The purpose of this study was to investigate the appropriate amount of oats to add to rice and the merits of oat meal. We analyzed the physicochemical characteristics, cooking properties, functional components, and sensory evaluation according to the amount of oats added in the cooked rice. Compared with rice, the oat showed higher level in protein, fat, total β-glucan and total polyphenol, but not for starch. Therefore, the amount of chemical and functional components was increased significantly with the increase in the amount of oats added. Water absorption and expansion were decreased with the increase in the amount of oat added. Oleic acid content was increased and linoleic acid content was decreased slightly. Unsaturated fatty acid content was greatly increased. The DPPH and ABTS radical scavenging activity were increased significantly according to the amount of oats added. As a result of sensory evaluation, the most appropriate amount of oat added was 20% and 30%. By the addition of oat, the β- glucan content of the cooked rice and the antioxidant activity could increase.

Consumption of oat-based food is rapidly increasing due to consumer preference for functional foods. Until now, breeding is focused on the development of naked oat for food in Korea. Hulled oats recognized as forage have strong merits for yield and stability in cultivation except milling properties. Lately, advanced milling technology provides an opportunity to use hulled oats for food. Therefore, the processing characteristics of hulled oats are of great importance for food use. This study examined the physicochemical properties and dietary fiber of 9 Korean oat cultivars (4 hulled oats as compared with 5 naked oat cultivars). Findings showed that the color values (i.e. L and W) of hulled oat cultivars in seed and flours are lighter than the naked oats. The protein and ash contents are higher in hulled oats as compared with naked oats. The unsaturated fatty acid (USFA), mainly C18:1, C18:2 were 80~83%. USFA of ‘Daeyang’ (DY, naked) and ‘Jopung’ (JP, hulled) were 82.0 and 81.9% respectively. Total Dietary fiber and Total β-Glucan contents ranged from 13.2 to 20.6% and from 3.4 to 4.1% in oat flours. The ‘DY’ (4.10%, naked), ‘JP’(4.09%, hulled) and Highspeed (4.07%, hulled) showed high levels of β-Glucan contents. Findings of the study will provide useful information in extending the use of hulled oats for food.

Varietal and annual variations in the contents of β-glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on β-glucan content was invest

Mature embryo and leaf base segment of Korean oat were used as materials in an experiment to check plant regeneration efficiency. MS media supplemented with 2,4-dichlorophenoxyacetic acid (2,4-D), kinetin, and picloram were used for callus induction from mature embryos and leaf base segments. Three mg/l of 2,4­D and 3 mg/l of picloram in callus induction medium showed high frequency for plant regeneration from mature embryos. Leaf base segments were transferred to callus induction medium and incubated at 25~circC in 16/8 hr light/dark cycle for 3 weeks. Callus induction from leaf base segments of Malgwiri showed high efficiency in medium containing 3 mg/l of 2,4-D and 1 mg/l of kinetin (91.8~%) . In case of Samhangwiri, the combinations of phytohormones did not show significant difference. Regeneration from leaf base segments showed high frequency in shoot medium containing 1 mg/l of antiauxin, tri-iodobenzoic acid (TIBA) and 1 mg/l of 6-benzyladenine (BA). Calli induced from leaf base segments of Samhangwiri and Malgwiri in media containing 3 mg/l of 2,4-D and 3 mg/l of picloram showed high regeneration frequency. It appears that the callus initiation medium may be an important factor for subsequent plant regeneration.