• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.317-317
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• 2009

The effects of environment-friendly materials carbonized rice hull and wood vinegar on the improvement of rice quality and soil fertility were investigated. Combined application of carbonized rice hull and chemical fertilizer resulted in lower protein in rice, similar amylose content and generally higher palatability values. Combined application of wood vinegar and chemical fertilizer obtained high protein and amylose contents, and palatability values. However, both carbonized rice hull and wood vinegar did not exhibit weed control. In the carbonized rice hull treatments, soil K was high during heading stage while soil pH during harvest stage was low. In the case of wood vinegar treatments, clear distinction between total K and Ca was observed. K was high during tillering stage while Ca was high until harvest stage.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.412-418
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• 1988

Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly $11{\mu}m$ and those of Chunmi starch were $12{\mu}m\;and\;17{\mu}m$. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.14-19
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• 1987

The physicochemical properties of acorn starch were investigated by comparing acorn crude starch and refined starch, Proximate composition analysis revealed that the contents of crude protein, fat and ash were higher in acorn crude starch than in refined starch. Water binding capacity and swelling power of crude starch were a little higher than refined starch. Gelatinization temperature determined by optical transmittance and by Amylograph were $68^{\circ}C$ and $73^{\circ}C$, respectively. The viscosity of crude starch had the amylose content of 28.8%, and the molecular weight of amylose was 20, 425 and glucose unit per segment of amylopectin was 21.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.248-254
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• 2015

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.639-644
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• 2006

This study was performed to compare the differences in physicochemical characteristics between head and incomplete kernels separated from Ilpumbyeo, Korean rice cultivar. The contents of mineral and protein were higher in incomplete than head kernels. There was significant difference in composition of fatty acid and amino acids, which affect the taste, between two kernels. The gelatinized head kernel had the higher viscosity than incomplete kernel. The content and chain length of amylose were higher in head than incomplete kernels. Differential scanning calorimeter results revealed that head kernel had lower starting temperature, higher maximum temperature, and higher enthalpy for gelatinization than incomplete kernel. Also we could found that the hydrolysis rate by glucoamylase was higher in the head kernel than incomplete kernel.

• Journal of The Korean Society of Grassland and Forage Science
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• v.16 no.4
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• pp.338-342
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• 1996

Fodder rye(cv. Coolgrazer) was cultivated on paddy soils under different application rates of animal manures (CM=cow manures mixed with sawdust, SM=swine manure mixed with sawdust) during 1994-1995. Rice crop (CV. Geumo) was transplanted in the same plots after fodder rye. The effects of cattle manure application on the yield performance of rye and their influence to growth, yields and quality of rice were evaluated. Fodder rye produced larger plant growth and higher silage yield in the cattle manure application than in the chemical feltilizer (CF). Dry matter yields of rye silage were 3.08 ton(CF), 4.23 ton(CM) and 6.03 ton/ha(SM), respedively. Under heavy application of cattle manures plant height, number of tillers and grains per panicle were increased, but 1,000 grains weight and total yields of rice were decreased. Yields of brown rice were 5.20 ton(CF), 5.15 ton (CM) and 4.95 ton/ha(SM), respectively. Higher concentration of amylose was found in the heavy application of cattle manures. Amylose contents of rice were 16.8%(CF), 19.1%(CM) and 19.4%(SM).

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.13-19
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• 1990

Cowpea, mung bean, Kidney bean and red bean are simular properties. In order to elucidate the similarity among these four starches, some physicochemical properties of starches were compared. Water binding capacity of kidney bean and red bean (199%) starches are higher than mung bean and cowpea. The solubility, swlling power and optical transmittance of the four starches showed a similar pattern, but kidney bean and red bean starches had a lower swelling power than cowpea starches. Cowpea, mung bean, kidney bean and red bean starches had the blue value of 0.41, 0.47, 0.42 and 0.50, the alkali content of 8.4, 8.0, 4.13, 4.13, the amylose content of amylose of 30,000, 29,268, 52, 173 and 33, 611 and glucose unit per segment of amylopectin of 27.6, 26.8, 18.35 and 12.9 respectively. The results of X-ray diffraction studies showed A pattern for four starches.

• The Journal of Korean Medicine
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• v.18 no.1
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• pp.506-514
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• 1997

This study was conducted to improve preparations of oriental drugs by enzyme. Total sugar, reduced sugar, hydrolysis rate, and amylose content were compared in Korean yam starch and some oriental drugs treated different enzyme levels and treatment times. The results were as follows. Reduced sugar and hydrolysis rate by enzyme of yam starch were significantly increased according to increments of enzyme level and treatment time. Amylose content in yam starch was significantly decreased to increment of enzyme level and treatment time. Total sugar content in some oriental drugs of Sangmaeksan, Yukmigiwhang, Yukshinsan, Manbungsarungsan, and Sanyaksogalum were 46.08, 44.87, 11.15, 10.67, and $6.l6mg/m{\ell}$, respectively. There was no significant difference in hydrolysis rate by enzyme of Sangmaeksan, Yukmigiwhang, Manbungsarungsan. However, hydrolysis rates of Yukshinsan and Sanyaksogalum were significantly highest in 0.2% enzyme and 0.5% enzyme groups, respectively.

• 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.26-32
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• 2003

Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.189-195
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• 2002

Corn starch was modified by oxidation with sodium hypochlorite (NaOCl) as an attempt to expand the application of starches in food industry. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0 and 1.5% active Cl/g starch at pH 7.0 and $25^{\circ}C$ for 10 minutes. The size, shape and amylose content of oxidized starches were similar to those of native corn starch. As the extent of oxidation increased, solubility, swelling power and the amount of soluble amylose increased, X-ray diffraction patterns changed, and relative crystallinity decreased. In Brabender amylogram, oxidation did not chance the gelatinization temperature, but oxidized starches had a lower peak in viscosity and their cooled pastes gave less setback, compared with native corn starch.