당 종류를 달리한 치아씨 현미다식의 품질특성
Quality Characteristics of Chia (Salvia hispanica L.)Seed Brown Rice Dasik with Different Types of Sweeteners
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This study examined the effects of different sweeteners on the quality and antioxidant properties of Dasik made with brown rice powder and Chia (Salvia hispanica L.) seeds during 12 days of storage at room temperature. Five sweeteners honey (Control), fructooligosaccharide (DF), isomaltooligosaccharide (DI), agave syrup (DA), and starch syrup (DS) were used. Hardness and chewiness increased significantly (p<0.001) as storage progressed, while moisture content decreased. The lightness (L value) declined, redness (a value) slightly increased, and yellowness (b value) increased, indicating darkening due to moisture loss and Maillard reactions. Total soluble solids, acid value, and peroxide value increased significantly with time, showing progressive lipid oxidation. DF and DI exhibited lower acid and peroxide values than other treatments, indicating better oxidative stability, whereas honey and DS showed higher oxidation. DPPH radical scavenging activity rose in all samples, with DA showing the highest antioxidant activity throughout storage. DF and DI increased less but maintained stability. Overall, Dasik containing fructooligosaccharide showed moderate texture, slow oxidative changes, and stable antioxidant capacity, suggesting it as the most suitable sweetener for improving storage stability and functional quality of Chia seed enriched brown rice Dasik.
Abstract
This study examined the effects of different sweeteners on the quality and antioxidant properties of Dasik made with brown rice powder and Chia (Salvia hispanica L.) seeds during 12 days of storage at room temperature. Five sweeteners honey (Control), fructooligosaccharide (DF), isomaltooligosaccharide (DI), agave syrup (DA), and starch syrup (DS) were used. Hardness and chewiness increased significantly (p<0.001) as storage progressed, while moisture content decreased. The lightness (L value) declined, redness (a value) slightly increased, and yellowness (b value) increased, indicating darkening due to moisture loss and Maillard reactions. Total soluble solids, acid value, and peroxide value increased significantly with time, showing progressive lipid oxidation. DF and DI exhibited lower acid and peroxide values than other treatments, indicating better oxidative stability, whereas honey and DS showed higher oxidation. DPPH radical scavenging activity rose in all samples, with DA showing the highest antioxidant activity throughout storage. DF and DI increased less but maintained stability. Overall, Dasik containing fructooligosaccharide showed moderate texture, slow oxidative changes, and stable antioxidant capacity, suggesting it as the most suitable sweetener for improving storage stability and functional quality of Chia seed enriched brown rice Dasik.