The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Comparative Study on the Physiological Activities of Puffed Snack using Miscellaneous Cereals and Grain Crops

곡류 및 잡곡류를 이용한 팽화과자의 생리 활성 비교연구

  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yu, Ri (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Noh, Jae-Gwan (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Yee Gi (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Song Yi (Dept. of Agro-Food Resources, NAAS, RDA) ;
  • Han, Nam Soo (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2014.08.21
  • Accepted : 2014.10.16
  • Published : 2014.10.31
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Abstract

This study was performed to compare the physiological effects of puffed snack on diabetic and geriatric diseases using miscellaneous cereals and grain crops. The puffed snacks were prepared with different amounts of miscellaneous cereals and grain crops (in ratios of 10%, 20%, and 30% of brown rice). Changes in the water soluble index, water absorption index, color, antioxidant activity, total polyphenol content acidity, ${\alpha}$-glucosidase inhibition activity, and sensory evaluation were also determined. As the cereal and crop contents increased, the value of the water soluble index increased while the water absorption index decreased, with the exception of glutinous foxtail and barnyard millets. With respect to color, lightness and yellowness decreased in concert with increases in the cereal and crop contents, whereas redness increased. Furthermore, the antioxidant activity and total polyphenol content as well as ${\alpha}$-glucosidase inhibition activity increased remarkably with increasing concentrations of sorghum. There was no significant difference in the physiological activities depending on the addition of millet, barley and barnyard millets. In sensory evaluation, the puffed snacks containing sorghum, millet, and glutinous foxtail millet received higher values than other samples. Altogether, our results indicate that puffed snacks containing 10~20% sorghum could be suitable as ingredients for improving sensory and physiological activities in diabetic and geriatric diseases.

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