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http://dx.doi.org/10.3746/jkfn.2013.42.1.053

Establishment of Mixing Ratio of Multigrain Rice for Adolescent and Aged People and Its Nutritional and Functional Estimation  

Jang, Hye-Lim (Dept. of Food and Nutrition, Yeungnam University)
Kim, Kun-Woo (Plant Resource Major, School of Bioresource Science, Andong National University)
Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
Youn, Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu)
Woo, Sang-Cheul (Dept. of Fire Safety Management, Deagu Health College)
Yoon, Kyung-Young (Dept. of Food and Nutrition, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.1, 2013 , pp. 53-61 More about this Journal
Abstract
This study was conducted to determine the proper mixing ratio of multigrains-added cooked rice for adolescent and aged people and analyze the nutritional and functional properties. As a result of sensory evaluation according to mixing ratio of polish rice and grains, the palatable grain mixing ratio of mixed grain rice for adolescent and aged people was 40% and 30%, respectively. The ratio of general grains to specialized grains was 9:1 in mixed grain rice for adolescent (MGA) and 8:2 in multigrain rice for aged people (MGAP). The ratio of mung bean to BacTae was 2:1 in MGA, and the ratio of adlay to buckwheat was 1:1 in MGAP. MGA contained the highest amount of crude protein, crude fat and minerals among the samples. In contrast, MGAP showed higher amounts of polyphenols and antioxidant activity compared to polished rice and MGA.
Keywords
mixed grain rice; nutrient components; functionality;
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Times Cited By KSCI : 8  (Citation Analysis)
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