Effect of Cooking Methods on Quality and Physicochemical Characteristics of Cooked-Rice Supplemented with Different Amounts of Colored Rice
2018
Woo, K.S., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Kim, H.J., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Cho, D.H., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, S.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Park, H.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Sim, E.Y., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Lee, C.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Jeon, Y.H., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea | Oh, S.K., National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
This study was conducted to compare the quality and physicochemical characteristics of cooked-rice containing various amounts of colored rice (0, 5, 10, 15, and 20%) and prepared using different cooking methods (general and high pressure). The cooked-rice containing colored rice was prepared using general and high pressure cookers with and without fermented alcohol. Amylogram characteristics decreased with increasing amounts of colored rice. In addition, the water binding capacity of Geonganghongmi (red rice) increased as the amount of colored rice increased; however, that of Josaengheugchal (black rice) decreased. Moreover, swelling power decreased with increased addition of colored rice, and water solubility index increased. Additionally, the palatability of samples containing colored rice were lower than those of white rice. The total polyphenol, flavonoid contents, and radical scavenging activity were increased with the addition of colored rice. Furthermore, the total polyphenol and flavonoid contents in rice cooked with 20% Josaengheugchal and 10% fermented alcohol were 461.83 μg gallic acid equivalents/g sample and 127.38 μg catechin equivalents/g sample, respectively. The predominant phenolic compounds in cooked-rice amended with colored rice were protocatechuic acid, p-coumaric acid and ferulic acid. Finally, the 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of rice cooked with 20% Josaengheugchal and 10% fermented alcohol were 34.00 and 49.59 mg Trolox equivalent/100 g sample, respectively. Overall, the results of this study indicated that the antioxidative properties of colored rice and cooking method can be used as basic data to describe processed manufactured products.
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