• 제목/요약/키워드: whole green rice

검색결과 52건 처리시간 0.023초

녹색 홀그레인 보리, 밀, 찹쌀, 멥쌀 분말을 첨가한 발효유의 특성 (Characterization of fermented milk added with green whole grains of barley, wheat, glutinous rice and common rice powders)

  • 배형철;랜친핸드;구자형;남명수
    • 농업과학연구
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    • 제38권3호
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    • pp.485-491
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    • 2011
  • Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

Whole Green Rice Powder를 첨가한 쇼트 브레드 쿠키의 품질 특성 (Quality characteristics of short bread cookies with added green whole grain rice powder)

  • 백승희;이의석;홍순택;구자형;남명수
    • 농업과학연구
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    • 제40권4호
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    • pp.377-383
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    • 2013
  • Premature-green rice is typically obtained by early harvest when culms of rice still appear green in color, and the rice and its food products have been considered as wellbeing foods. This study was carried out to determine the quality characteristics of cookies made from flour added with 10, 20, and 30% whole green rice powde r(WGRP) of two kinds of Hopum and Shinsun waxy rice. The quality characteristics of cookies, including pH, spread factor, color, hardness, and sensory properties, were estimated. WGRP with different levels of 10, 20, and 30% was added into powder for preparing cookies, and their quality properties were evaluated. The pH and hardness of the cookies increased, while spread factor showed highest added with 20% Hopum and Shinsun waxy rice. The color (L) of cookies decreased 20% added with Hopum and Shinsun waxy rice. The sensory properties of cookies was highest added with 20% Hopum and 10% Shinsun waxy rice. The result of this study suggest that addition of 20% Hopum and 10% Shinsun waxy rice are available rice cookies. It was concluded that WGRP may have a potential in bakery industry as a new food material.

Study on the Geometrical Properties of Brown Rice on Shape Factors

  • Ning, Xiao Feng;Kang, Tae-Hwan;Kim, Oui-Woung;Han, Chung-Su
    • Journal of Biosystems Engineering
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    • 제37권2호
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    • pp.90-99
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    • 2012
  • Purpose: This study was conducted to investigate the optimal sorting factors in establishing an efficient sorting technology for brown rice. Methods: The brown rice varieties used in this study were Il Pum, Chu Cheong, Dong Jin, Un Gwang, Nam Pyeong, and Dae An. These were classified into whole grain, unriped grain, and green dead rice. The shape factors were analyzed based on length, width and thickness of the grains. Results: The results revealed that the maximum length among whole grain, unriped grain, and green dead rice was observed in Dae An variety while Chu Cheong variety showed the minimum. Further more, Il Pum brown rice showed the maximum width while Dong Jin variety showed the minimum. In the case of thickness, the maximum was observed in Un Gwang variety and that of the minimum among Nam Pyeong variety for both whole grain and unriped grain. Conclusions: The length and width can be used as determinants in sorting factors of whole grain and green dead rice, and the thickness can be considered as optimum sorting factor of whole grain and unriped grain.

Investigation of harvest time of paddy rice for green whole rice grains considering transplanting time and nitrogen fertilization

  • Cho, Jin-Woong
    • 농업과학연구
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    • 제46권3호
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    • pp.629-636
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    • 2019
  • This study was conducted to investigate the growth characteristics and yield of whole green rice grains during the ripening period. These were investigated using Hopumbyeo and Unkwangbyeo at two transplanting times and with two kinds of nitrogen fertilization. The transplanting times were May 30 and June 20, respectively, using 30-day seedling culture and transplanting conducted with 3 - 4 plants per hill in planting space of $15cm{\times}30cm$. During nitrogen fertilization, 9 kg and 18 kg was used, respectively. The harvest of the green whole rice grains was carried out on the 15th, 20th, 25th, 30th, and 40th day after the heading date. The clum length was greater with later planting and with application of more nitrogen. The rice yield was higher with nitrogen fertilization of 18 kg/10 a when transplanted on May 30 for Hupumbyeo, and for Unkwangbyeo, was higher at 9 kg/10 a nitrogen fertilization when transplanted on May 30. The protein content of Hopumbyeo was higher when the nitrogen fertilizer was 18 kg/10 a, and that of Unkwangbyeo was lower than that when transplanting on June 20. The greenness was not related to the nitrogen fertilization level when transplanted on May 20 but for later transplanting, the greenness was higher when the nitrogen application was increased, and the greenness was the greatest about 30 days after the heading date.

녹색쌀 생산을 위한 벼 품종들의 특성 비교 (Comparison of Characteristics Among Rice Varieties for Whole Green Rice Grain Production)

  • 원준연;조진웅
    • 한국작물학회지
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    • 제60권4호
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    • pp.442-447
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    • 2015
  • 녹색쌀 생산을 위한 벼 품종들의 적합 품종선발과 수확시기 및 수량 등을 알기 위하여 적기 및 만식재배에 의한 특성을 살펴본 결과 녹색쌀을 생산하기 위한 벼 품종들의 적정 수확시기는 일반적으로 출수 후 15~25일 경이 가장 적당하였으며 벼 품종별 녹색통쌀의 한계 수확시기인 출수 후 25일경 수량은 찰벼 품종으로는 신선찰벼가 가장 많았으며 메벼 품종은 칠보벼가 가장 많았다. 이앙시기별 녹색쌀 수량은 일반적으로 5월30일 이앙이 6월 20일 이앙보다 많았으며 수확시기인 출수 후 15~25일 수량은 품종에 따라 다양하였다. 녹색쌀에 적합한 벼 품종은 5월30일 이앙재배는 찰벼로는 동진찰벼, 생동찰벼, 보석찰벼, 신선찰벼 순으로 적합하였고 6월 20일 이앙재배는 보석찰벼, 백옥찰벼, 신선찰벼 순으로 적합하였다. 메벼는 5월 30일 이앙재배는 삼광벼, 눈보라, 칠보벼가 적합하고 6월 20일 이앙재배일 경우 황금노들, 호품벼, 칠보벼가 적합하였다.

마이크로파 가열에 의한 고구마의 가공 특성 (Effects of Microwave Heating on Processing of Whole Sweetpotatoes)

  • 금준석;;한억
    • 한국식품조리과학회지
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    • 제10권2호
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    • pp.138-141
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    • 1994
  • Whole, peeled sweetpotatoes were subjected to four different processes: 15 min microwave heating followed by 15 min baking (1), 90 min baking (2), 15 min microwave heating (3), and 15 min boiling followed by 15 min microwave heating (4). Samples of green and cured roots were used in the study. Scanning electron photomicrographs revealed that cured roots contained larger numbers of starch granules in the parenchyma cells than green roots, most of them compounded. The starch in cooked green roots was gelatinized while for cured roots it was mostly hydrolyzed into dextrins and sugars. Starch in process (3) roots was mostly gelatinized while in process (1) and process (2) roots gelatinized starch appeared in little quantity, thus it was primarily converted to dextrins and sugars. The process (4) resulted in little conversion of starch. The process (1) product resulted in a similar product to the process (2) product.

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Overexpresssion of the OsbZIP66 transcription factor enhances drought tolerance of rice plants

  • Lee, Ho Suk;Yoon, Suin;Yu, In Jeong;Kim, Youn Shic;Choi, Yang Do;Kim, Ju-Kon
    • 한국작물학회:학술대회논문집
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    • 한국작물학회 2017년도 9th Asian Crop Science Association conference
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    • pp.160-160
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    • 2017
  • Drought stress is a major constraint of crop development and productivity. Plants have evolutionally developed several mechanisms at the molecular, cellular, and physiological levels to overcome drought stress. The basic Leucine zipper (bZIP) transcription factor (TF) family members are starting to be concerned about their roles in drought stress responses. In this study, we functionally characterized OsbZIP66, a rice group-E bZIP TF, to be associated with rice drought tolerance mechanisms. Expression of OsbZIP66 was significantly induced upon treatments of rice plants with drought, high salinity, and ABA. These observations and the fact that the OsbZIP66 promoter contains ten ABA-responsive elements suggest that OsbZIP66 is up-regulated by drought stress in an ABA-dependent manner. Overexpression of both OsbZIP66 in a whole plant body and specifically in roots enhanced drought tolerance of rice plants, indicating that the rice drought tolerance positively correlates with the expression levels of OsbZIP66. Thus, our results demonstrated that OsbZIP66 has a potential for use in biotechnological development of high-yielding rice plants under drought conditions.

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녹비작물 혼파 이용 벼 재배 시 왕겨숯 처리가 벼 생육 및 토양 특성에 미치는 영향 (Effects of Green Manure and Carbonized Rice Husk on Soil Properties and Rice Growth)

  • 전원태;성기영;이종기;오인석;이영한;옥용식
    • 한국토양비료학회지
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    • 제43권4호
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    • pp.484-489
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    • 2010
  • 작부체계내로의 녹비작물의 도입은 토양의 건전성 향상으로 농업생산성의 지속성 유지에 중요한 역할을 한다. 그러나 벼 재배를 위해 호밀 같은 화본과 녹비작물이 다량으로 투입 될 경우 환원장해 등의 부작용이 발생한다. 본시험은 녹비작물 헤어리베치와 호밀의 혼파를 이용하여 벼 재배 시 왕겨숯의 처리 효과를 구명하고 수행하였다. 시험장소는 농촌진흥청 국립식량과학원 답작시험 포장이었고 시험토양은 식양질인 신흥통이었다. 시험기간은 2007년 10월 녹비파종에서 벼 수확기인 2008년 10월까지였다. 시험처리는 왕겨숯 처리, 무처리 및 관행시비구를 두었고 왕겨숯 처리구는 혼파 녹비작물의 지상부제거와 전체 식물체의 투입구로 구분하였다. 이앙 후 8일과 37일의 산화환원전위는 왕겨숯 무처리에 비하여 처리한 구에서 증가하였다. 이앙 후 17일과 49일의 토양 암모니아태 질소의 함량은 전식물체 투입구의 왕겨숯 처리구에서 가장 높았다. 벼의 주요 생육특성인 초장과 경수도 토양의 산화환원전위와 암모니태질소 함량 영향으로 이앙 후 48일에 전식물체 투입한 왕겨숯 처리구에서 가장 양호하였다. 쌀 수량은 전식물체 투입구의 왕겨숯 처리 (5,290 kg $ha^{-1}$)와 무처리 (5,140 kg $ha^{-1}$)간 유의적 차이가 없었다. 그러나 벼 재배 후 왕겨숯 처리구에서 토양물리성인 공극률과 용적밀도가 개선되었다. 따라서 왕겨숯 처리는 쌀 수량의 유의적 증가에 기여하지는 못하였지만 벼 생육기간 및 벼 수확 후 토양 이화학성의 개선효과가 있어 토양개량제로 이용할 수 있을 것으로 판단된다.

Efficiency to Discovery Transgenic Loci in GM Rice Using Next Generation Sequencing Whole Genome Re-sequencing

  • Park, Doori;Kim, Dongin;Jang, Green;Lim, Jongsung;Shin, Yun-Ji;Kim, Jina;Seo, Mi-Seong;Park, Su-Hyun;Kim, Ju-Kon;Kwon, Tae-Ho;Choi, Ik-Young
    • Genomics & Informatics
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    • 제13권3호
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    • pp.81-85
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    • 2015
  • Molecular characterization technology in genetically modified organisms, in addition to how transgenic biotechnologies are developed now require full transparency to assess the risk to living modified and non-modified organisms. Next generation sequencing (NGS) methodology is suggested as an effective means in genome characterization and detection of transgenic insertion locations. In the present study, we applied NGS to insert transgenic loci, specifically the epidermal growth factor (EGF) in genetically modified rice cells. A total of 29.3 Gb (${\sim}72{\times}coverage$) was sequenced with a $2{\times}150bp$ paired end method by Illumina HiSeq2500, which was consecutively mapped to the rice genome and T-vector sequence. The compatible pairs of reads were successfully mapped to 10 loci on the rice chromosome and vector sequences were validated to the insertion location by polymerase chain reaction (PCR) amplification. The EGF transgenic site was confirmed only on chromosome 4 by PCR. Results of this study demonstrated the success of NGS data to characterize the rice genome. Bioinformatics analyses must be developed in association with NGS data to identify highly accurate transgenic sites.