• Korean Journal of Community Nutrition
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• v.19 no.2
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• pp.176-186
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• 2014

Objectives: Epidemiological studies have suggested that a higher consumption of whole grain foods can significantly reduce the risk of chronic diseases including cardiovascular diseases, type 2 diabetes and obesity. The objective of the current study was to examine associations among the consumption of whole grains and nutrient intakes and biochemical indicators associated with chronic diseases among generally healthy middle-aged Korean women. Methods: Using 24-hour recall data from the 2008-2009 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of generally healthy 1,953 subjects. The subjects were divided into three groups by the level of whole grain consumption (0 g/day, > 0 and < 20 g/day or ${\geq}20g/day$). Mean values or proportions of various nutrient intakes and metabolic risk factors were compared according to the level of whole grain consumption. All statistical analysis was conducted using SAS software version 9.2. Results: We observed that the overall consumption of whole grains was quite low. Specifically, 58.2% of subjects reported no whole grain consumption on the day of the survey, and the mean whole grain intake was only 15.3 g/day. The whole grain consumption was positively associated with intakes of various macro and micronutrients, namely, plant proteins and fats, dietary fiber, calcium, plant iron, potassium, zinc, vitamin A, ${\beta}$-carotene, thiamin, riboflavin, niacin, vitamin $B_6$ and folic acid. In addition, we found significantly decreasing trends in abdominal obesity and hypertriglyceridemia as whole grain intake levels increase. Conclusions: The study findings suggested the importance of promoting whole grain consumption as an efficient tool for improving various dietary aspects and preventing chronic diseases.

• Korean Journal of Community Nutrition
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• v.16 no.3
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• pp.353-363
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• 2011

The objective of the current study was to examine associations of whole grain consumption with socio-demographic (i.e.: sex, age, household income, education, marriage status) and certain eating behavior factors (i.e.: dish source, eating place, meal type) among a generally healthy Korean population. Using twenty-four hour recall data from the 2007-2008 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of 8,836 generally healthy Koreans aged 6 years and higher. The study subjects had very low whole grain intake. Specifically approximately 60% of the subjects reported no whole grain consumption on the survey day, and mean daily intake ranged from 8.0 g to 15.1 g in different gender and age groups. Living with a spouse was found to be a positive environment factor for whole grain consumption, especially among men. As household income levels increased, whole grain consumption status also improved. The proportion of non-consumer was lowest in a 6-19 year group, and mean intake amount was highest in middle-aged adults. Major dish sources for whole grain consumption included boiled rice with mixed grains, corn, boiled rice with brown rice, cereal products, and other types of boiled rice. It was found that whole grain consumption was highly affected by eating places rather than meal types. The best contributing eating place was home in each age and gender group. The study findings may be useful in planning nutrition education strategy and formulating dietary behavior guidelines for whole grain consumption improvement.

• Journal of the Korean Dietetic Association
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• v.20 no.2
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• pp.133-148
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• 2014

This study compared levels of whole grain consumption-related predisposing, reinforcing, and enabling factors according to socio-demographic variables, and examined how these factors are associated with whole grain consumption frequency among Korean adults. A survey questionnaire was administered to a convenience sample of adult males and females aged 20~59 years (n=300). The questionnaire included questions on predisposing, reinforcing, and enabling factors in relation to whole grain consumption as well as a brief whole grain food frequency questionnaire. Female subjects showed a significantly higher level of negative beliefs on health nutrition taste texture while showing a significantly lower level of social support compared to that of males. The age group of 40~59 years showed a significantly higher social support level than the age group of 20~39 years. Results from multivariate regression analyses showed that different combinations of predisposing, reinforcing, and enabling variables were significant in predicting whole grain consumption frequency according to sex and age. The study findings can be used for developing specific target-oriented nutrition intervention programs for promotion of whole grain intake among Korean adults.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1618-1618
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• 2001

Predicting quality traits using near infrared (NIR) spectroscopy on whole grain samples has gained wide acceptance as a non-destructive, rapid and cost effective technique. Barley breeding programs throughout southern Australia currently use this technology as a tool for selecting malting quality lines. For the past 3 years whole grain barley calibrations have been developed at VIDA to predict malting quality traits in the early generation selections of the breeding program. More recently calibrations for whole grain malt have been developed and introduced to aid in selecting malted samples at the mid-generation stage for more complex malting quality traits. Using the same population set, barley and malt calibrations were developed to predict hot water extracts (EBC and IoB), diastatic power, free $\alpha$-amino nitrogen, soluble protein, wort $\beta$-glucan and $\beta$-glucanase. The correlation coefficients between NIR predicted values and laboratory methods for malt were all highly significant ($R^2$ > 0.84), whereas the correlation coefficients for the barley calibrations were lower ($R^2$ > 0.57) but still significant. The magnitude of the error in predicting hot water extract, diastatic power and wort $\beta$-glucan using whole grain malt was reduced by 50% when compared with predicting the same trait using whole grain barley. This can be explained by the complex nature of attempting to develop calibrations on whole grain barley utilizing malt data. During malting, the composition of barley is modified by the action of enzymes throughout the steeping and germination stages and by heating during the kilning stage. Predicting malting quality on whole grain malt is a more reliable alternative to predicting whole grain barley, although there is the added expense of micro-malting the samples. The ability to apply barley and malt calibrations to different generations is an advantage to a barley breeding program that requires thousands of samples to be assessed each year.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.340-344
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• 2005

In high-income Asian countries like Korea and Japan, per capita rice consumption has declined because of the change in consumer' favorite foods from rice to high-cost quality foods. This has forced farmers to reduce rice production. Although fodder rice could be another option to be cultured by farmers, available information concerning rice grain silage has been limited. In the present study, therefore, the difference in the quality of fodder rice silage prepared from either whole crop or grain at different ripening stages was compared. Various supplements were also added into whole crop and grain silages of fodder rice before ensiling, and thereafter, the palatability of prepared silages was determined by beef cattle. At ear emergence stage, the pH values for both grain and whole crop silages were approximately 4.5. In both grain and whole crop silages, the pH values were significantly increased by progressing ripening stages from milk-ripe stage to yellow-ripe stages, and the increase in pH value for grain silage was faster than that for whole crop silage. In the grain silage, the higher lactic acid (LA) content in grain silage seemed to be, the lower pH value was. Both in grain and whole crop silages, pH was significantly decreased by supplementation with LA bacteria. There were no significant differences in feed intake among any treatment groups.

• Journal of Biosystems Engineering
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• v.37 no.2
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• pp.90-99
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• 2012

Purpose: This study was conducted to investigate the optimal sorting factors in establishing an efficient sorting technology for brown rice. Methods: The brown rice varieties used in this study were Il Pum, Chu Cheong, Dong Jin, Un Gwang, Nam Pyeong, and Dae An. These were classified into whole grain, unriped grain, and green dead rice. The shape factors were analyzed based on length, width and thickness of the grains. Results: The results revealed that the maximum length among whole grain, unriped grain, and green dead rice was observed in Dae An variety while Chu Cheong variety showed the minimum. Further more, Il Pum brown rice showed the maximum width while Dong Jin variety showed the minimum. In the case of thickness, the maximum was observed in Un Gwang variety and that of the minimum among Nam Pyeong variety for both whole grain and unriped grain. Conclusions: The length and width can be used as determinants in sorting factors of whole grain and green dead rice, and the thickness can be considered as optimum sorting factor of whole grain and unriped grain.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.314-320
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• 2007

The objective of this study was to investigate the effect of grain size on the physicochemical properties of rice porridge. Here, the grain size of the rice was classified as whole grain, half grain, and flour by traditional Korean cooking methods. The viscosity of the rice flour porridge was highest for the among the three different grain size porridges. In the amylographs, the increase in viscosity for the whole grain porridge was higher than that of the rice flour porridge during cooling. The soluble solid and reducing sugar contents of the rice porridges increased according to the rice grain size, while the blue value decreased. The SDI (starch digestion index) increased according to the rice grain size. The RDS (rapidly digestible starch) was highest while the SDS (slowly digestible starch) the lowest in the rice flour porridge. The morphologies of the rice porridges were examined by SEM and showed a smoother surface and more exudated gelatinized granules in the rice flour than in the whole grain rice porridge. In conclusion, rice porridges made from the smallest possible grain size such as flour may be helpful for people with weaker digestive systems such as infants, the elderly, and hospital patients.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.485-491
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• 2011

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.183-192
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• 2004

The effect of eight varieties of grain and forage type whole crop rice (Oryza sativa L Japonica) each harvested at four stages of maturity were investigated for morphology and yield, proportion of botanical fractions, fermentatability and chemical composition in an $8{\times}4$ factorial experiment. All crops were sown in 1997 at Saitama Prefecture, Japan under identical condition and harvested on 10, 22, 34 and 45 days after flowering in 1998. Total DM yield of forage type varieties was similar to that of the highest yield of grain type varieties. However, while yield of forage type varieties was attributed to higher proportion of straw than head, the reverse was in the case of grain type varieties. Yield in line with the proportion of head increased (p<0.001), but in contrast proportion of straw decreased (p<0.001) with the increase in maturity. Silage fermentability of grain type varieties was better than forage type varieties. Fermentability improved with the increase (p<0.001) in maturity suggesting that the moisture content should be reduced to improve fermentation quality. Forage type varieties contained higher (p<0.001) ash, crude fat (EE), organic cell wall (OCW) and acid detergent fiber (ADF), but contained lower crude protein (CP), organic cell content (OCC), CP in OCC and nitrogen-free cell wall extract (NCWFE) than the grain type varieties. The ash, CP, EE, Oa (60% digestible OCW), Ob (40% digestible OCW), OCW, ADF and acid detergent lignin (ADL) decreased (p<0.001), but OCC and NCWFE increased (p<0.001) with the increase in maturity. It is concluded that stage of maturity not only increases yield and proportion of head, but also improved the fermentation quality and increases quality chemical composition (except CP) of whole crop rice. Forage type varieties may be as good as grain type varieties in terms of yield, but fermentation quality and chemical composition may not be as good as that of grain type varieties.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2004.11a
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• pp.37-42
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• 2004

The relatively new concept of functional foods is supportive of sales of food products that deliver isolated 'nutrient' or 'food compound' substances, much as is done by dietary supplements. Whether such isolated substances have benefit must be investigated in each instance; such investigations can be complex. At the same time, simply prepared natural plant foods contain a myriad of substances that, in accord with the concept of food synergy, are beneficial for health. Whole grain foods are an example of such healthy fare, based on strong epidemiologic and experimental evidence. If the concept of functional foods is to be of use for the public health, it should support the consumption of healthy traditional foods as well as promoting 'novel' foods; in this sense, whole grain foods, which have great functionality, should be regarded as functional foods.