• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.68-78
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• 2000

In Korea, food balance sheet and national nutrition survey have been conducted in parallel by Central Government for several decades. However, the gap between the two statistics became larger to reach an intolerable level in recent years, likely due to the limitation of dietary survey method in spite of the drastic change in dietary habits after industrialization and urbanization during last three decades. The currently available data from national nutrition survey was optimized by taking in to account of the food balance sheet. Adjusted consumption data for individual food items during the period of 1991-95 were given in tabular forms for groups of cereals potatoes sugars & sweets, legumes, nuts & seeds, fruits, vegetables, meats, eggs, dairy products oils & fats and fishery foods. Conversion factors of processed foods including wheat products, soybean products, Kimchi and dairy products into their raw materials were tentatively proposed. Great differences between supply data and intake data of food commodities were pointed out to be likely due to the seasonal variation and ignorance of processed foods and dining-out in the national nutrition survey. It is recommended to utilize these optimized food intake data as the nationally-representative one until new data from the national health and nutrition survey undertaken after modified procedures since 1998 are obtained and verified in future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1289-1292
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• 2005

The objective of this study was to characterize and determine contents of vitamin E isomers (alpha-, beta-, gamma-, delta-tocopherols and tocotrienols) in different steamed rice dishes, with or without other grains. Five different rice dishes were evaluated for the vitamin E nutritional value as major Korean staple foods. They were plain steamed rice (SR) and steamed rice mixed with barley (SRBa), red bean (SRRB), black bean (SRBB), or multi-grains (SRMG) containing a mixture of black rice, barley, red beans, and black beans. Vitamin E isomers were extracted from five grams of freeze-dried samples with hexane after saponification. An analytical method, using a normal-phase HPLC with a UV detector, was developed and used to determine the amount of each vitamin E component. The results showed that SR contained three vitamin E isomers (alpha-tocopherol, alpha-tocotrienol, and gamma-tocotrienol). Alpha-tocopherol and gamma-tocotrienol were de-tected from all samples while only SRBB contained beta-tocopherol and beta-tocotrienol. SRMG showed the highest (3.9$\mu$g/g dry wt) and SRRB showed the lowest alpha-tocopherol (1.3$\mu$g/g dry wt) contents. SRBB contained about 5 to 16 times more gamma-tocopherol (19.7$\mu$g/g dry wt) than othe.5. These results suggested that adding black bean or multi-grains can dramatically improve the vitamin E nutritional values compared to the plain steamed rice (SR). Information obtained from this study can be directly related to the amount of vitamin E intake and can be used to balance the diet for Koreans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.31-35
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• 1982

The nutrition intake status of one hundred pre-school children, 5-year-old boys and girls, in Sok-Cho was surveyed. Subjects had two and half brothers and sisters. Breast-fed boys and girls were 48% and 40%, respectively. At the age of Six months, 70% of Subjects were Weaned. Percentage of total income spent for foods was $30{\sim}39%$. A varying number of foods were selected from 40 items. The food which children likeed best was fruit and icecream. Selected as liked food were straw berry, orange, apple, icecream, peach, grape, chocolate, youghurt and milk. Disliked foods were ginger, green onions, garlic, mushrooms and boiled rice mixed with orther cereals. Items which children have taken never before were kidney, slices of raw meat, liver, lotus rhizome and frech water fish. Insufficient caloric intakes were shown comprising 69~70% daily recommended dietary allowences for boys and girls. The total caloric intakes was composed of carbohydrate 65%, protein 11% and fat 23%, respectively. The cereal consumption was the highest (32.8%). There was a significant relationship (P<0.05) between the mother's knowledge on nutrition and the calorie. protein and calcium intake of boys. There was a significant relationship (P<0.05) between the mother's knowledge on nutrition and the caloric intake of girls.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.191-198
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• 2005

The purpose of this study was to determine the level of acrylamide in various processed foods, some of which were chosen because they were known to contain an excessive amount of acrylamide. A total of 190 food products based on steamed rice, cereals, and potato chips were purchased from retail markets and analyzed with the LC-MS/MS method. Acrylamide was found to be widely distributed in all of the foods. The fried Potato chips contained the highest levels of acrylamide, at $470-3,572{\mu}g/kg$; these were lowered to $38-633{\mu}g/kg$ by vacuum frying. The median concentration of acrylamide was higher in snacks containing potato ($448{\mu}g/kg$) than in those with no potato ($133{\mu}g/kg$). The concentrations of acrylamide were 2-96 $\mu$g/kg in Korean staple foods, $48-61{\mu}g/kg$ in bone-extract soups, and $0-57{\mu}g/kg$ in Bulgogi sauce. These results suggest that the components of processed ffods and the processing methods are important determinants of acrylamide formation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1082-1087
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• 2001

A study was carried out to establish the detection method for irradiated cereals. Starchs were ground and irradiated at 2.5, 5.0, 7.5, 10 and 15 kGy using a Co-60 irradiator. The viscosities decreased in all samples by increasing irradiation dose. The viscosity of the potato, corn and sweet potato from Korea dropped from 35.00$\pm$ 0.34, 11.86$\pm$0.86 and 14.02$\pm$0.62 in the control to 11.38$\pm$0.92, 2.98$\pm$0.80 and 2.74$\pm$0.80, respectively, in the samples irradiated at 15 kGy. These trends were similar to samples from China. Regression expression and coefficients of viscosity of potato, corn and sweet potato starch from Korea were 0.97 (y=-4.6197x+38.284), 0.88 (y=-1.5146x+12.023) and 0.88 (y=-1.5146x+12.023), respectively, those of viscosity of starches from China were 0.69 (y=-28.849x+152.25), 0.81 (y=-3.38x+20.56) and 0.88 (y=-2.668x+18.505) at 50 rpm. All samples resulted in a decrease in specific parameter by increasing rpm after irradiation. Parameter values showed dose-dependent relationship between unirradiated and irradiated samples and indicated that all values of unirradiated samples were higher than the those of irradiated ones. These results suggest that the detection of irradiated potato, corn and sweet potato starch at various irradiation doses is possible by the viscometric method.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.50-58
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• 2014

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.979-985
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• 2017

This study was carried out to investigate the production of ${\gamma}$-aminobutyric acid (GABA) by lactic acid bacteria and to manufacture GABA using rice bran extract-based optimum medium. Electrostatic spraying technology was used to add GABA into the cereals. The isolated Lactobacillus brevis CFM11 produced the highest GABA production up to a concentration of $2,002.93{\mu}g/mL$ when cultivated in MRS broth containing 0.8% monosodium glutamate (MSG). The production level of GABA was $585.80{\mu}g/mL$ in rice bran extract containing 0.4% MSG, 2% sucrose, 1% skim milk, and 0.2% magnesium sulfate. After electrostatic spraying of the cultured suspension onto rice, GABA concentration reached $228.10{\mu}g/g$ while untreated rice reached $32.23{\mu}g/g$. These results demonstrate that rice bran extract can be an economic commercial medium for GABA production as a substitute for MRS broth. This study demonstrates the novel application of electrostatic spraying of GABA into cereal products for the first time.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.7
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• pp.929-939
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• 2011

The effects of micronization on in situ and in vitro nutrient disappearances of wheat, barley and corn were investigated in a series of experiments. In Experiment 1, chemical composition and in situ dry matter disappearance (DMD) of six varieties of wheat were determined. In addition, an in vitro study was completed using ground micronized and unmicronized wheat (var. Kansas). In Experiment 2, three varieties of wheat (Kansas, Sceptre and Laura) and in Experiment 3, three cereal grains (wheat, barley and corn) were either micronized for 1 min to attain internal kernel temperatures of 90-100$^{\circ}C$ or not (controls), and DM, protein and starch disappearances were estimated. In Experiment 2, an in vitro study was also completed using ground micronized and unmicronized wheat (var. Kansas). Wheat samples varied with respect to crude protein (10.0-21.2%), starch (61.6-73.9%), NDF (8.5-11.8%), volume weight (753-842 g/L) and kernel hardness (0.0-32.0). Rate (p = 0.003) and extent (p = 0.001) of in situ DMD differed among wheat varieties. Correlations between in situ kinetics, and chemical and physical properties of wheat varieties showed that protein content was negatively correlated with the rate of disappearance ($r^2$ = -0.77). Micronization of all grains markedly reduced (p = 0.001) the rate and extent of DM, and protein disappearances as compared to control samples. Micronization increased (p<0.05) the digestion of starch in wheat. However, release of ammonia into the incubation medium was markedly reduced (p<0.05), suggesting that micronization increased the resistance of protein to microbial digestion. Disappearances of DM, protein and starch differed (p = 0.001) among cereal grains with wheat>barley>corn. Micronization reduced the rate of DM disappearance (p = 0.011) and slowly degradable protein fractions (p = 0.03), however, increased (p = 0.004) slowly degradable starch fractions of all three cereals. Examination of in situ samples by scanning electron microscopy confirmed that microbial colonization focused on starch granules in micronized grains, and that the protein matrix exhibited resistance to microbial colonization. These results suggest that micronization may be used to increase the ruminal escape value of protein in cereal grains, but may lead to increased starch digestion if grains are finely ground.

• The Korean Journal of Pesticide Science
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• v.15 no.2
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• pp.149-159
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• 2011

Bentazone is benzothiadiazole group herbicide, and used to foliage treatment. This herbicide have already been widely used for cereals and vegetables planting in worldwide. This experiment was conducted to establish a determination method for bentazone residue in crops using HPLC-UVD/MS. Bentazone residue was extracted with acetone (adjusted pH 1 with phosphoric acid) from representative samples of five raw products which comprised hulled rice, soybean, apple, green pepper, and Chinese cabbage. The extract was diluted with saline water, and dichloromethane partition was followed to recover bentazone from the aqueous phase. Florisil column chromatography was additionally employed for final clean up of the extract. The bentazone was quantitated by HPLC with UVD, using a YMC ODS AM 303 ($4.6{\times}250$ mm) column. The crops were fortified with bentazone at 3 levels per crop. Mean recovery ratio were ranged from 82.0% for a 0.2 mg/kg in apple to 97.9% for a 0.02 mg/kg in Chinese cabbage. The coefficients of variation were ranged from 0.5% for a 0.02 mg/kg in soybean to 9.7% for a 0.02 mg/kg in Chinese cabbage. Quantitative limit of bentazone was 0.02 mg/kg in representative five crop samples. A LC/MS with selected-ion monitoring was also provided to confirm the suspected residue. Therefore, this analytical method was reproducible and sensitive enough to determine the residue of bentazone in agricultural commodities.

• The Korean Journal of Pesticide Science
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• v.16 no.4
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• pp.401-405
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• 2012

This study was carried out to investigate characteristics of the pesticide residues in environment friendly cereal grains and root vegetables. The samples, 747 the environment friendly agricultural products were collected from supermarkets and retail stores in eight major cities in May and August 2012. Residues of 245 pesticides in the samples collected were analyzed by multiresidue methods using GC and HPLC. No pesticide residues were detected in all the samples, representing the environment friendly cereal grains and root vegetables were produced according to the guideline for prohibition of use of pesticides during crop cultivation.