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내 쌀귀리 첨가 밥의 이화학적 특성 및 항산화활성 KCI 등재

Physicochemical Properties and Antioxidant Activity of Cooked Rice Added with Korean Naked Oat (Avena Sativa L.)

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

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.

저자
  • 이미자(농촌진흥청 국립식량과학원) | Mi-Ja Lee Corresponding author
  • 김양길(농촌진흥청 국립식량과학원) | Yang-Kil Kim
  • 이유영(농촌진흥청 국립식량과학원 중부작물부) | Yu-Young Lee
  • 김형순(서남대학교 생명화학공학과) | Hyung-Soon Kim
  • 최식원(농촌진흥청 국립식량과학원) | Sik-won Choi
  • 이광식(농촌진흥청 국립식량과학원) | Kwang-Sik Lee
  • 서우덕(농촌진흥청 국립식량과학원) | Woo-Duck Seo
  • 강현중(농촌진흥청 국립식량과학원) | Hyeon-Jung Kang
  • 박기도(농촌진흥청 국립식량과학원) | Ki-Do Park