• Korean Journal of Breeding Science
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• v.42 no.2
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• pp.151-156
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• 2010

The mutants of sugary-2 (su-2), floury (flo), shrunken-1 (shr-1), and dull-1 (du-1) were crossed to waxy (wx) to produce $F_2$ seeds. Chi-square analysis on the segregating ratio of the $F_2$ seeds revealed that flo, su-2, and shr-1 were independently transmitted with wx, while wx was epistatic over du-1. The floury and sugary-2 were crossed to Hwasunchalbyeo, a waxy variety, and then the $F_4$ of floury-waxy and sugary-2-waxy seeds were developed, respectively. As the parents phenotypes of sugary-2 and floury, the grains of these two lines showed lower hardness and grain weight than normal grain of Hwacheongbyeo. For alkali digestive value (AVD), the sugary-2-waxy showed lower ADV than Hwacheongbyeo. For the gel consistency of grain flours, the floury was medium like Hwacheongbyeo, while those of the sugary-2, floury-waxy, and sugary-2-waxy were soft like Hwasunchalbyeo. The amylose contents in the grains of the sugary-2 and floury were decreased to ~15% whereas that of Hwacheongbyeo was 19.1%. All the lines showing waxy endosperm (Hwasunchalbyeo, floury-waxy, and sugary-2-waxy) showed less than 4% amylose contents. Interestingly, the free sugar content in the brown rice was increased to 9.27% in the sugary-2-waxy, showing transgressive segregation phenomenon where the free sugar contents in its parents, sugary-2 and Hwasunchalbyeo, were 5.98% and 3.98% respectively. Also, the floury-waxy showed transgressive segregation phenomenon, containing 6.15% of free sugar content in the grains.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.12-16
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• 2002

In this study, the physicochemical properties of warty black and glutinous rice flours were compared. Crude protein content of waxy black rice flour (9.01%) was higher than than of glutinous rice flour (7.54%). Most mineral contents of waxy black rice flour were higher than those of glutinous rice flour. The major fatty acids in the waxy black and glutinous rice flours were oleic acid (38.57% and 36.95%) and linoleic acid (38.60% and 39.10%). The major detected amino acids of both samples were aspartic acid, glutamic acid and arginine. Water binding capacity of waxy black rice flour (93.26%) was higher than that of glutinous rice flour (87.42%) . Swelling powers and solubilities of waxy black rice flour were lower than those of glutinous rice flour in according to increasing temperatures. Maximum absorbance wavelength (λ$_{max}$) and absorbance at 625 nm were similar between both samples. X-ray diffraction patterns of both samples showed traditional A type as Peaks 2$\theta$ at 15.1$^{\circ}$, 17.1$^{\circ}$, 18.0$^{\circ}$and 23.2$^{\circ}$. The relative crystallinities of waxy black and glutinous rice flours were 0.40 and 0.41, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.1
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• pp.58-63
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• 2008

Variation of chalkiness expression in milled waxy rice with the moisture contents of grains was investigated using instrument and naked eye evaluation methods. To find out any effects of varieties and harvesting times on the chalkiness development, rice grains of seven waxy varieties harvested at early, optimal and late times were tested after being sun-dried to have three different moisture contents of about $13.0{\sim}14.5%$, $14.5{\sim}16.0%$ and above 16.0%. The moisture contents of rice grains were distributed in the ranges of about 13.0% to 17.5% with the drying intensity right after harvesting. Although there were some genetical variations in whiteness and degree of transparency of milled rice grains among varieties at the same condition, chalkiness was most significantly affected by the changes of moisture content in all waxy varieties and harvesting times. At the moisture content less than 13.5%, all varieties exhibited waxy unique chalkiness, and at the moisture ranges between 13.5% and 14.0% the chalkiness was more or less affected by harvesting time and varieties. At the moisture content ranges between 14.0% and 16.0%, chalkiness gradually disappeared as with the increase of moisture content. However the degrees of chalkiness loses were strongly depended on individual kernels by showing as if the number of non-waxy rice kernels would be increasing in waxy rice grains with the moisture content increase. At the moisture content above about 16.0%, all waxy kernels lost their unique chalkiness, and showed non-waxy rice appearance.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.939-946
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• 1997

Effects of moisture content on the gelatinization and recrystallization of non-waxy and waxy rice starch gels were investigated by differential scanning calorimetry (DSC). The recrystallization rates of the starch gels containing various moisture contents $(40{\sim}70%)$ were analyzed by Avrami equation. The waxy rice starch had higher gelatinization temperature and enthalpy than non-waxy one. The highest degrees of recrystallization in both rice starch gels stored at $4^{\circ}C$ were shown at 40%, and recrystallizations above 80% moisture content were not found. The degree of recrystallization of waxy one was higher than that of non-waxy one in the range of 40 to 60% moisture content. The Avrami exponents (n) of both rice starch gels were near to 1.0 and the time constant (1/k) was increased with increasing moisture content in the range of 40 to 70% moisture content. The recrystallization rate of waxy rice starch gel was slower than that of non-waxy one. The recrystallization of rice starch gels could be explained by the change of ice melting enthalpy during storage. The Wg's, represented the maximum practical amount of plasticizing water, were about 29.9% and 28.2% for non-waxy and waxy rice starch gels, respectively.

• Mycobiology
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• v.30 no.4
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• pp.213-218
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• 2002

The induction of NAD(P)H: quinone oxidoreductase(QR), glutathione S-transferase(GST), and glutathione(GSH) levels in hepa1c1c7 cells(murine hepatoma) by waxy brown rice cultured with Phellinus igniarius to induce anticarcinogenic enzymes were measured. In addition, the inhibition of polyamines metabolism was tested with the growth of Acanthamoeba castellanii. The result shows that QR, GST activities, and GSH levels of experimental animals were increased much more by feeding the methanol extract of waxy brown rice cultured with Phellinus igniarius than those of the rats received the ethanol of uncultured brown rice. The growth of A. castellanii was inhibited mostly at 40 mg/3 ml concentration of methanol extract of waxy brown rice cultured with P. gniarius. The results suggested that waxy brown rice cultured with P. igniarius possess chemopreventive activity by inducing anticarcinogenic enzymes and inhibiting polyamine metabolism.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.9-13
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• 1991

Nochi is a kind of Korean traditional food made from glutinous rice or millet. This study attempted to examine the effects o( the various factors and to clarify the factors which affect the overall eating quality of Noch. The results were summarized as follows. 1. Starch content of waxy rice was 72.4% and IBC was 0.017%. 2. $\alpha$-amylase and $\beta$-amylase activity of malt were 40.13 and 8.94 units respectively. 3. Waxy rice soaked for 3 hours was ground to flour then sifted 20 mesh sieve. The mixture of waxy rice and malt was steamed for 20 minutes. 4. In sensory evaluation on varying the amount of malt and incubation time, the most favorite tendancy of the overall eating quality was at the level of 8hours incubation made by 5% addition of malt. 5. Total sugar contents, reducing sugar contents and the intensities of iodine stain at the incubation temperature of $60^{\circ}C$ were significantly different from those at $50^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.619-621
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• 1991

A partial replacement($0{\sim}30%$) of non-waxy rice(Samgangbyeo, Tongil type) was attempted in Yukwa(Korean traditional puffed rice cake) preparation. The yukwa prepared with the replacement of non-waxy rice up to 20% level was comparable in quality to the traditional yukwa in view of expansion rate, crispness and hardness followed by sonsory evaluation. Continuous whipping machine for making yukwa bandaekee(rice cake) could be successfully introduced for mass production.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.377-383
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• 2013

Premature-green rice is typically obtained by early harvest when culms of rice still appear green in color, and the rice and its food products have been considered as wellbeing foods. This study was carried out to determine the quality characteristics of cookies made from flour added with 10, 20, and 30% whole green rice powde r(WGRP) of two kinds of Hopum and Shinsun waxy rice. The quality characteristics of cookies, including pH, spread factor, color, hardness, and sensory properties, were estimated. WGRP with different levels of 10, 20, and 30% was added into powder for preparing cookies, and their quality properties were evaluated. The pH and hardness of the cookies increased, while spread factor showed highest added with 20% Hopum and Shinsun waxy rice. The color (L) of cookies decreased 20% added with Hopum and Shinsun waxy rice. The sensory properties of cookies was highest added with 20% Hopum and 10% Shinsun waxy rice. The result of this study suggest that addition of 20% Hopum and 10% Shinsun waxy rice are available rice cookies. It was concluded that WGRP may have a potential in bakery industry as a new food material.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.175-182
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• 2010

Differences in physiochemical characteristics of row waxy rice, steeped in optimum steeping conditions ($31.5^{\circ}C$, 9 days) were investigated along with the relationship between these properties and the quality characteristics of Gangjung made from ten different varieties of waxy rice in order to identify the optimal waxy rice variety for making Gangjung. The moisture content of ten waxy rice varieties was increased, but protein and ash contents were decreased during steeping. Mineral analysis, showed that the Fe, Mg, Ca, Na and K contents of all samples were decreased during steeping. Regarding the gelatinization behavior of the ten waxy rice varieties, the peak viscosity and breakdown were increased with the exception of Backjinju and Backjinju-1 during steeping. Shinsunchalbyeo was the most adaptable waxy rice variety for making Gangjung, as its tested scores for expansion ratio and crispness were higher than other waxy rice varieties. The textural properties of Gangjung made from Backjinju and Backjinju-1 had the highest levels of hardness and showed the lowest expansion ratios. Therefore, Backjinju and Backjinju-1 are considered the worst varieties for making Gangjung.