• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1684-1690
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• 2010

The properties of non-waxy rice, Dongjin 1, cultivated with conventional farming (CF) and environmentally-harmonized farming (EHF) using hairy vetch were compared to determine rice water absorption, physicochemical and pasting properties, antioxidant activities of brown and white rice, and a sensory evaluation of cooked white rice was carried out. EHF was treated with green manure crops such as hairy vetch and chitinase, which produce microorganism culture solution. CF was applied with seed disinfection treatments, fertilizer herbicides, and agricultural chemicals for the control of pests and diseases. The absorption level of EHF rice was higher than that of CF rice grain, regardless of the cultivation methods used. The ash and crude lipid contents were higher, but protein and dietary fiber contents were lower in the CF rice than in the EHF rice. The total starch content, water binding capacity, and swelling power of white rice were higher than those of brown rice, regardless of the cultivation methods used. The DPPH's antioxidant activity was shown as follows: EHF brown rice, EHF white rice and CF rice, in a decreasing order. The initial pasting temperature of EHF rice was lower than that of CF rice, but the peak, cold, and breakdown viscosities exhibited reverse trends. The sensory evaluation showed that the cooked white rice cultivated with EHF was not significantly different from that cultivated with CF (p<0.05). The overall preference of cooked rice did not show significant differences between the two cultivation methods (p<0.05).

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.65-71
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• 2003

The objective of this study was to compare the textural properties and sensory evaluation of Injulmi, a traditional Korean waxy rice cake, added with 10, 20 and 30% of RS3-type resistant starch. RS3-type resistant starch was prepared from nonwaxy rice(Odaebyeo) starch by autoclaving-cooling cycle. The RS yield of RS3-type resistant starch was 9.10%. By increasing the addition level of RS3-type resistant starch, the hardness and adhesiveness of Injulmi increased as measured by using a rheometer. Hunter color L and a values of Injulmi added with RS3-type resistant starch were increased, but b value was decreased. In case of sensory evaluation, the hardness of Injulmi added with RS3-type resistant starch was higher than that of non-added Injulmi. The overall duality of Injulmi added with RS3-type resistant starch by sensory evaluation was negatively correlated with the hardness measured by rheometer(p＜.0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1742-1748
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• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

• Food Science and Preservation
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• v.20 no.5
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• pp.614-620
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• 2013

The quality characteristics of Backsulgi added with red rice flours at different ratios were investigated to apply in the food industry. The moisture, crude protein, crude lipid, ash and amylose contents of the red rice flour samples were 5.3, 9.5, 2.0, 1.1 and 4.7%, respectively. The pasting properties of the non-waxy rice flour mixtures to which red rice flour samples were added were measured by RVA. As the content of red rice flour increased, the values of peak viscosity, final viscosity, breakdown and setback were decreased, while the pasting temperature was not significantly affected. The lightness (L) value of the Backsulgi decreased, but the redness (a) value, moisture content and the degree of gelatinization increased with an increase in the red rice flour samples. The hardness increased, while cohesiveness, springiness and chewiness decreased with the increase in the red rice flour. The overall acceptance of sensory evaluation showed the highest value for 8% red rice (BRWM8). In conclusion, the addition of 8% red rice flours could improve the sensory quality of the Backsulgi as well retrogradations.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.261-272
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• 2008

This study was conducted to provide the fundamental data based on the agronomic characteristics of domestic aroma rice, widely cultivated domestic rice and foreign aroma rice for breeding of functional aromatic rice. Among the 104 varieties, all of domestic aroma rice and widely cultivated rice varieties were headed, 24 of 84 varieties of foreign aroma rice were not headed. The average heading date of domestic aroma rice Japonica types of domestic rice was later as 136 day, and Tongil types of domestic aroma rice were faster as 122 day. The average culm length of Indica types of foreign aroma rice was longer as 130 cm, and Tongil types of were shorter as 74 cm. The average panicle length of domestic aroma rice and traditional rice were about 21 cm, and Indica types of foreign aroma rice were longer as 29.5 cm. The average 1,000 grain weight of Tongil types of domestic aroma rice and was not a difference with the domestic aroma rice and was more 2.5 g than the Indica types of foreign aroma rice. The average ratio of grain width and length of Indica types of foreign aroma rice were highest as 3.29 (W/L), and the domestic traditional rice was lowest as 1.7 (W/L). The average fertility rate of the domestic aroma rice, the widely cultivated domestic rice, and the Japonica types of foreign aroma rice were above 89.7%, but the Indica types of foreign and the Tongil types of domestic aroma rice were below 65.4%. The average germination rate of foreign aroma rice were above 83.7%, and domestic aroma rice were above 90.4%. The non-glutinous rice were 64 varieties (84.2%) of total 104 accessions of material rice and the waxy rice were 7 varieties (1%). In the domestic aroma rice, Hyangmi2ho and Aranghyangchalbyeo has a mild aroma grade. In the foreign aroma rice, 22 of 40 varieties of Indica types and 9 of 16 varieties of Japonica types has a lightly aroma grade. And 13 varieties of widely cultivated domestic rice has a non-aroma grade.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.3
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• pp.153-162
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• 2016

We investigated the physicochemical properties and starch structure of various rice varieties including 15 colored cultivars. NKHC showed the highest level of protein, lipid, and total dietary fiber levels. Reddish brown rice showed higher lipid content than that in black rice cultivars. Apparent amylose content of waxy and non-waxy colored rice varieties was within the range of 3~5% and 15~18%, respectively. IP exhibited the highest total starch (TS) content, whereas, NKHC and HJJ showed lower TS content than that in other cultivars. Pasting temperature of all colored rice cultivars, except IP, was about $68^{\circ}C$. Peak viscosity of IP, JJJ, Hong, and GGHM showed high values of 138, 130, 128, and 124, respectively. All the colored rice cultivars presented A-type X-ray diffraction pattern and polygonal shapes of starch granules were observed using scanning electron micrographs (SEM). Major groups of amylopectin chain lengths were B (12 < DP ${\leq}$ 24) and A (DP ${\leq}$ 12). SMHC showed the highest B chain content and the lowest A chain content (P < 0.05). These experimental results provided useful information for scientists and the food industry regarding colored rice starches.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.243-250
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• 2004

Two cultivars which are glutinous (Hawcheongchalbyeo) and non-glutinous (Hawcheongbyeo) near isogenic line of rice, were used for this study. The objective of this experiment was to gain the basic information for increasing grain yield of waxy rice by means of source and sink size control. In both Hwacheongbyeo and Hawcheongchalbyeo, the trend of decrease in total and average spikelet weight was ranked as follows; removal of penultimate leaf＜ removal of flag leaf＜ removal of flag leaf and 3ya leaf from the top ＜ removal of flag leaf and penultimate leaf ＜ removal of flag leaf, penultimate leaf, and 3rd leaf from the top. The reduction yale of total and average spikelet weight per panicle of Hwacheongbyeo was higher than those of Hwacheongchalbyeo according to the removal of flag leaf, penultimate leaf, and 3rd leaf from the top. In both cultivars, high-density grain ratio and grain filling ratio of the primary branches were higher Hun those of the secondary branches by leaf clipping treatment. The spikelet number and total spikelet weight per pinicle in both Hwacheongbyeo and Hwacheongchalbyeo were decreased by removal of spikelets on branches compared with control, whereas average spikelet weight and grain filling ratio were increased. The increase rate of average spikelet weight of Hwacheongchalbyeo was much higher than that of Hwacheongbyeo by sink size control. High-density grain ratio by removal of spikelets on branches was higher in Hwacheongchalbyeo, but filled grain ratio was higher in Hwacheongbyeo.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.515-524
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• 2010

The amylose content of starch is a major factor in the texture of cooked cereal grains. Therefore, down-regulation of amylose synthesis is one of the alternative method to improve eating quality of rice. We developed transgenic rice plants designed to suppress granule-bound starch synthase I(GBSSI) gene using RNA interference(RNAi) technology. Transgenic plants with RNAi vector containing the 3'-UTR region of GBSSI showed a lower amylose content in rice endosperm than that of wild-type. The range of amylose content was 5.9~9.0% in the transgenic plants, whereas that of wild-type was 17.7~18.0%. Transgenic rices showed the decrease of short chain and the increase of long chain by analyzing chain length distribution of amylopectin in the endosperm. In the SEM micrographs, we found that compound starch granules in whole grains of the wild-type rice were readily split during fracturing, while the starch granules in RNAi-transgenic lines showed small voluminous, non-angular rounded bodies.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.1-10
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• 2010

Five mutants were investigated at the molecular level to determine the factors responsible for mutated endosperm types. They were classified as high (HA) or low amylose (LA) phenotypes based on the amylose content in endosperm. The five were previously produced from Ilpum and Shindongjin cultivar treated with N-methyl-N-nitrosourea and gamma-ray irradiation, respectively. Analysis of the genomic structure and expression of Granule-bounded Starch Synthase I (GBSSI) genes revealed that mutants generally showed a higher incidence of nucleotide transition than transversion, and the $A:T{\rightarrow}G:C$ transition was particularly prevalent. The rates of nucleotide substitution in HA mutants were generally higher than those in the LA mutants, leading to higher substitutions of amino acid in the HA mutants. Neither nucleotide substitutions interfering with intron splicing or causing early termination of protein translation were found, nor any large-sized deletions or additions were found in all the mutants. In principle, amylose content can be regulated by three factors: internal alterations of GBSSI protein, the strength of gene expression, and other unknown external factors. Our results indicate that the endosperm mutants from Shindongjin arose from internal alterations of GBSSI proteins, which may be the result of amino acid substitutions. On the other hand, the Ilpum mutants might be principally caused by the alteration of gene expression level. Analysis of another three glutinous cultivars revealed that the major factor leading to glutinous phenotypes is the 23-bp duplicative motif (5'-ACGGGTTCCAGGGCCTCAAGCCC-3') commonly found in exon 2, which results in the premature termination of protein translation leading to the production of a non-functional GBSSI enzyme.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.442-449
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• 2017

This study was carried out to analyze the antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates (5, 10, 15, and 20%) and cooking methods. The two foxtail millet varieties used in this study were non-waxy foxtail millet, 'Samdame', and waxy foxtail millet, 'Samdachal'. Cooked mixed grain rice-added foxtail millet was cooked by general and high pressure cooking methods with and without fermented alcohol. Except for breakdown viscosity, pasting characteristics of foxtail millet were reduced with increasing amounts of foxtail millet. Water-binding capacity and swelling power significantly decreased with increasing amounts of foxtail millet, whereas water solubility index significantly increased. Total polyphenol and flavonoid contents increased with increasing amounts of foxtail millet. DPPH and ABTS radical scavenging activities also increased with increasing amounts of foxtail millet. Moreover, foxtail millet cooked by general cooking method with fermented alcohol showed higher antioxidant effect compared to other cooking methods. In this study, antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.