한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제30권2호
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  • Pages.218-225
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  • 2017
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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기장 첨가 잡곡밥의 취반 및 항산화 특성에 미치는 취반방법의 영향

Effect of Cooking Methods on Cooked and Antioxidant Characteristics of Cooked Mixed Grain Rice with Added Proso Millet

  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이경하 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 고지연 (농촌진흥청 국립식량과학원 남부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 조동화 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부)
  • Kim, Mi-Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Kyung Ha (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Jee Yeon (Dept. of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Dong-Hwa (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea Kwan (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2017.01.21
  • 심사 : 2017.03.02
  • 발행 : 2017.04.30
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초록

기장을 첨가한 밥의 식미와 기능성 함량을 높이고자 하여 첨가비율에 따른 취반방법을 달리하여 밥을 제조하고, 그 취반특성과 항산화 활성을 분석하였다. 기장 첨가비율에 따른 호화특성은 첨가비율이 증가함에 따라 강하점도를 제외한 항목에서 유의적으로 감소하는 경향을 나타내었다. 기장 첨가비율별 수분결합력과 팽윤력은 첨가비율이 증가할수록 유의적으로 감소하는 경향을 보였으며, 용해도는 유의적으로 증가하는 경향을 보였다. 취반 밥에 대한 식감 특성은 기장 첨가비율에 따라 백미와 유사한 결과를 보여 영향을 많이 주지 않는 것으로 나타났다. 기장 첨가비율 취반방법에 따른 취반 밥의 총 폴리페놀 함량은 기장 20% 첨가구에서 발효주정을 첨가하여 취반한 경우가 일반밥솥 및 압력밥솥에서 각각 $184.33{\pm}2.69$ 및 $179.80{\pm}5.22{\mu}g\;GAE/g$ sample로 높은 함량을 나타내었다. 총 플라보노이드 함량은 기장 첨가비율이 증가할수록 전반적으로 증가하는 경향을 보였다. 취반방법별 백미의 DPPH radical 소거활성은 2.97~5.19 mg TE/100 g sample로 나타났으며, 기장 첨가구는 4.20~7.50 mg TE/100 g sample로 나타났다. ABTS radical 소거활성은 백미에서 14.07~15.83 mg TE/100 g sample로 나타났으며, 기장 첨가구는 14.36~27.92 mg TE/100 g sample로 나타났다. 기장 20% 첨가구에서 발효주정을 첨가하여 취반한 경우 일반밥솥 및 압력밥솥에서 모두 높은 활성을 나타내었다. 이상의 결과에서 기장을 첨가하여 밥을 지을 경우, 소량의 발효주정을 첨가하여 취반하는 것이 높은 항산화성분과 항산화 활성을 보여 산업적으로 이용이 가능할 것으로 생각된다.

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were $184.33{\pm}2.69$ and $179.80{\pm}5.22{\mu}g\;GAE/g$, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

키워드

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피인용 문헌

  1. 혼합잡곡 첨가 취반 밥의 품질 및 항산화특성 vol.62, pp.4, 2017, https://doi.org/10.7740/kjcs.2017.62.4.352
  2. Functional Compounds and Physiological Activities of Proso Millet Cultivars vol.50, pp.7, 2017, https://doi.org/10.3746/jkfn.2021.50.7.692