• Title/Summary/Keyword: Toyo value

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Nondestructive Measurement of Chemical Compositions in Polished Rice and Brown Rice using NIR Spectra of Hulled Rice acquired in Transmittance and Reflectance Modes (정조 상태에서 투과법과 반사법을 이용한 백미 및 현미 성분의 비파괴 측정)

  • Kwon Young-Rip;Cho Seung-Hyun;Song Young-Eun;Lee Jae-Heung;Cho Chong-Hyeon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.5
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    • pp.451-457
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    • 2006
  • The purpose of this study is to measure fundamental data required for the prediction of rice quality and to develop regression models to predict protein, amylose, moisture and fatty acid contents, and Toyo taste meter value (TTMV) of brown and polished rice from hulled rice NIR spectra. NIR spectra of hulled rice measured in transmittance mode (850-1050 nm) and in reflectance mode (400-2500 nm) were used to predicted chemical compositions of brown rice and polished rice. For most chemicals, the transmittance spectra could provide better calibration results than the reflectance ones. Beside the Toyo taste meter value (TTMV), the hulled rice spectra could predict chemical contents with the determination coefficients higher than 0.8. Spectra of hulled rice measured in transmittance mode could be used for the prediction of chemical compositions in brown rice and polished rice precisely. However, taste value of polished rice was a constituent that was hardly to be predicted.

Relationship between Mixing Ratio by DNA Analysis and Rice Palatability on Commercial Brands of Rice (브랜드쌀의 DNA 판별에 의한 혼용율과 식미와의 연관성 분석)

  • Kim, Chae-Eun;Nam, Yean-Ju;Kang, Mi-Young
    • Korean journal of food and cookery science
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    • v.25 no.2
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    • pp.260-265
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    • 2009
  • The influence of mixing ratio of 25 commercial rice varieties was evaluated by DNA analysis and Toyo value palatability. No relationship was evident between rice palatability and various grain quality properties, or between palatability and mixing ratio. A positive relationship was evident between palatability and texture and between palatability and chalky rice ratio. A negative relationship was evident between mixing ratio and amylose content.

VISIBLE LASER POLYMERIZATIONS WITH THE SULFONIUM BORATE STYRYL DYES AS NEW PHOTOINITIATOR SYSTEMS

  • Toba, Yasumasa;Yasuike, Madoka;Usui, Yoshiharu
    • Journal of Photoscience
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    • v.5 no.2
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    • pp.63-67
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    • 1998
  • New photoinitiator systems of dimethylphenacylsulfonium butyltnphenylborate (DMPSB) as a donor-acceptor initiator and styryl dyes have been investigated for free radical polymerization of an acrylate with visible lasers (488, 514 and 647 nm). DMPSB was able to be sensitized by many styryl dyes. When polymerized with pentaerythrithol triacrylate, the sensitivity value of the photosensitive layer containing DMPSB was higher than that of an tetrabutylammonium butyltnphenylborate (TBAB) as an electron donating initiator or a dimethylphenacylsulfonium tetrafiuoroborate (DMPS) as an electron accepting initiator. The sensitivity values of the photosensitive layer containing the photoinitiator systems had a close relation to the free energy changes between the excited singlet styryl dyes and DMPSB.

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Quality Characteristics and Processing of Rice Coated with Bamboo Extract (대나무 추출액을 이용한 코팅쌀 제조 및 품질 특성)

  • Jung Gi-Tai;Ju In-Ok;Ryu Jeong;Choi Joung-Sik
    • Food Science and Preservation
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    • v.11 no.3
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    • pp.325-330
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    • 2004
  • This study was conducted to investigate optimal processing conditions, cooking characteristics, antioxidant activity and packaging method of rice coated with bamboo extract. In sensory evaluation of cooked rice, rice coated with bamboo ethanol extract was higher smell and taste than the other extraction methods, but texture showed no difference. As coating concentration increasing, L, a and b values of coated rice were increased. But L value of coated rice after cooking was decreased. On sensory evaluation of cooked rice, smell and taste were best in 10$\%$ coated with bamboo ethanol extract. Mineral contents of coated rice with bamboo extract were higher than those of uncoated. Water absorption and volume expansion of coated rice were lower than uncoated rice but showed higher toyo value. Hardness, gumminess and chewiness values of cooked rice with coated rice were higher than uncoated rice. Antioxidant activity of coated rice was higher than uncoated rice about twice times. Toyo values and alkali digestive values of coated rice were highest in paper package than the other packaging conditions. The total bacterial counts of rice coated with bamboo extract after cooking was lower than uncoated rice during storage at 25 and 6O$^{\circ}C$.

Determination and Effects of N and Si Fertilization Levels on Grain, Quality and Pests of Rice after Winter Green-house Water-melon Cropping

  • Cho Young-Son;Jeon Weon-Tae;Bae Soon-Do;Park Chang-Young;Park Ki-Do;Kang Ui-Gum;Muthukumarasamy Ramachandran
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.4
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    • pp.274-281
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    • 2006
  • In Korea, rice cultivars have been changing to 'quality' rice rather than high yielding cultivars. However, more than 10% of paddy field has been changed to greenhouse in winter season for cropping of water-melon, oriental-melon, straw berry and et cetra. This experiment has been made to identify the usefulness of critical N and Si fertilization(SF) level to obtain high grain quality rice with reduced insect pest damage by N and SF combination. Before the experiment, watermelon-rice cropping system was maintained for three seasons by farmer from 1998 to 2001. The experiment of N and Si (silicate) fertilization levels was evaluated with Hwayoung-byeo (Oryza sativa L., medium-maturing variety) in 2002 and 2003 in Uiryeong, Korea. Nitrogen fertilization (NF) levels were three and five in 2002 and 2003, respectively, and three SF levels were compared for getting the valuable N/SF level in both years. TOYO-value was positively affected by Si application in N100% plot but it was negatively related with NF level. Normal grain percentage was positively related with TOYO-value and it was highest in 0N plot and Si plots in N100%. Other appearance qualities like powdered, damaged, and cracked grain, were decreased with increasing N fertilization level. SF improved appearance quality in N100% plots but no effects in other treatments. Leaf sheath related diseases were significantly decreased by SF but it was negatively related with NF. In conclusion, SF could be improve grain quality at the same yield levels of conventional fertilization and it also could be reduce the diseases damages of rice plant in all N treatments. NF treatment reduced grain quality and improved grain yield at N50% level, however NF above N50% could not get any kind of benefits. So, compared with conventional fertilizer, reduced NF level is recommended for high grain quality with reduced insect pest damage.

Characterization of Seasonal and Annual Variations in Quality of Rice Brands Distributed in Jeonnam Province (전남 유통 브랜드쌀 품질의 연중 및 연차 변이 특성)

  • An, Kyu Nam;Lee, In;Shin, Seo Ho;Min, Hyun Kyoung;Kwon, Oh Do;Park, Heung Gyu;Shin, Hae Ryong;Kim, Han Yong
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.62 no.2
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    • pp.79-86
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    • 2017
  • This study was conducted to analyze seasonal and annual variations in rice quality and factors affecting the quality, for quality evaluation of the brand rice varieties produced in Jeonnam region. Coefficient of variation (CV) values for the seasonal variation in the rice quality were 3.1% in Toyo value, 2.1% in whiteness, 1.6% in protein content, 1.0% in moisture content, and 0.4% in head rice ratio. Quality characteristics of the brand rice varieties generally showed a decreasing tendency after April, as the months progressed. CV values for the annual variation in the rice quality were relatively high at 5.6% in protein content and 5.2% in Toyo value whereas those for whiteness and head rice ratio were relatively low, at 2.7% and 1.8%, respectively. Palatability and protein content showed high correlations with minimum air temperature, sunshine hours, rainfall, and daily temperature range. Head rice ratio had a negative correlation with daily temperature range whereas chalky rice ratio had a positive correlation with rainfall. Based on these results, we formulated a multiple regression equation to estimate palatability of cooked rice using protein content, whiteness, head rice ratio, and moisture content as follows: y = - 6.71a + 2.27b + 1.29c + 0.51d - 15.34 ($R^2$=0.51*) (y: palatability of cooked rice, a: protein content, b: moisture content, c: whiteness, d: head rice ratio).

Comparison of Grain Quality of Bacterial Blight Resistant Near-isogenic Lines of Rice under Different Fertilization Levels

  • Shin Mun-Sik;Kim Ki-Young;Choi Yun-Hi;Shin Seo-Ho;Ko Jae-Kwon;Lee Jae-Kil
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.4
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    • pp.318-321
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    • 2006
  • This study was conducted in 2002 and 2003 to investigate variation on rice quality associated with cooking, and eating qualities under the three different fertilizer levels, none fertilizer level($N-P_2O_{5-}K_2O=0-0-0kg/ha$), ordinary fertilizer level($N-P_2O_{5-}K_2O=1l0-45-57kg/ha$), and heavy fertilizer level($N-P_2O_{5-}K_2O=180-90-110kg/ha$). The eight resistant near-isogenic lines(NILs) for bacterial blight in rice were examined for grain appearances, several physicochemical properties, and palatability value measured by Toyo taste meter. Significant variations in NILs(V), Years(Y), and VxY interaction were recognized in grain length and palatability value under the none fertilizer cultivation, in grain width under the heavy fertilizer cultivation, and in white belly ratio under the three different fertilizer cultivations, respectively. According to increase the fertilizer application rate, variation in grain length and grain width were not significant, but grain thickness was thinner under the ordinary and heavy fertilizer cultivations than under the none fertilizer cultivation. On the other hand, white belly ratio, protein content and Mg/K ratio increased, while amylose content and palatability value lowered. Alkali spreading value lowed under the heavy fertilizer cultivation than under the none and ordinary fertilizer cultivations. Palatability value was significantly low in the line carrying XalJ than in the other lines under the ordinary fertilizer cultivations.

Studies on the Palatability and Texture of Korean Rice Cultivars for the Cooked-rice Processing (가공밥 제조를 위한 밥의 식미 및 식감특성 평가)

  • Sim, Eun-Yeong;Park, Hye Young;Kim, Mi-Jung;Lee, Choon-Ki;Jeon, Yong Hee;Oh, Sea Kwan;Won, Yong Jae;Lee, Jeong Heui;Ahn, Eok Keun;Woo, Koan Sik
    • The Korean Journal of Food And Nutrition
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    • v.30 no.5
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    • pp.880-888
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    • 2017
  • Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.

Variation of Rice Quality of Milled Rice according to Storage Period (고미(古米)의 품질변이 특성)

  • Kim, Dae-Jung;Oh, Sea-Kwan;Hong, Ha-Cheol;Yoon, Mi-Ra;Lee, Jeong-Heui;Choi, Im-Soo;Kim, Yeon-Kyu
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.56 no.4
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    • pp.342-348
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    • 2011
  • This study investigated the effects of storage period on the quality-realted characteristics of milled rice. Milled rice of two rice varieties (Nampyeongbyeo, Dongjinbyeo) produced in different years (2005, 2006 and 2009) were used for experiment. The toyo meter value of both rice varieties was decreased with extended storage period. But fat acidity of both rice groups was increased with extended storage period. When the samples were compared by production year, the hardness of the rice produced in 2009 was higher than those produced in 2005 and 2006. As storage period was prolonged, the L, a, and b values of chromaticity were increased and there was decreased preference in palatability of cooked rice. So, as storage period was longer, rice quality and eating quality deteriorated seriously.

Effects of Temperature and Sunshine Hours During Grain Filling Stage on the Quality-Related Traits of High Quality Rice Varieties in Korea (우리나라 고품질 벼 품종의 쌀 품질 특성에 미치는 등숙기 단계별 기온과 일조시간의 영향)

  • Yang, Woonho;Choi, Kyung-Jin;Shon, Jiyoung;Kang, Shingu;Shin, Seong-Hyu;Shim, Kang-Bo;Kim, Junhwan;Jung, Hanyong;Jang, Jung Hee;Jeong, Jeong-Su;Lee, Chae Young;Yun, Yeo Tae;Kwon, Suk Ju;An, Kyu Nam;Shin, Jong-Hee;Bae, Sung Mun
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.60 no.3
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    • pp.273-281
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    • 2015
  • Relationship between grain quality-related traits and daily mean temperature/sunshine hours during grain filling stage was analyzed using eleven high quality rice varieties at 24 experimental sites through eight provinces of Korea in 2013~2014. In the data set pooled across varieties, experimental sites and years, grain quality-related traits such as percentage of head rice (PHR), head rice yield (HRY), protein in milled rice (PRO) and Toyo Mido Meter glossiness value (TGV) were higher at the temperature lower than $22.6^{\circ}C$ for 40 days after flowering (DAF), which was optimum for percentage of grain filling in this study. Optimum sunshine hours for 40 DAF were $6.0{\sim}6.1\;hr\;d^{-1}$when considered PHR, HRY and TGV. PRO was associated with daily mean temperature and sunshine hours for 40 DAF in more varieties than the other traits. PRO was closely correlated with daily mean temperature during early filling stage and sunshine hours during early to mid filling stage, compared to other stages during grain filling. It is concluded that general trend in the variation of grain quality-related traits could be explained by the changes in daily mean temperature and sunshine hours during grain filling. In addition, climate conditions during early grain filling stage played important roles to enhance grain quality.