• Applied Biological Chemistry
• /
• 제38권4호
• /
• pp.297-301
• /
• 1995

벼와 보리를 팽화시켜 당화와 알코올 발효 효율을 자숙처리와 비교하였다. 쌀의 경우 가수분해 효소에 의한 당화는 팽화처리가, 보리의 경우 자숙처리가 유리하였다. 당화효율은 찰벼의 팽화미가 91.28%로 메벼에 비하여 높았다. 쌀과 보리의 알코올 발효는 팽화처리가 자숙처리에 비해 알코올 생성량이 약간증가 되었으나 발효기간이 단축되었다. 발효 효율은 팽화처리 쌀이 90.72%, 자숙처리 쌀이 87,77% 이었다. 발효 후 술덧 중의 비발효성당은 보리가 많았고 술덧의 pH는 발효기간 중에 서서히 증가하였으며 팽화처리구에서 높았다.

• 한국식품영양학회지
• /
• 제27권5호
• /
• pp.962-970
• /
• 2014

This study was performed to compare the physiological effects of puffed snack on diabetic and geriatric diseases using miscellaneous cereals and grain crops. The puffed snacks were prepared with different amounts of miscellaneous cereals and grain crops (in ratios of 10%, 20%, and 30% of brown rice). Changes in the water soluble index, water absorption index, color, antioxidant activity, total polyphenol content acidity, ${\alpha}$-glucosidase inhibition activity, and sensory evaluation were also determined. As the cereal and crop contents increased, the value of the water soluble index increased while the water absorption index decreased, with the exception of glutinous foxtail and barnyard millets. With respect to color, lightness and yellowness decreased in concert with increases in the cereal and crop contents, whereas redness increased. Furthermore, the antioxidant activity and total polyphenol content as well as ${\alpha}$-glucosidase inhibition activity increased remarkably with increasing concentrations of sorghum. There was no significant difference in the physiological activities depending on the addition of millet, barley and barnyard millets. In sensory evaluation, the puffed snacks containing sorghum, millet, and glutinous foxtail millet received higher values than other samples. Altogether, our results indicate that puffed snacks containing 10~20% sorghum could be suitable as ingredients for improving sensory and physiological activities in diabetic and geriatric diseases.