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KMID : 0613820150250010068
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Journal of Life Science
2015 Volume.25 No. 1 p.68 ~ p.74
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Characteristics of Pop-rice and Rice Tea Using Black Sticky Rice with Giant Embryo
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Han Sang-Ik
Seo Woo-Duck
Park Ji-Young
Park Dong-Soo
Cho Jun-Hyeon
Lee Jong-Hee
Seo Kyung-Hye
Sim Eun-Yeong
Nam Min-Hee
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Abstract
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Recently developed black waxy rice with a giant embryo (‘Nunkeunheukchal’, BGE) was selected and processed to produce high quality nutritional food. BGE contains high levels of several phytochemicals with antioxidant activities, as well as other reported health beneficial properties. In addition, the giant embryo has high protein, lipid, and amino acids contents. Within the free amino acids, γ-aminobutyric acid (GABA), a major inhibitory neurotransmitter, has long been used for treating the aftereffects of brain injuries and stroke. A method for manufacturing pop-rice and black rice tea by popping process in BGE is provided to increase a taste, nutrition and functionality. The produced ‘pop-rice’ showed increased protein (11.3%) and lipid (3.7%) contents compared with control variety, IB (‘Ilmibyeo’). In addition, melanoidin related products, polyphenol and functional amino acid contents were increased by the popping process. Pop-rice tea made of BGE showed the highest extraction of total sugar, glucose, raffinose and sucrose (4 times higher than brown rice) by hot water. Scavenging activity (SC50) of processed BGE rice powder showed strong antioxidative activity of 0.24 mg/ml using DPPH and 1.82 mg/ml using ABTs method. Thereafter, these results suggested that the popping processed rice of BGE could be one of the promising materials for healthy food development.
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KEYWORD
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Black rice tea, black sticky rice with giant embryo, ‘Nunkeunheukchal’, nutrition, pop-ri
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