Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of Cooking on Nutrient Composition in Provitamin A- Biofortified Rice

가열조리가 프로비타민 A 강화 쌀의 영양성분에 미치는 영향

  • Lee, Young-Tack (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Kim, Mi-Hyun (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Im, Ji-Soon (Department of Food Science and Biotechnology, Konyang University) ;
  • Kim, Jae-Kwang (National Academy of Agricultural Science, Rural Development Administration) ;
  • Ha, Sun-Hwa (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Si-Myung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kweon, Soon-Jong (National Academy of Agricultural Science, Rural Development Administration) ;
  • Suh, Seok-Chul (National Academy of Agricultural Science, Rural Development Administration)
  • 이영택 (경원대학교 식품생물공학과) ;
  • 김미현 (경원대학교 식품생물공학과) ;
  • 임지순 (건양대학교 식품생명공학과) ;
  • 김재광 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 하선화 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 이시명 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 권순종 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 서석철 (농촌진흥청 국립농업과학원 농업생명자원부)
  • Received : 2011.02.21
  • Accepted : 2011.11.02
  • Published : 2011.12.31
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Abstract

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

국내에서 개발된 유전자변형 프로비타민 A 강화 벼로부터 얻은 쌀을 열탕 또는 증자/볶음처리 방법에 의해 가열조리 했을 때 프로비타민 A 강화 쌀의 주요 영양성분 조성 및 함량에 미치는 영향을 조사하였다. 프로비타민 A 강화 쌀의 일반성분 함량은 모품종 쌀인 낙동 쌀과 유사하였으며 밥 형태로의 열탕처리에 의해 별 차이가 없었으나 증자/볶음 처리에 의해서는 다소 감소하는 결과를 주었다. 프로비타민 A 강화 쌀의 지방산으로 oleic acid, linoleic acid, palmitic acid가 대부분을 차지하고 있었으며 가열조리에 따른 지방산 조성에는 차이가 없는 것으로 나타났다. 열탕 처리에 의해 가열조리한 프로비타민 A 강화 쌀은 아미노산 조성 및 함량에 차이가 없었으나 증자/볶음 처리는 대부분의 아미노산 함량을 약간 감소시켰다. 열탕처리에 의해 가열조리한 프로비타민 A 강화 쌀은 전체적으로 무기질 함량에 큰 차이가 없었으나 증자/볶음처리에 의해 변화가 큰 것으로 나타났다. 프로비타민 A 강화 쌀의 총 카로티노이드 함량은 원곡의 $1.28{\mu}g/g$에서 열탕조리 후 $0.76{\mu}g/g$으로 감소하였으며 증자 및 볶음처리는 $0.40{\mu}g/g$으로 원곡의 약 30% 수준으로 현저한 감소를 초래하였다. 따라서 프로비타민 A 강화 쌀의 조리가공시 가열방법 및 열처리 정도는 카로티노이드를 포함한 영양성분의 손실을 최소화하기 위해 고려해야할 중요한 요소인 것으로 제시되었다.

Keywords

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