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KMID : 1134820220510040352
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 4 p.352 ~ p.359
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Quality Characteristics and Antioxidant Activity of Brown Rice Porridge Supplemented with Jerusalem Artichoke (Helianthus tuberosus L.)
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Kim Hye-Sook
Hwang Eun-Sun
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Abstract
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This study was conducted to investigate the quality characteristics and antioxidant activity of brown rice porridge supplemented with 3∼9% Jerusalem artichoke powder based on the total weight of the brown rice. The moisture content of the porridge prepared by varying the weight of the Jerusalem artichoke powder between 3 to 9% was 83.31 to 84.56%. This was not significantly different compared to the control group. The ash, crude fat, and crude protein contents did not show any difference with varying Jerusalem artichoke powder content. The sugar content increased, but the pH and viscosity of the porridge decreased in proportion to the amount of the Jerusalem artichoke powder added. Also, the brightness decreased in proportion to the amount of Jerusalem artichoke powder added, and the redness and yellowness increased. The Jerusalem artichoke powder showed higher antioxidant levels and activity than brown rice. The total polyphenol and total flavonoid contents of the porridge increased with increasing concentrations of Jerusalem artichoke powder. The antioxidant activity measured by the DPPH and ABTS radical scavenging activities and reducing powder was significantly higher in the porridge with Jerusalem artichoke powder than in the control, and this activity proportionally increased as the amount of Jerusalem artichoke powder increased. These results suggest that it would be advantageous to add Jerusalem artichoke powder when making brown rice porridge.
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KEYWORD
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antioxidant activity, brown rice porridge, Jerusalem artichoke powder, quality characteristics
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