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2017 Vol.62, Issue 2 Preview Page

Original Research Article

Quality and Antioxidant Characteristics of Cooked Rice Influenced by the Mixing Rate of Glutinous Rice and Cooking Methods

찹쌀 첨가와 취반방법에 따른 취반 밥의 품질 및 항산화특성

Mi-Jung Kim1
,
Kyung Ha Lee1
,
Hyun-Joo Kim1
,
Jee Yeon Ko2
,
Seuk Ki Lee1
,
Hye Young Park1
,
Eun-Yeong Sim1
,
Sea Kwan Oh1
,
Choon Ki Lee1
,
Koan Sik Woo1*
김 미정1
,
이 경하1
,
김 현주1
,
고 지연2
,
이 석기1
,
박 혜영1
,
심 은영1
,
오 세관1
,
이 춘기1
,
우 관식1*
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
2Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration
1농촌진흥청 국립식량과학원 중부작물부
2농촌진흥청 국립식량과학원 남부작물부
* Corresponding Author
30 June 2017. pp. 96-104
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Abstract

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was 23.20 ± 0.61 μg CE/g. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97–5.19 and 3.19–5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was 19.48 ± 0.63 mg TE/100 g. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

Keywords
eating quality
flavonoid
glutinous rice
radical scavenging activity
water binding capacity

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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 :2
  • Pages :96-104
  • Received Date : 2017-02-24
  • Revised Date : 2017-03-20
  • Accepted Date : 2017-04-02
  • DOI :https://doi.org/10.7740/kjcs.2017.62.2.096
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