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아로니아 분말을 첨가하여 제조한 쌀죽의 품질 특성 및 항산화 활성

Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder

황은선
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.02|Food Science and Preservation|제28권 제1호|pp. 63-71

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참고문헌

키워드

antioxidant activityaroniaanthocyaninquality characteristicsrice porridge
주제분류식품과학

초록

This study was conducted to investigate the quality and antioxidant characteristics of rice porridge supplemented with 3%, 6%, and 9% Aronia melanocarpa (aronia) powder. The moisture content of the porridge was 80.41-80.84%, and no significant difference was observed between the control and porridge supplemented with 3-9% of aronia powder. The sugar content of the porridge increased, but pH and viscosity of the porridge decreased as the aronia content increased. Moreover, with respect to chromaticity determination, the L* and b* values decreased and the a* value increased as the aronia content increased. Of note, the total polyphenol, flavonoid, and anthocyanin contents also increased in the amount of aronia powder, compared to that in the control. The increase in the antioxidant activity measured by DPPH and ABTS radical scavenging activities and reducing power corresponded to the increase in the amount of aronia powder added as supplement. From the above results, the commercialization potential of the aronia-added porridge is considered to be positive. However, from the viewpoint of the astringency of aronia and the viscosity of the porridge, it is recommended that the content of aronia powder does not exceed 9% of the ratio of rice to maintain the quality of the porridge.

Abstract

This study was conducted to investigate the quality and antioxidant characteristics of rice porridge supplemented with 3%, 6%, and 9% Aronia melanocarpa (aronia) powder. The moisture content of the porridge was 80.41-80.84%, and no significant difference was observed between the control and porridge supplemented with 3-9% of aronia powder. The sugar content of the porridge increased, but pH and viscosity of the porridge decreased as the aronia content increased. Moreover, with respect to chromaticity determination, the L* and b* values decreased and the a* value increased as the aronia content increased. Of note, the total polyphenol, flavonoid, and anthocyanin contents also increased in the amount of aronia powder, compared to that in the control. The increase in the antioxidant activity measured by DPPH and ABTS radical scavenging activities and reducing power corresponded to the increase in the amount of aronia powder added as supplement. From the above results, the commercialization potential of the aronia-added porridge is considered to be positive. However, from the viewpoint of the astringency of aronia and the viscosity of the porridge, it is recommended that the content of aronia powder does not exceed 9% of the ratio of rice to maintain the quality of the porridge.

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