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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Establishment of Mixing Ratio of Multigrain Rice for Adolescent and Aged People and Its Nutritional and Functional Estimation

청소년 및 고령층을 위한 잡곡밥의 혼합비율 설정 및 영양성, 기능성 평가

  • Jang, Hye-Lim (Dept. of Food and Nutrition, Yeungnam University) ;
  • Kim, Kun-Woo (Plant Resource Major, School of Bioresource Science, Andong National University) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University) ;
  • Youn, Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Woo, Sang-Cheul (Dept. of Fire Safety Management, Deagu Health College) ;
  • Yoon, Kyung-Young (Dept. of Food and Nutrition, Yeungnam University)
  • 장혜림 (영남대학교 식품영양학과) ;
  • 김건우 (안동대학교 생명자원과학부 생약자원학전공) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품가공학전공) ;
  • 우상철 (대구보건대학 소방안전관리과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2012.08.16
  • Accepted : 2012.12.12
  • Published : 2013.01.31
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Abstract

This study was conducted to determine the proper mixing ratio of multigrains-added cooked rice for adolescent and aged people and analyze the nutritional and functional properties. As a result of sensory evaluation according to mixing ratio of polish rice and grains, the palatable grain mixing ratio of mixed grain rice for adolescent and aged people was 40% and 30%, respectively. The ratio of general grains to specialized grains was 9:1 in mixed grain rice for adolescent (MGA) and 8:2 in multigrain rice for aged people (MGAP). The ratio of mung bean to BacTae was 2:1 in MGA, and the ratio of adlay to buckwheat was 1:1 in MGAP. MGA contained the highest amount of crude protein, crude fat and minerals among the samples. In contrast, MGAP showed higher amounts of polyphenols and antioxidant activity compared to polished rice and MGA.

본 연구는 청소년과 고령층을 대상으로 기호성이 높은 잡곡밥 혼합비율을 설정하고, 영양성과 기능성을 평가하였다. 청소년과 고령층을 대상으로 잡곡 혼합비율에 따른 잡곡밥의 기호도를 측정한 결과, 청소년층을 위한 혼합잡곡(MGA)은 40% 잡곡 첨가군을, 고령층을 위한 혼합잡곡(MGAP)은 소화흡수율과 기호도를 고려하여 30% 잡곡 첨가군을 선정하였다. 또한 청소년 및 고령층의 전체 잡곡 중 특화잡곡 혼합 비율은 전체적 기호도가 가장 높은 10%와 20%로 각각 선정하였다. 특화잡곡 간의 비율은 전체적인 기호도가 가장 높은 혼합비율로 선정하였으며, 그 결과 MGA는 녹두와 백태의 혼합비율을 2:1로, MGAP는 율무와 메밀의 혼합비율은 1:1로 결정하였다. 혼합작곡의 영양성 및 기능성을 평가한 결과, MGA에서 칼로리 및 조단백질, 조지방 함량이 가장 높게 나타났으며, 필수아미노산 함량 또한 다양하게 존재하였고, 무기질의 함량도 백미(PR) 및 MGAP에 비해 다량 함유되어 있음을 확인하였다. 반면 기능성과 관련된 총 폴리페놀 및 플라보노이드 함량은 MGAP에서 가장 높았으며, hydroxyl 라디칼 소거능을 제외한 나머지 라디칼 소거능 또한 MGAP에서 가장 높게 나타났다.

Keywords

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