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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristics and Antioxidant Effects of Cooked Rice-Added Foxtail Millet according to Cooking Method

취반방법에 따른 조 첨가 밥의 이화학적 특성 및 항산화 효과

  • Lee, Kyung Ha (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi-Jung (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Jee Yeon (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Dong-Hwa (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 이경하 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 고지연 (농촌진흥청 국립식량과학원 남부작물부) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 조동화 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2017.01.23
  • Accepted : 2017.03.23
  • Published : 2017.04.30
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Abstract

This study was carried out to analyze the antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates (5, 10, 15, and 20%) and cooking methods. The two foxtail millet varieties used in this study were non-waxy foxtail millet, 'Samdame', and waxy foxtail millet, 'Samdachal'. Cooked mixed grain rice-added foxtail millet was cooked by general and high pressure cooking methods with and without fermented alcohol. Except for breakdown viscosity, pasting characteristics of foxtail millet were reduced with increasing amounts of foxtail millet. Water-binding capacity and swelling power significantly decreased with increasing amounts of foxtail millet, whereas water solubility index significantly increased. Total polyphenol and flavonoid contents increased with increasing amounts of foxtail millet. DPPH and ABTS radical scavenging activities also increased with increasing amounts of foxtail millet. Moreover, foxtail millet cooked by general cooking method with fermented alcohol showed higher antioxidant effect compared to other cooking methods. In this study, antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

본 연구에서는 취반 방법이 조(삼다메, 삼다찰)를 첨가하여 취반한 밥의 항산화 활성에 미치는 영향을 살펴보기 위해 조 첨가비율별(0, 5, 10, 15, 20%)로 제조한 밥의 기능성분 및 라디칼 소거 활성을 살펴보았다. 백미와 조의 일반성분 분석 결과 수분 함량과 탄수화물은 백미에서, 조단백, 조지방 및 조회분 함량은 조에서 더 높은 함량을 나타내었다. 호화 특성은 조 첨가비율이 증가함에 따라 최고점도, 최저점도, 강하점도, 최종점도, 치반점도가 감소하였다. 취반방법에 따른 조 첨가 밥의 폴리페놀 함량은 일반밥솥으로 취반하였을 때 높은 함량을 나타내었으며, 10% 이하에서는 물 첨가와 일반밥솥으로 취반한 경우가 높았고 15 및 20%에서는 발효주정을 첨가하여 일반밥솥으로 취반한 경우가 높은 함량을 나타내었다. 반면, 총 플라보노이드 함량은 물 첨가와 일반 밥솥으로 취반한 경우가 높은 함량을 나타내었고, DPPH 및 ABTS 라디칼 소거 활성은 발효주정 첨가와 일반밥솥으로 취반한 경우에 높은 활성을 나타내었다. 본 연구 결과 같은 비율로 삼다메와 삼다찰 취반 시 전반적으로 발효주정의 첨가와 일반밥솥으로 취반하였을 때 높은 페놀화합물 함량과 DPPH 및 ABTS 라디칼 소거 활성을 확인할 수 있었으며, 이는 취반방법에 따른 잡곡밥의 생리활성 연구에 기초자료가 될 것으로 생각된다.

Keywords

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