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KMID : 1134820170460040442
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 4 p.442 ~ p.449
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Physicochemical Characteristics and Antioxidant Effects of Cooked Rice-Added Foxtail Millet according to Cooking Method
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Lee Kyung-Ha
Kim Hyun-Joo
Kim Mi-Jung
Ko Jee-Yeon
Lee Seuk-Ki
Park Hye-Young
Sim Eun-Yeong
Cho Dong-Hwa
Oh Sea-Kwan
Woo Koan-Sik
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Abstract
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This study was carried out to analyze the antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates (5, 10, 15, and 20%) and cooking methods. The two foxtail millet varieties used in this study were non-waxy foxtail millet, ‘Samdame’, and waxy foxtail millet, ‘Samdachal’. Cooked mixed grain rice-added foxtail millet was cooked by general and high pressure cooking methods with and without fermented alcohol. Except for breakdown viscosity, pasting characteristics of foxtail millet were reduced with increasing amounts of foxtail millet. Water-binding capacity and swelling power significantly decreased with increasing amounts of foxtail millet, whereas water solubility index significantly increased. Total polyphenol and flavonoid contents increased with increasing amounts of foxtail millet. DPPH and ABTS radical scavenging activities also increased with increasing amounts of foxtail millet. Moreover, foxtail millet cooked by general cooking method with fermented alcohol showed higher antioxidant effect compared to other cooking methods. In this study, antioxidant components and activities of cooked mixed grain rice-added foxtail 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, pasting characteristics, water binding capacity, polyphenol, radical scavenging activity
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