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KMID : 1134820180470121312
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 12 p.1312 ~ p.1319
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Physicochemical Properties of Weaning Food Using Roasting-Treated Cereals and Granule-Treated Vegetables
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Lee Yun-Kyung
Park Jun-Young
Bae Hyo-Won
Jung A-Reum
Chang Yoon-Hyuk
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Abstract
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This study investigated the physicochemical properties of weaning food using roasting-treated cereals (white and brown rice), granule-treated vegetables (carrot, pumpkin, broccoli, potato, and sweet pumpkin), or a mixture. The vitamin C and mineral (Fe, Mg, and Cu) contents of weaning food using a mixture were higher than those of other weaning foods. In addition, the total polyphenol and flavonoid contents of weaning food using a mixture were significantly greater than those of other weaning foods. The antioxidant activities of all weaning foods were evaluated based on DPPH radical scavenging activity and Ferric reducing antioxidant power (FRAP). The weaning food using the mixture had the highest antioxidant activities among all weaning foods. In the dynamic shear rheological analysis of all weaning foods, the storage modulus (G′) was higher than the loss modulus (G″), indicating that all weaning foods exhibited stronger elastic properties than viscosity properties. The acid and peroxide results of all weaning foods were stable for 90 days at 40°C.
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KEYWORD
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weaning food, roasting, granule, physicochemical property
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