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발아 조와 기장 첨가 밥의 호화 및 항산화 특성 KCI 등재

Pasting Properties and Antioxidant Characteristics of Germinated Foxtail Millet and Proso Millet with Added Cooked Rice

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous (‘Samdachal’) and non-glutinous (‘Samdame’), along with a glutinous proso millet (‘Ibaekchal’). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and 128.88~171.28 μg GAE/g, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and 15.28~29.56 μg CE/g, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

저자
  • 우관식(농촌진흥청 국립식량과학원 중부작물부) | Koan Sik Woo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea) Corresponding author
  • 김미정(농촌진흥청 국립식량과학원 중부작물부) | Mi-Jung Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
  • 고지연(농촌진흥청 국립식량과학원 남부작물부) | Jee Yeon Ko (Dept. of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Korea)
  • 심은영(농촌진흥청 국립식량과학원 중부작물부) | Eun-Yeong Sim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
  • 김현주(농촌진흥청 국립식량과학원 중부작물부) | Hyun-Joo Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
  • 이석기(농촌진흥청 국립식량과학원 중부작물부) | Seuk Ki Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
  • 박혜영(농촌진흥청 국립식량과학원 중부작물부) | Hye Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
  • 조동화(농촌진흥청 국립식량과학원 중부작물부) | Dong-Hwa Cho (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
  • 오세관(농촌진흥청 국립식량과학원 중부작물부) | Sea Kwan Oh (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
  • 전용희(농촌진흥청 국립식량과학원 중부작물부) | Yong Hee Jeon (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)
  • 이춘기(농촌진흥청 국립식량과학원 중부작물부) | Choon Ki Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea)