한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제58권4호
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  • Pages.399-407
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  • 2013
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  • 0252-9777(pISSN)
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  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
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찰수수 및 메수수 첨가 밥의 취반특성과 항산화활성

Cooking Properties and Antioxidant Activity of Cooked Rice According to the Addition of Glutinous and Non-glutinous Sorghum

  • 우관식 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 고지연 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김정인 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 이재생 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 송석보 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 조재민 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 정태욱 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김기영 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 오인석 (농촌진흥청 국립식량과학원 기능성작물부)
  • Woo, Koan Sik (Dept. of Functional Crop, National Institute of Crop Science, RDA) ;
  • Ko, Jee Yeon (Dept. of Functional Crop, National Institute of Crop Science, RDA) ;
  • Kim, Jung In (Dept. of Functional Crop, National Institute of Crop Science, RDA) ;
  • Lee, Jae Saeng (Dept. of Functional Crop, National Institute of Crop Science, RDA) ;
  • Song, Seuk Bo (Dept. of Functional Crop, National Institute of Crop Science, RDA) ;
  • Cho, Jae Min (Dept. of Functional Crop, National Institute of Crop Science, RDA) ;
  • Jung, Tae Wook (Dept. of Functional Crop, National Institute of Crop Science, RDA) ;
  • Kim, Ki Young (Dept. of Functional Crop, National Institute of Crop Science, RDA) ;
  • Oh, In Seok (Dept. of Functional Crop, National Institute of Crop Science, RDA)
  • 투고 : 2013.08.20
  • 심사 : 2013.10.29
  • 발행 : 2013.12.30
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초록

찰수수와 메수수를 혼합하여 밥을 지은 잡곡밥의 일반성분, 취반특성, 호화특성, 항산화성분 및 항산화활성 등의 이화학적 특성을 검정하여 수수 첨가에 따른 잡곡밥의 우수성을 입증하고자 하였다. 본 시험에 사용된 황금찰, 남풍찰, 동안메 수수의 수분 및 회분 함량은 큰 차이를 보이지 않았고 조단백질 함량은 황금찰이 10.3 g/100 g로 높았으며, 무기성분 함량은 수수 품종별로 약간의 차이를 보이는 것으로 나타났다. 식미특성 중 경도와 점도는 전체적으로 수수의 첨가량이 증가할수록 유의적으로 증가하였고 밸런스와 탄력성은 큰 차이를 보이지 않았으며, 쌀에 비해 수수의 취반 후 경도, 점도, 탄력성 등은 비교적 높은 수치를 보여 식감에 좋지 않은 영향을 미칠 것으로 예상되었다. 수수 첨가량에 따른 밥의 호화특성을 분석한 결과 일반적으로 호화온도, 최고점도, 최저점도, 강하점도, 최종점도는 감소하는 경향을 보였으며, 치반점도는 증가하는 경향을 보였다. 품종 및 첨가량을 달리한 수수밥의 총 폴리페놀 및 플라보노이드 함량은 일반적으로 수수 첨가량이 증가할수록 취반 전후 모두에서 유의적으로 증가하는 경향을 보였으며, 동안메 첨가 밥이 높은 함량을 보였다. 총 폴리페놀 함량의 경우 황금찰, 남풍찰, 동안메 30% 첨가 취반전의 밥에서 각각 1,693.30, 1,890.98 및 $2,386.11{\mu}gGAE/g$ sample의 함량으로 나타났고 취반후의 경우 1,189.28, 1,190.42 및 $1,397.87{\mu}gGAE/g$ sample의 함량을 보였다. DPPH 및 ABTS radical 소거활성 또한 수수 첨가량이 증가할수록 활성은 유의적으로 증가하였으며, 동안메 첨가 밥 추출물이 높은 활성을 보였다. 동안 메 30% 첨가 취반전후의 DPPH radical 소거활성은 126.29 and 70.58 mg TE/100g sample이었고 ABTS radical 소거활성은 135.56 and 83.12 mg TE/100g sample이었다. 본 연구에서 수수의 항산화성분의 함량이 높은 메수수를 혼반용으로 사용할 경우 보다 높은 항산화활성을 얻을 수 있을 것으로 생각된다.

The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwanggeumchal, Nampungchal (glutinous), and Donganme (nonglutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting characteristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and $2,386.11{\mu}g/g$ sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and $1,397.87{\mu}g/g$ sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.

키워드

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  3. Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods pp.01458884, 2018, https://doi.org/10.1111/jfbc.12671
  4. Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods vol.2018, pp.1745-4557, 2018, https://doi.org/10.1155/2018/4874795
  5. 기장 첨가 잡곡밥의 취반 및 항산화 특성에 미치는 취반방법의 영향 vol.30, pp.2, 2017, https://doi.org/10.9799/ksfan.2017.30.2.218
  6. 찹쌀 첨가와 취반방법에 따른 취반 밥의 품질 및 항산화특성 vol.62, pp.2, 2013, https://doi.org/10.7740/kjcs.2017.62.2.096
  7. Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio vol.23, pp.1, 2013, https://doi.org/10.3746/pnf.2018.23.1.52