• Food Science and Preservation
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• v.22 no.6
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• pp.823-830
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• 2015

Physicochemical properties of five commercial rice products were investigated in order to select the appropriate rice varieties for the preparation of frozen fried rice. Among the evaluated rice varieties, Onnuri (16.06%) had the highest amylose content, while Beakjinju (11.83%) had the lowest. The water absorption index ranged from 1.45 to 1.65 g/g. Regarding the Hunter's color values, the L and a values of all rice varieties decreased while the b value increased with freezing-storage following the cooking process. The initial pasting temperature showed no significant differences among the five rice varieties. The highest viscosity (peak, trough, and final) and setback were found in the Sindongjin, while the lowest breakdown was found in the Baekjinju variety. Hardness, chewiness, and cohesiveness of all five cooked rice varieties decreased while their adhesiveness increased after freezing-storage. Under electron microscopy scanning, pores were observed inside the tissue of frozen cooked rices manufactured from Baekjinju and Hopum varieties, while substantially smooth tissue structure was observed in Sindognjin, Onnuri, and Ilmi rice varieties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1300-1306
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• 2011

This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than $53\;{\mu}m$. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.1
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• pp.8-14
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• 2013

The newly developed fertilizer is the slow-releasing fertilizer which can be used as a basal fertilizer without no additional fertilization at tillering stage. It has 30-4-6% of $N-P_2O_5-K_2O$ and was coated with mixture of LDPE (Low density polyethylene), EVA (Ethylene vinyl acetate), BDP (Bio degraded polymer), TALC and nonionic surfactant for the controlled release up to 50 days after application. Coating materials were designed to be decomposed naturally. This fertilizer can be applied directly to the seedling tray mechanically just before transplanting, resulting in significant labor saving effect. The developed slow-release fertilizer, which can replace both basal fertilization and top dressing at tillering stage by single application directly to seedling tray, showed the highest release at 14~21 days after transplanting. Considering the plant growth at different growth stages and yield, the optimal application rate of developed slow-release fertilizer was 300 g per rice nursery tray and the yield of rice at this application rate was 5.25 MT/ha. Rice quality in terms of head rice grain ratio, amylose content, whiteness, and taste value decreased as fertilization rate increased from 200 g to 500 g per nursery tray. Fertilization rate based on quantity of fertilizer ingredients (N, P, K) was reduced by 49.3% compared to the standard application rate and there was 49.2% reduction in labor input for fertilization.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.516-521
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• 1998

Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of $65{\sim}95^{\circ}C$, and those of Hwasunchalbyeo was higher. Iodine affinities of soluble fractions in Sinsunchalbyeo starch were higher than those in Hwasunchalbyeo at the same temperature and both were increased with increasing temperature. λmax of soluble fraction of Sinsunchalbyeo starch was highest at $75^{\circ}C$ of heating temperature. The transmittance of starch suspensions were increased rapidly at $60{\sim}65^{\circ}C$. By Rapid Visco Analyzer, initial gelatinization temperature of Sinsunchalbyeo was $67.2^{\circ}C$, and that of Hwasunchalbyeo was $68.2^{\circ}C$. In DSC analysis, onset temperature for gelatinization of Sinsunchalbyeo and Hwasunchalbyeo were $61.3^{\circ}C\;and\;62.9^{\circ}C$, respectively.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.332-335
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• 2008

"Hwangkeumbora" is a new japonica rice cultivar developed from a three way cross of Jinbubyeo, Odaebyeo, Fukei126 at Honam Agricultural Reaserch Institute (HARI), NICS, RDA, in 2006. This cultivar has about 110 days growth duration from transplanting to harvesting under Korean climate condition. The milled kernel of "Hwangkeumbora" is translucent with non- glutinous endosperm. Amylose content of "Hwangkeumbora" is about 19.3%. "Hwangkeumbora" has better palatability of cooked rice compared with "Odaebyeo" and shows high resistant reaction to the blast, but susceptible to major diseases and insect pests. The milled rice yield of "Hwangkeumbora" is about 5.37 MT/ha under the standard fertilizer level of the ordinary transplanting cultivation. "Hwangkeumbora" would be adaptable for ordinary transplanting in northern plain, mid-mountainous, southern mountainous of Korea.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.295-298
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• 2008

"Dongjin2" is a new japonica rice cultivar developed from the cross between Milyang165 with short culm and lodging resistance and $F_1$ plant of Iksan438, HR14018-B-1-1 and Iksan435 with high palatability at Honam Agricultural Research Institute (HARI), NICS, RDA in 2005. This cultivar has short grain shape and about 143 days growth duration from direct seeding to harvesting under Korean climate condition. The milled kernels of "Dongjin2" is translucent with non-glutinous endosperm. It has about 19.3% of amylose content and better palatability of cooked rice compared with "Nampyeongbyeo". This cultivar shows high resistance reaction to the bacterial blight pathogene race from $K_1$ to $K_3$, blast and stripe virus but susceptible to insect pests. "Dongjin2" yields about 5.71 and 5.74 MT/ha under the wet direct seeding and the transplanting at standard fertilizer level. "Dongjin2" would be adaptable for the southern plain area of Korea.

• Food Science and Preservation
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• v.19 no.6
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• pp.841-848
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• 2012

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.458-467
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• 2021

The effect of 16 cultivars on the quality of the rice porridge was investigated. The 'Geunnun' had the highest water absorption rate, but the 'Segyejinmi' yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose 'Dodamssal' and 'Hwaseonchalbyeo' glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of 'Geonyang2' and 'Hanareum4' were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, 'Baekokchal', a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, 'Miho' was 73.5 ㎍/mg, indicating the best digestibility in vitro.

• Korean Journal of Breeding Science
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• v.40 no.2
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• pp.192-195
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• 2008

'Sinunbong 1' is a japonica rice cultivar developed from the cross between "Sangjubyeo", high yield cultivar and 'Unbong 17', cold tolerance at Honam Agricultural Research Institute (HARI), NICS, RDA, in 2005. This cultivar has a short grain shape and about 111 days growth duration from transplanting to harvesting in Korean climate condition. This cultivar shows high resistant reaction to the blast, but susceptible to bacterial blight and strip virus. This variety has cold tolerance, compared to Odaebyeo. The milled kernels of 'Sinunbong 1' are translucent with non-glutinous endosperm. It has about 19.2% of amylose content and better palatability of cooked rice compared with 'Odaebyeo'. The milled rice yield of 'Sinunbong 1' is about 5.46 MT/ha under the standard fertilizer level of the ordinary transplanting cultivation. 'Sinunbong 1' would be adaptable to the northern plain, mid-mountainous, southern mountainous of Korea.