The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Cooking Methods on Cooked and Antioxidant Characteristics of Cooked Mixed Grain Rice with Added Proso Millet

기장 첨가 잡곡밥의 취반 및 항산화 특성에 미치는 취반방법의 영향

  • Kim, Mi-Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Kyung Ha (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Jee Yeon (Dept. of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Dong-Hwa (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea Kwan (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이경하 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 고지연 (농촌진흥청 국립식량과학원 남부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 조동화 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2017.01.21
  • Accepted : 2017.03.02
  • Published : 2017.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were $184.33{\pm}2.69$ and $179.80{\pm}5.22{\mu}g\;GAE/g$, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

기장을 첨가한 밥의 식미와 기능성 함량을 높이고자 하여 첨가비율에 따른 취반방법을 달리하여 밥을 제조하고, 그 취반특성과 항산화 활성을 분석하였다. 기장 첨가비율에 따른 호화특성은 첨가비율이 증가함에 따라 강하점도를 제외한 항목에서 유의적으로 감소하는 경향을 나타내었다. 기장 첨가비율별 수분결합력과 팽윤력은 첨가비율이 증가할수록 유의적으로 감소하는 경향을 보였으며, 용해도는 유의적으로 증가하는 경향을 보였다. 취반 밥에 대한 식감 특성은 기장 첨가비율에 따라 백미와 유사한 결과를 보여 영향을 많이 주지 않는 것으로 나타났다. 기장 첨가비율 취반방법에 따른 취반 밥의 총 폴리페놀 함량은 기장 20% 첨가구에서 발효주정을 첨가하여 취반한 경우가 일반밥솥 및 압력밥솥에서 각각 $184.33{\pm}2.69$ 및 $179.80{\pm}5.22{\mu}g\;GAE/g$ sample로 높은 함량을 나타내었다. 총 플라보노이드 함량은 기장 첨가비율이 증가할수록 전반적으로 증가하는 경향을 보였다. 취반방법별 백미의 DPPH radical 소거활성은 2.97~5.19 mg TE/100 g sample로 나타났으며, 기장 첨가구는 4.20~7.50 mg TE/100 g sample로 나타났다. ABTS radical 소거활성은 백미에서 14.07~15.83 mg TE/100 g sample로 나타났으며, 기장 첨가구는 14.36~27.92 mg TE/100 g sample로 나타났다. 기장 20% 첨가구에서 발효주정을 첨가하여 취반한 경우 일반밥솥 및 압력밥솥에서 모두 높은 활성을 나타내었다. 이상의 결과에서 기장을 첨가하여 밥을 지을 경우, 소량의 발효주정을 첨가하여 취반하는 것이 높은 항산화성분과 항산화 활성을 보여 산업적으로 이용이 가능할 것으로 생각된다.

Keywords

References

  1. Choi BH. 1992. Traditional pearl millet foods in Africa and Asia. Korean J Breed 24:376-385
  2. Dewanto V, Xianzhong W, Liu RH. 2002 Processed sweet corn has higher antioxidant activity. J Agr Food Chem 50:4959-4964 https://doi.org/10.1021/jf0255937
  3. Ha YD, Lee SP. 2001. Characteristics of proteins in Italian millet, sorghum and common millet. Korean J Postharvest Sci Technol 8:187-192
  4. Jang HL, Im HJ, Lee Y, Kim KW, Yoon KY. 2012. A survey on the preferences and recognition of multigrain rice by adding grains and legumes. J Korean Soc Food Sci Nutr 41:853-860 https://doi.org/10.3746/jkfn.2012.41.6.853
  5. Jeong MS, Ko JY, Song SB, Lee JS, Jung TW, Yoon YH, Oh IS, Woo KS. 2014. Physicochemical characteristics of sikhye (Korean traditional rice beverage) using foxtail millet, proso millet, and sorghum. J Korean Soc Food Sci Nutr 43:1785-1790 https://doi.org/10.3746/jkfn.2014.43.11.1785
  6. Jong KS, Cho DS. 1995. Possible utilization of Panicum dichotomiflorum Michx. as a forage crop. Korean J Crop Sci 40:351-358
  7. Jung ES, Shin DH, Doo JK, Chae SW, Kim YS, Park YM. 2010. Status of mixed grain diet by people with diabetes in Jeollabukdo and sensory evaluation of different composition of mixed grains. J Korean Soc Food Sci Nutr 39:1049-1055 https://doi.org/10.3746/jkfn.2010.39.7.1049
  8. Jung HN, Choi OJ. 2014. The physicochemical characteristics of rice flour with different milling degree of rice cultivar "Deuraechan". Korean J Food Cook Sci 30:139-145 https://doi.org/10.9724/kfcs.2014.30.2.139
  9. Kim DJ, Oh SK, Lee JH, Yoon MR, Choi IS, Lee DH, Kim YG. 2012. Changes in quality properties of brown rice after germination. Korean J Food Sci Technol 44:300-305 https://doi.org/10.9721/KJFST.2012.44.3.300
  10. Kim JE, Joo SI, Seo JH, Lee SP. 2009. Antioxidant and ${\alpha}$-glucosidase inhibitory effect of tartary buckwheat extract obtained by the treatment of different solvents and enzymes. J Korean Soc Food Sci Nutr 38:989-995 https://doi.org/10.3746/jkfn.2009.38.8.989
  11. Kim JM, Yu MY, Shin MS. 2012. Effect of mixing ratio of white and germinated brown rice on the physicochemical properies of extruded rice flours. Korea J Food Cookery Sci 28:813-820 https://doi.org/10.9724/kfcs.2012.28.6.813
  12. Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33:626-632
  13. Kim YS, Lee GC. 2006. A survey on the consumption and satisfaction degree of the cooked rice mixed with multi-grain in Seoul. Kyeonggi and Kangwon area. Korean J Food Culture 21:661-669
  14. Konik-rose CM, Moss R, Rahman S, Appels R, Stoddard F, McMaster G. 2001. Evaluation of the 40 mg swelling test for measuring starch functionality. Starch 53:21-26 https://doi.org/10.1002/1521-379X(200101)53:1<21::AID-STAR21>3.0.CO;2-K
  15. Lee HK, Hwang IG, Kim HY, Woo KS, Lee SH, Woo SH, Lee J, Jeong HS. 2010. Physicochemical characteristic and antioxidant activites of cereals and legumes in Korea. J Korean Soc Food Sci Nutr 39:1399-1404 https://doi.org/10.3746/jkfn.2010.39.9.1399
  16. Lee JS, Woo KS, Chun A, Na JY, Kim KJ. 2009. Waxy rice variety-dependent variations in physicochemical characteristics of sogokju, a Korean traditional rice wine. Korean J Crop Sci 54:172-180
  17. Lee KH, Ham H, Kim HJ, Park HY, Sim EY, Oh SG, Kim WH, Jeong HS, Woo KS. 2016a. Functional components and radical scavenging activity of germinated brown rice according to variety. Korean J Food Nutr 19:145-152
  18. Lee KH, Ham H, Kim MJ, Ko J, Kim HJ, Oh SK, Jeong HS, Woo KS. 2016b. Effects of heating condition and cultivar on phenolic compounds and their radical scavenging activity on sorghum. Academia J Biotech 4:347-352
  19. Lee KH. 2015. Antioxidant component and sensory evaluation of mixed cereals. Korean J Food Nutr 28:196-201 https://doi.org/10.9799/ksfan.2015.28.2.196
  20. Middleton E, Kandaswami C. 1994. Potential health-promoting properties of citrus flavonoids. Food Technol 48:115-119
  21. Nieva MM, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-savenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71:109-114 https://doi.org/10.1016/S0378-8741(99)00189-0
  22. Park HS, Ko MS, Kim JT, Oh KW, Pae SB. 1999. Agronomic characteristics of common millet (Panicum miliaceum L.) varieties. Korean J Breed 31:428-433
  23. Park HY, Shin DS, Woo KS, Sim EY, Kim HJ, Lee SK, Won YJ, Lee SB, Oh SK. 2016. Mechanical quality evaluation of rice cultivars that could potentially be used to produce processed cooked rice. Korean J Crop Sci 61:145-152 https://doi.org/10.7740/kjcs.2016.61.3.145
  24. Wi E, Park J, Shin M. 2013. Comparison of physicochemical properties and cooking quality of Korean organic rice varieties. Korean J Food Cookery Sci 29:785-794 https://doi.org/10.9724/kfcs.2013.29.6.785
  25. Woo KS, Ko JY, Kim JI, Lee JS, Song SB, Cho JM, Jung TW, Kim KY, Oh IS. 2013. Cooking properties and antioxidant activity of cooked rice according to the addition of glutinous and non-glutinous sorghum. Korean J Crop Sci 58:399-407 https://doi.org/10.7740/kjcs.2013.58.4.399
  26. Woo KS, Ko JY, Song SB, Lee JS, Kang JR, Oh BG, Nam MH, Jeong JH, Jeong HS, Seo MC. 2010. Physicochemical characteristics of vinegars fermented from cereal cops with incalgyun. J Korean Soc Food Sci Nutr 39:1171-1178 https://doi.org/10.3746/jkfn.2010.39.8.1171
  27. Yoon ST Xu, ZY, Kim SM, Kim CY. 2008. Agronomic characteristics of common millet germplasm. Korean J Crop Sci 53:394-400
  28. Yun HR. 2007. Properties of milled, brown and germinated brown rice flours preparation of poundcake using them. Master Dissertation, Chonnam National University, Chonnam, Korea

Cited by

  1. 혼합잡곡 첨가 취반 밥의 품질 및 항산화특성 vol.62, pp.4, 2017, https://doi.org/10.7740/kjcs.2017.62.4.352
  2. Functional Compounds and Physiological Activities of Proso Millet Cultivars vol.50, pp.7, 2017, https://doi.org/10.3746/jkfn.2021.50.7.692