• Korean journal of food and cookery science
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• v.17 no.6
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• pp.604-610
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• 2001

Quality characteristics of Jook made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997) were examined. After cooking, Thai rice granules in Jook gained more weight than other rices and had a higher degree of swelling(p<0.05). The hardness of Thai rice granules in Jook was the highest and the adhesiveness of that was the lowest(p<0.05). Thai rice granules in Jook had high cohesiveness, chewiness and gumminess. Results showed that Thai rice has improper characteristics for making Jook which must be swallowed easily. In Thai rice, the time needed for the liquid pan of Jook to flow was shortest with values of 4.33s(60$\^{C}$) and 4.97s(40$\^{C}$) and spreadability of Jook was highest with value of 7.37cm(p＜0.05). It showed that Jook made of Thai rice had nonsticky properties. Lightness of Jook made of Thai rice had the highest value of 66.3(p<0.05) and yellowness of Jook made of imported rice were higher than those made of domestic rices. Yields of reducing sugar by $\beta$-amylase reaction was highest in Jook made of Korean rice harvested in 1998 and lowest in Jook made of Thai rice(p＜0.05). It showed That gelatinization of Korean rice harvested in 1998 was highest and that of Thai rice retarded. In sensory tests, Jook made of Korean rice harvested in 1997 had the highest acceptability and that made of Thai rice showed the lowest acceptability due to its strong off odor, low consistency and low smoothness in the mouth(p＜0.05) There were no significant differences between the Jook made of Korean rice harvested in 1998 and that of Chinese rice.

• Journal of the Korean Society of Radiology
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• v.14 no.6
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• pp.741-746
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• 2020

To investigate the radiation dose sensitivity in extremity radiatioin therapy depending on rice cultivar which have different size and shape of grains, plan results are compared that used rice bolus Korean and Thai rice. Phantoms that are each no bolus, Korean rice bolus, Thai rice bolus were used and prescribed 100 cGy to isocenter and checked the point dose of 12 points of interest of each phantoms. The meane dose are 103.57±1.98 cGy in Thai rice bolus using, 104.27±2.12 cGy in Korean rice bolus and 104.99±6.40 cGy in phantom without bolus. Dose distribution of Thai and Korean rice bolus differed significantly in Wilcoxon's Signed Rank test (p=.011). It has been confirmed that that the bolus using Thai rice, which has a small grain size, shows a more even dose distribution.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.91-97
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• 2000

The cooking properties of imported rice (Thai and Chinese rice, harvested in 1998) were compared with those of domestic rice(Chuchung byeo, harvested in 1998 and 1997). The morphology, general composition, color value, RVA viscosities, cooking properties, texture and sensory properties of raw or cooked rice were measured. Thai rice showed lower water absorption rate than others, however its amylose content and gelatinization temperature were higher. While the cooked Thai rice showed the least preference due to its hard and nonsticky properties, Korean rice harvested in 1998 showed the greatest cooking quality in stickiness and softness. Although Chinese rice was inferior to Korean rice harvested in 1998, there were no significant difference between Chinese rice harvested in 1998 and Korean rice harvested in 1997.

• Food Science and Preservation
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• v.20 no.3
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• pp.365-371
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• 2013

The organic acids, fuel oil contents and antioxidant activities of Yakju with the addition of rice varieties were investigated. The rice cultivars that were used in this study were Ilmi rice, Hopyung rice, Hopum rice, Hanarum rice, Anda rice and Indica rice. The study results are as follows: the pH values of Ilmi Yakju and Hanarum Yakju were 4.14 and 4.07, respectively, and those of the other Yakjus, 3.92~3.98. The total titratable acid content of the Yakju for which Indica rice was imported from Thailand was highest among the samples. The reducing sugars content of the Yakju for which Indica rice was used was higher than that of the other samples. The ethanol content of the Hanarum Yakju was higher than that of the other Yakjus, and the lowest ethanol content was found for the Indica Yakju. The major organic acid component of the Yakju was lactic acid. The total organic acid content was highest in the Indica rice Yakju. The amounts of the following main fusel oils were highest, in the following order: 2-butyl alcohol, 2-pentanol, N-propyl alcohol, acetaldehyde, ethyl acetate, methyl alcohol and 2-methyl-1-propyl alcohol. The DPPH free radical scavenging activity of the Indica rice Yakju was much higher than that of the Ilmi rice Yakju and the Hanarum rice Yakju. Also, the SOD activity of the Indica rice Yakju was strongest among all the samples. The total polyphenol content of the Indica rice Yakju was the highest among all the samples.

• Monthly Korean Chicken
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• v.51 no.45 s.111
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• pp.60-63
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• 2004

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.108.1-108
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• 2003

새우젓은 새우와 소금만을 원료로 하여 제조하는데, 최근 수입산 소금의 유입이 급증하고 있어 새우젓에도 이들 수입산 소금의 사용이 늘어가고 있다. 수입산 소금은 수분과 식염함량이 국산 소금과 다를 뿐 아니라 불순물과 무기질 등의 성분 또한 차이가 있다. 본 연구는 소금의 종류가 새우젓에 어떠한 영향을 미치는지 알아보기 위해, 국산천일염, 중국산천일염, 정제염의 세 가지 소금으로 27%의 염농도로 새우젓을 제조한 후 2$0^{\circ}C$ 항온기에서 180일간 숙성 및 발효가 진행되는 동안 이화학적 변화(pH, 염도, 휘발성 염기질소, 아미노태질소, 색상)를 분석하였다. 세 가지 소금의 새우젓 모두 숙성이 진행되면서 단백질 분해 산물인 휘발성 염기질소, 아미노태 질소의 함량이 증가하였는데, 국산 천일염 새우젓이 더 많이 증가하였다. 즉, 숙성 180일 후 휘발성염기질소, 아미노태 질소 함량은 각각 국산천일염 새우젓의 경우 200mg%, 749mg%, 2.3lmg%인 반면, 중국산천일염 새우젓은 67.23mg%, 630mg%, 1.22mg%이었고, 정제염 새우젓은 100.85mg%, 634mg%, 1.76mg%로 나타났다. 지방산패도는 국산천일염 새우젓은 23일(2.450), 중국산천일염 새우젓은 58일(1.771), 정제염 새우젓(2.514)까지 증가한 후 감소하였다. 이상의 결과로 소금의 종류가 새우젓의 숙성에 영향을 미치는 것을 알 수 있었다.

• Food Science and Preservation
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• v.14 no.5
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• pp.531-537
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• 2007

Antioxidant anticancer activities and nitric oxide (NO) production of Vietnamese and Thai yonganyook (Euphoria longana) fermented with lactic acid bacteria and Bacillus subtilis were investigated. Total organic acid contents (TAC) of Thai raw yonganyook (473.49 mg/g, 89.2% of TAC) were higher 3.2 tims than those of Vietnamese raw yonganyook (148.48 mg/g, 86.8% of TAC) and major organic acids of two materials were formic acid and malic acid. Total free sugars contents of Vietnamese raw yonganyook (434.63 mg/g) were higher 1.2 times than those of Thai raw yonganyook (378.77 mg/g) and major free sugar of two materials welt sucrose, glucose and fructose. NO production of RAW264.7 cell treated with methanol extract of Vietnamese fermented yonganyook was shown to be a lower level than that of Thai fermented yonganyook. It's production by fermented yonganyook was strongly exhibited in low dose (0.2 mg/mL) than in high dose (1.0 mg/mL) as compared with raw yonganyook Electron-donating ability (EDA) of Vietnamese raw yonganyook ($41.72{\pm}3.59%$) at $600\;{\mu}g/assay$ was higher 1.4 times than that of Thai yonganyook ($30.20{\pm}4.8%$). EDA of Vietnamese yonganyook fermented with B. subtilis at $600\;{\mu}g/assay$ was $43.57{\pm}2.07%$ which was the highest level of all samples tested. Anticancer activity of raw yonganyook on human HeLa cell was similar to between Vietnamese and Thai yonganyook. In inhibitory effect of HepG2 cell growth, methanol extract of Thai yonganyook ($46.13{\pm}4.80%$) was higher than that of Vietnamese yonganyook ($33.07{\pm}0.92%$). Inhibitory activity of fermented yonganyook on HeLa and HepG2 cell growth were $39.21{\pm}1.46%$ and $48.07{\pm}1.63%$ when $200\;{\mu}g/assay$ of methanol extract of Vietnamese and Thai yonganyook fermented with B. subtilis were used, respectively.

• Cement Symposium
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• no.24
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• pp.67-74
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• 1996

• NEWSLETTER 전기공업
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• no.94-16 s.113
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• pp.21-49
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• 1994

• Food Science and Preservation
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• v.19 no.6
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• pp.925-932
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• 2012

This study was performed to improve quality of traditional Yakju and compares quality of Yakju according to different rice cultivars. The pHs of Ilmi Yakju and Hanarum Yakju showed 4.14 and 4.07, respectively and the other Yakju's pHs were ranged from 3.92 to 3.98. The content of total acid of Yakju using Indica rice imported from Thailand was the highest among the samples. The major components of free sugar was glucose and the highest content of total free sugars was found in Indica Yakju. The content of reducing sugars in Yakju using Indica rice was the higher than other samples. The ethanol content of Hanarum Yakju showed higher than those Yakju's and the lowest ethanol content found for the indica Yakju. The volatile compounds from the rice Yakju were identified by GC-MS. Twenty-one volatile compounds were found in rice Yakju. And the major volatile compounds were ethanol, acetic acid, 1-methyl-1-propanol, 2-methyl-butane, 3-methyl-1-butanol, iso-amylalcohol and 1-hexanol from Yakju. As the result of sensory test, higher scores for smell and color were found for the Yakju used Hanarum Yakju. The highest score sweat and acid were found for the Anda rice Yakju in sensory test. The result of sensory evaluation indicated that Hanarum Yakju and Anda Yakju were better than the other samples, and the value of bitterness was no significant in this test.