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찹쌀 첨가와 취반방법에 따른 취반 밥의 품질 및 항산화특성 KCI 등재

Quality and Antioxidant Characteristics of Cooked Rice Influenced by the Mixing Rate of Glutinous Rice and Cooking Methods

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한국작물학회지 (Korean Journal of Crop Science)
한국작물학회 (Korean Society Of Crop Science)
초록

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was 23.20 ± 0.61 μg CE/g. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97–5.19 and 3.19–5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was 19.48 ± 0.63 mg TE/100 g. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

저자
  • 우관식(농촌진흥청 국립식량과학원 중부작물부) | Koan Sik Woo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea) Corresponding author
  • 이춘기(농촌진흥청 국립식량과학원 중부작물부) | Choon Ki Lee (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea)
  • 오세관(농촌진흥청 국립식량과학원 중부작물부) | Sea Kwan Oh (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea)
  • 심은영(농촌진흥청 국립식량과학원 중부작물부) | Eun-Yeong Sim (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea)
  • 박혜영(농촌진흥청 국립식량과학원 중부작물부) | Hye Young Park (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea)
  • 이석기(농촌진흥청 국립식량과학원 중부작물부) | Seuk Ki Lee (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea)
  • 고지연(농촌진흥청 국립식량과학원 남부작물부) | Jee Yeon Ko (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang, Gyeongnam 50424, Korea)
  • 김현주(농촌진흥청 국립식량과학원 중부작물부) | Hyun-Joo Kim (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea)
  • 이경하(농촌진흥청 국립식량과학원 중부작물부) | Kyung Ha Lee (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea)
  • 김미정(농촌진흥청 국립식량과학원 중부작물부) | Mi-Jung Kim (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea)