Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Cooking Characteristics of Rice Coated with Prickly Pear Water Extracts

손바닥 선인장 물추출물로 가공한 유색미의 취반 특성

  • 서성수 (대구가톨릭대학교 식품공학과) ;
  • 김미영 (대구가톨릭대학교 식품공학과) ;
  • 노홍균 (대구가톨릭대학교 식품공학과) ;
  • 김순동 (대구가톨릭대학교 식품공학과)
  • Published : 2002.10.01
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Abstract

Cooking characteristics of rice uncoated and coated with prickly pear water extracts (4% v/w for rice) were investigated. Prickly pear contained 83.22 mg% of $\alpha$-aminoadipic acid and 75.61 mg% of tyrosine as major free amino acids. After cooking, the coated rice contained 1.66 mg% of $\alpha$-aminoadipic acid which was not found in the uncoated rice. The free amino acid composition of the coated rice revealed significantly higher contents (about 2.0 to 4.2 times) of arginine, histidine, leucine, lysine and tyrosine compared with those of the uncoated rice. The major minerals in the prickly pear were Ca, K and Mg accounting for 95% of the total minerals present. After cooking, the mineral contents in the coated rice were higher by 10～45% than those in the uncoated rice. The coated rice showed lower hardness, gumminess and brittleness, and higher cohesiveness than the uncoated rice. In sensory evaluation, there were no differences in sweet taste, and overall and color acceptability between the uncoated and coated rice. However, tile coated rice showed higher scores for savory and sticky taste than the uncoated rice.

손바닥 선인장(Opuntia ficus-indica var. saboten) 열매의 물추출물을 4%되게 코팅한 유색미와 백미의 취반특성을 비교하기 위하여 색상과 유리아미노산 및 무기질 함량, 조직감 및 관능적 품질을 조사하였다. 유색 미 는 자청 색을 띠었으나 그 취 반은 연한 황색을 띠었다. 손바닥 선인장의 유리 아미노산은 $\alpha$-aminoadipic acid가 33.22 mg%, tyrosine이 75.61 mg%로 주 아미노산을 이루었다. 유색미 취반에는 백미 취반에는 검출되지 않는 $\alpha$-aminoadiuic acid가 1.66 mg%함유되었으며, 백미 취반에 비하여 arginine과 leucine은 2배, histidine 과 lysine은 각각 2.3배 및 4.2배, tyrosine은 3.4배가 함유되었다. 손바닥 선인장의 주요 무기 콘은 Ca, K 및 Mg으로 전체 무기질 함량의 약 95%를 차지하였으며 이들 무기질의 함량은 유색미 취반이 백미취반에 비하여 10～45%가 높았다. 밥알의 견고성(hardness), 점착성(gumminess) 및 깨짐성(brittleness)은 유색미 취반에서 낮았으나 응집성(cohesiveness)은 높았다. 단맛은 유색미 취반과 백미 취반 간의 뚜렷한 차이 가 없었으나 구수한 맛과 쫄깃한 맛은 유색 미취반에서 높았다. 취반의 종합적인 기호도 및 색상에 대한 기호도는 유의적인 차이가 없었다.

Keywords

References

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