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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.1
- 발행연도
- 2018.3
- 수록면
- 52 - 59 (8page)
- DOI
- 10.3746/pnf.2018.23.1.52
이용수
이 논문의 연구 히스토리 (4)
2018
Effect of Cooking Methods on Phenolic Compounds and Their Radical Scavenging Activity of Cooked Rice and Sorghum Mixtures
Koan Sik Woo
,
Hyun-Joo Kim
,
Ji Hae Lee
외 5명
한국식품영양과학회 학술대회발표집
2018.10
학술대회자료
Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio
Koan Sik Woo
,
Hyun-Joo Kim
,
Ji Hae Lee
외 3명
Preventive Nutrition and Food Science
2018.03
학술저널
2016
Phenolic Compounds and Radical Scavenging Activity of Black Rice with Cooking Method
Koan Sik Woo
,
Kyung Ha Lee
,
Hyun-Joo Kim
외 6명
한국식품영양과학회 학술대회발표집
2016.10
학술대회자료
Antioxidant Compound and Antioxidant Activity of Cooking Brown Rice with Cooking Method
Koan Sik Woo
,
Kyung Ha Lee
,
Hyun-Joo Kim
외 6명
한국식품영양과학회 학술대회발표집
2016.10
학술대회자료
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0∼184.0 rapid visco units (RVU)], trough (130.0∼116.2 RVU), final (252.0∼221.8 RVU), and setback viscosity (57.0∼37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31 ~136.01%) and swelling power (162.37∼127.58%) decreased as amounts of barley increases, however the water solubility (5.35∼6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (38)
참고문헌 신청
[학술지(정기간행물)] - Baba WN / 2016 / Effect of microwave roasting on antioxidant and anticancerous activities of barley flour / J Saudi Soc Agric Sci 15 : 12 ~ 19
[학술지(정기간행물)] - Madhujith T / 2006 / Antioxidant properties of pearled barley fractions / J Agric Food Chem 54 : 3283 ~ 3289
[학술지(정기간행물)] - Sharma P / 2010 / Milling behavior of hulled barley and its thermal and pasting properties / J Food Eng 97 : 329 ~ 334
[학술지(정기간행물)] - Sharma P / 2010 / Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions / Food Chem 120 : 673 ~ 678
[학술지(정기간행물)] - Sharma P / 2011 / Effect of sand roasting and microwave cooking on antioxidant activity of barley / Food Res Int 44 : 235 ~ 240
[학술지(정기간행물)] - Madhujith T / 2006 / Antioxidant properties of pearled barley fractions / J Agric Food Chem 54 : 3283 ~ 3289
[학술지(정기간행물)] - Sharma P / 2010 / Milling behavior of hulled barley and its thermal and pasting properties / J Food Eng 97 : 329 ~ 334
[학술지(정기간행물)] - Sharma P / 2010 / Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions / Food Chem 120 : 673 ~ 678
[학술지(정기간행물)] - Sharma P / 2011 / Effect of sand roasting and microwave cooking on antioxidant activity of barley / Food Res Int 44 : 235 ~ 240
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UCI(KEPA) : I410-ECN-0101-2018-594-001907057