior teeth. After mandibular setback surgery, improvement of the facial profile was obtained both horizontally and vertically, Total treatment time was 11 months. Stable occlusion was maintained after 18 months of retention, The effectiveness and efficacy of mini-implants for the treatment of skeletal Class III malocclusion are also discussed.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.267-274
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• 2013

Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at $25^{\circ}C$, viable cell counts in rice dough increased from $10^6$ CFU/g to $10^8$ CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.602-607
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• 1993

These studies were conducted to investigates the changes in physicochemical characteristics of Charbori (waxy-barley) and Olbori (normal) during kernel maturation. 1000-kernel weight increased as the barley matured and as the original moisture decreased. The amount of total nitrogen per endosperm was similar in both cultivars. 1000-kernal weight had a correlation coefficient of $r=-0.871^{**}$ with water soluble nitrogen and of $r=-0.894^{**}$ with nitrogen solubility index. At maturity, the starch content of Olbori was 26% higher than Chalbori. Amylose content ranged from 20.4 to 24.7% in Olbori and from 9.9 to 12.9% in Chalbori as the kernel matured. ${\beta}-glucan$ viscosity was no differences at the early stages of development, but at 40 days after heading, was greatly differences between Chalbore and Olbori, 7.9 kand 5.8 cST, respectively. Gelatinization characteristics and other properties of the starch by Amylograph were compared with those of Olbori and Chalbori. The Chalbori starch usually had a lower initial temperature and setback.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.293-293
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• 2017

The objective of this study was to determine physicochemical changes in brown rice during ageing condition. Five varieties (Haiami, Ilpum, Daecheong, Jungwon, and Dasan1) of brown rice were stored at $35^{\circ}C$ for 8 weeks. Crude protein and lipid content, seed germination rate, fat acidity, tocol content, TOYO glossiness value, pasting properties, and composition of storage proteins were measured to evaluate its quality during storage. The isomers of tocols (tocopherol and tocotrienols) were quantified using HPLC system, and the pattern of variation in rice storage proteins was examined through electrophoresis of protein extracts. Seed germination rate decreased by 2.7 times, whereas the fatty acid value dramatically increased by 4.8 times after 8 weeks of storage. Toyo glossiness value of cooked milled rice considerably affected by storage period, and the pasting properties of milled rice were also influenced by storage. The final viscosity and breakdown value increased, but setback decreased during storage. In terms of storage protein, proportion of prolamin (14.3 kDa) and globulin (26.4 kDa) increased, whereas percentage of glutelin (34-39 kDa and 21-22 kD) decreased. Furthermore, the contents of total tocol and isomers decreased in stored brown rice.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.627-634
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• 1997

The purpose of this study is to examine the effect of protein content on the physicochemical properties, gelatinized characteristics and textural properties of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature. The contents of protein, total fat, and ash ranged from 0.35%∼1.38%, 0.54%∼0.64%, and 0.21%∼0.25%, respectively. The X-ray diffraction patterns were all Ca-type, showing no difference according to the protein content. Protein content did not make any difference in the blue values of cowpea precipitate. The blue value of cowpea precipitate powder as protein content was decreased. The water-binding capacity of cowpea precipitate powder increased as the protein content increased. Swelling power and solubility of cowpea precipitate powder increased as protein content decreased. The transmittance of cowpea precipitate powder was not different according to the protein content. The initial pasting temperature of cowpea precipitate powder by differential scanning calorimetry (DSC) and rapid visco analyser (RVA) showed no differences according to the protein content. In sensory evaluation, the color and clarity of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature as the protein content increased, and the hardness, cohesiveness, springiness, acceptability were greater when the gels were stored for 48 hrs. Instrumental analyses using a rheometer showed that the hardness, gumminess, and chewiness of cowpea precipitate gels stored for 24 hrs, which was increased as the high protein content increased. For the gels stored for 48 hrs, all other factors are significantly different except cohesiveness as the protein content increased.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.40
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• pp.36.1-36.5
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• 2018

Background: Botulinum toxin-A (BTX-A) injection into muscle reduces muscular power and may prevent post-operative complication after orthognathic surgery. The purpose of this study was (1) to evaluate BTX-A injection into the masseter muscle on the prevention of plate fracture and (2) to compare post-operative relapse between the BTX-A injection group and the no injection group. Methods: Sixteen patients were included in this study. Eight patients received BTX-A injection bilaterally, and eight patients served as control. All patients received bilateral sagittal split ramus osteotomy for the mandibular setback and additional surgery, such as LeFort I osteotomy or genioplasty. Post-operative plate fracture was recorded. SNB angle, mandibular plane angle, and gonial angle were used for post-operative relapse. Results: Total number of fractured plates in patients was 2 out of 16 plates in the BTX-A injection group and that was 8 out of 16 plates in the no treatment group (P = 0.031). However, there were no significant differences in post-operative changes in SNB angle, mandibular plane angle, and gonial angle between groups (P > 0.05). Conclusions: BTX-A injection into the masseter muscle could reduce the incidence of plate fracture.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.597-607
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• 2018

This study examined the nutrient components and measured the physicochemical properties of 23 Korean sweet potato cultivars. The proximate composition, free sugars, organic acids, and dietary fiber of sweet potato were analyzed and the water binding capacity, oil absorption and pasting characteristics were measured. The proximate composition was the highest in Happymi and was higher in colored sweet potato than in general sweet potato (p<0.05). The sucrose content was the highest among the free sugars in the general cultivars and yellow/orange colored cultivar. The major organic acids were oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and acetic acid. Oxalic acid and citric acid were high in the purple colored cultivars and malic acid was high in yellow/orange colored cultivars. Each total dietary fiber content of the general and colored cultivars was 7.51-13.94 and 13.04-16.97%, respectively, but there was no significant difference. The water binding capacity and oil absorption of Juhwangmi was high in all cultivars (p<0.05). The peak viscosity of sweet potato powder showed highest a significant difference of 12.50-1342 cP (p<0.05). The breakdown of Sincheonmi was 512, which was the highest value (p<0.05). The setback of Geonpungmi was significantly low, 6.0 (p<0.05).