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KMID : 0665220150280020196
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 2 p.196 ~ p.201
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Antioxidant Component and Sensory Evaluation of Mixed Cereals
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Lee Kyung-Haeng
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Abstract
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To improve functionality of rice, we manufactured mixed cereals and mixed cereals with taste materials and evaluated their antioxidant component (ascorbic acid, tocopherols, polyphenols and flavonoids) contents and sensory evaluation. Ascorbic acid content in water extract of the control was 6.68 mg%, and mixed cereals were 18.23 and 21.84 mg%, respectively. Ascorbic acid content in methanol extract of the control was lower than those of mixed cereals too. β-Tocopherol was the only tocopherol detected in the control. However, tocopherols detected in mixed cereals were α-, β-. γ-, δ-tocopherol and α-, γ-tocotrienol, with a highest content of γ-tocopherol. Total tocophenols content of the control was 1.26 mg%, whereas, those of mixed cereals were 19.24 and 39.32 mg%, respectively. Polyphenols contents in water extract of the control was 2.20 mg%, and mixed cereals were 14.38 and 21.91 mg%, respectively. In addition, polyphenols contents in methanol extract of mixed cereals were higher than that of the control, too. Flavonoids were undetected in water extract of the control, but flavonoids contents of mixed cereals were 42.45 and 32.54 mg%, respectively. In methanol extracts, flavonoids contents of the control and mixed cereals were not significantly different. The sensory parameters including taste, flavor, color, texture and overall acceptance of control were lower than those of mixed cereals. Especially, mixed cereals with taste materials was the highest acceptance.
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KEYWORD
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mixed cereals , antioxidant component , sensory evaluation
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