찰수수 및 메수수 첨가 밥의 취반특성과 항산화활성

• 영문명: Cooking Properties and Antioxidant Activity of Cooked Rice According to the Addition of Glutinous and Non-glutinous Sorghum
• 발행기관: 한국작물학회
• 저자명: 우관식(Koan Sik Woo) 고지연(Jee Yeon Ko) 김정인(Jung In Kim) 이재생(Jae Saeng Lee) 송석보(Seuk Bo Song) 조재민(Jae Min Cho) 정태욱(Tae Wook Jung) 김기영(Ki Young Kim) 오인석(In Seok Oh)
• 간행물 정보: 『한국작물학회지』제58권 제4호, 399~407쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.12.30

영문 초록

The purpose of this study was to evaluate the physicochemical characteristic of the cooked rice added with glutinous and non-glutinous sorghum. The sorghum cultivars were Sorghum bicolor L. Moench cv. Hwang-geumchal, Nampungchal (glutinous), and Donganme (non-glutinous), and rice cultivar was Ilpum rice. The cooking properties and pasting characteristics of cooking rice adding with sorghum according to varieties and different addition rates evaluated. The cooking properties and pasting charac-teristics had significant changes with the varieties and different addition rates of sorghum. With increased addition rates of sorghum, the pasting temperature, peak viscosity, trough viscosity, breakdown viscosity, and final viscosity were decreased. With increased addition rates of sorghum, the total polyphenol and flavonoid contents before and after cooked rice were increased. Total polyphenol contents of 30% addition rates before cooking rice with Hwanggeumchal, Nampungchal, and Donganme sorghum were 1,693.30, 1,890.98 and 2,386.11 μg/g sample, whereas those after cooking rice with sorghum were 1,189.28, 1,190.42 and 1,397.87 μg/g sample, respectively. The high level of DPPH radical scavenging activity before and after cooking rice with sorghum were 126.29 and 70.58 mg TE/100g sample in the Donganme in 30% addition rates. Also, ABTS radical scavenging activity was 135.56 and 83.12 mg TE/100g sample, respectively. The results of this study show that the addition of sorghum can make cooked rice improved antioxidant activity.

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키워드

sorghum glutinous non-glutinous pasting characteristics radical scavenging activity