발아현미 분말에 대한 감마선 조사가 가래떡의 식품학적 특성과 영양성분에 미치는 영향
Effects of Gamma Irradiation on Germinated Brown Rice Flour to Food Properties and Useful Compounds of Garaetteok
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초록
This study was conducted to evaluate the growth inhibition effect of aerobic microorganisms contaminated and changes of γ-aminobutyric acid (GABA) and β-sitosterol in germinated brown rice by gamma irradiation, when the flour is used to make the Garaetteok, a Koreaan traditional rice cake. Brown rice ware germinated with 2 mm length, separated, ground for flour and gamma-irradiated within the absorbed dose of 2.5, 5.0, 7.5 or 10.0 kGy. Nonirradiated one was used as control. Gamma irradiation on the flours could reduce the numbers of total aerobic bacteria, coliforming bacteria and Yeast/mold. And, Garaetteok with gammairradiated flour were manufactured and the microbiological shelf-life, color and mechenically textural properties were tested. Shelf life of samples with gamma-irradiated flours were prolonged. Colors were darken, and Gumminess and chewisiveness decreases dose-dependently. GABA was not affected by gamma irradiation, but β-sitosterol was affected and the content decreased. The results appeared that gamma irradiation can apply to eliminate the aerobic microorganisms contaminated in germinated brown rice flour for manufacturing germinated brown rice Garaetteok.
Abstract
This study was conducted to evaluate the growth inhibition effect of aerobic microorganisms contaminated and changes of γ-aminobutyric acid (GABA) and β-sitosterol in germinated brown rice by gamma irradiation, when the flour is used to make the Garaetteok, a Koreaan traditional rice cake. Brown rice ware germinated with 2 mm length, separated, ground for flour and gamma-irradiated within the absorbed dose of 2.5, 5.0, 7.5 or 10.0 kGy. Nonirradiated one was used as control. Gamma irradiation on the flours could reduce the numbers of total aerobic bacteria, coliforming bacteria and Yeast/mold. And, Garaetteok with gammairradiated flour were manufactured and the microbiological shelf-life, color and mechenically textural properties were tested. Shelf life of samples with gamma-irradiated flours were prolonged. Colors were darken, and Gumminess and chewisiveness decreases dose-dependently. GABA was not affected by gamma irradiation, but β-sitosterol was affected and the content decreased. The results appeared that gamma irradiation can apply to eliminate the aerobic microorganisms contaminated in germinated brown rice flour for manufacturing germinated brown rice Garaetteok.
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