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KMID : 0380620230550030244
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.244 ~ p.251
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Quality and physicochemical characteristics of germinated brown-rice-based weaning foods
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Jeong Du-Yun
Chung Hyun-Jung
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Abstract
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This study investigated the quality and physicochemical characteristics of weaning foods containing germinated brown-rice flour. Ten weaning foods were prepared using untreated and roasted grain flours (germinated brown rice, oat, waxy rice, millet, and white rice). The moisture content of the weaning foods ranged from 5.02 to 13.66%. Grain roasting decreased the particle size, pasting viscosity, and solubility of the weaning foods, whereas it increased the sugar content and water-holding capacity. The pH values were not significantly different among the tested weaning foods. The total polyphenol content of the weaning foods containing roasted grain flour was higher than that of the foods containing unroasted grain flour. Weaning foods containing 100% roasted germinated brown-rice flour showed the highest antioxidant activity among the tested weaning foods.
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KEYWORD
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germinated brown rice, weaning food, roasting, physicochemical properties, quality characteristics
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