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KMID : 0665220180310050653
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 5 p.653 ~ p.667
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Quality and Physicochemical Characteristics of Rice Cooked along with Various Mixed Grains and by Following Different Cooking Methods
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Kim Hyun-Joo
Lee Ji-Hae
Lee Byong-Won
Lee Yu-Young
Lee Byoung-Kyu
Jeon Yong-Hee
Ko Jee-Yeon
Woo Koan-Sik
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Abstract
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This study evaluated the quality characteristics, the presence of polyphenolic compounds, and radical scavenging activity of rice cooked along with various mixed grains (barley, black soybean, adzuki beans, foxtail millet, proso millet, sorghum, glutinous rice) by following two different cooking methods (normal and pressure cooker). The amylogram and water characteristics of mixed grains showed significant differences based on the presence of different types of mixed grains. The chromaticity, palatability characteristics, presence of phenol compounds, and radical scavenging activity of rice cooked along with different mixed grains showed significant differences according to the nature of mixed grains. Total polyphenol contents of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker were 4.46~5.16, 0.58~0.93 and 0.65~0.96 mg GAE/g, and total flavonoid contents were 250.74~548.89, 129.26~207.04 and 127.41~218.15 μg CE/g, respectively. The DPPH radical scavenging activity of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker was 79.25~181.61, 22.07~53.64 and 7.51~39.97 mg TE/100 g, and ABTS radical scavenging activity was 203.25~328.24, 47.28~84.94 and 58.27~99.51 mg TE/100 g, respectively. Accordingly, it is necessary to different combinations of mixed grains according to the cooking method at home and grain industry.
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KEYWORD
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mixed grains , cooking method , quality characteristics , antioxidant characteristics
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