• Food Science and Preservation
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• v.12 no.2
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• pp.151-155
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• 2005

General problems on the quality in circulation process of Kochujang are fluidity, separated water at upper layer, and color change to dark-brown. Rice powders, glutinous rice powder and gelatinized rice powder, gelatinized glutinous rice powder were applied for solving such problems to Kochujang. Relationship between blending ratio of com syrup and fluidity had a linear correlation. Water separation in Kochujang was prevented by addition of gelatinized cereal powders, and gelatinized glufinous rice powder was most effective. Optimal amount of gelatinized glutinous rice powder was $0.5\~1.0\%$ (w/w).

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.82-90
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• 2010

In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1268-1273
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• 2011

The present study was conducted to determine a feasible method of protein concentrate extraction from rice bran (RBPC) and its effect as a substitution for skim milk in early weaning pig diets. An investigation to extract protein concentrate from full fat rice bran was undertaken to determine the best ratio of water and rice bran, the amount of NaOH and a HCl solvent to use in a simple paddle-type mixer with modified spinning to produce RBPC. The results stated that the best ratio for water mixing in the RBPC extraction process was 1:5 with 20 g NaOH and 30 min in a paddle-type mixer at 300 rpm. A mix of 250 ml 0.2 N HCl was optimum for neutralization and protein precipitation. After the fluid was spun out with a washing machine, the sediment was left for 12-14 hours to complete the filtration. One kilogram of rice bran could produce an average of 324.5 gram RBPC and it contained 3.40% ash, 496.48 kcal of GE/100 gram, 1.94% crude fiber, 28.20% ether extract, 7.64% moisture and 16.66% crude protein, respectively. A total of 45 crossbred piglets, weaned at 3 weeks of age were allotted into control diet (A) and dietary treatments formulated with a four different rates of RBPC substitution for skim milk at a percentage of 25 (B), 50 (C), 77 (D) and 100 (E) respectively, in a randomized complete block (RCB) design. All piglets had free access to feed and water until 8 week of age when the experiment ended. Feed intake, average daily gain, growth rate and feed efficiency were not affected by dietary treatments. Blood test parameters after completion of the growth trial indicated normal health. Even though the mean of cell hemoglobin concentration was significantly different between treatments (p<0.05) it was still within the normal range. The cost difference for BW gain of 100% RBPC substituted for skim milk in the weaning diet was approximately 35% lower than that of the control and the relative cost of production was 96.67, 92.85, 70.75 and 64.48% lower for the replacement of 25, 50, 75 and 100% of skim milk respectively. These results implied that this technology is feasible for use by small scale farmers to improve their self-reliance.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.227-227
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• 2017

This study was conducted to analyze the reduction of quality and ripening rate of rice due to submergence during ripening stage and identify the physiological cause. Korean japonica type rice cultivars, Nampyeong was used in the experiment. The following 7, 14 day after heading, they were then moved into submergence treatment facility and we conducted the tests under three different submergence conditions - T1(clear water and overhead submergence), T2(Muddy water and exposure of Flag leaf end ), T3(Muddy water and overhead submergence), and the treatment lasted for 4days. The decrease of ripening rate was most severe in T3 treatment at 7days after heading, and the decrease of head rice ratio was most severe in T3 treatment at 14days after heading. Meanwhile the starch synthesis was inhibited, as the supply of assimilation products was inhibited in grain during the submergence treatment. And in stem, sucrose content was increased because the soluble carbohydrates accumulated before heading were decomposed. These changes may be due to the consumption of respiratory substrate in anaerobic conditions and the inhibition of the production of photosynthetic products by light interception. In order to see what kind of reaction occurs at the molecular level, we examined the degree of RNA expression in grain, stem and leaf. First, the expression of rna associated with starch synthesis in grain was decreased in all submergence treatment. and especially Ospul(DBE) was more decreased in 14days after heading treatment than 7days after heading treatment. This difference can explain the result that the decrease of head rice ratio was more severe at 14days after heading. And in stem, the expression of rna associated with the supply of assimilation products was decreased in submergence treatment. Finally in leaf, the expression of rna(ADH, ALDH) associated with anaerobic respiration was increased, while the expression of rna associated with photosynthesis was decreased. These results of physiological analysis can used to develop the cultivation technique and to offer the information for breeding the cultivars with tolerant characteristics to submergence stress during ripening stage in rice.

• Journal of the Korea Concrete Institute
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• v.16 no.3 s.81
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• pp.311-318
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• 2004

This study was performed to examine engineering properties for planting of porous concrete block containing rice straw ash. Tests for void ratio, compressive and flexural strength, pH by neutralization treatment time and curing method were peformed. As results, the void ratio tends to decrease with increasing rice straw ash content. But, the compressive and flexural strength tends to increase with Increasing rice straw ash content. When the neutralization was treated at the curing age 6 days, the greatest strength was showed. The pH of porous concrete without neutralization treatment in dry and water curing are shown in 10.32 ${\~}$ 10.55 and 9.41${\~}$9.59, respectively. The pH of porous concrete by neutralization treatment in dry and water curing were shown in 9.74${\~}$10.10 and 8.13${\~}$9.32, respectively. The porous concrete block size was 23 ${\times}$ 23 ${\times}$ 4 cm, and species of planting were Tall fescue, Lespedeza cyrtobotrya and Lespedeza cuneata. At the 6 months after seeding, germination ratio and grown-up length of Tall fescue, Lespedeza cyrtobotrya and Lespedeza cuneata were shown in 90, 60, $50\%$, and 40${\~}$50, 90${\~}$110, 65${\~}$75 cm, respectively. These porous concrete block containing rice straw ash could be used for planting.

• Korean Journal of Agricultural and Forest Meteorology
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• v.8 no.3
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• pp.141-144
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• 2006

This experiment investigated seed yield and grain quality of rice plants treated with different irrigation methods (water supply until complete saturation, field capacity, and surface soil crack) compared with a conventional irrigation method (inundation). Each treatment began 20 days after transplanting and ended 35 days after heading. There was an 8, 18 and 18% reduction in irrigation water in the three treatments, respectively. Rice yield with complete saturation treatment was similar to that of conventional irrigation, while those of field capacity and soil crack were less by 7 and 13%. The ratio of filled grain was lower and amylose content was higher in the water-saving irrigation than those from conventional irrigation.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.47-57
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• 2014

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.524-530
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• 1993

The experiment was carried out to investigate the changes in physicochemical properties of milled rice harvested in different year and stored for four to sixty four months. The fat acidity of milled rice increased sharply from four to sixteen months storage, and after then it was increased slowly to sixty four months. Amylose, magnesium, potassium content, and K/Mg ratio of milled rice were not changed by storage duration. Water absorption rates of milled rice at 21$^{\circ}C$ and 77$^{\circ}C$, and alkali digestion value were increased by longer storage duration. Difference of water absorption rate between rice samples was greater during initial forty minutes after soaking at 21$^{\circ}C$ and with longer the soaking time at 77$^{\circ}C$. Shorter gel length of rice flour was found with prolonged storage duration, while peak, minimum, cool, breakdown and setback viscosity of gelatinized rice flour on amylograph were increased along with increasing the storage duration. The volume expansion rate during cooking and degree of iodine coloration of cooking water were higher in the longer stored rice compared with shorter one, and the amount of soluble solid in cooking water was significantly decreased in rice stored longer period.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.291-296
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• 1992

The effects of steeping time of glutinous rice and of beating time of the cooked rice on characteristics of Ganjung was examined. and the optimum conditions of traditional Gangjung preparation were determined. Moisture absorption of glutinous rice was the maximum at 2 hours of steeping in water and did not increase much after then. pH of the steep water was the lowest at 7 days of steeping and increased slightly thereafter. Reducing sugar content of the steep water increased as the steepting time was extended. Expansion ratio of Gangiung was the greatest with 5 days of steepting, and tended to decrease with longer beating time. Optimum conditions of Gangjung preparation was 7 days of steeping glutinous rice and 4 minutes of beating (40 times/min) the cooked rice.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.511-514
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• 1992

The effects of soaking conditions (time and temperature) of rice on the water absorption behaviors and the consequent textural properties after cooking were investigated. Water absorption during soaking was completed in 30 min at $23^{\circ}C$, while the hydration continued up to 60 min at $4^{\circ}C$. The hardness (H) of the cooked rice decreased, while the stickiness (S) and S/H ratio increased with increased soaking time. Soaking at $23^{\circ}C$ gave higher values of S and S/H of cooked rice than soaking at $4^{\circ}C$. Soaking for $10{\sim}40\;min$ at $4^{\circ}C$ or for $10{\sim}20\;min$ at $23^{\circ}C$ resulted the value of S/H between 0.15 and 0.20, which had been found at acceptable textural parameters of the cooked rice.