식감과 기능성이 우수한 혼합잡곡의 혼합비율 설정을 위해 보리, 검정콩, 팥, 조, 기장, 수수, 찹쌀 등을 혼합하여 취반전후의 품질 및 이화학 특성을 조사하였다. 아밀로그램 특성은 혼합잡곡 처리구별로 유의적인 차이를 보였으며, 쌀에 혼합할 경우, 잡곡에 비해 최고점도, 최저점도, 강하점도 및 최종점도는 증가하는 경향을 보였다. 쌀을 혼합하지 않은 잡곡과 쌀을 70% 혼합한 잡곡의 수분결합력은 105.32~136.05 및 111.93~127.87%, 용해도는 각각 15.85~25.21 및 4.90~23.89%, 팽윤력은 각각 19.41~22.13 및 19.01~24.29%로 혼합잡곡 처리구별로 유의적인 차이를 보였다. 혼합잡곡을 일반밥솥으로 취반한 밥의 명도, 적색도 및 황색도는 각각 47.62~64.89, 0.83~3.54 및 3.33~8.11이었고, 압력밥솥으로 취반한 혼합잡곡밥은 각각 42.14~59.52, 1.40~4.22 및 3.93~7.32로 혼합잡곡 처리구별로 색도는 유의적인 차이를 보이는 것으로 나타났다. 일반밥솥으로 취반한 혼합잡곡밥의 경도, 탄력, 부착성 및 찰기는 각각 102.2~157.0, 55.1~83.3, 19.3~33.2 및 34.9~50.9, 압력밥솥으로 취반한 혼합잡곡밥은 각각 57.2~119.2, 37.9~ 63.9, 21.4~40.7 및 44.3~72.0으로 혼합잡곡 처리구별로 조직감은 유의적인 차이를 보였으며, 전체적으로 백미밥에 비해 경도와 탄력은 증가, 부착성과 찰기는 감소하는 경향을 보였다. 취반 전 혼합잡곡과 일반 및 압력밥솥으로 취반한 혼합잡곡밥의 총 폴리페놀 함량은 각각 4.46~5.16, 0.58~0.93 및 0.65~0.96 mg GAE/g, 총 플라보노이드 함량은 각각 250.74~ 548.89, 129.26~207.04 및 127.41~218.15 μg CE/g으로 나타났다. DPPH radical 소거활성은 각각 79.25~181.61, 22.07~53.64 및 7.51~39.97 mg TE/100 g, ABTS radical 소거활성은 각각 203.25~328.24, 47.28~84.94 및 58.27~99.51 mg TE/100 g으로 잡곡류의 혼합비율에 따라 유의적인 차이를 보였다. 이상의 결과, 취반방법에 따라 페놀 화합물 함량과 radical 소거활성을 차이를 보여 취반방법에 따라 잡곡의 종류를 달리할 필요가 있을 것으로 생각된다.

Plant genetic resources are fundamental materials for crop improvement to enhance productivity and an insurance against unforeseen threats to agricultural production. Continuous advancement in crop improvement depends on discovery of new sources of genetic variation, accurate identification of lines with favorable traits, and their efficient and judicious use. Core collections (~10% of the entire collection) and mini core collections (~10% of the core or ~1% of the entire collection) have been suggested as a gateway to enhance utilization of germplasm. Using passport data, characterization and evaluation data, core and/or mini core collections have been developed in chickpea, groundnut, pigeonpea, pearl millet, sorghum, finger millet and foxtail millet at ICRISAT, Patancheru, India. Evaluation of these subsets has resulted in identification of new sources of genotypic variation. The concept and process of developing mini core collections has been recognized worldwide as an “International Public Good” (IPG). Many national programs have shown immense interest in evaluating mini core collections for identification of new sources of variation for use in crop improvement programs. To date, 84 sets of mini core of chickpea, groundnut, pigeonpea, sorghum, pearl millet, foxtail millet and finger millet have been supplied to researchers in 13 countries. Feedback revealed that researchers in national programs were able to identify new sources of variation for favorable traits, such as early maturity, resistance to pests and diseases, large seed size, and high grain yield. Seeds of mini core collections could be available to researchers globally for research and training purpose.

Sorghum is a rich source of various phytochemicals including phenolic compounds that have potential to significantly benefit human health. Phytochemical production may be induced not only by genotype but also by a number of environmental factors including temperature and an amount of sunshine. The objective of this study was to determine the effect of planting dates and harvesting stages on the quality traits of ‘Donganme,’ a grain sorghum variety developed to produce high antioxidants. ‘Donganme’ was planted in three locations on four dates from early May to early July. Each planted fraction was harvested 35, 40, 45, 50, and 55 days after the head shooting date, respectively. The results showed that significant differences existed between the growth period and content of polyphenol and flavonoid. The sorghum harvested at 35 days after head shooting had the higher polyphenol and flavonoid content in all planting times and the tannin content was increased as the planting date was delayed. So the sorghum grown in late planting dates (July 5) had highest polyphenol content (2.07 gGAE/100g) at early harvesting (35 days) while late planting gave the low grain yield (1.3 ton/ha). Polyphenol index to average temperature during 35 and 45 days after heading of ‘Donganme’ showed that total polyphenol contents were decreased by 5.2% and 4.4%, respectively, with increasing average temperature of 1oC. And high correlation (R=0.85) was observed between accumulated temperature and the amount of polyphenol of ‘Donganme’, confirming the major contribution of the quality traits is temperature. To produce high quality grain from sorghum the relation between the yield and nutrition components must be considered simultaneously (i.e., Sorghum produced the highest polyphenol and flavonoid when planted in June 15 and harvested at 40 to 45 days after head shooting .

In the past years, few grain sorghum varieties with limited yield potential have been developed and grown in Korea. Hybrids tend to be more productive and resistive to unfavorable environmental conditions than pure line varieties. However, no hybrid cultivars are available and never have been planted for grain sorghum in Korea. The main aims of this study were to (i) verify if US x Korean and US x US hybrids increase grain yield in Korea; (ii) assess the performance of waxy hybrids in Korea and the US; (iii) estimate general combining ability and specific combining ability for the lines studied; and (iv) identify superior lines and hybrids for future use in breeding. Two distinct sets of waxy-endosperm sorghum hybrids derived from Korean landraces and US lines (Texas A&M University) were tested in the US and Korea. Compared to the parental lines, hybrids derived from US lines and Korean landraces showed yield increase that ranged from 2% to 127%. Hybrids created from US lines showed higher heterosis than US x Korean hybrids. Hybrid vigor was observed in the US and Korea, but shifts in ranks of hybrid performance occurred. The results indicate that it is feasible to develop grain sorghum hybrids adapted to Korean conditions only if delibrate selections take place in Korea. A combination of Korean and US sources could provide an acceptable germplasm base for developing Korean landrace based sorghum hybrids.

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous (‘Samdachal’) and non-glutinous (‘Samdame’), along with a glutinous proso millet (‘Ibaekchal’). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and 128.88~171.28 μg GAE/g, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and 15.28~29.56 μg CE/g, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were 184.33±2.69 and 179.80±5.22 μg GAE/g, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were 31.53±20.17 RVU, 25.24±13.22 RVU, 6.29±7.43 RVU, 50.27±25.84 RVU and 18.74±8.68 RVU, respectively. Total polyphenol and flavonoid contents were 817.14~2,524.29 μg GAE/g and 06.36~1,099.09 μg CE/g, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, ‘Samdachal’, and non-waxy foxtail millet, ‘Samdame’. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

We evaluated the antioxidant properties of adzuki beans and the quality characteristics of sediment using various cultivation methods. There were significant differences in total polyphenol and flavonoid contents in beans grown using different methods of cultivation (p<0.05). Also, DPPH and ABTS radical-scavenging activities were significantly different depending on cultivation method (p<0.05). The sediment yield before drying of Chungju-pat, Hongeon, and Arari was 296.64~339.01, 271.36~282.24, and 268.21~292.32%, respectively, and the sediment yield after drying was 71.68~85.41, 77.90~85.19, and 74.15~78.65%, respectively. The L-value of Chungju-pat and Arari sediments revealed a significant difference given different cultivation methods (p<0.05), but Hongeon sediment did not show a significant difference. There was a significant difference in the a- and b-value of adzuki bean sediments cultivated using different methods (p<0.05). The particle size of Chungju-pat, Hongeon, and Arari sediments was 66.21~98.80, 61.62~97.07, and 82.96~106.71 μm, respectively, and all were significantly different depending on cultivation method (p<0.05). There were also significant differences in the water absorption index, water solubility index, and swelling power when different cultivation methods were used (p<0.05).

본 실험은 고온기 근권냉방이 파프리카의 배지온도 하강과 파프리카의 생리적 반응에 미치는 영향을 알아보고자 7월 16일부터 10월 15일까지 코이어 배지에서 재배 하였다. 냉방방식은 공기순환 덕트(지름 12cm, 미세구멍 (0.1mm)으로 찬 공기(7월~8월; 20 ± 2oC, 9월; 23 ± 2oC) 를 야간시간(오후 5시~오전 3시) 공급하였다. 고온기(7월 23일부터 8월 31일) 중 파프리카 배지의 일평균 온도가 냉방처리구는 24.7oC, 대조구는 28.2oC로, 냉방처리구에서 대조구보다 3.0~5.6oC 배지온도가 낮아 졌다. 하루 중 맑은 날(650~700W · m−2) 주간(오전 5시~ 오후 8시)/야간(오후8시~오전5시) 냉방처리구 배지 온도는 대조구보다 1.7oC/3.3oC 낮아졌다. 오후 6시에서 8시까지 초저녁 배지온도 하강속도가 냉방처리구에서는 평균 0.5oC/h, 대조구는 0oC/h였다. 배지 상부와 하부 간의 대조구 대비 냉방처리구의 온도차도 각각 1.3oC, 0.6oC 였다. 냉방처리는 고온(28~32oC) 배지 온도 노출율을 대조구 대비 32.5% 감소시켰다. 냉방처리구의 파프리카 광합성, 증산율 및 수분포텐셜은 대조구보다 높았다. 첫 개화시기도 대조구보다 4일 앞당겨지고, 착과수도 증가하였다. 냉방처리구의 엽장은 짧아졌으나, 초장, 경경, 분지수, 엽폭 등은 차이가 없었다. 야간 근권냉방으로 배지 온도가 3.0~5.6oC를 낮추었으나, 고온기 온실 온도가 고온에서는 파프리카 착과가 지연되므로, 지상부 온도 하강 방법을 병행하면 파프리카 생육과 착과에 효과적이라 판단된다.

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10, 000, 20, 000, 30, 000, and 40, 000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2～M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 ㎎ TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 ㎎ TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 ㎎ TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.