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Antioxidant Activities and Quality Characteristics of Germinated Rough Rice Tea according to Roasting Temperature, Time and Leaching Condition  

Lee, Sang-Hoon (Department of Food Science and Technology, Chungbuk National University)
Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University)
Woo, Koan-Sik (Division of Functional Cereal Crop, National Institute of Crop Science, RDA)
Kim, Kyoung-Ho (Division of Winter Cereal & Forage Crop, National Institute of Crop Science, RDA)
Kim, Kee-Jong (Division of Winter Cereal & Forage Crop, National Institute of Crop Science, RDA)
Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.4, 2009 , pp. 386-391 More about this Journal
Abstract
To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.
Keywords
germinated rough rice; antioxidant activity; physicochemical; sensory characteristics;
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Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By SCOPUS : 3
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