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KMID : 1011620100260060872
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 6 p.872 ~ p.886
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Influences of Roasted or Non-roasted Brown Rice Addition on the Nutritional and Sensory Properties and Oxidative Stability of Sunsik, Korean Heated Cereal Powder
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이병용:Lee Byung-Yong
오진환:O Jin-Hwan/김미현:Kim Mi-Hyun/장기효:Jang Ki-Hyo/이재철:Lee Jae-Cheol/서정희:Surh Jeong-Hee
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Abstract
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Six kinds of sunsik containing different contents of brown rice(BR; 20, 30, and 50%) were prepared and subjected to various processing conditions(with or without roasting at 200℃ for 20 min e.g., designated as RBR50 or BR50) to assess their functionality as ready-to-eat foods. They were also assessed for their nutritional and sensory properties and oxidative stability. Dietary fiber contents were proportionate to the levels of added BR. Protein was highest in RBR50 (p<0.001), which also had the highest amounts of free and structural amino acids. The amount of free amino acids tended to increase with roasting, although most amino acids were present in structural form. Oleic acid and linoleic acid were the predominant fatty acids in all prepared sunsik, and RBR50 presented noticeably higher peroxidability index due to its higher amount of linoleic acid(p<0.05). Nevertheless, RBR50 showed good oxidative stability; this phenomenon was observed in all sunsik with roasted BR but not in those with non-roasted BR. It is implied that potential antioxidants might have been newly formed or converted from their precursors while BR was roasted. Roasting process also had an impact on the sensory properties of sunsik, e.g., sunsik with added roasted BR showed lower dissolution and darker color intensity compared to its counterpart sunsik.
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KEYWORD
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sunsik, brown rice, roasting, oxidative stability
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