• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.286-286
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• 2022

The properties of starch play an important role in determining the palatability of rice. In addition, the gelatinization temperature (GT) of rice starch is an important factor in determining the quality of rice because it is related to the cooking time and texture of rice. For the development of high-quality rice, it is important to understand the genetic basis of palatability-related traits, and QTL analysis is an effective method to explain the genetic basis of variation in complex traits. QTL mapping related to alkali digestion value (ADV) of brown and milled rice was performed using the 120 Cheongcheong/Nagdong double haploid (CNDH) line. As a result, 12 QTLs related to ADV were detected, and 20 candidate genes were selected from the RM588-RM1163 region of chromosome 6 through screening by gene function analysis. The comparison of the relative expression level of candidate genes showed that OsSS1q6 is highly expressed in CNDH lines with high ADV in both brown rice and milled rice. In addition, OsSS1q6 has high homology with starch synthase 1 protein, and interact with various starch biosynthesis-related proteins, such as GBSSII, SBE, and APL. Therefore, we suggest that OsSS1q6 identified through QTL mapping could be one of the various genes involved in the GT of rice by regulating starch biosynthesis. This study can be used as basic data for breeding high-quality rice and provides a new genetic resource that can increase the palatability of rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.468-473
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• 2013

This study was conducted to make clustering analysis based on major physicochemical characteristics related to palatability of 394 Korean rice land-races. The items investigated were protein content, Mg content, K content, Mg/K ratio, Toyo-taste value, ADV (alkali digestion value) and amylose content. The range of the physicochemical characteristics such as amylose, protein, magnesium, potassium was from 12.4 to 28.9%, from 5.2 to 9.9%, from 12.7 to 37.7 mg and from 60.0 to 125.9 mg, respectively. In this experiment, the grain quality, properties significantly associated with the estimates of Toyo taste meter, were protein and amylose contents and hot viscosity. Also, at the expected taste as a cooking rice, using Toyo taste meter, a total 16 accessions were selected as good taste as "Ilpumbyeo". Also, IT173444, IT008530 and IT006554 were selected as remarkable sources for the cooking rice, in terms of gelatinated temperature and Toyo taste meter value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.725-730
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• 2010

The differences between organic and conventional rice were studied from the point of view of quality, physiochemical property and functionality. It was concluded that organic rice showed a 6% lower complete rice ratio than conventional rice. However, organic rice exhibited more excellent physiochemical property on amylose or protein content, Toyo value, and acidity with 17.5%, 6.6%, 8.12%, and 8.7%, respectively. There was no difference between two kinds of rice on alkali digestion value and amino acids contents such as Asp, Ser, Glu, Ala, Leu, Arg. Among inorganic compounds of rice, four compounds including B, Mn, Fe, or Zn were slightly higher at organic rice with 1.1~2.7 mg/100 g, compared to conventional rice. Interestingly, total phenolic acid and phytic acid content were 89% or 23% higher at organic rice than conventional rice, respectively. MeOH extract from organic rice showed higher antioxidant activity with 26% than that of conventional rice with 22%. In contrast, conventional rice was favored than organic rice on stickness, taste, palatability fields at sensory evaluation.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. 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 ansd 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 averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.355-365
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• 2004

Two experiments were conducted to determine the effect of alkaline hydrogen peroxide (AHP) treatment (1% NaOH+1.5% $H_2O_2$; 1 AHPMS, 2% NaOH+1.5% $H_2O_2$; 2AHPMS) on rate and extent of degradation of mustard straw (MS) in sacco in sheep, and its in vivo digestion and ruminal fermentation characteristics when fed to sheep with concentrate (200 g per sheep daily). The treatment of straw with 1 and 2% AHP increased its sodium content by 148 and 296% to that of untreated straw (UMS). There was significant decrease in NDF and hemicellulose contents of AHP treated straw and increase in cellulose and lignin contents. Phenolic acids like ferrulic, $\rho$-coumaric and o-coumaric significantly (p<0.001) reduced by AHP treatment of mustard straw. In first experiment the in sacco degradation of DM, OM and NDF was significantly (p<0.01) greater for 2 AHPMS than for UMS at all incubation periods. The disappearance of nutrient from 1 AHPMS and 2 AHPMS treated straws continue to increase up to 96 h whereas in UMS the peak disappearance was found at 48 h. By using the equation {(y=a+b) ($1-e^{-ct}$)} the degradation rates (c) for DM, OM, and NDF were significantly higher for UMS than AHP treated straws. Level of alkali (1 and 2%) had significant effect on degradation characteristics (a, b, c and $P_{0.05}$) of DM and NDF fraction of MS. However, the effect was not pronounced on OM fraction of MS. In feeding experiment, the intake of nutrients for DM, OM, cell wall constituents and energy was higher on 2 AHPMS, whereas no effect on the digestibility of these nutrients was observed. The apparent nitrogen retention was higher (p<0.05) both in 1 and 2 AHPMS groups. Water intake by animals was significantly increased due to AHP treated mustard straw feeding. Rumen liquor pH was higher in 2 AHPMS fed animals. The $NH_3-N$ of rumen liquor was not affected by feeding of AHP treated MS based diets. Total VFA concentration was significantly (p<0.01) higher in UMS fed group. The fractional out flow rate of DM was higher (p<0.05) in animals fed on 2 AHPMS diets compared to UMS and lAHPMS fed groups. The population of large holotrichs was higher (p<0.05) on AHP treated MS fed diets compared to UMS. The study indicated that treatment of mustard straw with AHP changed its chemical composition towards a better feed. The nutritive value of 2% AHP treated mustard straw was better in terms of dry matter intake and apparent nitrogen retention. The higher in sacco DM, OM and NDF disappearance however, was not confirmed by in vivo data in this study.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.3
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• pp.223-229
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• 2014

The objective of this study was to evaluate quality properties including amylose, alkali digestion value (ADV), texture and GABA (Gamma Amino-Butyric Acid) of brown rice and 1~5 mm germinated brown rice of Keunnun and Samkwang culitvars. The protein content of germinated brown rice showed increasing tendency according to shoot length, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to 16.0% in Keunnun and 17.0% to 18.0% in Samkwang, without significant differences. Compared to regular brown rice, germinated brown rice from both cultivars demonstrated reduced gel consistency, which contributed to the improved cooked rice texture. Especially, germinated brown rice had significantly lower setback values, which is correlated with high palatability of cooked rice. However, there was no significant difference in gel consistency between 1 mm and 2~5 mm germinated brown rice. GABA content in Keunnun increased by 3~5 times after germination process. In Samkwang, GABA content increased by 50 times (from $0.005{\mu}g/g$ to $0.243{\sim}0.247{\mu}g/g$) after germination. The hardness of germinated brown rice was significantly lower than that of brown rice. However, there was no significant difference in hardness according to shoot length. Consequently, when processing germinate brown rice, it is recommended to maximize functional ingredients by germination while maintaining shoot length less than 2 mm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1189-1194
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• 2011

This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 mg/mL, 3.22 and 3.65 mg/mL, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.35-40
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• 2012

In this study, the effect of degree of milled wax layer on compositions (protein and total dietary fiber content), Alkali Digestion Value (ADV), and texture (hardness, stickiness, toughness, and adhesiveness) with brown rice was investigated. For all the rice cultivars, $Baegjinju$, $Keunnun$, $Samkwang$, and $Seolgaeng$, protein content decreased significantly as the degree of pericarp milling increased ($p$<0.05). Total dietary fiber (TDF) content for $Keunnun$ (9.56%${\rightarrow}$8.09%) and $Samkwang$ (8.05%${\rightarrow}$7.06%) significantly decreased with the degree of removed wax layer. ADV was not affected by being removed wax layer, but ADV of $Samkwang$ was increased from 3.56 to 6.78. As the degree of removed wax layer increased (0%${\rightarrow}$10%), hardness and toughness of cooked brown rice were decreased but stickiness and adhesiveness was increased. The ratio of adhesiveness to hardness was increased with decreased wax layer of brown rice. Accordingly, It suggests that the regulation of the wax layer with brown rice was effected texture of cooked brown rice. The milling technology in wax layer of brown rice is that might be thought to be very useful in rice processing industry.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.578-585
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• 1996

This experiment was carried out to obtain the basic informations on yield performance and physicochemical quality properties of North Korean rices at southern high altitude area, Unbong and southeren plain area, Iksan. North Korean cultivars showed significant difference in number of spikelets per panicle, percentage of ripened grain and yield between two locations, but not significant in number of panicle per hill and l000-grain weight. The highest contribution to grain yield was the percentage of ripened grain and l000-grain weight at Iksan and Unbong, respectively, The protein, amylose content, alkali digestion value and Mg/K ratio showed larger variation in varieties than that in the locations cultivated. Mg and K revealed highly significant variations in locations, varieties and variety $\times$ location (V$\times$L) interaction. The amylogram characteristics such as initial pasting temperature, peak, breakdown, setback and consistency viscosities showed highly significant variation in locations, varieties and V$\times$L interaction. The physical characteristics of cooked rice such as adhesiveness, gumniness and chewiness also showed highly significant variations in locations, varieties and V$\times$L interaction.