Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on Antioxidant Activity of Bread with Waxy Black Rice Flour Added

찰흑미를 첨가한 식빵의 항산화성에 관한 연구

  • Kim, Weon-Mo (Dept. of Culinary Art, Woosong Information College) ;
  • Lee, Yoon-Shin (Dept. of Food Science, Suwon Women's College)
  • 김원모 (우송정보대학 외식조리과) ;
  • 이윤신 (수원여자대학 식품과학부)
  • Published : 2007.12.30
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Abstract

The antioxidant activities of the bread made from waxy black rice flour(WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). As the additive amount of WBRF were increased, DPPH(1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity and TEAC(trolox equivalent antioxidant capacity) were also increased. WBRF group showed the higher activity than the control group in DPPH radical scavenging activity and TEAC. The group with 10% WBRF added was not significantly different from the control group in metal chelating activity, but over 20% of addition, it had the higher metal chelating activity than that of the control group.

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