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http://dx.doi.org/10.7318/KJFC/2021.36.2.226

Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains  

Kim, Dagyeong (School of Food Biotechnology and Nutrition, Kyungsung University)
Lee, Sang-Hoon (Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
Choi, Youngmin (Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University)
Publication Information
Journal of the Korean Society of Food Culture / v.36, no.2, 2021 , pp. 226-234 More about this Journal
Abstract
The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.
Keywords
Cereal grain; cooked rice; porridge; ${\gamma}$-aminobutyric acid; ${\gamma}$-oryzanol; biotin; antioxidant activity;
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