This study investigated the quality characteristics and optimal conditions of noodles produced by adding Baromi 2 Garu floury rice to wheat flour. The lightness of samples with floury rice increased, while the lightness (L*), redness (a*), and yellowness (b*) decreased after cooking compared to before cooking. The weight, volume, and moisture absorption rate of cooked noodles decreased compared to wheat, but turbidity increased as the amount of rice flour increased. In addition, compared to the control with 20% rice flour, GR-20 (flour replacement by 20% Garu floury rice) with floury rice had lower turbidity, showing less cooking loss. The hardness, gumminess, and chewiness of noodles with floury rice decreased as the floury rice content increased, while springiness, cohesiveness, and adhesiveness increased. The elongation force and distance decreased as the amount of floury rice increased. Therefore, the optimal amount of floury rice to replace wheat flour would be 20%. Adding excessive amounts of floury rice to processed foods requires additional processes, such as adding food additives or changing the processing method to control physical properties.

This study was conducted to compare the quality characteristics of firm tofu (coagulant calcium chloride, CaCl2 used) made from eight imported and four domestic soybeans selling in Korean markets. The 100-seed weight of soybeans imported from China and Seonpung cultivated in Korea was the highest at 33.23 g and 32.51 g, respectively. Soybeans imported from the USA (bulk type) showed the lowest at 16.12 g, followed by Ukraine at 16.94 g, and Brazil at 18.51 g. The range of protein and fat in the 12 soybeans was 37.08~41.36% and 18.35~22.17%, respectively. The isoflavone contents were the highest in Daepung2 cultivated in Korea at 3,764.10 μg/g and the lowest in soybeans imported from Brazil at 1,439.85 μg/g. Tofu yield among the samples was in the following order: Seonpung (235.2%), China (232.0%) Daepung2 (228.7%), Daechan (225.7%), and Brazil (208%). Tofu made with soybeans cultivated in Korea (including from China) showed a higher yield compared to that made from soybeans from seven other countries. In the analysis of the correlation of quality factors of tofu, the hardness of the tofu was correlated with 100-seed weight (r=0.676*) and protein content of the soybeans (r=0.837**). Tofu yield was correlated with 100-seed weight (r=0.748**) and protein content of the soybeans (r=0.583*).

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.

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.

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation ( 0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

Variations among 15 major waxy cultivars in terms of milling appearance and cooking characteristics at different moisture contents were investigated. Hardness of milled rice kernels increased and 1000-grain weights decreased with the reduction of moisture content. The milled rice kernels showed about two-fold hardness gap between 12 and 16% moisture contents. The 1000-grain weights revealed 6% reduction from 21.4 g to 20.2 g at 16% and 12% moisture contents, respectively. The whiteness of waxy rice which indicated varietal variation also increased with decrease of moisture contents. In most cultivars, the whiteness of waxy rice peaked and stabilized at around 14% moisture content. In milling properties, brown/rough rice ratios were not affected by moisture content, however, milled/brown rice ratios increased with the decrease of moisture contents between 14 - 16%. This implied that the proper moisture content for milling rate of waxy rice is lower than that of non-waxy rice. The chalkiness expression of milled waxy rice varied directly with moisture contents. At 16% moisture content, the rates of translucent and semi-translucent kernels like non-waxy rice were 49.0 - 84.4% while at 14% moisture content, the rates of chalky rice were 88.7 - 99.9%. In terms of cooking properties of milled waxy rice with different moisture contents, lower moisture contents (12 - 13%) were related with higher water absorption rates. The higher volume expansion of cooked milled rice and more soluble solid after cooking in most cultivars showed the possibility of low palatability of cooked waxy rice with lower moisture contents (below 13%).

This study was conducted the comparative analysis on quality and rice bread process suitability properties by four particle size classification of dry-milled flours for four rice varieties. Dry-milled rice flours were prepared by dry milling and classified according to particle size using 100, 150, 200, and 250 mesh sieves. The mean particle size by four particle size classification of 60 ~ 100 mesh, 100 ~ 150 mesh, 150 ~ 200 mesh, 200 ~ 250 mesh exhibited 118.9 μm, 87.4 μm, 65.3 μm, 46.1 μm, respectively. The particle size of dry-milled rice flours was the finer, the damaged starch content was the higher (r = − 0.570*). The particle size also had significant negative correlation with the water absorption index (r = − 0.533*, r = − 0.593*), and water solubility index (r = − 0.857**, r = − 0.584*). Dry-milled rice flours with particle size of 60 ~ 70 μm, passed through 150 and 200 mesh sieves exhibited the highest specific volume of rice bread. Whereas, the dry-milled rice flour with finer particle size above 200 mesh showed the lowest specific volume of rice bread. These results will be applied as a quality standard to aid in the selection of the most suitable dry-milled rice flour for baking.

토콜즈(tocols) 이성질체 조성이 서로 다른 자포니카와 통 일형 품종을 이용하여 저장기간에 따른 지질 관련 품질의 변 화를 살펴보았다. 자포니카와 통일형 품종의 현미를 35℃, 습 도 80%에서 8주간 저장하며, 2주 간격으로 품질 변화를 분석 한 결과, 자포니카 품종들의 발아율은 저장 초기 98.0%에서 저장 8주 후 22.4%까지 감소한 데 반해, 통일형 품종들은 저 장 초기 93.3%에서 8주 후 59.7%로 감소해 통일형 품종의 발 아율 감소율이 2배 이상 낮았고, 쌀의 저장 중의 산패 정도를 나타내는 지방산가 또한 통일형 품종에서 유의적으로 낮았 다. 발아율 및 지방산가는 쌀의 저장 중 품질 저하를 판단하 는 주요 기준이며, 본 실험을 통해 통일형 벼 품종이 자포니 카 품종에 비해 저장에 따른 품질 저하 속도가 늦다는 사실을 확인하였다. 통일형 벼는 토코페롤 대비 토코트리에놀 함량 이 높고, 특히 지질 안정성 및 지질의 산화 억제 효과가 뛰어 난 γ-토코트리에놀의 함량이 높은 지질 특징을 지니고 있어, 벼 저장 중의 지질 산패 지연에 관여하였을 것으로 추측된다. 그러나 벼의 저장성과 관련된 명확한 성분 구명을 위해서는 자포니카와 통일형의 토콜즈(tocols) 조성 혼합물을 이용한 저장 실험이 추가로 수행되어야 할 것으로 생각된다.

본 시험은 열대지역적응 자포니카인 진미벼, IRKR 1 (IRRIRice and Korea Rice 1 약칭, 계통명은 IR 68333-R-R-B-22)및 인디카인 IR 64 품종에 대하여 필리핀인을 주요 대상으로쌀 외관 및 밥맛 선호도를 평가하여 개발된 품종의 농가 재배확대 및 새로운 품종개발의 기초자료로 이용하고자 수행하였다. 1. 쌀의 외관품질 선호도 평가에서 패널로 참여한 필리핀인은 투명도·외관 > 향·색깔 > 쌀의 길이·모양 순이었다. 한국인은 쌀의 길이·모양· 투명도 > 외관 > 색깔·향 순이었다. 따라서 필리핀인은 완전미율이 높고 향이 나는 쌀을, 한국인은 단원립이면서 완전미율이 높은 쌀을 선호하였다. 2. 식미관능평가 결과 필리핀인은 인디카 고아밀로스 품종인 IR 64보다 자포니카 중간아밀로스인 진미벼와 IRKR 1을선호하여 기존에 알려진 인디카를 선호한다는 선행 연구결과와는 상이하였다. 3. 따라서 패널로 참여한 필리핀인의 자포니카 쌀에 대한 선호도를 보다 정확하게 평가하기 위해 식미관능평가 5개 항목별 선호도를 분석한 결과, 밥의 모양, 냄새, 맛, 질감은 통계적차이가 없었다. 반면 찰기는 진미벼 보다는 IRKR 1을 선호하였다. 반면 한국인은 진미벼 보다 IRKR 1이 밥의 찰기가 적고 질감이 거칠면서 딱딱한 촉감으로 인해 진미벼를 선호한것으로 고찰된다. 4. 이상의 결과를 요약하면, 패널로 참여한 필리핀인이 선호하는 자포니카 쌀의 식미는 한국인이 선호하는 것 보다는 찰기가 적고, 질감은 좀 더 딱딱한 것으로 사료된다.

밥맛은 밥쌀용 쌀 품종의 품질을 평가하는 중요한 항목 중 하나로, 훈련된 패널을 활용하여 평가하고 있다. 본 연구는 밥맛 평가의 정밀도 향상을 위하여 전자혀의 일종인 taste sensing system을 이용하여 관능적 식미 특성이 다른 쌀 10 품종의 밥맛을 측정하여 분석하였다. 분석 결과, taste sensor를 이용한 밥맛 측정은 밥의 쓴맛, 감칠맛, 단맛 측정에 적합한 것으로 나타났고 감칠맛의 경우, 관능적 평가에서 밥맛이 좋게 평가되었던 삼광의 측정값이 가장 높았고, 관능적 평가에서 밥맛이 나쁘게 평가되었던 한아름은 가장 낮은 측정값을 보였으며 품종간의 값 차이는 유의성이 인정되었다. 이러한 결과는 taste sensor를 밥맛 측정에 활용할 수 있다는 가능성을 보여주며, taste sensing system을 본격적으로 밥맛 측정에 활용하기 위해서는 다양한 조합을 통한 상관 분석이 필요할 것으로 생각된다.

본 연구의 목적은 벼 생태형별 자포니카 1품종, 인디카 1품종 및 통일형 2품종에 대하여 아프리카인들이 선호하는 쌀의외관품질과 밥맛을 평가하기 위하여 한국인의 선호도와 비교하여 수행되었다.1. 쌀 외관품질 항목 중에서 패널로 참여한 아프리카인이 선호하는 쌀의 외관품질은 쌀의 길이>향>모양 순이었으며, 반면 한국인은 쌀의 외관 > 쌀의 길이 순이었다. 품종별 선호도에서 아프리카인은 인디카 태국 수입쌀을, 한국인은 자포니카하이아미를 가장 선호하였다. 따라서 아프리카인은 장립이면서 향이 나는 쌀, 한국인은 단원립이면서 완전미율이 높은 쌀을 선호하였다.2. 아프리카인 패널을 대상으로한 밥맛 선호도 평가결과 품종간 통계적인 차이는 없었으며, 반면 한국인은 하이아미>다산1호=한아름>인디카 쌀의 순으로 뚜렷한 선호도를 나타냈다. 한국인대상의 선호도에서 차이가 뚜렷했던 자포니카와 인디카를 대상으로 분석한 결과, 자포니카인 하이아미를 선호한패널은 카메론, DR 콩고, 탄자니아인 이였으며, 반면 우간다,말리 및 나이지리아인 패널은 인디카인 태국 수입쌀을 선호하는 것으로 평가되었다. 그 외 케냐, 말라위, 가나, 수단인 패널은 자포니카와 인디카 품종간에 유사한 선호도를 보였다. 3. 향후, 아프리카 국가별 밥맛 선호도 차이 여부에 대하여다양한 분야의 적정 수의 패널과 현재 아프리카 국가별 소비자가 선호하는 쌀 품종을 포함하여 다양한 품종에 대한 추가적인 연구가 이루어져야 할 것으로 사료된다.

The purpose of this study was to provide basic data on the genetic and environmental effects of stickiness in glutinous rice varieties. In our study, we analyzed the genotype-by-environment (G × E) interactions of the stickiness using six glutinous rice varieties under six environmental conditions. AMMI (Additive Main Effects and Multiplicative Interaction) analysis results showed that genotype (variety, G), environment (cultivation region, E) and G × E interaction were highly significant (P < 0.001). Among all the variations of stickiness for glutinous rice varieties, the environmental effect was 24.5%, the genetic effect was 37.1%, and the G × E interaction effect was 28.9%. From the AMMI analysis, the IPCA1 scores of Aranghangchal (G6, IPCA1: 3.85) and Hwaseonchal (G4, IPCA1: -5.24) was lower than other varieties. On the other hand, the Sangjuchal (G1, IPCA1: -61.23) and Boseogchal (G2, IPCA1: 41.21) were highly affected by environmental effects. In this study, there were large differences in stickiness according to region of cultivation. In the future, it is considered that a precise study should be carried out on the environmental factors that may increase the stickiness of glutinous rice varieties.

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

This study was carried out to evaluate the proximate contents and compositions of amino acids and fatty acids in Korean 6 dent, 2 intermediate, and 3 semiflint maize (Zea mays L.) hybrids. The protein content of 11 Korean maize hybrids ranged from 9.0% (Pyeonggangok) to 11.5% (Jangdaok). The crude fat content varied from 4.0% (Pyeonggangok and Yanganok) to 5.6% (Kwangpyeongok), and the crude ash content was 1.3 (Jangdaok) ~ 1.6% (Cheonganok). Total starch contents of maize hybrids were determined in the range of 51.4% (Jangdaok) to 70.9% (Cheonganok). Major amino acid in maize varieties were glutamic acid (27.28~28.68%) and followed by proline, alanine, and aspartic acid. Fatty acid were mainly composed of oleic acid (C18:1, 23.55~31.47%) and linoleic acid (C18:2, 47.55~56.64%) in maize hybrids. Cheonganok, Cheongdaok, and Kwangpyeongok had high oleic acid composition among Korean maize hybrids. Also, Gangdaok and Kwangpyeongok had high composition of saturated fatty acid. Because kernel composition affects maize quality, it is important data for the maize breeding program and food processing.

In this study, we analyzed seed storage proteins in order to investigate the main factors related to the eating quality of japonica and tongil-type rice varieties. Sensory evaluation was performed by a trained panel to assess the appearance (color and glossiness), flavor, taste, stickiness, texture, and overall score of nine japonica and three tongil-type rice cultivars. Moreover, the pattern of variation in rice storage proteins was examined by electrophoresis of protein extracts. The electrophoretic pattern of rice proteins showed 16.4 kDa albumin, 26.4 kDa globulin, 34-39 kDa and 21-22 kDa glutelin, and 14.3 kDa prolamin. In terms of storage protein, the varietal differences between japonica and tongil-type rice were found in albumin, globulin, and the α-1, and α-2 sub-units of acidic glutelin. Furthermore, the overall sensory evaluation score was observed to be positively correlated with albumin (0.495 ** ) and globulin (0.567 ** ), and negatively correlated with α-1 glutelin (-0.612 ** ). Therefore, the results indicated that albumin, globulin, and α-1 glutelin can affect the eating quality of japonica and tongil-type rice varieties, with the latter having lower eating quality than the former.

Cup arrangement ranking method (CARM) is a method for a rapid and small-sample sensory evaluation of cooked rice in rice breeding program. This study was compared to four different scale ranges (1~11, 1~9, 1~7 and 1~5) for improving the efficiency of CARM using sixteen Japonica and four Tongil-type cultivars. The wide scale ranges were higher of that than narrow scale range on determination coefficient between standard sensory evaluation method (SSEM) and CARM. However, the wide scale ranges were required more time and efforts than those of the narrow scale ranges for eating sensory evaluation of cooked rice. The wide scale ranges of 1~11 and 1~9 were difficult to distinguish the differences between the cultivars in the scale 3 and 4. On the other hand, the narrow scale ranges of 1~7 and 1~5 could distinguish the difference between cultivars in all scales. We suggest that two scale ranges for CARM were 1~7 (7 classes) in including Tongil type cultivars and 1~5 (5 classes) in Japonica cultivars.

This experiment aimed to compare the sensory ability of experts and untrained to evaluate three rice varieties by using five sensory evaluation methods. All panelists showed significant differences in their sensory abilities to distinguish among Haiami, Chucheong, and Dasan 1 rice varieties when using the duo-trio test and triangle test. The expert panelists showed a clear preference in the following order: Haiami > Chucheong > Dasan 1, when using the paired comparison test, ranking test, and multiple comparison test. However, the untrained panelists showed no significant differences in their sensory ability to distinguish between the Haiami and Chucheong varieties when using the multiple comparison test. The results indicate that, for sensory evaluation of cooked rice by untrained panelists, the paired comparison test is suitable for evaluating two samples and the ranking test is suitable for evaluating more than two samples.