Browse > Article
http://dx.doi.org/10.9799/ksfan.2016.29.4.465

Quality Characteristics and Antioxidant Activities of Powdery Instant Porridge by Characteristics of Endosperm of Foxtail Millet  

Ko, Jee Yeon (Dept. of Southern Area Crop Sience, NICS, RDA)
Song, Seuk Bo (Dept. of Southern Area Crop Sience, NICS, RDA)
Choe, Meyong Eun (Dept. of Southern Area Crop Sience, NICS, RDA)
Woo, Koan Sik (Dept. of Southern Area Crop Sience, NICS, RDA)
Choi, Ji Myeong (Dept. of Southern Area Crop Sience, NICS, RDA)
Kwak, Do Yeon (Dept. of Southern Area Crop Sience, NICS, RDA)
Kim, Ki Yong (RDA)
Jung, Tae Wook (RDA)
Ko, Jong Cheol (Dept. of Southern Area Crop Sience, NICS, RDA)
Oh, In Seok (Dept. of Southern Area Crop Sience, NICS, RDA)
Publication Information
The Korean Journal of Food And Nutrition / v.29, no.4, 2016 , pp. 465-473 More about this Journal
Abstract
This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, 'Samdachal', and non-waxy foxtail millet, 'Samdame'. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.
Keywords
foxtail millet; food-processing; instant porridge; viscosity; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Choi YY, Osada K, Ito Y, Nagasawa T, Choi MR, Nishizawa N. 2005. Effect of dietary protein of Korean foxtail millet on plasma adiponectin, HDL-cholesterol, and insulin levels in genetically type 2 diabetic mice. Biosci Biotechnol Biochem 69:31-37   DOI
2 Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50:4959-4964   DOI
3 Dorothy MG. David K. and Aurea MA. 1997. Improved corn and millet based weaning food: Formation, viscosity, and nutrition and microbial quality. J Food PRO Preservation 21:507-524   DOI
4 Duval B, Shetty K. 2001. The stimulation of phenolics and antioxidant activity in pea (Pisum sativam) elicited by genetically transformed anise root extract. J Food Biochem 25: 361-377.   DOI
5 FAO. 1995. Sorghum and millets in human nutrition. FAO Food and Nutrition series 27. Rome, Italy. p 119
6 Ha YD, Lee SP. 2001. Characteristic of proteins in Italian millet, sorghum and common millet. Korean J Postharvest Sci Technol 8:182-192
7 Han O, Lee SH, Lee HY, Kim YM, Min BY. 1988. Physicochemical characteristics of rice flour gelatinized by extrusion cooking. Korean J Food Sci Technol 20:470-475
8 Kim CH, Kim C, Ryu GH. 2012. Effects of moisture content on physical properties of extruded cereal flours. J Korean Soc Food Sci Nutr 41:1603-1610   DOI
9 Kim KA. 1996. Physicochemical properties of nonwaxy and waxy brown rice flour. Korean J Food Sci Technol 12:557-561
10 Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33:626-632
11 Ko JY, Song SB, Lee JS, Kang JR, Seo MC, Oh BG, Kwak DY, Nam MH, Jeong HS, Woo KS. 2011. Changes in chemical components of foxtail millet, proso millet, and sorghum with germination. Korean J Food Sci Technol 40: 1128-1135
12 Ko JY, Woo KS, Kim JI, Song SB, Lee JS, Kim HY, Jung TW, Kim KY, Kwak DY, Oh IS. 2013. Effects of quality characteristics and antioxidant activities of dry noodles with added sorghum flour by characteristics of endosperm. J Korean Soc Food Sci Nutr 42:1227-1235   DOI
13 Ko JY, Woo KS, Song SB, Seo HI, Kim HY, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS. 2009. Physicochemical characteristics of sorghum tea according to milling type and pan-fried time. J Korean Soc Food Sci Nutr 41: 1546-1553
14 Konik-Rose CM, Moss R, Rahhman S, Appels R, Stoddard F, McMaster G. 2001. Evaluation of 40 mg swelling test for measuring starch functionality. Starch 53:14-20   DOI
15 Lee CH, Han O, Kum JS, Bak KH, Yoo BK. 1995. Changes in the physicochemical properties of Korean rice cake by the addition of gelatinized rice flour. Korean J Dietary Culture 10:101-106
16 Lee HM, Lee YT. 2013. Pasting properties of corn, potatos, sweet potato starches and wheat flours with partial rice starch substitution. Food Eng Prog 17:238-244   DOI
17 Lee JS, Kang YH, Kim KK, Yun YK, Lim JG, Kim TW, Kim DJ, Won SY, Bae MH, Choi HS, Choe M. 2014. Exploration of optimum conditions for production of saccharogenic mixed grain beverages and assessment of anti-diabetic activity. J Nutr Health 47:12-22   DOI
18 Matveev YI, Van Soest JJG, Nieman C, Wasserman LA, Protserov VA, Ezernitskaja M, Yuryev VP. 2001. The relationship between thermodynamic and structural properties of low and high amylose maize starches. Carbohydr Polym 44:151-160   DOI
19 Oh IS, KO JY, Kwak DY, Kim KY, Kim JI, Kim HJ, Park CY, Bae SD, Song SB, Woo KS, Yoon YN, Yoon ES, Lee JS, Jung KY, Jung TW, Choi YD, Hwang JB, and Hyeon JN. 2013. Recently developed miscellaneous cereal varieties and cultural methods. RDA. pp123
20 Seong MH, Kwon DH. 2011. Survey on marketing of coarse grain. Research report P145. Korea Rural Economic Institute, Seoul, Korea. p 81
21 Song SB, Ko JY, Kim JI, Lee JS, Jeong TW, Kim KY, Kwak DY, Oh IS, Woo KS. 2013. Changes in physicochemical characteristics and antioxidant activity of adzuki bean and adzuki bean tea depending on the variety and roasting time. J Korean Soc Food Sci Nutr 45:317-324
22 We GJ, Lee IA, Kanf TW, Min JH, Kang WS, Ko SH. 2011. Physicochemical properties of extruded rice flours and wheat flour substitute for cookie application. Food Engi Progress 15:404-412
23 Woo KS, Lee JS, Ko JY, Song SB, Seo HY, Seo MC. Oh BG, Kwak DY, Nam MH, Oh IS, Jeong HS. 2012. Antioxidant activities of different varieties of foxtail millet and proso millet according to cultivation time. J Korean Soc Food Sci Nutr 41:302-309   DOI
24 Yoon ST, Xu ZY. 2008. Crop characteristics of foxtail millet (Setaria italica Beauvois) resources. Korean J Intl Agri 30: 211-215
25 Yoon ST. 2011. Review of coarse grain export by coarse grain project diagnosis. Research report of RDA. p118
26 Chinnaswamy R, Hanna MA. 1990. Macromolecular and functional properties of native and extrusion-cooked corn starch. Cereal Chem 67:490-499
27 Ahn MS. 1984. Effects of reaction temperature, time and presence of organic acids or their salts on the antioxidants activity of caramelization mixtures. Ph.D. Thesis, Korea Univ. Seoul. Korea
28 Amadou I, Gounga M, Le GW. 2013. Millets: Nutritional composition, some health benefits and processing-A review. Emir J Food Agric 25:501-508   DOI
29 Bok HJ. 2007. The literary investigation on types and cooking method of bop (boiled rice) during Josen dynasty (1400's-1900's). Korean J Food Culture 22:721-741
30 Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem 99:381-387   DOI