• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.343-345
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• 2002

The study was investigated hot-water soluble on waxy black and waxy rice flours according to gelatinization temperatures and heating time. The hot-water soluble contents of both samples were increased during heating time at $90^{\circ}C$. The waxy black and waxy rice flours solutions according to gelatinization temperatures ($80^{\circ}C,\;90^{\circ}C,\;95^{\circ}C\;and\;98^{\circ}C$) were heated for 10, 20 and 30 min. Determination of elution patterns of rice flours was used by Sepharose CL-2B column. As a result, the elution patterns were eluted the most in void volume ($V_0$) and the elution patterns of the hot-water solubles were increased according to heating time and gelatinization temperatures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.87-92
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• 2005

This study was investigated to examine gelatinization properties of waxy black rice starches. X-ray diffraction patterns in raw starches showed traditional A type of cereals. The crystalline regions of both black rice and Shinsunchalbyeo starches disappeared when temperature increased to $65^{\circ}C$ where the crystalline regions of two starches changed to amorphous ones. Scanning Electron Microscope showed that granule type of Shinsunchalbyeo starch was more collapsed compared to that of black rice starch heated at 6$0^{\circ}C$. Gelatinization in both samples completed when samples were heated at 63$^{\circ}C$. The results by Differential Scanning Calorimetry (DSC) revealed that gelatinization patterns were similar in both samples. In Rapid Visco Analyzer examination, there was no difference in peak viscosity, breakdown, final viscosity and setback between Shinsunchalbyeo and waxy black rice starches.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.953-959
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• 2003

This study examined physicochemical properties of two waxy rice starches, shinsun and black rice starches. Proximate compositions of both samples were similar. The major minerals in the shinsun rice starches were Ca, Mg, P and Na, whereas those in black rice starches were Ca, P, Fe and Mg. The major particle size of shinsun rice starch was 6.97 micron and that of black rice starch was 6.27 micron. In iodine reaction, maximum absorbance wavelength (λmax) and absorbance at 625nm of black rice starch were higher than those of shinsun rice starch. Intrinsic viscosity of black rice starch (183mL/g) was higher than that of shinsun rice starch (178 mL/g). Water binding capacity was similar in both samples. Swelling power and solubility of black rice starch were lower than those of shinsun rice starch. X-ray diffraction patterns of all samples showed traditional A type of cereals as shown peaks at 15.2 (15.0), 17.2 (17.15), 18.05 (17.95), 23.25 (23.15)$^{\circ}$. The common shape of SEM was observed in both waxy rice starches.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.1-13
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• 2008

The antioxidant activity and quality characteristics of bread made from waxy black rice flour(WBRF) and green tea powder were investigated. The bread was manufactured with 1% of green tea powder and 10, 20, 30 or 40% of WBRF(w/w). The group of 40% of WBRF and green tea powder significantly showed the highest bread weight and volume. Lightness(L value) and yellowness(b value) decreased, but redness(a value) increased with increasing WBRF contents in mixture. Hardness, gumminess and chewiness were the lowest in the control group, but springiness was the lowest in the group of 40% of WBRF and 1% of green tea powder. The sensory scores of appearance, external and crumb color, grainy in the group of 40% of WBRF and 1% of green tea powder were the significantly lowest. Overall acceptabilities of the groups of 10% and 30% of WBRF with 1% of green tea powder were not significantly different from the control group. The group of 40% of WBRF and 1% of green tea powder showed the highest DPPH radical scavenging effect and TEAC content. Thus, if the mixture of green tea powder and WBRF would be used, it might be proper to use 1% of green tea powder and 10% of WBRF mixture considering the quality and antioxidant activity of bread.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.463-469
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• 2010

Rice is a staple food for more than 50% of the world's population. Embryo comprises only 2 to 3% of the weight distribution of the entire pericarp but has higher concentration of vitamins, proteins, and essential fatty acids than the other parts of grains. Moreover, ${\alpha}$-tocoperol, ${\gamma}$-oryzanol, phytic acid and ${\gamma}$-aminobutric acid that have nutraceutical value are abundant. Increasing the volume of embryo assures the fortification of nutritional value of rice grain. We developed new black waxy giant embryo rice, Milyang 263 by crossing Josaengheugchal, a black waxy rice variety, and $ge^t$, a giant embryo mutant generated by tissue culture. The nutrient contents and physical properties of Milyang 263 were compared with several giant embryo mutants and normal embryo rice varieties. Changes in the nutrient properties after germination were also observed. Results indicated that this new black waxy giant embryo rice, Milyang 263, offers a promising source for improving nutritional quality of rice especially anthocyanin, essential minerals, and GABA.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.30-41
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• 2015

This study was prepared by varying the type of barley sikhye to promote the use of barley. to learn the quality characteristics of traditional beverage sikhye, sikhyes were made out of different kinds of barley such as amethyst barley, black naked barley, tetrastichum barley, tetrastichum waxy barley, naked barley and naked waxy barley. The result of the study is as following. Regarding the length/width ratio of barley grain, black naked barley was the biggest; while amethyst barley was the smallest. Moisture content of barley grain was in the range of 54.96~71.74%. The saccharification liquid pH was in the range of 5.40~5.63 and the soluble solid content was in the range of 15.37~18.73 brix %. The saccharification liquid of sikhye made of tetrastichum waxy barley had the highest soluble solid content; while the saccharification liquid of sikhye made of black naked barley had the lowest soluble solid content. Reducing sugar was in the range of 4.35~7.42 mg/ 100 g; at which tetrastichum waxy barley sikhye had the highest reducing sugar while black naked barley sikhye had the lowest reducing sugar. The result of reducing sugar was similar to the result of soluble solid content. Black naked barley had low Lightness, redness and yellowness in its cooked rice grain and saccharification liquid. The result of barley sikhye characteristics was as following. Black naked barley had the strongest fullness while tetrastichum waxy barley had the weakest fullness. Black naked barley had strong feeling after swallowing the barley rice grain; while tetrastichum waxy barley had weak feeling after swallowing the barley rice grain. The result of feeling after swallowing the barley rice grain had correlation with fullness. The result of preference test was as following. naked waxy barley sikhye and naked barley sikhye had best outlook. In the smell, amethyst barley sikhye was the best. regarding texture, naked barley sikhye and naked waxy barley sikhye had high preference. In overall preference, naked barley sikhye was the best. Like above, there were differences in quality in sikhyes dependent on the variety of barley. In particular, tetrastichum waxy barley and naked barley will be able to increase the amount of sweetness without malt production during sikhye.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.231-235
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• 1999

Three black rices(Suwon 415, Iksan 427 and Sanghaehyanghyeolla) harvested in Korea were examined in their pasting characteristics, and minor nutrients(vitamins and minerals) in comparison to those of a brown rice (Dongjinbyo), whereas Iksan 427 and Sanghaehyanghyeolla were waxy rices(0.4 and 0.6%, respectively). Iksan 427 and Sanghaehyanghyeolla showed similar viscosity pattern with significantly low pasting temperatures and viscosity. Brown rice showed higher pasting viscosity and pasting temperature than black rices, and its viscosity pattern was similar to Suwon 415. Brown rice and Suwon 415 displayed higher hardness but lower adhesiveness of their gels. Black rices contained more non-carbohydrate components and dietary fiber than brown rice. From the amino acid analysis, black rices contained more acid amino acids (aspartic and glutamic acids) than brown rice. Among the black rices, Suwon 415 had the highest content of total essential amino acids(4.3%). Black rices also contained higher amounts of vitamin B complexes (thiamin, riboflavin and niacin) and minerals(K, Mg and Ca) than brown rice. Sanghaehyanghyeolla showed an exceptionally high amount of Ca (12mg%).

• Food Science and Preservation
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• v.22 no.3
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• pp.443-451
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• 2015

This study was carried out to investigate the quality characteristics and identification of acetic acid bacteria for black waxy rice vinegar. Eight (8) strains of acetic acid bacteria were isolated for the production of acetic acid and their acidities were then compared with commercial acetic acid bacteria. Among them, F1, H4, and two types of commercial bacteria (four best strains by vinegar zymogen) were selected. After analyzing the 16S rRNA sequence, both F1 and H4 strains were identified as acetobacter genus. Therefore, the F-1 and H-4 strains were named as Acetobacter sp. F-1 and Acetobacter sp. H-4, respectively. Acidity of black waxy rice vinegar during fermentation was steadily increased up to 16 days and the acidity was then constant. Total acidity content was higher when used FV-1 strain. In the results of Hunter's color value of black waxy vinegar, L value was at 75.01 to 80.11, while (+a) value was at 3.34 to 3.92, and (+b) value was at 12.84 to 18.09. The major organic acid of the black waxy vinegar was acetic acid. The total organic acid content was high when used H-4, F-1, C-2 and C-1 strains. The total free amino acid content of the black waxy vinegar by strain was the highest (351.43 mg%) of F-1 vinegar strain, and the lowest (247.74 mg%) of C-2 vinegar strain. A sensory evaluation of black waxy vinegar indicated that F-1 vinegar strain was better than the other samples in aspect of flavor, color, and overall preference.

• The Plant Pathology Journal
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• v.21 no.2
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• pp.172-173
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• 2005

Until now, occurrence of Rice black-streaked dwarf virus (RBSDV) is observed in Gyeongsang provinces, southeastern part of Korea. However, recently, the occurrence of RBSDV is increasing and spreading in Jeonra provinces including Gochang-gun, southwestern part of Korea. RBSDV infected plants showed typical symptoms including stunted, deformed leaves with white waxy or black-streaked swelling along the veins. We extracted viral genomic dsRNA from infected leaves and analyzed dsRNA pattern by polyacrylamide gel electrophoresis. Ten genomic segments with similar sized dsRNAs were observed. We also detected RBSDV by reverse transcription (RT)-PCR using specific primers for S10 from genomic dsRNA and observed amplified DNA fragment specific for RBSDV S10.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.333-338
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• 2013

Enzymatic activity in germinated cereal grains is important for the saccharification of starch materials. This study was conducted to investigate the amylolytic activities of germinating brown rice and black rice that have different amylose contents. Brown rice and black rice were steeped at room temperature for 24 h and germinated at 20 and $30^{\circ}C$ for 1, 2, and 3 days. ${\alpha}$- and ${\beta}$-Amylase activities in normal brown rice increased very slightly during the 3-day germination period, but the enzymatic activities were slightly higher in low-amylose (waxy type) brown rice. Diastatic power (DP), a measure of starch-saccharifying enzyme, was higher in the germinating brown rice with low amylose than in those with normal amylose content. ${\alpha}$- and ${\beta}$-Amylase activities in black rice increased gradually during germination, and DP of low-amylose black rice appeared to be higher than that of normal brown rice. Amylase activities in brown rice and black rice germinated at $30^{\circ}C$ were higher than those germinated at $20^{\circ}C$. Compared to brown rice, the overall amylolytic activity of germinated black rice was observed to be higher than that of brown rice.