• 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.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.1-6
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• 1992

Two Rice cultivars , a high yield variety of Cheongcheong and a Korea native kind of Chucheong were grown in paddy. 1$\mu\textrm{g}$ and 10$\mu\textrm{g}$ of aflatoxin B1 and Aspergillus flavus (106 conidia/ml) were inoculated at milk stage. At harvest, kernels from the inoculated plant showed slightly lower ripening rates and 100-grain weight than did those of controls. The nutrient and fatty acid composition of unpolished rice of inoculated group were similar to those of controls and difference between the control and inoculated group were not significantly different.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1229-1235
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• 1998

To see the correlation between the rate of in vitro starch hydrolysis and the glycemic index, an in vitro digestion was carried out by incubating the cereal samples for 2 hours with ${\alpha}-amylase$ in dialysis tubing. Also the levels of blood glucose were measured over 2 hours after feeding healthy volunteers with 50 g carbohydrate portions. Hydrolysis area, hydrolysis index (HI) and the dialysate content of carbohydrate throughout the digestion time for barley was significantly below those for other cereals (p<0.05), and unpolished glutinous rice was significantly above (p<0.05). The GI-glucose of barley $(57%{\pm}7)$ to glucose as standard was significantly (p<0.05) lower than those of other cereals whereas the GI-glucose of glutinous rice $(110%{\pm}8)$ was significantly higher (p<0.05) than other cereals. The GI-rice values to rice as standard were $122%{\pm}4$ for glutinous sorghum, $116%{\pm}13$ for job's tear, $115%{\pm}13$ for glutinous millet, $106%{\pm}6$ for unpolished glutinous rice, $102%{\pm}7$ for glutinous rice, $100%{\pm}0$ for rice, $90%{\pm}12$ for unpolished rice, $85%{\pm}6$ for foxtail millet, $79%{\pm}5$ for buckwheat and $63%{\pm}6$ for barley. The GI-rice was significantly correlated to hydrolysis area and HI (r=0.75, p<0.01). It suggests that the in vitro starch hydrolysis offers good potential to predict the in vivo glycemic response of starch foods.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.177-181
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• 2008

Mycotoxins produced by molds isolated from discolored sun-dried red pepper fruits were determined and the toxicity to animals was also tested by feeding mold-grown unpolished rice to rats. Among the mold species tested, only Alternaria alternata was toxic to experimental animals, while other mold species belonging to the genera of Colletotrichum, Diaporthe, Diaporthopsis, Botryosphereia, Aspergillus and Fusarium were not. Rats fed Alternaria-grown rice lost weight and died within two weeks of feeding period. Succumbed rats during the process of feeding study showed extreme cases of enlargements of stomach, small intestine and liver. Among the 17 Alternaria isolates, 8 species produced considerable amount of tenuazonic acid along with small amounts of other toxins including alternariol and monomethyl ether derivative of alternariol in both red pepper homogenate and unpolished rice. It is therefore advised that red pepper fruits infested by molds during the sun-drying process be discarded to avoid unnoticeable health hazards.

• Korean Journal of Agricultural Science
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• v.8 no.1
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• pp.126-132
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• 1981

Rice grains harvested from paddy fields around industrial areas of Kyongin, Iri, and Jeonju were taken and analysed the contents of heavy metals which were considered to be accumulated in those rice grains. Atomic absorption spectrophotometer was applied for analysis of heavy metals such as copper(Cu), zinc(Zn), lead(Pb) and cadmium (Cd) in unpolished rice grains. The content of Cu in rice grains harvested from Iri was the lowest, 2.94 ppm, while those from Seo-Myon, Shiheung-Gun was the highest, 3.65 ppm. The contents of Zn and Pb in rice grains were ranged 20.56~27.21 ppm and 0.38~0.53 ppm, respectively. Cd content were exceptionally lower than the regulated level, 1.0 ppm. The content of this metal detected in rice grains from Seo-Myon was the highest, 0.509 ppm, but those of other areas were much lower, ranged 0.040~0.136 ppm. The present concentrations of Cu, Zn, and Pb in rice grains were also lower than the expected level and below the maximum permissible concentrations.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.104-112
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• 1970

Korean Paldal variety rice, harvested November and hulled into polished and unpolished forms in April, 1969, packed in the straw bags and the kraft paper bags. Being irradiated with 10, 30 and 50 krad ${\gamma}-ray$, the samples were stored at room temperature for testing infestation, uric acid content, fat acidity, riboflavin content and panel test. The results are as follows. 1. The kraft bag lot with polished rice or unpolished rice manifested the apparent disinfestation with $30{\sim}50$ krad irradiation. On the other hand, in the straw bag lot the irradiation effects on disinfestation were weakened through summer on account of the second contamination. 2. The changes of uric acid content in rice were proportional to the state of infestation. 3. Fat acidity, which has a close relation with the rancidity of fat in rice, increased during storage and showed some increasing tendency in the irradiated lot with $30{\sim}50$ krad. 4. In comparison with the control lot, riboflavin content was not affected by 50 krad irradiation. 5. With 10, 30 and 50 krad dose, the irradiated lot should have no significant difference in taste, odour, color and viscosity for the panel test.

• Journal of Nutrition and Health
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• v.6 no.3
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• pp.9-15
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• 1973

Some effect on the protein metabolism in growing albino rats by feeding on the rice mixed with wheat or barley have been studied. The species of wheat and barley used in this experiment were either 80% polished or nonpolished wheat, barley and naked barley. The growing rats to be examined were fed on 30% wheat or barley mixed with rice diets for 8 weeks. The total nitrogen, creatinine, amino acid nitrogen and urea-nitrogen contents in the liver and the creatinine and urea-nitrogen contents in the urine have been measured. The results obtained are summarized as follows: 1. The total nitrogen contents in the liver and the serum were no remarkable difference by feeding on each mixed diet, compared with the rice diet group. 2. The creatinine contents in the liver of the unpolished wheat and barley mixed diet groups were the similar to that of the rice diet group, but these were higher by feeding on the polished wheat and barley mixed with rice diets. 3. The amino acid nitrogen contents in the liver of the polished naked barley mixed with rice diet groups were the similar to that of the rice diet group, but these were higher by feeding on the other mixed diets than the rice diet. 4. The urea-nitrogen contents in the serum of the polished wheat and naked barley mixed with rice diet groups were higher than that of the rice diet group, but these were significantly lower by feeding on the polished barley mixed with rice diets than the others. 5. The creatinine and the urea-nitrogen contents in the urine of the original wheat and barley mixed with rice diet groups were higher than that of the polished wheat and barley mixed with rice diet groups. In the view of the above results, it could be seen that the protein metabolism was remarkable change according to polish of the wheat and barley.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.551-557
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• 2008

In order to investigate the effect of different ingredients on the quality of Korean rice wines, 30% of rice were substituted by malt, corn, potato, soybean, glutinous millet, unpolished rice, glutinous rice, or non-glutinous rice, when rice wines were prepared. Physicochemical and sensory characteristics of the rice wines from the varying ingredients were evaluated. Sample rice wines were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acids, and free sugars. After fermentation for 16 days, the ethanol contents ranged from 13.28 to 16.23%, while the total acid levels were within the range of 0.27 to 0.32%. The amino acid contents in eight samples ranged from 0.18 to 0.36%, while the soluble solid contents were within the range of 8.35 to $11.1^{\circ}$Bx. Among the eight samples tested, rice wine prepared with malt showed the highest level of coloring degree, UV absorbance, and reducing sugar levels, while rice wine prepared with potato showed the lowest value. Organic acid contents of rice wines prepared with soybean, glutinous rice, and non-glutinous rice showed the highest levels of succinic acid followed by acetic acid, citric acid, malic acid, and pyroglutamic acid. Free sugar contents of all rice wines showed the higher levels of glucose followed by fructose and maltose. Rice wines prepared with unpolished rice and corn showed the same highest overall sensory preference. By descriptive analysis, the overall mean sensory intensities of samples prepared with glutinous rice and non-glutinous rice, showed similar levels of 'sweetness', 'fruitiness', and 'freshness of aroma', while those samples prepared with soybean, glutinous millet, and potato showed stronger intensities of 'nuruk', 'grain aroma', and 'yellowness'. Rice wine prepared with corn showed middle ranges in all sensory attributes tested.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.119-123
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• 2010

The quantitative sensory profiles of rice wines made with nuruks using eight different cereal ingredients were developed using sensory descriptive analysis. Two appearances, eight aromas, eight flavors and tastes, and two mouthfeel related sensory attributes were evaluated by a panel of 10 judges. The sample made of black rice nuruk had the highest intensity in red color, while the other samples had similar ranges in yellow color. The mean sensory intensities of the samples prepared with black rice and glutinous rice nuruks were high in 'sweet', 'fruit taste', 'pungent', and 'sour', while those samples prepared using non-glutinous rice, buckwheat, hull-less barley, unpolished rice nuruks had overall high intensities in 'grain', 'fermented aroma', 'bitter', and 'astringent' attributes. Based on the principal component analysis of the descriptive data, samples were primarily separated along the first principal component, which accounted for 53% of the total variance between the rice wines with high intensities of 'red color', 'sweet', and 'fruit taste' versus 'bitter', 'astringent', and 'yellow color'.

• Nuclear Engineering and Technology
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• v.24 no.2
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• pp.121-129
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• 1992

Radio-tracer experiments on the Sr-90 absorption by rice and soybean from a sandy-loam soil of pH 6.35 treated with 5.2 and 31.2Bq Sr-90 per g-soil were carried out through pot cultivations. Sr-90 absorption rates of both crops increased till the mature stage when the rates were about 1.0%. Concentrations in their whole tops, however, decreased or changed little as they grew. Sr-90 concentrations in plant parts of both crops increased with the increase of those in soil. Soil-to-plant transfer coefficients of Sr-90 for rice and soybean at mature stages ranged, on the dry weight basis, from 0.07(unpolished seed) to 3.67(lean and from 0.86(seed) to 9.26(leaf), respectively. Only the unpolished rice seed showed a significant difference in the coefficient with 0.17 in 5.2Bq treatment and 0.07 in 31.2Bq treatment. Sr-90 retention rates of the upper 15cm soil after crop harvests were about 80% Sr-90 absorptions had no effect on the plant growth and yield of the crops.