• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• Proceedings of the National Institute of Ecology of the Republic of Korea
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• v.2 no.4
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• pp.285-292
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• 2021

We investigated habitat use and home range of a rescued and released white-naped crane using GPS tracking technology in Cheorwon, South Korea, from October 2016 to March 2017. Four types of roosting sites were identified: frozen reservoirs, paddy fields, rivers, and wetlands. Upon arrival, the white-naped crane preferred wetlands in the Demilitarized Zone (DMZ). In late wintering season, it showed a tendency to change main roosting sites in the following order: rice paddies, rivers, and frozen reservoirs. Among 14 sleeping places, Civilian Control Zone (CCZ) with various type of available habitats was more preferred than the DMZ. Places outside of CCZ were rarely used due to anthropogenic disturbances during the night. The tracked white-naped crane widely chose daytime feeding sites while moving around all over rice paddies in the CCZ. Mean diurnal movement distance was 10.5 km with a maximum of 24.8 km. Its home range measured with Minimum Convex Polygon (MCP) and Kernel Density Estimation (KDE) was 172.30 km² with MCP, 159.60 km² with KDE 95%, 132.48 km² with KDE 90%, and 42.45 km² with KDE 50%. All estimated values of home ranges were higher in the early and later winter than those in the middle period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.981-985
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• 2011

The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness ($L^*$) decreased, but redness ($a^*$) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

• Economic and Environmental Geology
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• v.36 no.5
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• pp.357-363
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• 2003

The objective of this study is to investigate background levels of As and heavy metals (Cd, Cu, Pb and Zn) and their dietary intakes from white rice produced at various provinces in Korea during 2000. Except Jeju-do, sixty-three rice grain samples were taken at 8 provinces and analyzed for the elements using ICP-AES after acid digestion. The average contents of hi, Cd, Cu, Pb and Zn in the samples were 0.126, 0.040, 1.96, 0.361 and 16.6 mg/kg(DW), respectively. These levels are within the ranges of worldwide average concentrations in rice grains reported by various research. Assuming the rice consumption of 256 g/day by overall households in Korea, the amount of daily intake of As, Cd, Cu, Pb and Zn by the rice were estimated to be 32.3, 10.2, 502, 92.4 and 4,250 ${\mu}g$/day, respectively. Those amount of daily intakes of the elements by the rice are within the WHO's guide for trace elements, however, rice consumption is one of the most important sources of dietary intake of As and some heavy metals in Korean population.

• Journal of Biosystems Engineering
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• v.15 no.1
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• pp.33-43
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• 1990

Spectral reflectance of paddy, brown rice, milled rice, greenish grain, yellow grain and denatured grain were measured over the range of 340 to 820 nm with "Double Beam Spectrophotometer(Model UV-180)". Variation in the reflectance depending on milling degree of milled rice appeared greatest over the range of 420 to 500 nm, and that between white rice and other rice samples appeared greatest near 500 nm. On the basis of the above results, a whiteness meter to measure milling degree of rice was manufactured using tungsten lamp, photodiodes and amplifier, and its performance was compared with the existing whiteness meters (KETT and Z-II optical sensor). There were very high correlations among those whiteness meters.

• Applied Biological Chemistry
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• v.19 no.4
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• pp.183-188
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• 1976

In order to establish methods of potato processing for mixed cooking with rice as main dish, the size and shape of potato granules and favorable ratio of potato granules to rice for cooking were studied preliminary. As the results cylindrical shaped potato granule of around 6mm in diameter and $10{\sim}13mm$ in length are more favorable than rectangular shape for mixed cooking according to panel test. Mixed cooking of 30% of treated potato granules with rice is the most favorable in the point of palatability.

• Hwankyungkyoyuk
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• v.23 no.3
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• pp.82-96
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• 2010

Currently, biodiversity conservation is regarded as one of the most important environmental issues in the 21st century. However, The educational approaches on biodiversity conservation is not actively developed. This study was conducted to develop the educational program on biodiversity conservation related with endangered species conservation for improving elementary and middle school girl students' knowledge on biodiversity, inspiring the value and importance of biodiversity, and improving the attitude toward the conservation of biodiversity. Because the biodiversity loss of wetlands such as rice-fields, rivers, marshes has made the breeding population of Oriental White Stork(Ciconia boyciana) endangered in Korea, this subject was very effective for students to learn the cause and effect of biodiversity loss realistically. The education program was conducted to 68 local elementary and middle girl students from 2007 to 2009 and consists of three main activities such as feeding on storks in captivity, sampling living organisms in rice-fields, and designing the future stork living village. The results didn't show a positive effect on improving the knowledge on the biodiversity, but a positive effect on improving the attitude toward the conservation of biodiversity. And the number of taxa that students noticed in rice-fields has increased significantly. In conclusion, this educational program promoted students to concern about and take up a positive attitude on the biodiversity conservation issue.

• Food Science and Preservation
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• v.21 no.1
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• pp.55-61
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• 2014

This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

• Korean Journal of Pharmacognosy
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• v.35 no.4 s.139
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• pp.346-349
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• 2004

Black colored rice has long been consumed in Oriental countries and is considered to be a healthy food. Extracts from rice with three different colors (white, black, and green) were prepared by using 80% MeOH and subjected to biological screening activities. The levels of antioxidative activity of black colored rice cultivars such as C3GHi and Heugjinjubyeo in radical scavenging activity were higher than those of the related white and green rice ones. When the effect of the extracts on thrombin time inhibition was analyzed, the extract from Heugjinjubyeo showed a dose-dependent suppressive activity. In addition, all the extracts tested did not inhibit the cyclooxygenase activity. Therefore the health benefits of the colored rice are attributed in part to their unique phytochemical composition such as high level of anthocyanin pigments with other minor strong antioxidant components for potential use in neutraceutical or functional food formulations.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.16-22
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• 1997

This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (％) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evaluated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that Cl [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 30 : 30 : 10 : 5 : 2(％)] produced the best quality in most sensory characteristics during storage.