Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Pan-frying on Anthocyanin Content in Hwajeon with Varying Proportion of Glutinous Black Rice Flour

팬 프라잉(Pan-frying)이 찰흑미 첨가 화전의 안토시아닌 함량에 미치는 영향

  • Surh, Jeonghee (Dept. of Food and Nutrition, Kangwon National University) ;
  • Koh, Eunmi (Dept. of Food and Nutrition, Seoul Women's University)
  • 서정희 (강원대학교 식품영양학과) ;
  • 고은미 (서울여자대학교 식품영양학과)
  • Received : 2014.06.13
  • Accepted : 2014.06.20
  • Published : 2014.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Hwajeon, pan-fried rice cake, containing glutinous black rice flour at different proportions (0, 5, 10, 20, 30, or 50% of glutinous rice flour) was cooked to investigate the cooking effect on anthocyanins, color, and texture. Two anthocyanins, cyanidin-3-glucoside and peonidin-3-glucoside, were detected in both hwajeon dough and pan-fried hwajeon. The hwajeon retained up to 60% of anthocyanins in the dough after pan-frying. The lightness (L) of dough and hwajeon decreased with an increase in the amount of black rice flour rice flour. Interestingly, the lightness (L) of hwajeon was significantly lower than the counterpart dough, indicating that the color of hwajeon resulted not only from anthocyanins, but also from the browning reaction occurring during pan-frying. The redness (a) of hwajeon initially increased by adding glutinous black rice flour, and decreased at higher than 10% of black rice flour. In comparison with the control hwajeon (0% black rice flour), the black rice-added hwajeon showed lower hardness, whereas it had higher springiness and cohesiveness, resulting in no significant differences in gumminess and chewiness among the hwajeon. These results indicate that hwajeon enriched with glutinous black rice flour can be developed as a functional food containing health-promoting anthocyanins.

Keywords

References

  1. Abdel-Aal EM, Young C, Rabalski I. 2006. Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J Agric Food Chem 54(13):4696-4704 https://doi.org/10.1021/jf0606609
  2. Adams JB. 1973. Thermal degradation of anthocyanin with particular reference on 3 glucosides of cyanidin. I. In acidified aqueous solution at $100^{\circ}C$. J Sci Food Agric 24(7):747-762 https://doi.org/10.1002/jsfa.2740240702
  3. BeMiller JN, Huber KC. 2008. Carbohydrates. pp 84-154. In: Food Chemistry. Damodaran S, Parkin KL, Fennema OR (ed). CRC Press. Boca Raton, FL. USA
  4. Chen PN, Kuo WH, Chiang CL, Chiou HL, Hsieh YS, Chu SC. 2006. Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression. Chem-Biol Interact 163(3):218-229 https://doi.org/10.1016/j.cbi.2006.08.003
  5. Cho JA, Cho HJ. 2000. Quality Properties of Injulmi made with black rice. Korean J Soc Food Sci 16(3):226-231
  6. Hiemori M, Koh E, Mitchell AE. 2009. Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). J Agric Food Chem 57(5):1908-1914 https://doi.org/10.1021/jf803153z
  7. Hu C, Zawistowski J, Ling W, Kitts DD. 2003. Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. J Agric Food Chem 51(18):5271-5277 https://doi.org/10.1021/jf034466n
  8. Ichikawa H, Ichiyanagi T, Xu B, Yoshii Y, Nakajima M, Konishi T. 2001. Antioxidant activity of anthocyanin extract from purple black rice. J Med Food 4(4):211-218 https://doi.org/10.1089/10966200152744481
  9. Kim OS, Park SS, Sung JM. 2012. Antioxidant Activity and fermentation characteristics of traditional black rice wine. J Korean Soc Food Sci Nutr 41(12):1693-1700 https://doi.org/10.3746/jkfn.2012.41.12.1693
  10. Kim YH, Lee YJ, Park SO, Lee SJ, Lee OH. 2013. Antioxidant compounds and antioxidant activities of fermented black rice and its fractions. Korean J Food Sci Technol 45(2):262-266 https://doi.org/10.9721/KJFST.2013.45.2.262
  11. Lee BY, Kim NH, Kim SI, Kim SG, Kim JS, Surh J. 2011. Preparation and characterization of physicochemical and sensory properties of Hwajeon added with wild grape extract. Korean J Food Sci Technol 43(5):588-596 https://doi.org/10.9721/KJFST.2011.43.5.588
  12. Lee KS, Yoon HH, Lee HJ, An HL. 2005. Bread making characteristics of black rice bread with different of levels of black rice wine. Korean J Food Sci Technol 21(6):794-799
  13. Markakis P, Livingstone GE, Fillers GR. 1957. Quantitative aspects of strawberry pigment degradation. Food Res 22(2):117-130 https://doi.org/10.1111/j.1365-2621.1957.tb16991.x
  14. Mazza G, Minitiati E. 1993. Introduction, in anthocyanin in fruits, vegetables, and grains, ed. by Mazza G and Minitiati E. CRC Press. Boca Raton, FL. USA pp 1-28
  15. NAAS/RDA (National Academy of Agricultural Science/Rural Development Administration). 2012. Food Composition Table. 8th ed. Suwon, Korea
  16. Nontasan S, Moongngarm A, Deeseenthum S. 2012. Application of functional colorant prepared from black rice bran in yogurt. APCBEE Procedia 2:62-67 https://doi.org/10.1016/j.apcbee.2012.06.012
  17. Park YS, Chang HG. 2007. Quanlity characteristics of sponge cakes containing various levels of black rice flour. Korean J Food Sci Technol 39(4):406-411
  18. Park YS, Chang HG. 2008. Effect of black rice flour on the quality of sugar-snap cookie. Korean J Food Sci Technol 40(2):234-237
  19. Surh J, Koh E. 2014. Effects of four different cooking on anthocyanins, total phenolics, and antioxidant activity of black rice. J Sci Food Agric. In press
  20. Xia X, Ling W, Ma J, Xia M, Hou M, Wang Q, Zhu H, Tang Z. 2006. An anthocyanin-rich extract from black rice enhances atherosclerotic plaque stabilization in apolipoprotein E-deficient mice. J Nutr 136(8):2220-2225
  21. Yoo J-S, Park H-S, Cho Y-C, Kim B-K, Ha K-Y. 2013. Comparison of physicochemical and textural properties of glutinous rice cultivars. Food Eng Prog 17(3):212-218 https://doi.org/10.13050/foodengprog.2013.17.3.212

Cited by

  1. Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder vol.28, pp.2, 2014, https://doi.org/10.11002/kjfp.2021.28.2.270