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2017 Vol.62, Issue 4 Preview Page

Original Research Article

Quality and Antioxidant Characteristics of Cooked Rice with Various Mixed Grains in Korea

혼합잡곡 첨가 취반 밥의 품질 및 항산화특성

Koan Sik Woo1†
,
Hyun-Joo Kim1
,
Mi-Jung Kim2
,
Eun-Yeong Sim1
,
Jee Yeon Ko3
,
Choon Ki Lee1
,
Yong Hee Jeon1
우 관식1†
,
김 현주1
,
김 미정2
,
심 은영1
,
고 지연3
,
이 춘기1
,
전 용희1
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea
2Research Policy Bureau, Rural Development Administration, Jeonju, Jeollabuk-do 54875, Korea
3Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang, Gyeongnam 50424, Korea
1농촌진흥청 국립식량과학원 중부작물부
2농촌진흥청 연구정책국
3농촌진흥청 국립식량과학원 남부작물부
*Corresponding author: Sik Woo; +82-31-695-0616; wooks@korea.kr
31 December 2017. pp. 352-360
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Abstract

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were 16.50 ± 3.86 and 15.88 ± 3.52 mg gallic acid equivalent /100 g, and flavonoid contents were 1.58 ± 0.00 and 1.55 ± 0.02 mg catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was 9.27 ± 2.62 and 8.72 ± 2.41 mg trolox equivalent (TE)/100 g, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 22.89 ± 4.60 and 23.07 ± 4.49 mg TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.

Keywords
antioxidant characteristics
cereal crop
mixed grains
quality characteristics
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 62
  • No :4
  • Pages :352-360
  • Received Date : 2017-08-26
  • Revised Date : 2017-11-04
  • Accepted Date : 2017-11-14
  • DOI :https://doi.org/10.7740/kjcs.2017.62.4.352
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