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KMID : 0380620090410040386
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.386 ~ p.391
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Antioxidant Activities and Quality Characteristics of Germinated Rough Rice Tea according to Roasting Temperature, Time and Leaching Condition
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Lee Sang-Hoon
Lee Youn-Ri
Hwang In-Guk
Woo Koan-Sik
Kim Kyoung-Ho
Kim Kee-Jong
Jeong Heon-Sang
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Abstract
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To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at200, 220, and 250oC for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3,and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenolcontent and 2,2’-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinatedrough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leachingtimes. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in totalsoluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roastingtemperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roastingtemperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tearevealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, whichled to increase preference for the color, flavor, and taste, and therefore, the overall preference.
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KEYWORD
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germinated rough rice, antioxidant activity, physicochemical, sensory characteristics
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