논문 상세보기
pp.352-360
This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were 16.50 ± 3.86 and 15.88 ± 3.52 mg gallic acid equivalent /100 g, and flavonoid contents were 1.58 ± 0.00 and 1.55 ± 0.02 mg catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was 9.27 ± 2.62 and 8.72 ± 2.41 mg trolox equivalent (TE)/100 g, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 22.89 ± 4.60 and 23.07 ± 4.49 mg TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.
시험재료 및 취반방법
혼합잡곡 첨가 취반 밥의 색도 및 기계적 조직감 측정
추출물 제조 및 항산화 성분 함량 분석
추출물의 DPPH 및 ABTS radical 소거활성 측정
통계분석
결과 및 고찰
혼합잡곡 첨가 취반 밥의 색도 및 기계적 조직감
혼합잡곡 첨가 취반 밥 추출물의 페놀 화합물 함량
혼합잡곡 첨가 취반 밥 추출물의 radical 소거활성
혼합잡곡 첨가 취반 밥의 색도, 조직감, 항산화성분 및 활성 간의 상관관계
적 요
사 사
인용문헌(REFERRENCES)
