This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, ‘Samdachal’, and non-waxy foxtail millet, ‘Samdame’. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

서 론
 재료 및 방법
  1. 시험 재료 및 처리 방법
  2. 일반성분 분석
  3. 조리 및 품질 특성
  4. 항산화 성분 및 항산화 활성
  5. 즉석 죽의 관능검사
 결과 및 고찰
  1. 시험재료의 이화학적 특성
  2. 배유특성 및 가공처리별 조 즉석 죽 가루의 색도 및수분특성
  3. 배유특성 및 가공처리별 조 즉석 죽 가루의 호화특성
  4. 배유특성 및 가공처리별 조 즉석 죽의 점도
  5. 배유특성및가공처리별조즉석죽가루의항산화활성
  6. 배유특성 및 가공처리별 조 즉석 죽의 관능검사
 요 약
 References

• 고지연(농촌진흥청 국립식량과학원) | Jee Yeon Ko Corresponding author
• 송석보(농촌진흥청 국립식량과학원) | Seuk Bo Song
• 최명은(농촌진흥청 국립식량과학원) | Meyong Eun Choe
• 우관식(농촌진흥청 국립식량과학원) | Koan Sik Woo
• 최지명(농촌진흥청 국립식량과학원) | Ji Myeong Choi
• 곽도연(농촌진흥청 국립식량과학원) | Do Yeon Kwak
• 김기영(농촌진흥청) | Ki Yong Kim
• 정태욱(농촌진흥청) | Tae Wook Jung
• 고종철(농촌진흥청 국립식량과학원) | Jong Cheol Ko
• 오인석(농촌진흥청 국립식량과학원) | In Seok Oh