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KMID : 0665420210360020226
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Korean Journal of Food Culture
2021 Volume.36 No. 2 p.226 ~ p.234
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Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains
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Kim Da-Gyeong
Lee Sang-Hoon
Choi Yong-Min
Kim Young-Hwa
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Abstract
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The purpose of this study was to investigate the changes in the content of functional components and the antioxidantactivity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oatcontained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreasedcontent of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. Thecontents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of totalpolyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found inthis variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA,biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in thedevelopment and application of home meal replacements using cereal grains.
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KEYWORD
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Cereal grain, cooked rice, porridge, γ-aminobutyric acid, γ-oryzanol, biotin, antioxidant activity
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