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KMID : 1134820190480060630
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 6 p.630 ~ p.639
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Quality Characteristics and Biological Activities of Jeolpyeon Added with Rice Bran
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Jeon Seung-Hyeon
Jung Min-Ju
Chung Kang-Hyun
Yoon Jin-A
An Jeung-Hee
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Abstract
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This study investigated the quality characteristics and biological activities of Jeolpyeon added with rice bran. Jeolpyeon was prepared by the addition of rice flour and 0% (control), 5%, 10%, and 15% rice bran. The moisture content and pH decreased with increasing concentration of rice bran. The lightness of the sample was reduced significantly, but the redness and yellowness level increased with increasing rice bran content (P<0.05). Jeolpyeon added with 15% rice bran showed the lowest amylose contents (13.54%). The hardness and adhesiveness of texture increased with increasing rice bran content while the cohesiveness was decreased. The polyphenol contents of the ethanol and water extract of Jeolpyeon added with 15% rice bran were 653.14 μg gallic acid equivalent (GAE)/100 mg and 604.93 μg GAE/100 mg, respectively. The flavonoid and tannic acid contents increased with increasing rice bran concentration. The 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability and reducing power activities increased significantly with increasing rice bran concentration (P<0.05). In addition, Jeolpyeon added with rice bran inhibited the formation of nitric oxide induced by lipopolysaccharide in RAW 264.7 cells (P<0.05). These results suggest that rice bran can be used effectively as a functional food with anti-free radical scavenging and anti-inflammatory activities.
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KEYWORD
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rice bran, Jeolpyeon, quality characteristics, antioxidant activities
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