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.

‘Daname’ is a foxtail millet(Setaria italica Beauv.) variety developed and registered by Department of Southern Area Crop Science, NICS, RDA in 2014. This variety which collected from IT252182 was developed through pure line selection. ‘Daname’ is a early-maturing variety having 100 days of growth period from seeding to harvesting in Milyang of Korea. The culm length is about 97 cm which is 20cm shorter culm length than standard variety ‘Hwanggeumjo’, and it showed tolerant to lodging in field. The panicle shape is a cylindrical and the length is about 19cm. According to the grain, seed color and dehusked grain colors are orange and yellow and endosperm characteristic is non-glutinous. The yield performance of this variety was about 3.81 t ha-1 in local adaptability test from 2013 to 2014 and it showed similar with standard variety ‘Hwanggeumjo’. As the addition amount of ‘Daname’ in rice increased from 0% to 30% and 100%, the antioxidant ability of ‘Daname’ added rice and hardness/stickiness balances were increased. But we could not find out the difference of hardness/stickiness balances between 0%and 10% addition. So, 10% addition amount was concluded to increase antioxidant ability regardless eating quality of cooked rice. (Variety registration No. 6243)

Developing rice lines with various amylose contents is necessary to diverse usages of rice in terms of raw materials for processed food production, and thereby to promote rice consumption in Korea. A rice mutant line, ‘Namil(SA)-dull1’ was established through sodium azide mutagenesis on ‘Namil’, a non-glutinous Korean Japonica rice cultivar. Namil(SA)-dull1’ had dull endosperm characteristics and the evaluated amylose content was 12.2%. A total of 94 F2 progenies from a cross between ‘Namil(SA)-dull1’ and ‘Milyang23’, a non-glutinous Tongil-type rice cultivar, was used for genetic studies on the endosperm amylose content. Association analyses, between marker genotypes of 53 SSR anchor markers and evaluated amylose contents of each 94 F2:3 seeds, initially localized rice chromosome 6 as the harboring place for the modified allele(s) directing low amylose content of ‘Namil(SA)-dull1’. By increasing SSR marker density on the putative chromosomal region followed by association analyses, the target region was narrowed down 0.94 Mbp segment, expanding from 28.95 Mbp to 29.89 Mbp, on rice chromosome 6 pseudomolecule. Among the SSR loci, RM7555 explained 84.2% of total variation of amylose contents in the F2 population. Further physical mapping on the target region directing low amylose content of ‘Namil(SA)-dull1’ would increase the breeding efficiency in developing promising rice cultivars with various endosperm characteristics.

The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwanggeumchal, Nampungchal (glutinous), and Donganme (nonglutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting characteristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and 2,386.11 μg/g sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and 1,397.87 μg/g sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.

‘삼다메’는 국립식량과학원 기능성작물부에서 2010년도에 육성한 중생종이며 메성으로 혼반에 적합한 품종이다. ‘삼다 메’의 잎은 녹색이나, 생육후기에는 황록색을 띤다. 분얼경은 직립으로 도복에 강하다. 이삭의 형태는 원추형으로 이삭의 착립밀도가 조밀하고 탈립이 안되며 낟알은 황색으로 메성이 다. ‘삼다메’는 밀양, 원주, 신안의 보통기 표준재배에서 평균 출수기가 8월 10일로 ‘황금조’보다 12일 늦은 중생종이다. 생 육일수는 보통기 재배에서 101일로 ‘황금조’에 비하여 약13 일 길고, 성숙일수는 6일 정도 길다. 간장은 보통기 보비재배 에서 130 cm로 ‘황금조’에 비해 18 cm 정도 크고 현곡천립 중은 ‘황금조’와 같다. 포장에서의 조도열병, 세균성줄무늬병 은 ‘황금조’에 비해 강한 편이나 속깜부기병은 다소 높게 발 생하였다. 조명나방 및 노린재류의 해충에는 ‘황금조’와 같이 약한 반응을 보였다. ‘황금조’에 비하여 Ca 및 항산화활성이 높은 기능성을 가지고 있으며, 수량은 2.42 MT/ha로 ‘황금 조’에 비해 25% 증수하였다.

본 시험은 찰벼의 수량제한요인을 알아내기 위하여 찰. 메근동질유전자 계통인 화청찰벼와 와청벼를 공시하여 공급부위(잎)와 수용부위(영화)의 조절이 등숙에 미치는 영향을 구명함으로써 찰벼의 수량증대를 위한 기초자료를 얻고자 수행하였으며, 그 결과는 다음과 같다. 1. 이삭당 총립중과 편균립중의 감소경향은 두 품종 모두 차엽처리구 ＜ 지엽처리구 ＜ 상위 1, 3엽처리구 ＜ 상위 1,2엽처리구 ＜ 상위 1, 2, 3엽처리구 순이었다. 상위 1, 2, 3엽 제거에 의한 총립중과 평균립중의 감소율은 화청찰벼에 비하여 화청벼에서 컸다. 2. 화청벼와 화청찰벼 모두 전엽처리에 의한 고밀도립비율과 등숙율이 2차지경보다 1차지경에서 높았다. 3. 화청벼와 화청찰벼 모두 영화의 절제처리에 의하여 이삭당 총립수와 총립중이 대조구에 비하여 감소한 반면 평균입중과 등숙율은 증가되었다. 대조구와 비교한 평균입중의 증가율은 1, 2차지경립 및 상. 하위지경립의 절제구 모두에서 화청찰벼가 화청벼보다 높았다. 4. 영화의 조절의 의하여 두 품종 모두 고밀도립비율과 등숙립비율이 증가되었으며 고밀도립비율은 화청찰벼가 화청벼에 비하여 높았던 반면에, 등숙립비율은 화청벼에서 높은 결과를 보였다.

Dull grains segregated from F3 and F4 of the crosses between two dull mutants and a glutinous cultivar were compared with non-glutinous and glutinous segregants for their physicochemical properties. Amylose content of dull rice grain segregated from the dull/glutinous cross showed the intermediate value between glutinous and non-glutinous rice grain, whether it is controlled by the recessive or dominant gene. Alkali digestibility value (ADV) of dull rice grain was lower than that of glutinous or non-glutinous rice. A positive correlation was found between ADV and amylose content of homozygous non-glutinous or dull F4 grains, but a negative relationship was observed in glutinous grains. Protein content of dull grain was significantly higher than that of glutinous or non-glutinous grain segregated from the same cross, while those of glutinous and non-glutinous grains were not different. Among gelatinization characteristics, initial pasting temperature and peak viscosity of dull grains were higher than glutinous rice, and were not different with non-glutinous grain. Hot, cool and consistency viscosities of dull grain were intermediate between glutinous and non-glutinous rices. Dull grains showed the highest breakdown viscosity and the lowest setback viscosity among the three endosperm types.