The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

The small brown planthopper (SBPH), Laodelphax striatelleus (Fallén), is a insect vector of Rice stripe virus (RSV) in temperate countries such as Korea, Japan, China, and Taiwan. As SBPH is able to overwinter successfully in these areas, RSV disease in subsequent rice fields has been believed to be endemic. In Korea, however, the RSV disease outbreaks have been observed mainly but not continuously at some western regions since 2001, caused a severe damage to the rice production. Although many efforts are underway to explain the outbreak phenomenon, the exact related factors are not known yet. In the meantime of the study on SBPH population dynamics in 2009, we catched unusually large numbers of SBPH adults by aerial net traps, maximally over 900, in early June at western coastal counties such as Taean, Seocheon, Buan, Sinan, and Jindo in Korea. Age distribution changes of SBPH in winter and post-winter seasons at some selected fields shows that the adults might be not related to overwintering population. The adults of overwintering population emerged from early April. Newly hatched nymphs of first generation were found from mid-May. In late May, just before the unusual catch of adults, the developmental stages of SBPH were mostly below 5th instars. This means that the big adult populations would be results of mass migration of SBPH abroad. We present also spacial distribution and host relationship of overwintering population as well as viruliferous rate changes of immigratory population.

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

일반적으로 현미를 발아시킬 경우 다양한 효소의 활성화로 인하여 GABA, ferulic acid, arabinoxylan, inositol 등의 기능성 성분들이 증가될 뿐만 아니라 조직을 연화시켜 현미의 식미를 개선시키는 것으로 알려져 있다. GABA는 발아현미에 존재하는 기능성 물질 중의 하나로 비단백질 아미노산이다. 본 연구의 목적은 발아 후 품종별 GABA 함량의 변화를 측정하고자 하였으며 이와 함께 vitamin E의 변화와 항산화력의 변화를 측정하고자 하였다. GABA 함량은 비색법을 이용하였고 vitamin E는 HPLC 방법을 항산화력은 ABTS와 DPPH 라디칼 소거능을 이용하여 측정하였다. 본 연구 결과 품종별 현미는 발아 과정을 통하여 GABA 함량은 약 10배 이상 그리고 vitamin E의 경우 tocotrienol이 상당히 증가하였으며 항산화 활성에는 전반적으로 변화가 없는 것으로 나타났다. 특히 큰눈 발아 현미의 경우 GABA 함량이 다른 품종에 비해 월등히 높았고 vitamin E 함량과 항산화 활성은 신명흑찰 발아현미가 높은 값을 나타내었다. 본 연구결과 현미를 발아시키면 GABA 및 vitamin E 등과 같은 생리활성 물질이 증가되고 항산화 활성이 그대로 유지된 기능성 쌀 가공품의 원료를 얻을 수 있을 것으로 생각한다.

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and ~60℃, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at 25℃ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at 57℃ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at 85℃ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by α-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at 73℃ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at 73℃ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at 57℃ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

Root zone application of several systemic insecticides was tested for control of the brown planthopper, Nilaparvata lugens (Stål), in Vietnam and Korea. In Vietnam, the results indicated that carbofuran showed the highest nymphal mortality in all experiments, followed by imidacloprid and carbosulfan. When the insecticides were applied on 10-day old rice, carbofuran was shown almost 100% N. lugens mortality at six days after treatment and the efficacy was extended to twelve days after application. In Korea, various root-zone application methods were tested with carbofuran and carbosulfan. The results showed that carbofuran was the most active in reducing the egg hatching rates. When root-zone treated on 40-50 day-old rice in a greenhouse, no nymphs were hatched in carbofuran treated pots, while average of 20 nymphs were emerged in carbofuran broadcasting pots. Especially the number of nymphs emerged in carbosulfan foliar spray was 54 nymphs per pot even at the eight day after application, which was higher than in control pots. This is the first study ever demonstrated the high egg mortality of N. lugens on rice due to the root-zone application of insecticides.

The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p<0.001, p<0.05, respectively) with increasing brown rice flour content. From the acceptance test, the aroma and texture of the cookies with added brown rice flour were significantly(p<0.001) lower than those of the wheat flour cookies. However, the appearance, taste, and overall acceptance of the cookies with added brown rice flour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the savory aroma of the cookie with 30% brown rice flour was significantly strong(p<0.001). The brown rice flavor of the cookies with brown rice flour was significantly stronger(p<0.001) than that of the wheat flour cookie, but there were no significant differences among the cookies with brown rice flour in it. The crispness of the cookies increased significantly(p<0.001) with the inclusion of brown rice flour in the mixture, especially for the mixture with 30% brown rice flour which had the highest value of crispness among the cookies. The graininess and brown color of the cookies increased significantly(p<0.001) with increasing brown rice flour content, especially for the mixture with 30% brown rice flour which had the highest values among the cookies.

충남지방에서 많이 재배되고 10개의 벼 품종을 대상으로 벼멸구(Nilaparvata lugens)의 섭식행동을 EPG 패턴으로 분석하였다. 또한 벼의 섭식시간과 감로분비량의 관계를 알아보고 측정한 EPG 패턴을 비교분석하였다. 벼멸구의 각 EPG type을 전기적인 특성에 따라 1-6까지의 6가지로 분류하였다. 이중 Type 1은 구침을 꽂지 않고 쉬거나 돌아다닐 때 나타나는 패턴이고 Type 2는 체관을 흡즙할 때 나타나는 패턴이고 Type 3은 처음으로 구침을 꽂을 때, Type 4는 타액 분비시, Type 5는 물관의 흡즙시, Type 6은 구침의 세포내 이동시 나타난다. 벼멸구의 각 품종에 대한 섭식시간은 금남벼에서는 짧은 시간동안 이루어졌고 동전벼, 대안벼, 동안벼, 대산벼에서는 오랜 시간 흡즙을 하였다. 또한 금남벼에서는 장시간 구침을 삽입하지 않는 시간이 길었다. 감로의 분비량은 동진벼에서 가장 많았고 금남벼에서 가장 적은 감로를 분비했다. 이 감로의 분비량은 체관의 흡즙시간과 비례하여 나타났다. EPG type과 감로의 분비량을 분석한 결과 벼멸구가 선호하는 품종은 동진벼, 동안벼, 대산벼, 대안벼 등이었고 그렇지 않은 품종은 금남벼, 다산벼, 남천벼 등이었다.

현미배지의 수분함량에 따른 균사체 배양을 조사한 결과 수분함량을 180㎖로 하였을 때 균사생장 길이가 101.3~108.3mm로 가장 높았다. 적정 종균 접종량을 조사한 결과 액체종균 접종량을 100㎖로 하였을 때 균사생장 길이가 95.3~107.8mm로 가장 높았다. 또한 배지량을 적게 하였을 때 균사생장이 빨리 이루어졌고 균사의 밀도도 높게 나타나는 것을 확인할 수 있었다. 원목배지의 살균시간에 따른 오염율을 조사한 결과 살균시간 60분에서 오염율 12%로 조사되었으며, 살균시간 120분에서 오염율 1%로 가장 낮게 조사되었다. 원목배지의 종류에 따른 균사 생장 및 자실체 형성에 관한 실험에서는 참나무와 뽕나무에서 각 Biological efficiency가 12.56%와 11.59%로 높게 조사되었다. 공시균주의 종류에 따른 자실체 형성에서는 PH-211 균주의 원목재배에서 Biological efficiency가 12.56%로 가장 높게 조사되었으며, 다음으로 PH-5 균주가 11.36%로 높게 조사되었다.

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour,

우리나라의 벼논에는 벼를 기주로 하는 여러 종류의 멸구, 즉, 벼멸구, 애멸구, 흰등멸구 들이 혼재하고 있지만 이들간의 구분은 쉽지 않다. 이들의 정확한 식별은 예찰과 방제 전략에서 필수적인 과정이다. 특히, 벼멸구는 가장 중요한 벼의 해충이기 때문에 비전문가에 있어 쉽고, 신뢰성 높은 식별 방법이 요구된다. 따라서 벼논에 분포하고 있는 벼멸구의 정확한 구분을 위하여 벼멸구, 애멸구, 흰등멸구의 약충을 조사한 결과. 두 종류의 해충에 비하여 벼멸구 약충은 다른 특징을 지니고 있었다. 측, 벼멸구 약충은 겹눈 아랫부분과 촉각 사이에 흰색형광성광택을 가지고 있었지만 애멸구나 흰등멸구의 약충에는 없었다. 그리고 형광성 반점은 부화직후 가장 선명하였고, 령기가 진행될수록 약해지다가 성충이 되어서는 없어졌다. 따라서 두부의 형광성반점은 벼멸구 약충의 판별에 활용하는데 있어 혁신적인 방법이라 할 수 있을 것이다.

쌀바구미와 저장 곡물 곰팡이간의 상호작용 분석의 일환으로 곰팡이 종에 대한 쌀바구미의 분포 선호성을 조사하였다. 쌀바구미는 비교 대상 4종 곰팡이(Aspergillus candidus, A. niger, A. flavus와 Penicillium spp.)에 오염된 현미를 살균된 현미보다 선호하였으며, 선호도는 A. candidus와 Penicillium spp.에 대해서 가장 높았다. 차대 쌀바구미 우화수는 A. candidus와 Penicillium 오염미에서 가장 많았으며 A. flavus 오염미에서 가장 적었다. 쌀바구미의 곰팡이 오염미에 대한 선호와 쌀바구미 적합도간 불일치 현상은 쌀바구미의 분포 및 곡물 곰팡이 선호도가 알려진바 유사 니체에서의 장기적인 공진화 과정을 거쳐 이루어진 종간 상호작용의 조정과 아울러 영양적 특성 등 단기적 서식환경의 적절성의 두 가지 측면에서 설명될 수 있음을 암시하는 것으로 생각된다.