• Title/Summary/Keyword: Good eating quality

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Varietal and Locational Variation of Grain Quality Components of Rice Produced in Hilly and High Altitude Areas in Korea (중산간지와 고냉지산 쌀 형태 및 이화학적특성의 품종 및 산지간 변이)

  • Choi, Hae-Chune;Chi, Jeong-Hyun;Lee, Chong-Seob;Kim, Young-Bae;Cho, Soo-Yeon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.39 no.1
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    • pp.27-37
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    • 1994
  • To catch the relative importance of varietal and environmental variation in various grain quality components associated with palatability of cooked rice, grain appearance, milling recovery, several physicochemical properties of milled rice and texture or eating quality of cooked rice for rice materials of five japonica cultivars, produced at four locations of the mid-mountainous and alpine area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal and locational variations were detected in 1000-grain weight, amylose content, K/Mg ratio, gelatinization temperature, peak viscosity, breakdown and setback viscosities as compared with variety x location interaction variation. Also, marked locational variations were recongnized in milling recovery from rough to brwon rice, alkali digestibility and protein content, and significant varietal variation was caught in stickiness /hardness ratio of cooked rice. The variety x location interaction variation was especially large in quality components of grain appearance and ripening, palatability of cooked rice and consistency viscosity. One thousand kernel weight was heaviest in Jinbuolbyeo and Odaebyeo, and the unfilled grain ratio was lowest in Jinbuolbyeo. Odaebyeo showed slightly' lower ratio of intact and clear milled rice because of more chalky rice kernels compared with other cultivars. Amylose content of Jinbuolbyeo and Sobaegbyeo was about 1% lower than that of others and K/Mg ratio of Odaebyeo was the lowest one among rice materials. Odaebyeo, Sobaegbyeo and Jinbuolbyeo revealed significantly low gelatinization temperature and setback viscosity while high peak and breakdown viscosities. Cholwon rice showed the greatest kernel weight, good grain filling but lowest ratio of intact and clear milled rice while Jinbu rices exhibited the highest milling recovery from rough to brown rice and ratio of sound milled rice. Amylose content of milled rice in Jinbu rices was about 2-3% lower than those in other locations. Protein content of polished rice was about 1% lower in rice materials of middle zone than those of southern part of Korea. K/Mg ratio of milled rice was highest in Jinbu rice and potassium content was slightly higher in the rice materials of middle region than in those of southern region. Alkali digestion value and gelatinization temperature of polished rice was markedly high in Jinbu rices as compared with other locations. Breakdown viscosity was hightest in Chlown rices and next higher with the order of Hwaso>Unbong>Jinbu rices, and setback viscosity was the quite contrary tendency with breakdown. The stickiness /hardness ratio of cooked rice was relatively higher value in Cholwon rices than in the others and the palatability of cooked rice was a little better in Unbong and Cholwon rices than in Jinbu and Hwaso rices, although variety x location interaction variation was large. The rice materials can be classified largely into two groups of Jinbu and the others by the distribution on the plane of 1st and 2nd principal components (about 60% of total informations) contracted from twelve grain quality properties closely associated with eating quality of cooked rice. Also, Jinbu and the other rices were divided into two and three rice groups respectively. Varietal variation of overall rice quality was smallest in Hwaso. The most superior rice group in overall quality evaluation included Odaebyeo produced at Cholwon, Unbong and Hwaso, and Sobaegbyeo grown at Unbong

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A New Early-Maturing Rice Intermediate parent with High-Quality, Good Taste, and Viviparous germination resistance, 'Jungmo 1012' (벼 조생 고품질 고식미 내수발아성 중간모본 '중모1012호')

  • Kim, Woo-Jae;Joung, Jin-Il;Kang, Jong-Rae;Park, Hyun-Su;Nam, Min-Hee;Kwak, Do-Yeon;Kim, Dae-Sik;Kim, Young-Doo;Kim, Jeong-Il;Song, You-Chun;Yeo, Un-Sang;Shin, Mun-Sik;Lee, Jong-Hee;Park, No-Bong;Cho, Jun-Hyeon;Kang, Hyeon-Jung;Kim, Bo-Kyeong;Ha, Ki-Yong;Nam, Jeong-Kwon;Baek, Man-Kee;Kim, Ki-Young;Ko, Jong-Cheol;Shin, Woon-Chul;Mo, Young-Jun;Park, Seong-Tae;Kang, Hang-Won;Ko, Jae-Kwon
    • Korean Journal of Breeding Science
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    • v.43 no.6
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    • pp.549-553
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    • 2011
  • 'Jungmo 1012', a new japonica rice intermediate parent developed from a cross between 'Sambaegbyeo' having a good eating-quality and lodging resistance, and 'Ou329', was developed by the rice breeding team of Sangju Substation, National Institute of Crop Science, Rural Development Administration in 2010. This variety has about 120 days growth duration from transplanting to harvesting in southern mid-mountainous area of Korea. It has 78 cm culm length and tolerance to lodging. In reaction to biotic and abiotic stresses, it shows strong resistance to blast and viviparous germination, but is susceptible to bacterial blight, virus diseases, and insect pests. The milled rice of 'Jungmo 1012' exhibit translucent, relatively clear non-glutinous endosperm and medium short grain. It has a little lower amylose content of 18.2%, and higher protein content of 6.3%, and good palatability of cooked rice compared with 'Odaebyeo'. The milled rice yield performance of this variety is about 5.55 MT/ha in local adaptability test for three years. 'Jungmo 1012' will be adaptable to southern mid-mountainous of South Korea.

A New Mid-late Maturing, Lodging Tolerance and Good-Quality Rice Variety "Saenuri" (벼 중만생 고품질 내도복 신품종 "새누리")

  • Kim, Ki Young;Shin, Mun Sik;Ko, Jae Kwon;Ha, Ki Yong;Kim, Bo Kyeong;Nam, Jeong Kwon;Ko, Jong Cheol;Baek, Man Gee;Kim, Young Doo;Kang, Hyun Jung;Noh, Gwang Il;Kim, Woo Jae;Park, Hyun Su;Choung, Jin Il;Baek, So Hyeon;Shin, Woon Chul;Mo, Young Jun;Kim, Kyeong Hoon;Kim, Chung Kon
    • Korean Journal of Breeding Science
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    • v.40 no.4
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    • pp.503-506
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    • 2008
  • 'Saenuri' is a new japonica rice variety developed and registered by the rice breeding team of Department of Rice and Winter Cereal Crop, NICS, RDA in 2007. This variety was derived from a cross between Gyehwa17 with lodging tolerance and high yield potential, and HR14026-B-68-6-1-5 with resistance to diseases and good eating quality. This variety has about 124 days growth duration from transplanting to harvesting in west-southern coast, Honam and Youngnam plain of Korea. It is about 78 cm in culm length and tolerance to lodging. In reaction to biotic and abiotic stresses, it shows moderately resistance to blast, and resistance to bacterial blight pathogen races from K1 to $K_3$ and stripe virus, but susceptible to other major diseases and insect pests. The milled rice of "Saenuri" exhibits translucent, relatively clear non-glutinous endosperm and midium short grain. It has similar amylose content of 19.0% and lower protein content of 6.1%, and good palatability of cooked rice compared with Nampyeongbyeo. The milled rice yield performance of this variety is about 5.71MT/ha in local adaptability test for three years. "Saenuri" would be adaptable to west-southern coast, Honam and Youngnam plain of Korea.

Use and Assessment of Home-Delivered Meal Service for Children from Low-Income Families (가정배달도시락 수혜 아동의 도시락 서비스 이용 실태와 평가)

  • Moon, Jeong-A;Yoo, Chang-Hee;Lee, Kyung-Eun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.6
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    • pp.935-943
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    • 2015
  • The purposes of this study were to investigate consumption of home-delivered meals among children from low-income families and to assess their perception of the home-delivered meal service. A survey was conducted on 392 children who had received home-delivered meals, and 208 questionnaires (response rate: 53.1%) were analyzed using SPSS (ver 18.0). The respondents consisted of elementary school students (36.1%), middle school students (33.7%), and high school students (30.2%). Approximately half of children received home-delivered meals during their semester and vacation periods, and 52.2% of respondents shared the delivered meals with their brothers or sisters. Eighty-six point one percent of respondents consumed delivered meals within 4 hours after the meals were received at home, and approximately a fifth of respondents left the delivered meal boxes on a sink counter or table until eating. Leftover foods were kept in the refrigerator (52.2%) or on the sink counter/table (2.5%). The quality of the home-delivered meal service was assessed as 3.3 points based on a 5-point scale. 'Food safety is good' received the highest score (3.62) and 'Food taste is good' received the lowest score (3.07). The results showed that children receiving the home-delivered meal service should be provided information on proper handling and consumption of the delivered meals at home.

Major Characteristics Related to Eating Quality in Waxy Corn Hybrids (찰옥수수 교잡종의 식미관련 주요 특성)

  • Jung Tae wook;Kim Sun Lim;Moon Hyeon Gui;Son Beom Young;Kim Si Ju;Kim Soon Kwon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.50 no.spc1
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    • pp.152-160
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    • 2005
  • This study was carried out to investigate selectable criteria in evaluating waxy corn $F_1$ hybrids for developing good eating quality waxy corn variety. The physicochemical property analysis of 6 waxy corn $F_1$ hybrids - Chalok1, Chalok2, Heugjeomchal, Yeonnongl, Chalok4, and Suwon45- showed a range of $11.2\~13.1\%$ for crude protein, $5.1\~6.0\%$ for crude fat, $91.8\~92.6\%$ for amylopectin, and $4.5\~6.6\%$ for free sugar content. The pericarp thickness which is one of the most important characteristics related to tenderness in waxy corn was ranged $34\~47{\mu}m$ in 4 waxy corn hybrids - Yeonnongl, Chalok4, Suwon45, and Heugjeomchal. On the other hand, it was ranged $64\~81{\mu}m$ in Chalok1 and Chalok2. The amylogram analysis by rapid visco analyzer showed that in fresh waxy corn hybrid (DAP25), all amylogram properties except setback were higher in Yeonnongl, Chalok4, and Suwon45 compared to those of Chalokl, Chnlok2, and Heugjeomchal. However, in matured waxy corn hybyids (DAP45), the result was the opposite - the amylogram properties were higher in Chalokl, Chalok2, and Heugjeomchal than those of Yeonnongl, Chalok4, and Suwon45. The texture analysis showed that gumminess, chewiness, and hardness increased dramatically with the time after the cooking in Chalokl and Beugjeomchal. On the other hand, these above pyoperties did not change as rapidly with the time in Yeonnongl, Chalok4, and Suwon45. Gumminess, chewiness, and hardness did not increase much within 6 hours after steamingr but increased significantly 32 hours after steaming. Therefore, we have reached a conclusion that texture analysis of cooked waxy corn should be carried out 6 hours after steaming. In the sensory evaluation, Yeonnongl, Chalok4, and Suwon45 revealed higher palatability -6.8, 7.1, and 6.9 respectively - than. that of Chnlokl, Chalok2, and Heugjeomchal. The palatability analysis of 6 waxy corn hybrids showed palatability positively correlating with free sugar content,100-kernel weight, kernel length, kernet width, and consistency, but negatively correlating with pericarp thickness, hardness, gumminess, and chewiness.

Early Autumn Maturing Pear Cultivar 'Sinhwa' with Fascinating Very Soft Flesh (부드러운 육질이 매력적인 중생종 배 '신화')

  • Kang, Sam-Seok;Kim, Yoon-Kyeong;Hwang, Hea Seong;Cho, Kwang-Sik;Shin, Il-Sheob;Won, Kyeong-Ho;Choi, Jang-Jeon;Kim, Ki-Hong;Jo, Ji Hyeong
    • Horticultural Science & Technology
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    • v.31 no.4
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    • pp.512-516
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    • 2013
  • Pear cultivar 'Sinhwa' (Pyrus pyrifolia var. culta Nakai) was originated from a cross between 'Niitaka' and Whasan' with the aims of improving the fruit quality and the traits of cultivation and of early maturing more than 'Whasan' cultivar at Pear Research Station of National Institute of Horticultural & Herbal Science, Rural Development Administration in 1995. 'Sinhwa' was preliminarily selected in 2004 and named in 2009. The tree shows vigorous growth habit and semi-spread characters like 'Niitaka'. Furthermore, it has a sufficient and well upkeep of the flower bud, so it can be more easily cultivated in orchards. In the flower characteristics, flowering time of 'Sinhwa' is $11^{th}$ April like as maternal parent 'Niitaka'. Also 'Sinhwa' has short of pollen grains, so it is need above two pollinizer cultivars. 'Sinhwa' is highly resistant to black leaf spot (Alternaria kikuchiana) and relatively strong to pear scab (Venturia nashicola) in field condition. The optimum harvest time is around Sep. $15^{th}$ in Naju, which is ahead of 'Whasan' about 10 days in the harvest period. The fruit shape is oblate and fruit skin color is yellowish-brown during harvesting time. The average weight of fruit is 627 g, and the soluble solids content is $13.0^{\circ}Brix$. The flesh is very soft and juicy, and renders good eating quality. Shelf life is about 30 days under the room temperature condition.

Food Habits and Eating Snack Behaviors of Middle School Students in Ulsan Area (울산지역 중학생의 식습관 및 간식섭취 실태)

  • Jo, Jung-In;Kim, Hye-Kyung
    • Journal of Nutrition and Health
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    • v.41 no.8
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    • pp.797-808
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    • 2008
  • This study has been carried out to obtain information related to food habits and snacking behaviors including health related behaviors. The subjects were 300 middle school students (144 boys and 156 girls). The results were as follows: Average height and weight of boys were 162.3 cm and 54.1 kg respectively. Those of girls were 159.8 cm and 49.0 kg respectively. 59.0% of the subjects of the subjects had 10,000-30,000 won as monthly allowances and their subjective health condition was good (55.7%). In the regularity of meal, 47.0% of the subjects had twice a day, the main reason for skipping meal was insufficient time to eat due to oversleep (54.3%). Most of the subjects (75.0%) had a prejudice in food selection because of a bad taste. 62.0% of the subjects ate snack between meals more than three times a week, because they were hungry, good taste and habitual. The criteria of choosing snack were taste, nutrition and quality of food. Food as snacks they frequently had fruits, milk and milk products, cookies, chocolate in order. Boys had more french fries than girls, girls had more fruits, cookies and chocolate than boys. Average food habit score of boys (49.27 ${\pm}$ 7.53) was higher than that of girls (48.54 ${\pm}$ 7.81). The group who had a higher food habit score, they had more fruits and less soft drink as snacks, lower BMI, and also less monthly allowance than the group who had a lower food habit score. This study may provide basic information on eating habits of middle school students, suggests that nutrition education or counseling can improve food habits and develop positive behaviors toward healthy diets.

A New Medium Maturing and High Quality Rice Variety with Lodging and Disease Resistance, 'Haeoreumi' (중생 고품질 내도복 내병성 벼 품종 '해오르미')

  • Kim, Jeong-Il;Park, No-Bong;Park, Dong-Soo;Lee, Ji-Yoon;Yeo, Un-Sang;Chang, Jae-Ki;Kang, Jung-Hun;Oh, Byeong-Geun;Kwon, Oh-Deog;Kwak, Do-Yeon;Lee, Jong-Hee;Yi, Gihwan;Kim, Chun-Song;Song, You-Cheon;Cho, Jun-Hyun;Nam, Min-Hee;Choung, Jin-Il;Shin, Mun-Sik;Jeon, Myeong-Gi;Yang, Sae-Jun;Kang, Hang-Weon;Ahn, Jin-Gon;Kim, Jae-Kyu
    • Korean Journal of Breeding Science
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    • v.42 no.6
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    • pp.638-644
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    • 2010
  • A new rice variety 'Haeoreumi' is a japonica rice (Oryza sativa L.) with lodging tolerance, resistance to rice stripe virus (RSV) and bacterial leaf blight (BLB), and high grain quality. It was developed by the rice breeding team of Yeongdeog Substation, National Institute of Crop Science (NICS), RDA in 2008. This variety was derived from a cross between 'Milyang165' with good grain quality and lodging resistance, and 'Haepyeongbyeo' with wind tolerance in winter season of 2000/2001. A promising line, YR22375-B-B-1, selected by pedigree breeding method, was designated as the name of 'Yeongdeog46' in 2005. 'Yeongdeog46' was released as the name of 'Haeoreumi' in 2008 after the local adaptability test that was carried out at nine locations from 2006 to 2008. 'Haeoreumi' has 74 cm short culm length as and medium maturating growth duration. This variety showed resistance to $K_1,\;K_2$, and $K_3$ races of bacterial blight, and stripe virus and moderate resistant to leaf blast disease with durable resistance, and also has tolerance to unfavorable environment such as cold, dry and cold salty wind. 'Haeoreumi' has translucent and clear milled rice kernel without white core and white belly rice, and good eating quality as a result of panel test. The yield potential of 'Haeoreumi' in milled rice is about 5.58MT/ha at ordinary fertilizer level of local adaptability test. This cultivar would be adaptable to Middle plain, mid-west costal area, and east-south coastal area.

A New Rice Variety with Low Amylose, 'Manmibyeo' (중만생 저아밀로스 반찹쌀 품종 '만미(萬味)벼')

  • Song, You-Chun;Lee, Jong-Hee;Lee, Jeom-Sig;Ha, Woon-Goo;Park, No-Bong;Kwak, Do-Yeon;Jung, Kuk-Hyun;Oh, Byeong-Geun;Yeo, Un-Sang;Kang, Jong-Rae;Yi, Gi-Hwan;Jang, Jae-Ki;Nam, Min-Hee;Lim, Sang-Jong;Kwon, Oh-Kyung;Hwang, Hung-Goo
    • Korean Journal of Breeding Science
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    • v.42 no.3
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    • pp.257-261
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    • 2010
  • 'Manmibyeo', a new japonica rice cultivar, is a mid-late maturing ecotype cultivar developed by the rice breeding team of Department of Functional Crop, NICS, RDA in 2002. This cultivar was originated from the cross between 'Milyang 95' and $F_1$ of the cross between 'Bukrukbanna' and 'Milyang 95' in 1990/1991 winter season. It was selected by pedigree breeding method until F6 generation, and a promising line, YR14545-9-2-3-4, was advanced and designated as 'Milyang 162' in 1996. The local adaptability test of 'Milyang 162' was carried out at seven locations during 3 years in 1997, 1998 and 2002. It has about 86cm culm length and is lodging tolerant. This cultivar is susceptible to bacterial blight ($K_1$, $K_2$, $K_3$) and stripe virus, and moderately resistant to leaf blast disease. Milled rice kernels of 'Manmibyeo' is translucent with low amylose content in endosperm, clear in chalkiness and good at eating quality in panel test. The yield potential of 'Manmibyeo' in milled rice was about 4.46 MT/ha at ordinary fertilizer level in local adaptability test. This cultivar would be adaptable to the southern plain of Korea.

A Bicolor Waxy Corn Hybrid with High Eating Quality, 'Eolrukchal 1' (고품질 얼룩찰옥수수 신품종 '얼룩찰1호')

  • Lee, Jin-seok;Jung, Tae-wook;Song, Song-yi;Son, Beom-young;Kim, Jung-tae;Kim, Sung-kook;Kim, Sun-lim;Baek, Seong-bum;Seo, Jong-ho;Lee, Jae-eun;Kim, Si-ju;Kwon, Young-up;Kim, Wook-han;Park, Ki-jin;Shin, Hyeon-man;Huh, Chang-suk;Kang, Dal-soon
    • Korean Journal of Breeding Science
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    • v.43 no.6
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    • pp.554-558
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    • 2011
  • A single cross hybrid, 'Eolrukchal 1', is a bicolor waxy corn (Zea mays L.) developed by the maize breeding team at the National Institute of Crop Science (NICS), RDA in 2007. This hybrid, which has a high eating quality, was produced by crossing two inbred lines, KBW23 and KW33. KBW23 was a seed parent and KW33 was a the pollen parent of 'Eolrukchal 1'. Ear length and diameter of 'Eolrukchal 1' is 18.4 cm and 4.5 cm, respectively. The ratio of kernel set length/ear length is 89%, similar with that of a check hybrid, 'Chalok 1'. It is resistant to Exserohilum turcicum (Northern corn leaf blight) and its lodging resistance is higher than that of 'Chalok 1'. The yield of 'Eolrukchal 1' in fresh ear weight was 9.80 ton/ha and 14% higher than that of 'Chalok 1' in regional yield trials (RYT) from 2005 to 2007. A seed production of this hybrid has been well due to good match during crossing between the seed and the pollen parents. It is adaptable to the whole country except Jeju-do.