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KMID : 0665220170300030482
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 3 p.482 ~ p.490
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Pasting Properties and Antioxidant Characteristics of Germinated Foxtail Millet and Proso Millet with Added Cooked Rice
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Woo Koan-Sik
Kim Mi-Jung
Ko Jee-Yeon
Sim Eun-Yeong
Kim Hyun-Joo
Lee Seuk-Ki
Park Hye-Young
Cho Dong-Hwa
Oh Sea-Kwan
Jeon Yong-Hee
Lee Choon-Ki
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Abstract
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This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous (‘Samdachal’) and non-glutinous (‘Samdame’), along with a glutinous proso millet (‘Ibaekchal’). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and 128.88~171.28 μg GAE/g, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and 15.28~29.56 μg CE/g, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.
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KEYWORD
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foxtail millet, proso millet, germination, pasting characteristics, radical scavenging activity
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