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KMID : 1134820100390071049
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 7 p.1049 ~ p.1055
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Status of Mixed Grain Diet by People with Diabetes in Jeollabuk-do and Sensory Evaluation of Different Composition of Mixed Grains
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Jung Eun-Sun
Shin Dong-Hwa
Doo Jae-Kyun
Chae Soo-Wan
Kim Young-Soo
Park Young-Min
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Abstract
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This study investigated the status of mixed grain diet by 68 people with diabetes living in Jeollabuk-do and performed sensory evaluation of different composition of mixed grains to improve the sensory characteristics based on the investigation. BMI of all subjects were measured and found that 61.7% were overweight. 94.1% of them ate mixed grains and females ate more mixed grains than males (p<0.05). Most males and females answered that they ate mixed grains for their health. Females added more mixed grains than males (p<0.01). More females (47.1%) than males said they would continue to eat mixed grains (p<0.05). 59% of them said they had eaten mixed grains for more than 3 years. 46.0% of them said they purchased mixed grains at a small mart near their houses. The mostly added grain to rice was black soybean (76.5%). RMGD-50 is composed of six mixed grains excluding nonglutinous rice and has the mixing rate of 50%. RMGD-40 has the mixing rate of 40%. Sensory evaluation was performed and RMGD-50 got lower score (3.33±0.68, 3.50±0.81) than RMGD-40 in the appearances and color. RMGD-40 with Control 1 that includes more glutinous grains and Control 2 that is polished rice were compared. RMGD-40 got lower score than Control 1 in its appearances, smell and color, although there wasn’t a meaningful difference. For the people with diabetes who are accustomed to mixed grains, the polished rice got the lowest score in moisture amount, gumminess and overall taste (3.26±0.82, 3.48±0.85, 3.19±0.70). It showed meaningful difference from RMGD-40 and Control 1 (p<0.01). Consequently people with diabetes preferred mixed grains that include more glutinous grains that have lower mixed ratio. So it is necessary to educate the people with diabetes about eating grains for better blood sugar management. Continual study and development of mixed grains that can help people with diabetes to control their blood sugar are necessary.
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KEYWORD
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diabetes, mixed grain, sensory evaluation, RMGD
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