• Food Science of Animal Resources
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• v.20 no.1
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• pp.64-71
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• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.

• Natural Product Sciences
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• v.16 no.4
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• pp.291-294
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• 2010

In obesity, adipocytes undergo abnormal growth characterized by increased cell numbers and differentiation. Thus, inhibition of mitogenesis of preadipocytes and their differentiation to adipocytes would be beneficial for the prevention and progression of obesity. In the present study, we attempted to evaluate antiadipogenic activity of adlay (Coix seed, the seed of Coix lacryma-jobi L. var. ma-yuen Stapf) employing preadipocytes cell line, 3T3-L1 as an in vitro assay system. Because several varieties of adlay are in use in Korea, anti-adipogenic activity of three varieties of adlay such as Sang-Gang, Jo-Hyun and Yulmu-Ilho was evaluated. All the three varieties of adlay showed significant inhibitory activity on adipocyte differentiation as assessed by measuring fat accumulation using Oil Red O staining. Adlay, however, showed little effects on adipocyte proliferation. Further studies with interval treatment demonstrated that adlay exerted inhibitory activity on adipocyte differentiation via acting on early stage of adipogenesis. Taken together, adlay might be useful in the prevention of obesity.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• Journal of Life Science
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• v.8 no.3
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• pp.294-297
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• 1998

The objective of this study was to establish the stable cultivating method of adlay in paddy fields. The effect of soil moisture on the early of the transplanted adlay seeding was evaluated in 1996. the suitable transplanting period and the relationship between water management and leaf blight disease were tested in 1997. The critical transplanting date was June 30. rooting of transplanted adlay plants was retarded when soil moisture was saturated. However, sufficient soil moisture since one month after transplanting was required for the control of leaf blight disease and high yield of adlay.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.56-63
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• 2000

This study was investigated the effects of the addition of adlay with levels of 1%(T1), 2%(T2), 3%(T3) and 4% (T4) in skim milk substrate on the physicochemical and microbiological properties of yoghurt during fermentation and storage period at 4$\pm$1$^{\circ}C$. Adlay yoghurt were fermented with the mixed cultures of YC-380, ABT-4 and ABT-D. Titratable acidity and pH values of all treatments were increased and decreased significantly(p<0.05) with fermentation period, respectively and increased and decreased slightly during the storage period, respectively. There were increased and decreased in order of all treatments fermented with YC-380, ABT-4 and ABT-D. Viscosity of adlay yoghurt increased rapidly in order of T4, T3, T2 and T1 during fermentation and slowly in order of T1, T2, T3 and T4 during the storage period. There were increased in order of all treatments fermented with ABT-D, YC-380 and ABT-4. The counts of viable cells of lactic acid bacteria in all treatments were rapidly and slightly increased during fermentation and storage period, respectively. There were increased in order of fermented with ABT-D, ABT-4 and YC-380 in all treatments. The counts of E. coli were not found in adlay yoghurt. In all treatments, T1 showed slightly high compared to that of control. Based on the results of this experiment, the optimum level of addition of adlay were 1% (w/v) for production of acid production, pH, viscosity and the counts of viable cells of lactic acid bacteria.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.2
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• pp.142-146
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• 2005

Thirty-two germplasms of Korean adlay landraces were examined to analyse the genetic relationship through the amplified fragment length polymorphism (AFLP) approach. Total number of AFLP products generated by 12 selective primer combinations was 882. The number of polymorphic fragments by each primer combination greatly varied from 4 to 51 with a mean of 20.3, bands visible on the polyacrylamide gel. A genetic similarity coefficient was used for cluster analysis following UPGMA (unweighted pair grouping method of averages) method. The resulting clusters were represented in the form of a dendrogram. The clustering was not tight in the dendrogram. There was generally no clear grouping of the adlay according to the geographic regions in which germplasms were collected. The present AFLP analysis imply that although Korean adlay displayed a larger amount of AFLP variation within germplasms, the variation was shown independently without reflecting a clinal variation. This study demonstrated that AFLP method can be used to examine the genetic relationships among different germplasms of adlay.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.778-782
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• 1997

Effects of different water potential on the growth and aerenchyma development of Adlay(Coix lacryma-jobi L. var. mayuen) were studied under every 3 days intermittent irrigation as a control at different growth stages, flooded pot condition and drought. Adlay could not germinate in the anaerobic soil conditions with excessive moisture while it wasn't inflicted with moisture damage after sprouting. Sprouted adlay can grow under flooded soil moisture condition because it's root has orthostichy cell, ventilating structure and cortex. Proping or ventilating roots were generated from adlay grown under flooded pots. Drought damage inflicted at the heading stage was the most severe.

• Journal of Nutrition and Health
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• v.30 no.9
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• pp.1055-1060
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• 1997

The purpose of this study was to investigate the potential hypoglycemic effect of adlay diets when total fiber consumption was controlled in streptozotocin-induced diabetic rats. Forty eight rats were fed for 3 weeks with either controlled in streptozotocin -induced diabetic rats. Forty eight rats were fed for 3 weeks with either control diets or experimental diets : raw mille adlay (RMA) raw whole adlay(RWA) , steamed milled adlay(SMA) or roasted mille adlay(OMA). The composition of the AIN-76 diet was modified to ensure the same composition of protein, carbohydrate , rat, and fiber between the control diet and experimental diets. The concentrations of glucose , insulin, glycogen, and protein in plasma, liver, or skeletal muscle were compared . Compared to diabetic control rats, plasma postprandial glucose levels tended to be decreased in RMA, RWA, SMA and OMA rats until the 2nd week, but no difference was shown at the 3 rd week. There was no significant difference in insulin levels among those groups. After glucose loading, the plasma glucose level of SMA was lower than that of diabetic control rats throughout 2 hrs. Liver glycogen was lower than control values in RMA and RWA rats and not different in SMA and OMA rats. The muscle protein level of RMA, RWA, SMA, and OMA rats tended to be lower than in diabetic control rats. There was no significant difference in muscle glycogen among groups. These results suggest that the hypoglycemic effect of an adlay diet is not significant when the amount of total fiber consumption is controlled.

• Journal of Biosystems Engineering
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• v.43 no.4
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• pp.320-330
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• 2018

Purpose: The aim of this study was to investigate the harvesting performance of a prototype small combine for buckwheat and adlay. Methods: The prototype small combine was designed and constructed. Its ratio of grain loss, ratio of output components in the grain outlet, and field capacity for harvesting buckwheat and adlay were analyzed through field tests. Results: The prototype small combine required a working width of about 0.6 to 0.7 m to harvest buckwheat. The maximum travel speed was about 0.36 m/. The total ratio of grain loss was about 21.6%, which consisted of 8.8% at the header and 12.8% at the dust outlet. The grain and the material other than grain (MOG) ratios at the grain outlet were 94.1% and 5.9% respectively. In the case of adlay harvest, the maximum working width was about 1.2 m, that is, two rows. The range of maximum travel speed was about 0.45 to 0.46 m/s. When adlay was harvested in one row, the total ratio of grain loss ranged from 36.3 to 42.8% according to the cutting height. The cutting height of 30 cm resulted in a higher total ratio of grain loss than 60 cm and 90 cm. When the cutting height was 60 cm, there was no significant change in the total ratio of grain loss according to the number of working rows and the stage of the primary transmission shift. The total ratio of grain loss ranged from 35.2 to 37.7%. The grain and the MOG ratios at the grain outlet ranged from 93.1 to 95.8% and from 4.2 to 6.9%, respectively. No significant difference was observed in relation to cutting height, number of working rows, and the stage of the primary transmission shift. Conclusions: The prototype small combine for harvesting miscellaneous cereal crops showed good potential for the efficient harvesting of buckwheat and adlay. However, to improve the harvesting performance, there seems to be a need to develop new crop varieties suitable for machine-based harvesting and improve the transmissions, reels, separation/cleaning systems.