찹쌀, 찹쌀현미, 찰흑미 가루를 첨가한 흑임자죽의 항산화활성 및 품질특성 (Antioxidant activity and quality characteristics of black sesame gruel added with glutinous rice, glutinous brown rice and, glutinous black rice powder)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 29권 / 5호 / 581 ~ 590페이지
· 저자명 : 박정리

초록

This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15minutes of treatment at 100℃ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at 100℃ roasted black sesame. With regard to lecithin's antioxidant effects, 15 minutes of treatment at 100℃ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at 100℃ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of 100℃, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.

영어초록

This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15minutes of treatment at 100℃ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at 100℃ roasted black sesame. With regard to lecithin's antioxidant effects, 15 minutes of treatment at 100℃ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at 100℃ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of 100℃, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.

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