Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.
Rice (Oryza sativa L.) is one of the three most important crops grown worldwide and is a staple food for more than 34% of the global population. Due to the changes in dietary pattern (i.e., increased consumer preference for fast food), the annual rice consumption per capita has declined 2.3% annually over the past 30 years (KOSTAT, 2019), while wheat flour consumption has increased. Therefore, food science research has begun to
Beer is one of the most widely consumed alcoholic beverages all over the world. Different studies have been carried out to enhance the quality and acceptance of beer. Various raw materials including herbs and spices have been used as a beer adjunct or flavoring for centuries, especially for specialty beer. The objective of this study was to investigate the effect of green pepper on antioxidant potential and quality characteristics of beer. Addition of green pepper enhanced the antioxidant potential and the overall acceptance of the beer brewed with different proportion of pepper without deteriorating its basic chemical properties. Based on the overall acceptance as well as the antioxidant potential, the optimum proportion of green pepper to be added was 60 g in 10 L of water. Results of the present study imply that green pepper could be used as an effective enhancer for antioxidant potential and overall acceptance of beer.
-This study was conducted to elucidate the photosynthetic response to the environment and establish optimum cultivation conditions for the Korean endemic plant, Aster koraiensis. Photosynthetic characteristics according to growth stage, light, CO2, and soil water potential were investigated. During the first year of transplanting, photosynthetic rates were drastically increased until June, after which they slowly declined, During the second year, photosynthetic rates declined throughout the entire growth period. The highest level of light compensation point was shown the early growth stage. Photosynthetic rates affected by intercellular CO2 concentration were maintained or decreased over the CO2 saturation point. The lowest CO2 compensation point was 16.1 µmol・mol -1 during March. The morphological changes of leaves were observed due to shading with chlorophyll contents increasing. Photosynthetic rates were higher at 0% and 50% shading treatments than at 75%. There were rarely any morphological changes of leaves due to soil moisture, however, changes to leaf compactness were observed. Photosynthetic rate, apparent quantum yield, and respiration rate increased, whereas water use efficiency decreased over -25 kPa of soil moisture.
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