Quality and antioxidant characteristics of cooked rice the mixture of glutinous rice and cooking methods

This study was carried out to compare the cooking and antioxidant characteristics of cooked rice added at various rate of glutinous rice addition and treated with two cooking methods. Cooked rice added with glutinous rice was cooked by general and high pressure cooking method with and without fermented alcohol. Pasting characteristics of cooked rice were decreased as increasing the amounts of glutinous rice. Water binding capacity and swelling power were significant decreased with the amounts of glutinous rice increasing, however water solubility indices were significant increased. Palatability characteristics of cooked rice added with glutinous rice showed similar results to cooked rice without glutinous rice. Total polyphenol contents of cooked rice added with glutinous rice and fermented alcohol were significantly distinct, but there was no significant difference. Total flavonoid contents were increased as increasing the amounts of glutinous rice. Total flavonoid contents by general cooking method of cooked rice added with 20% glutinous rice and fermented alcohol were $23.20{\pm}0.61{\mu}g\;CE/g$. DPPH radical scavenging activities added with and without glutinous rice were 2.97~5.19 and 3.19~5.45 mg TE/100 g, respectively. ABTS radical scavenging activities by high pressure cooking method of cooked rice added with 20% glutinous rice and fermented alcohol were $19.48{\pm}0.63mg\;TE/100g$. In this study, cooking and antioxidant characteristics of cooked rice added with glutinous rice were expected to be used as basic data on manufacturing processed products.