The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.

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 investigated the changes in chemical components, antioxidant compounds, and activity before (BG) and after germinated (AG) brown rice in order to promote the availability of these beneficial factors. The GABA content of BG and AG brown rice were 0.07~6.61 and 11.13~49.72 mg/100 g, respectively. The α-amylase activity of AG brown rice was 1.77~70.25 unit/g fold higher than it was in BG brown rice. Total polyphenol and flavonoid contents, which are known to be related to antioxidation, were higher in BG brown rice than in AG brown rice. The total polyphenol contents of BG and AG brown rice were 10.52~36.38 and 11.38~26.33 mg/100 g, and the total flavonoid contents were 3.55~13.39 and 3.52~9.78 mg/100 g, respectively. Also, DPPH radical scavenging activity was 57.64~251.34 and 50.49~213.35 mg TE/100 g, respectively. ABTS radical scavenging activity and total tannin content showed a similar trend to DPPH radical scavenging activity. We expect that this data will be useful in the manufacturing of food products.

Yogurt is produced by fermentation of milk using bacteria known as “yogurt cultures”. Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

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.

야생벼는 재배벼의 병해충 저항성과 불량환경 적응성 등을 제고할 수 있는 유용한 유전자원으로 평가되고 있다. 농촌진흥청 국립식량과학원에서 국내육성 자포니카 벼 품종인 ‘화성’과 야생벼 O. minuta (BBCC 게놈; Acc.=101141)간의 종간교잡을 통하여 흰잎마름병과 도열병에 저항성인 ‘수원506호’를 육성하였으며, 본 계통에 대한 야생벼 유래 도열병 저항성 유전자의 유전양상 구명 및 유전자위 표지에 대한 연구결과는 다음과 같다.1.반복친인 ‘화성’에 높은 친화성을 발현하는 6개 도열병 균주 검정에서 ‘수원506호’는 반복친 ‘화성’과 5개 비교품종들과 다른 저항성 반응을 보여 이들과 다른 야생벼 유래 도열병 저항성 유전자를 보유하는 것으로 판단되었다.2.분자마커의 유전자형과 도열병 저항성 간의 연관성평가를 수행한 결과, ‘수원506호’의 도열병 저항성에 관여하는 주동유전자위는 12번염색체 중단의 RM101-S10704-RM1337 좌위에 위치하는 것으로 추정되었다.3.STS 마커 S10704에서 확인된 ‘화성’과 ‘수원506호’의 이질적인 유전자형은 해당부위에 야생벼 O. minuta의 염색체 단편이 이입되었다는 것을 증명하였다.4.이 좌위는 적어도 9개의 도열병 저항성 유전자들이 위치하는 것으로 보고된 바 있는데, 추후 정밀분석을 통해 ‘수원506호’의 도열병 저항성 유전자위와 기 보고된 유전자들과의 관계를 분석할 계획이다.

본 연구는 색소의 종류가 다른 흑미와 적미의 생리기능 성을 구명하여 천연 기능성 식품 소재로의 이용을 위한 기초자료를 제공하고자 일반 벼인 일품을 포함하여 흑미인 흑광, 흑설 및 적미인 적진주, 홍진주을 실험재료로 항산화 활성 및 암세포 성장 억제에 대한 실험을 수행하였다. 추출 수율 및 총 페놀함량은 흑미가 적미 보다 높았다. 총 페놀함 량에서 흑미와 적미는 일반벼 보다 4배 이상 높은 수준이었 다. DPPH radical 소거능은 적미와 흑미 간에는 차이가 없었 으나 품종 간에는 홍진주, 흑광, 흑설, 적진주 순서로 높았 다. 반면, ABTS 항산화력은 적미보다 흑미가 높았다. 이는 총 페놀화합물 함량 결과와 경향이 같았다. 암세포 성장 억제 능 측정 결과, 적미는 폐암세포 성장 억제 효과가 흑미 보다 높았다. 반면, 유방암 세포 성장 억제 능은 흑미와 적미 간에는 차이가 없었으며, 품종 간에는 적진주, 흑광, 홍진주, 흑설 순으로 높았다. 흑미와 적미의 생리기능성 비교 결과, 항산화 활성은 흑미가 높은 반면, 적미는 폐암세 포 성장 억제 효과에서 높았다.

A new black seed coat soybean variety, “Socheong” was developed at the Yeongnam Agricultural Research Institute (YARI) in 2006. The goal to breed the black seed coat soybean is to develop the cultivar with high yield, lodging tolerance, resistant to disease such as soybean mosaic virus (SMV), and bacterial pustule and seed size. Socheong was selected from the cross between Milyang 78, which was late maturing, susceptible to lodging and SMV and with large seed size and green cotyledon, and Peking which was tolerant to lodging and with small seed size. The preliminary, advanced and regional yield trials for evaluation and selection of this variety were carried out from 2002 to 2006. It has determinate growth habit, white flower, brown pubescence, brown pod color, black seed coat, green cotyledon, elongated flattened seed shape, oval leaf shape and small seed size (15.7 grams per 100 seeds), and it was 3 days later in maturity than the check cultivar Cheongjakong. Socheong was higher, in the seed quality of sucrose and total sugar contents (6.8 and 8.2%) and isoflavone contents (1,754 ㎍/g) than the check cultivar. Futhermore, it has good characteristics for mechanical harvest, such as lodging tolerance, pod shattering and stem diameter. It also has been identified to have resistance to soybean mosaic virus symptom which was the troublesome soybean diseases. The average yield of Socheong was 2.21 ton per hectare in the regional yield trials carried out in four locations of Korea among seven locations from 2004 to 2006, which was 5 percent lower than the check cultivar Cheongjakong.

"Mirang", a new cultivar for vegetable soybean, was developed fi-om the cross between "Keunol" and "Geunjeongol"a black seed coat with black hilum and yellow cotyledon. Over 3 year of Korea Regional Adaptation Tests (2003-2005) for veg-etable soybean, Mir

"Danmi 2", a new cultivar for vegetable soybean, was developed from the cross between "Seokryangput" and"YS1307" (Seokryangput/Mi1yang77) at Yeongnam Agricultural Research Institute and released in 2005. The pedigree of'Danmi2", designated as Milyang 145