발아현미 첨가 밥의 취반 및 산화방지 특성에 미치는 취반방법의 영향

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 3; pp. 311 - 317
• Main Authors: 이경하(Kyung Ha Lee), 김현주(Hyun-Joo Kim), 이석기(Seuk Ki Lee), 박혜영(Hye Young Park), 심은영(Eun-Yeong Sim), 조동화(Dong-Hwa Cho), 오세관(Sea Kwan Oh), 이정희(Jeong Heui Lee), 안억근(Eok Keun Ahn), 우관식(Koan Sik Woo)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.06.2017; Korean Society of Food Science & Technology
• Subjects: Alcohol; Alcohols; Antioxidants; Cooking; Fermented food; Phenolic compounds; Phenols; Pressure cooking; Rice; Scavenging; 식품과학; radical scavenging activity; water-binding capacity; polyphenol; germinated brown rice
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.3.311

In this study, the phenolic content and antioxidant activity of rice cooked using different methods with different amounts of germinated brown rice (10, 20, 30, and 50%) were compared. Germinated brown rice was cooked using general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics decreased, and total polyphenol and flavonoid contents, and DPPH and ABTS radical scavenging activities increased with increasing amounts of germinated brown rice. Moreover, germinated brown rice cooked by general cooking method with fermented alcohol showed higher antioxidant activity than that showed by rice cooked by other cooking methods. The results obtained in this study are expected to serve as basic data for manufacturing of processed products.