The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 재료 및 시료
    2. 밥과 죽의 조리
    3. 비오틴 분석
    4. γ-Oryzanol 분석
    5. GABA 분석
    6. Total polyphenol 및 flavonoid 함량
    7. Total anthocyanin 함량
    8. ABTS 및 DPPH 라디칼 소거능 측정
    9. 통계분석
III. 결과 및 고찰
    1. 밥과 죽 조리에 의한 γ-oryzanol 및 GABA 함량 변화
    2. 밥과 죽 조리에 의한 비오틴 함량 변화
    3. 밥과 죽 조리에 의한 총 폴리페놀, 플라보노이드, 및 안토시아닌 함량 변화
    4. 밥과 죽 조리에 의한 ABTS 및 DPPH 라디칼 소거활성
IV. 요약 및 결론
References

• 김다경(경성대학교 식품응용공학부) | Dagyeong Kim (School of Food Biotechnology and Nutrition, Kyungsung University)
• 이상훈(농촌진흥청 국립농업과학원 농식품자원부) | Sang-Hoon Lee (Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 최용민(농촌진흥청 국립농업과학원 농식품자원부) | Youngmin Choi (Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 김영화(경성대학교 식품응용공학부) | Younghwa Kim (School of Food Biotechnology and Nutrition, Kyungsung University) Corresponding author