In this study, the physicochemical traits of soybean (100-seed weight, seed coat rate, protein content, composition, and amino acid content) and the quality of tofu (texture and sensory characteristics) were evaluated in order to determine the features of six varieties (Saedanbaek, Daechan, Daepung2, Seonpung, Miso, Saegeum) in terms of textural and sensory characteristics of tofu. Regardless of cultivar, the order of amino acid composition rate was as follows: Glutamic acid > Aspartic acid > Arginine > Leucine > Lysine. Approximately 50-60% of tofu (dry weight) consisted of protein, and among the cultivars, Tofu made from Saedanbaek showed the highest amount of protein at 59%. It was followed by tofu made from Miso at 54%. The rest contained about 50% protein. According to the result of correlation, crude lipid (-0.933**), crude protein (0.961**), and total phosphorus (0.924**) were strongly correlated with tofu hardness, and such factors could be utilized as an indicator of tofu quality.

Near infrared spectroscopy (NIRS) is a rapid and accurate method for analyzing the quality of cereals, and dried animal forage. However, one limitation of this method is its inability to measure fermentation parameters in dried and ground samples because they are volatile, and therefore, respectively lost during the drying process. In order to overcome this limitation, in this study, fresh coarse haylage was used to test the potential of NIRS to accurately determine chemical composition and fermentation parameters. Fresh coarse Italian ryegrass haylage samples were scanned at 1 nm intervals over a wavelength range of 680 to 2500 nm, and optical data were recorded as log 1/reflectance. Spectral data, together with first- and second-order derivatives, were analyzed using partial least squares (PLS) multivariate regressions; scatter correction procedures (standard normal variate and detrend) were used in order to reduce the effect of extraneous noise. Optimum calibrations were selected based on their low standard error of cross validation (SECV) values. Further, ratio of performance deviation, obtained by dividing the standard deviation of reference values by SECV values, was used to evaluate the reliability of predictive models. Our results showed that the NIRS method can predict chemical constituents accurately (correlation coefficient of cross validation, R2 cv, ranged from 0.76 to 0.97); the exception to this result was crude ash (R2 cv = 0.49 and RPD = 2.09). Comparison of mathematical treatments for raw spectra showed that second-order derivatives yielded better predictions than first-order derivatives. The best mathematical treatment for DM, ADF, and NDF, respectively was 2, 16, 16, whereas the best mathematical treatment for CP and crude ash, respectively was 2, 8, 8. The calibration models for fermentation parameters had low predictive accuracy for acetic, propionic, and butyric acids (RPD < 2.5). However, pH, and lactic and total acids were predicted with considerable accuracy (R2 cv 0.73 to 0.78; RPD values exceeded 2.5), and the best mathematical treatment for them was 1, 8, 8. Our findings show that, when fresh haylage is used, NIRS-based calibrations are reliable for the prediction of haylage characteristics, and therefore useful for the assessment of the forage quality.

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

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 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.

1. 얼룩찰1호의 재식밀도별 이삭 특성은 4,700주/10a의 재식밀도에서 이삭길이와 개당이삭중이 양호하였으며 착립장률, 10a당 상품이삭수와 이삭중이 높아 수량성과 상품화율이 높았다. 2. 흑진주찰은 4,700주/10a의 재식밀도에서 이삭길이, 착립장률이 양호하였고, 가장 높은 상품지수를 나타내었다. 3. 얼룩찰1호는 출사 후 26일에 이삭특성과 상품형질이 좋게 나타났으며 식미검정에서도 외관, 질감, 맛 등에서 높은 기호도를 보였다. 4. 흑진주찰은 수확시기에 따라 이삭특성과 상품성이 크게 차이가 없었으나 식미검정에서 출사 후 23일에 수확한 옥수수에서 맛과 질감이 우수하였고, 외관과 색에 대한 선호도는 출사 후 27일에 높은 선호도를 보였다. 전체적인 기호도는 출사후 27일에 수확한 옥수수가 가장 높았다.

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were 16.50 ± 3.86 and 15.88 ± 3.52 mg gallic acid equivalent /100 g, and flavonoid contents were 1.58 ± 0.00 and 1.55 ± 0.02 mg catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was 9.27 ± 2.62 and 8.72 ± 2.41 mg trolox equivalent (TE)/100 g, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 22.89 ± 4.60 and 23.07 ± 4.49 mg TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was 23.20 ± 0.61 μg CE/g. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97–5.19 and 3.19–5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was 19.48 ± 0.63 mg TE/100 g. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

An indica rice cultivar, Milyang23 is a semidwarf plant type with long and slender grains, whereas a temperate japonica rice cultivar, Stejaree45 is a japonica cultivar with short and bold grains. Genetic analysis was carried out to determine the number of quantitative trait loci (QTL), chromosome location, gene action, and effects of QTLS controlling grain length, width, thickness, and shape. The grain traits averages in the recombinant inbred lines (RILs) were near the mid-parent value, but the standard deviations in the RILs were more than those of the parents. A linkage map based on 138 simple sequence repeat (SSR) markers from 12 linkage groups was constructed using the 143 RILs as the base population. The map, spanning 1208 cM of the rice genome with an average interval length of 12.9 cM, was used for QTL analysis. A total of 13 QTLS for grain quality traits were identified. The phenotypic variation accounted for by each QTL ranged from 4.2% to 10.4%, with an average of 6.7%. Among the 13 QTLS, only one QTL accounted for more than 10% of the total phenotypic variation. Each of the traits studied was governed by one or two major QTLs that accounted for the large proportion of the total phenotypic variation. Several minor QTLS explain a small proportion of the total phenotypic variance.