The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Activities of Powdery Instant Porridge by Characteristics of Endosperm of Foxtail Millet

조 배유 특성별 분말 즉석 죽의 품질 특성 및 항산화 활성

  • Received : 2016.05.20
  • Accepted : 2016.08.09
  • Published : 2016.08.31
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Abstract

This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, 'Samdachal', and non-waxy foxtail millet, 'Samdame'. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

영양 및 기능성이 높은 조의 다양한 수요 창출을 위하여 배유 특성이 다른 조를 대상으로 분말 즉석 죽을 제조하고, 이화학적 특징 및 조리 특성 등의 품질과 항산화 활성의 생리활성을 평가하였다. 대상으로 사용한 조 원료곡은 메조 삼다메, 차조 삼다찰을 사용하였고, 물만 부어 바로 섭취할 수 있도록 전분의 호화 후 노화를 막는 가공처리로서 1) 건조곡 볶음, 2) 수침곡 볶음, 3) 찐 후 급속냉동, 4) 팽화처리하고 대조로 5) 원곡을 사용하였다. 재료의 수분 흡착능을 알아보는 WAI는 팽화처리에서 가장 높았으며, 원료곡에 따라서는 차조가 높았다. 즉석 죽 가루의 RVA 특성은 메조의 경우, 가공처리 후 전체적으로 점도 및 setback이 저하되어 열과 수분에 안정적으로 나타났다. 차조는 가공 처리된 즉석 죽을 재호화함에 따라 점도가 크게 증가하였다. 즉석 죽 가루에 뜨거운 물에 부었을 때의 점도는 건조곡 볶음가루 죽은 원료곡 가루죽과 점도 차이가 크게 없었고, 메조는 팽화처리, 차조는 찐 후 냉동건조, 수침곡 볶음 및 팽화처리 분말에서 즉석 죽으로 이용하기에 충분한 점성을 지닌 것으로 판단되었다. 항산화 성분인 폴리페놀 함량 및 ABTS 라디컬 소거능은 찐 후 냉동건조를 제외하고는 가공처리에 의해 뚜렷이 증가하였으며, 가공처리 중에는 팽화처리 시 원료곡 폴리페놀 함량 및 ABTS 라디컬 소거능의 1.5배, 1.7배로 가장 증가가 컸다. 배유 특성 및 가공처리별 즉석 죽의 관능검사 결과, 메조 삼다메를 팽화처리한 분말 즉석 죽의 기호도가 가장 높았으며, 뜨거운 물에도 엉김 현상 없이 잘 녹아 가공적성이 우수하였다. 따라서, 죽의 점도 및 수분흡착능은 차조 삼다찰이 높았으나, 항산화 활성, 열과 수분에 대한 안정성, 기호도 및 물에 풀었을 때 엉김 현상을 고려할 경우, 메조 삼다메가 더 우수하였으며, 가공처리방법으로는 팽화처리가 모든 항목에서 가장 우수하였다.

Keywords

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