• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.4
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• pp.384-389
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• 1989

Thirteen varieties of Tongil type and ten of Japonica type which were produced in Korea, in 1985, were campa red in namely, width, thickness, length and weight of rice grains. Thousand-grain weight of paddy, brown rice and milled rice were not significantly different between Tongil type and Japonica type, but difference of paddy-brown rice and brown rice-milled rice had significant (p<2,859** and 4.316***, respectively), and the ratio of difference of paddy-brown rice was higher Tongil type than Japonica type. Width, thickness and length of paddy, brown rice and milled rice was significant (width : p<5.189***, 5.289** and 5.466***, thickness: p<3.371** 4.074*** and 5.988***, length: p<3.016**, 4.419*** and 5.492*** in paddy, brown rice and milled rice, respectively) between the Tongil type and Japonica type, and then the width and thickness of Japonica type were thicker than Tongil type, but length of Japonica type was shorter than Tongil type width/thickness ratio of paddy wes significant (p<2.396*) between the Tongil type and Japonica type, but its brown rice and milled rice was not. And length/width and length/ thickness ratio of paddy, brown rice and milled rice were significant (length/width : p<5.525***, 5.495*** and 5.863***, length/thickness: p<4.734***, 6,863*** and 8.425*** in paddy, brown rice and milled rice) between the Tongil type and Japonica type, and then its ratio were higher Tongil type than Japonica type.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.684-689
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• 1995

The molecular structure of rice starch was investigated using Korean rice[3 varieties of Japonica type and 3 varieties of Tongi type(Japonica-Indica breeding type)]. The λmax of iodine complex and inherent viscosity of Japonica type were higher than those of Tongil type. $\beta$-Amylolysis limit of the starches was not different between the two rice types. In the distribution of molecular weight of rice starch, the molecular size of amylose and amylopectin for Japonica type were smaller than those for Tongil type. The chain of rice starch distributed F1 of above DP 55, F2 of DP 40~50 and F3 of DP 15~20, and the ratio of F3 against F2 for Japonica type was higher than that of Tongil type. The results suggest that rice of Japonica and Tongil type was different molecular structure of starch.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.735-743
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• 2011

This study examined physicochemical properties of rice grains and qualities of cooked white rice of the high yielding, Japonica type, specifically Druryechanbyeo and Boramchanbyeo, and of the Tongil-type, specifically Hanarumbyeo and Andabyeo. The changes of water absorption rate of rice grains, their textural properties and a sensory evaluation of the cooked rice s were analyzed. All varieties were short grain. The length and width of Tongil type rice grains larger than those of Japonica type. The water absorption of white rice grains increased rapidly until 1 hr when soaking and after that increased slightly. The water absorption of Druryechan grain was higher than that of the Boramchan. The sensory evaluation results showed that the Japonica type cooked rices had a higher value for overall quality than the Tongil type cooked rices. With regard to the textural properties of the cooked rices, the hardness of Boramchan and Hanarum varieties showed higher than that of Druyechan and Anda varieties. Adhesiveness, springiness and chewiness were not significantly different between varieties (p<0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.99-105
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• 2023

Starch characteristics and pasting properties of Tongil-type rice varieties with different amylose content were analyzed. Three different Tongil-type rice varieties and one Japonica-type rice variety were examined for their properties. Tongil-type rice varieties have longer panicles and higher rice yield (721-765 kg per 10a) than Boramchan, a Japonica-type high-yield rice variety. The protein content of the Tongil-type rice variety was higher than that of Boramchan. Japonica-type rice varieties had lower amylose content than Japonica-type rice varieties, except for Amimyeon (Milyang355). Amimyeon had higher protein content than the other varieties, and its amylose content was particularly high at 39.2%. The distribution of starch granule sizes of the four varieties was similar, and the particle size corresponding to D50 was approximately 87.8-81.9 ㎛. The pasting properties of rice flour varied among varieties. The Dasanbyeo and Hanarum2 amylogram patterns were similar. These two varieties had a higher peak viscosity (PV) and lower setback (SB) than Boramchan. In the case of Amimyeon, the hot paste viscosity (HPV), cool paste viscosity (CPV), and SB were significantly higher than those of the other Toingil-type varieties, and the breakdown (BD) was very low, showing pasting properties significantly different from that of the other varieties. The onset (T_o), peak (T_p), and conclusion temperature (Tc) of gelatinization of rice flour from Amimyeon were lower than those of the other tested varieties. In addition, the gelatinization temperature, measured using differnetial scanning calorimetry (DSC), and BD, measured using al rapid visco analyzer (RVA) were low in Amimyeon. Amylose content showed a high positive correlation with pasting time (PTi), HPV, and SB and a negative correlation with PV and BD.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.32-42
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• 1986

Two Tongil type rice varieties and two Japonica rice varieties were prepared and experimented to investigate the effect of physicochemical properties on rice palatibility. Obtained results are as follows; (1) Width and thickness of unhunlled and unpolished grains of Tongil type rices were shorter than those of Japonica type rices and the length of the former was much longer than the latter. (2) Protein contents of Tonsil type varieties were greater than Japonica ones and amylose contents of the former is less than the latter. Alkali digestibility of them showed no significant differences. These means that the qualities of Tongil rices are not less than Japonica ones. (3) Sensory evaluation test showed that Japonica type rices are more excellent than Tongil types in expansion, glutinosity, flavour and taste while the former is inferior to the letter in gloss. (4) Preconceived ideas on the shape of rice seemed to affect most on its palatability.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.157-161
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• 1978

Physicochemical properties of rice starches from Paldal(japonica type) and Tongil(indica type) were investigated. There were no significant differences in water-binding capacity, blue value and amylose content between the two starches. Paldal starch showed a higher value for-swelling power than Tongil starch. Amylograph data showed that both Paldal and Tongil starches had similar paste viscosities except setback in which Tongil starch showed a higher value. No significant differences were observed for intrinsic viscosity and glucose units per segment between Paldal and Tongil amylopectin fractions. However, the intrinsic viscosity for Tongil amylose was considerably higher than Paldal amylose. The rate of retrogradation of Tongil starch gels at $21^{\circ}C$ was faster than Paldal starch gels.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.45-53
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• 1992

This studies were conducted to investigate the physiological characteristics of photosynthesis and dry matter accmulation of 2 Tongil type and 2 Japonica type varieties under different temperature and light intensity condition. Photosynthetic activities were lower in Tongil type varieties than Japonica type at low temperature(17$^{\circ}C$), but higher in Tongil type varieties at high temperature in each growth stages. The degradation rate of photosynthesis was higher in Tongil type varieties than Japonica type varieties at low temperature and Tongil type varieties were showed high photosynthetic activities at high temperature ($25^{\circ}C$). Specific Leaf Area in each growth stages were the highest at tillering and increased from panicle formation stage to heading stage. The ratio of respiration to photosynthesis (R /P$\times$200) into upper three leaves were significantly high in third leaf and showed same slope in each varieties. CGR, NAR were higher in Tongil type varieties than Japonica type varieties and yields, havesting index were showed high in Tongil type varieties.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.187-192
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• 1992

Some structural characteristics of Japonica and Tongil type rice starches and their fractions were investigated to elucidate the differences between the two rice types. Japonica rice starches showed broader gelatinization temperature ranges and had higher ${\lambda}_{max}$ than those of Tongil ones. Intrinsic viscosity of starch, amylose and amylopectin for Japonica type were lower compared with those of Tongil type. ${\beta}-amylolysis$ limit of rice starch were not different between two rice types, but those of amy_lose and amylopectin of Japonica ty_p_e were lower than Tongil type. The average unit chain length(${\overline}CL$) and average outer chain length(${\overlne}OCL$) of Japonica type amylopectin were shorter than those of Tongil one. Sepharose CL-2B chromatography of hot water soluble starch revealed that each starch had unique elution profile.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.212-220
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• 1975

Cooking and eating qualities of two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were investigated to compare each other. Cooked rice of Tongil variety absorbed $4{\sim}6%$ more water at the same water-to-rice ratio, showed higher mechanical hardness and needed 20% higher water-to-rice ratio to maintain the same hardness as compared with Jinheung variety. Optimum water-to-rice ratios in cooking were shown to be 140% for Tongil and 120% for Jinheung as judged from the reciprocal hardness scale among textural parameters of cooked rice. When the degrees of gelatinization and retrogradation were determined from enzymic digestion, iodine colorimetric method and textural parameters, Tongil variety showed lower degrees of gelatinization and retrogradation than Jinheung variety did. Tongil variety exhibited a higher gelatinization temperature and lower maximum viscosity and breakdown in the amylograms of the rice powder than Jinheung variety did.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.3
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• pp.151-155
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• 2005

This study was carried out to get information for diversifying of resistant genes to bacterial blight (BB) in Japonica cultivar breeding programs. TWo hundred nine rice varieties were tested for qualitive resistance to four races of BB; HB9101 isolate for race K1, HB9102 isolate for race K2, HB9103 isolate for race K3, and HB01001 isolate for race K3a. Two hundred nine rice varieties were divided into five groups according to their race reaction. Fourteen Tongil-type varieties and ninetyseven Japonica varieties showed susceptible reaction to four races; Kl, K2, K3 and K3a. Thirteen Tongil-type varieties and thirty-one Japonica varieties were resistant to only one race; K1. Nine Tongil-type varieties and one Japonica variety were resistant to two races; K1 and K2. One Tongil-type variety and twenty-eight Japonica varieties were resistant to the three races; K1, K2, and K3. Fourteen Tongil-type varieties and one Japonica variety were resistant to four races; K1, K2, K3, and K3a. A number of Tongil-type varieties showed broad spectrum resistance to four races, while a number of Japonica varieties showed broad spectrum resistance to three races; K1, K2, and K3.