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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Green Tea Powder Addition on Antioxidant Activities and Texture Properties of Cooked Rice

녹차분말 첨가가 쌀밥의 항산화 활성 및 물성에 미치는 영향

  • Yang, Jinwoo (Division of Food and Animal Sciences, Chungbuk National University) ;
  • Lee, Kyeongmin (Division of Food and Animal Sciences, Chungbuk National University) ;
  • Ham, Hyeonmi (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Kwak, Jieun (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University) ;
  • Jeong, Heon Sang (Division of Food and Animal Sciences, Chungbuk National University) ;
  • Lee, Junsoo (Division of Food and Animal Sciences, Chungbuk National University)
  • 양진우 (충북대학교 식품생명.축산과학부) ;
  • 이경민 (충북대학교 식품생명.축산과학부) ;
  • 함현미 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 곽지은 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김영화 (경성대학교 식품응용공학부) ;
  • 정헌상 (충북대학교 식품생명.축산과학부) ;
  • 이준수 (충북대학교 식품생명.축산과학부)
  • Received : 2017.01.17
  • Accepted : 2017.05.16
  • Published : 2017.06.30
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Abstract

Green tea (Camellia sinensis L.) is consumed as a popular beverage worldwide, particularly in Asia. In this study, the effects of green tea powder addition on the antioxidant activities and texture properties of cooked rice were investigated. Texture analysis was carried out by texture profile analysis. Total polyphenols and total flavonoids were determined using spectrophotometric methods, and antioxidative activities were determined based on DPPH and ABTS radical scavenging activities, reducing power, and lipid peroxidation inhibitory activity. Antioxidant contents and antioxidative activities increased with a higher amount of green tea powder. However, there was no difference in texture properties between cooked rice with green tea powder and the control group. In conclusion, addition of green tea powder to cooked rice would be useful to increase antioxidant contents and antioxidative activities without alteration of texture properties.

본 연구는 소비자가 추구하는 기능성 식품의 다양한 개발을 위해 녹차를 쌀밥에 접목시킴으로써 녹차의 생리활성이 부여된 기능성 쌀밥의 개발 가능성 검토를 위해 실시하였다. 녹차분말을 첨가한 쌀밥의 항산화 활성과 생리활성 물질의 변화 및 물성 변화를 알아보기 위해 취반 시 사용되는 물에 녹차분말을 1, 2, 3%로 첨가하여 취반하였다. 이후 제조된 밥은 동결건조 후 메탄올 추출물을 이용하여 항산화 성분 및 항산화 활성을 분석하였다. 또한, 취반 후 물성을 측정하여 그 변화를 알아보았다. 취반 후 녹차분말의 함량이 증가할수록 폴리페놀과 플라보노이드의 함량이 농도 의존적으로 증가하는 경향을 보였다. 쌀밥의 항산화 활성은 첨가한 녹차분말의 농도에 의존적으로 ABTS 및 DPPH 라디칼 제거능력이 증가하는 경향을 보였으며 환원력 및 지질과산화억제 효과에서도 첨가된 녹차분말에 의존적으로 활성이 증가하였다. 반면 녹차분말을 첨가한 쌀밥의 물성을 측정한 결과 녹차를 첨가하였을 때 경도가 증가하는 경향을 보였으나 유의적인 차이를 보이지 않았다. 이 연구 결과를 통해 녹차분말을 첨가하여 취반할 경우 식감을 유지하면서 녹차의 생리활성 물질도 부여할 수 있어 기능성 쌀 가공식품으로서의 적극적인 활용이 가능할 것으로 생각된다.

Keywords

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