• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.396-405
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• 1997

We performed this study to understand the health status and food intake of North Koreans. Information was collected by individual closed in-depth interviews of 11 escapers from North Korea as well as books, newspapers and North Korean movies. Interviews were done from October, 1996 to May, 1997, covering their heights and weights, their appearance and disease, food system and intake of various main/side foods, concern about health and hygiene. North Korean's height and BMI were lower than those of South Koreans. Difference of BMIs between North and South Koreans was profound in middle aged women than in other age groups. Childrem showed many malnutrition appearances of moon face, large abdomem, arrow-like legs, flaky skin, decolored hair, etc.. Main foods in North Korea were rice-shaped corn, corn flour, wheat flour and wet noodle, and side foods were kimchi and/or soups and steamed soy paste. Food supply system there seemed not to work normally for many years, so foods, especially in cities, has been extremely short in government-operating shops, but some in private market. Many housewives were eager to make and sell simple snack food products, We noticed that North korea schools didn't check students' health even though their medical policy was based on preventive medicine. Their living environmental hygiene was shown to be oyt of control.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.284-293
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• 2020

Rice consumption in Korea has been decreasing as the eating habits of the Korean people have diversified with rapid economic growth. Recently, floury endosperm rice cultivars were developed to boost rice consumption and replace wheat flour consumption with rice flour, which is vulnerable to viviparity under wet weather during the grain-filling stage because of its loosely packed starch granule structures. To overcome this limitation, it is necessary to find a suitable rice transplanting date to produce high-quality rice flour by altering the heading ecology type and changing the cultivation time by region. We examined four floury endosperm rice cultivars (FERC) in the Cheongju (central plain area) and Boeun (mid-mountainous area) regions of Korea from 2017 to 2019. Of the FERCs, the mid-late maturing types (MMT) Seolgaeng (SG), Hangaru (HGR), and Shingil (SGL) exhibited high yield and yield components after transplanting May 30 in both regions; the early maturing type (EMT) Garumi 2 (GRM2) also exhibited high yield after transplanting June 20 in Cheongju. In addition, MMTs showed the same tendency as the characteristics shown in Cheongju when grown in the Boeun region, and EMT displayed high yield and yield components after transplanting June 10. The FERCs could easily present pre-harvest sprouting in the rainy season during the grain-filling stage after 20 days post-heading because the mean temperature and frequency of more three-day rainfalls have increased over the last 5 years from the previous annual averages. Viviparity of HGR and GRM2 decreased as the transplanting date was delayed, with decreases of 2.3%-4.6% in HGR and 11.9%-23.1% in GRM2 according to the region. SGL was generally resistant to viviparity because of the Tongil type. To minimize pre-harvest sprouting and produce high yield of rice flour in the Chungbuk province, the most suitable transplanting time was the end of May in MMT and the middle and end of June in EMT.

• Korean Journal of Human Ecology
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• v.3 no.2
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• pp.68-76
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• 2000

The quality of Injulmi, waxy rice cake is affected by milling methods. varieties. additives, steeping condition before milling and the texture properties during storage. Sinsunchalbyeo and Hwasunchalbyeo flours were made using pin-dry milling(PDM) and roller-wet milling( RWM) methods. Injulmi was made from those flours with different sugars, sucrose, maltose. oligosaccharide, and were measured textural properties of Injulmi stored at 2 $0^{\circ}C$ for 0, 12, 36 and 60 hrs, respectively. The hardness of sucrose added to injulmi made from PDM flour was the highest among any other sugars, but Injulmi from RWM flour was increased in the following order sucrose>maltose>oligosaccharide>non - added Injulmi. Adhesiveness of none added Injulmi were the lowest among sugar added Injulmi including, oligosaccharide, maltose and sucrose added Injulmi.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.221.2-222
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• 2003

The relative retrogradation of Jeungpyun investigated with different millimg methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by Pin mill(W-P) was lower than Jeungpyun by colloid mill(W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill(D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the Diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

• The Plant Pathology Journal
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• v.34 no.5
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• pp.356-366
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• 2018

The red flour beetle, Tribolium castaneum, is one of the most common and economically important pests of stored cereal products worldwide. Furthermore, these beetles can act as vectors for several fungal post-harvest diseases. In this study, we collected T. castaneum from 49 rice processing complexes (RPCs) nationwide during 2016-2017 and identified contaminating fungal species on the surface of the beetles. Five beetles from each region were placed on potato dextrose agar media or Fusarium selection media after wet processing with 100% relative humidity at $27^{\circ}C$ for one week. A total of 142 fungal isolates were thus collected. By sequence analysis of the internal transcribed spacer region, 23 fungal genera including one unidentified taxon were found to be associated with T. castaneum. The genus Aspergillus spp. (28.9%) was the most frequently present, followed by Cladosporium spp. (12.0%), Hyphopichia burtonii (9.2%), Penicillium spp. (8.5%), Mucor spp. (6.3%), Rhizopus spp. (5.6%), Cephaliophora spp. (3.5%), Alternaria alternata (2.8%) and Monascus sp. (2.8%). Less commonly identified were genera Fusarium, Nigrospora, Beauveria, Chaetomium, Coprinellus, Irpex, Lichtheimia, Trichoderma, Byssochlamys, Cochliobolus, Cunninghamella, Mortierella, Polyporales, Rhizomucor and Talaromyces. Among the isolates, two known mycotoxin-producing fungi, Aspergillus flavus and Fusarium spp. were also identified. This result is consistent with previous studies that surveyed fungal and mycotoxin contamination in rice from RPCs. Our study indicates that the storage pest, T. castaneum, would play an important role in spreading fungal contaminants and consequently increasing mycotoxin contamination in stored rice.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.427-436
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• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.429-434
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• 2011

The objectives of this research were to determine the effects of brown rice (BR) on food intake, digestion, energy value, and fecal characteristics. Three replacement levels which BR replaced 0, 15 and 30% of wheat flour were tested. Six female Miniature Schnauzer (8~9 month age, initial mean body weight 5.0 ${\pm}$ 0.3 kg) were assigned to treatments in replicated $3{\times}3$ Latin square design. Total tract digestibilities of DM, OM, acid hydrolyzed fat and gross energy except CP increased linearly (P<0.01), and observed digestible energy and metabolizable energy values also increased linearly (P=0.001 and P=0.006, respectively) with increasing BR replacement level. Wet and dry fecal output decreased linearly (P<0.001, P=0.004) with increasing BR inclusion to the diets and BR 30% treatment reduced wet fecal output up to 21% of that of control. Quadratic (P<0.01) effects was observed in fecal score for dog fed BR and fecal ammonia concentration tended to increase linearly (P=0.07) in response to increasing BR replacement level. It seems that the increase in fecal ammonia concentration may be partially related to the decrease in shortchain fatty acid concentration (P=0.001). This study clearly demonstrates that BR improves nutrients digestibility and fecal characteristics of dog.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.5-14
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• 1995

The present study was performed to investigate the effect of cereal fiber on lipid concentration of liver and serum in rats. Male Sprague-Dawley rats weighing 180$\pm$4g were divided into five groups by completely randomized block design : R, BR, B, W, and F. Each group fed a diet containing 0.7% cholesterol and a kind of cereal among rice(R), brown rice(BR), barley(B), whole wheat(W), and wheat flour(F) for 5 weeks. The results were summarized as follow : 1) Food intake. weight gain and feed efficiency ratio were not significantly different among the groups. 2) Fecal wet weight and dry weight were significantly higher in W group which fed the most amount of IDF(insoluble dietary fiber). 3) The weight of large intestine was significantly heavier in the W group compared to the others. But the weights of liver, stomach and small intestine were not significantly different among the groups. 4) Total lipid. triglyceride(TG) and total cholesterol(TC) content in liver were significantly different among the groups. The values were the lowest in the B group whose intake of SDF(soluble dietary fiber) was the highest 5) TC content in serum was not significantly different among the groups. TG content in serum was significantly lower in the rest groups than in the R group. HDL-c and free-c content in serum were significantly higher in the B group than in the rest groups. HDL-c/LDL-c, free-c/ester-c ratio were the highest in the B group but not significant. Above results show that the dietary fiber contained in cereals has physiological effects and they are different depending on fractions, IDF and SDF.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.