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http://dx.doi.org/10.9799/ksfan.2018.31.5.653

Quality and Physicochemical Characteristics of Rice Cooked along with Various Mixed Grains and by Following Different Cooking Methods  

Kim, Hyun-Joo (National Institute of Crop Science, Rural Development Administration)
Lee, Ji Hae (National Institute of Crop Science, Rural Development Administration)
Lee, Byong Won (National Institute of Crop Science, Rural Development Administration)
Lee, Yu Young (National Institute of Crop Science, Rural Development Administration)
Lee, Byoung Kyu (National Institute of Crop Science, Rural Development Administration)
Jeon, Yong Hee (National Institute of Crop Science, Rural Development Administration)
Ko, Jee Yeon (National Institute of Crop Science, Rural Development Administration)
Woo, Koan Sik (National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.31, no.5, 2018 , pp. 653-667 More about this Journal
Abstract
This study evaluated the quality characteristics, the presence of polyphenolic compounds, and radical scavenging activity of rice cooked along with various mixed grains (barley, black soybean, adzuki beans, foxtail millet, proso millet, sorghum, glutinous rice) by following two different cooking methods (normal and pressure cooker). The amylogram and water characteristics of mixed grains showed significant differences based on the presence of different types of mixed grains. The chromaticity, palatability characteristics, presence of phenol compounds, and radical scavenging activity of rice cooked along with different mixed grains showed significant differences according to the nature of mixed grains. Total polyphenol contents of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker were 4.46~5.16, 0.58~0.93 and 0.65~0.96 mg GAE/g, and total flavonoid contents were 250.74~548.89, 129.26~207.04 and $127.41{\sim}218.15{\mu}g\;CE/g$, respectively. The DPPH radical scavenging activity of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker was 79.25~181.61, 22.07~53.64 and 7.51~39.97 mg TE/100 g, and ABTS radical scavenging activity was 203.25~328.24, 47.28~84.94 and 58.27~99.51 mg TE/100 g, respectively. Accordingly, it is necessary to different combinations of mixed grains according to the cooking method at home and grain industry.
Keywords
mixed grains; cooking method; quality characteristics; antioxidant characteristics;
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