The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality and Physicochemical Characteristics of Rice Cooked along with Various Mixed Grains and by Following Different Cooking Methods

취반방법에 따른 혼합잡곡밥의 품질 및 이화학 특성

  • Kim, Hyun-Joo (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Ji Hae (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byong Won (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu Young (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byoung Kyu (National Institute of Crop Science, Rural Development Administration) ;
  • Jeon, Yong Hee (National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Jee Yeon (National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (National Institute of Crop Science, Rural Development Administration)
  • 김현주 (농촌진흥청 국립식량과학원) ;
  • 이지혜 (농촌진흥청 국립식량과학원) ;
  • 이병원 (농촌진흥청 국립식량과학원) ;
  • 이유영 (농촌진흥청 국립식량과학원) ;
  • 이병규 (농촌진흥청 국립식량과학원) ;
  • 전용희 (농촌진흥청 국립식량과학원) ;
  • 고지연 (농촌진흥청 국립식량과학원) ;
  • 우관식 (농촌진흥청 국립식량과학원)
  • Received : 2018.08.11
  • Accepted : 2018.09.13
  • Published : 2018.10.30
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Abstract

This study evaluated the quality characteristics, the presence of polyphenolic compounds, and radical scavenging activity of rice cooked along with various mixed grains (barley, black soybean, adzuki beans, foxtail millet, proso millet, sorghum, glutinous rice) by following two different cooking methods (normal and pressure cooker). The amylogram and water characteristics of mixed grains showed significant differences based on the presence of different types of mixed grains. The chromaticity, palatability characteristics, presence of phenol compounds, and radical scavenging activity of rice cooked along with different mixed grains showed significant differences according to the nature of mixed grains. Total polyphenol contents of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker were 4.46~5.16, 0.58~0.93 and 0.65~0.96 mg GAE/g, and total flavonoid contents were 250.74~548.89, 129.26~207.04 and $127.41{\sim}218.15{\mu}g\;CE/g$, respectively. The DPPH radical scavenging activity of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker was 79.25~181.61, 22.07~53.64 and 7.51~39.97 mg TE/100 g, and ABTS radical scavenging activity was 203.25~328.24, 47.28~84.94 and 58.27~99.51 mg TE/100 g, respectively. Accordingly, it is necessary to different combinations of mixed grains according to the cooking method at home and grain industry.

Keywords

References

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