The effect of 16 cultivars on the quality of the rice porridge was investigated. The ‘Geunnun’ had the highest water absorption rate, but the ‘Segyejinmi’ yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose ‘Dodamssal’ and ‘Hwaseonchalbyeo’ glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of ‘Geonyang2’ and ‘Hanareum4’ were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, ‘Baekokchal’, a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, ‘Miho’ was 73.5 μg/mg, indicating the best digestibility in vitro.

This study investigated on the chemical components, quality characteristics, antioxidant compounds, and activity of maize hybrids according to the cultivar, and breeding maize seeds crossed with seed and pollen parent. The moisture, crude fat, crude ash, crude protein, carbohydrate, and amylose contents of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. The L-, a- and b-value of maize hybrids were 39.81~47.21, －0.01~0.55 and 5.85~18.47, respectively. Water binding capacity, water solubility index and swelling power were 123.29~153.32, 4.69~5.76 and 20.11~21.47%, respectively. The phenolic compounds and radical scavenging activity of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. Total polyphenol and flavonoid contents of maize hybrids were 1,335.41~1,876.29 μg/g and 184.24~453.95 μg CE/g, respectively. The DPPH and ABTS radical scavenging activities were 171.75~239.16 and 299.44~364.09 mg TE/100 g, respectively. As a result, it could be used as a basic data for cultivating phenol compounds and antioxidant activity in maize breeding.

경상분지 하양층군의 퇴적시기와 기원지 변화를 밝히기 위해 청송 세계지질공원의 지질명소인 백석탄(일직층), 만안자암(점곡층), 신성리(사곡층) 지역에서 쇄설성 저어콘에 대한 U-Pb 연령측정을 실시하였다. 일직층에서는 백악기 저어콘이 발견되지 않고 쥐라기와 트라이아스기의 저어콘이 대부분이며, 선캄브리아 시대의 저어콘은 드물게 산출된다. 반면 점곡층과 사곡층은 백악기와 쥐라기, 고원생대의 저어콘이 우세하며 유사한 연령분포를 보인다. 점곡층과 사곡층의 백악기 저어콘에서 각각 103.2±0.3 Ma와 104.2±0.5 Ma의 가장 젊은 가중평균연령을 구했다. 연구결과에 의하면 점곡층 및 사곡층의 퇴적시기는 앨비안에 해당된다. 쇄설성 저어콘의 연령분포는 일직층과 점곡층 사이에 기원지의 중요한 변화가 있었음을 지시한다. 일직층은 주로 주변의 관입암체에서 퇴적물이 공급된 것으로 보이지만, 점곡층과 사곡층은 일본 남서부의 쥐라기 부가대의 비교적 젊은 퇴적단위로부터 기원한 것으로 해석된다.

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the ‘Samkwang’ cultivar. In Step Ⅰ, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step Ⅱ, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step Ⅲ, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

When producing rice products, it is very important to select suitable raw materials. Therefore, in this study, the quality characteristics of 16 rice cultivars were quantified to determine the criteria for evaluating the machinability of raw rice. The L value, which can affect the color of porridge prepared from rice, was the greatest for Hwaseonchalbyeo (84.17). The water-binding capacity, related to water interaction, was high in Hyangcheola (113.2%), and water solubility was high in Shingil (22.3%). Dodamssal (42.3%, 70.7 RVU) and Hwaseonchalbyeo (4.7%, 27.8 RVU) showed lower final viscosity compared to the cultivars in which the amylose content was medium groups (16.4~21.2%, 173.6~277.2 RVU). Specifically, cultivars with high or low amylose content had a low viscosity. The characteristics of the distribution of raw rice quality data were confirmed through 11 histograms. Furthermore, amylose content vs. water solubility, water solubility vs. peak viscosity, and peak viscosity vs. final viscosity showed high correlations (r=0.542, －0.569, and 0.836 respectively, p<0.01), and clear cultivar discrimination by the standard error of the mean (0.765~10.811). In conclusion, amylose content, water solubility, and peak viscosity were considered the most suitable characteristics for the quality evaluation of raw rice.

We investigated the physicochemical properties of brown rice by cultivar to select cultivar suitable for making brown rice porridge. The moisture content of the brown rice ranged from 8.79~11.78% with the highest varieties being ‘Geonyangmi’. The crude ash and crude lipid content ranged from 1.02~1.65% and 1.65~3.26%, while the rest were similar except for ‘Daebo’. Crude protein also had the lowest ‘Daebo’ and generally glutinous rice showed higher crude protein content than common rice. The hardness showed that ‘Seolgaeng’ and ‘Keunnun’ were the lowest, and ‘Haiami’ was the highest. In the RVA analysis, the setback was in the range －80.61~22.44 and was low in the order of ‘Wolbaek’, ‘Baekjinju'', and ‘Dongjinchal’. As a result of water binding capacity (WBC) measurement, ‘Sindongjin’, ‘Geonyang’ and ‘Samkwang’, were high in common rice, and ‘Dongjinchal’ and ‘Hwaseonchal’ were high in glutinous rice. Generally, solubility and swelling power in common rice was found to be lower than in glutinous rice. As a result, ‘Samkwang’ is considered suitable for brown rice porridge production because of high WBC, breakdown, and low setback.

The purpose of this study was to investigate antioxidant characteristics and anti-adipogenic effects of colored rice and brown rice extracts in 3T3-L1 adipocyte depending on cultivar (Josaengheugchal, Heugjinmi, Hongjinju, Geongganghongmi, Seolgaeng, Milyang 320, Sindongjin, Baegjinju). Colored rice and brown rice was extracted with 100% ethanol, followed by the analysis of polyphenol, flavonoid, anthocyanin, antioxidant, and anti-adipogenic activity. Total polyphenol and flavonoid content ranged from 6.86~314.08 mg GAE/g and 1.47~56.88 mg CE/g the highest total polyphenol and flavonoid content was observed in Heugjinmi cultivar. Anthocyanin composition was analyzed by HPLC, cyanidin-3-gluoside and peonidin-3-glucoside was found in black rice including Josaengheugchal and Heugjinmi. Also, the ABTS and DPPH radical scavenging activity of colored rice cultivars was higher than that of brown rice cultivars, the highest ABTS radical scavenging activity also was observed in Heugjinmi (128.20 mg TE/g). The anti-adipogenic effects of colored rice and brown rice extracts on differentiation of 3T3-L1 preadipocytes evaluated that extracts of Heugjinmi cultivar significantly reduced intracellular lipid accumulation. These results provide valuable information for the use of Korean colored rice cultivar as a functional food materials relative to anti-obesity.

열대 및 아열대 아메리카 지역이 원산지인 열대거세미나방(신칭; Spodoptera frugiperda (Smith, 1797))은 최근 전세계적에서 돌발적으로 문제가 되고 있는 농업 해충이다. 높은 비행능력을 가진 열대거세미나방은 2016년 아프리카를 시작으로 2018년 인도, 2019년 동남아시아에서 발견되어 확산 속도가 매우 빠르다. 한국에서 열대거세나방은 2019년 6월 13일 제주도 옥수수 재배 농가포장에서 처음 발견되었고, 그 후 2019년 7월 초까지 전라도, 경상남도의 여러 시/군에서 추가로 발견되었다. 한국에서 최초 침입집단을 미토콘드리아 COI유전자를 이용하여 열대거세미나방임을 유전적으로 동정하였고, 서로 다른 분기군에 속하는 2개의 haplotypes(hap-1, hap-2)으로 구성됨을 확인하였다. 분석된31개의 COI 염기서열 중 hap-1 이 93.5%로 우점하였다.