해조류 첨가 가정간편식(HMR) 즉석밥의 소화율 및 항산화 활성
Digestibility and Antioxidant Activity of Instant Cooked Rice with Seaweed for Home Meal Replacement
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초록
In recent years, the home meal replacement (HMR) market has expanded and the consumption of ready-to-heat (RTH) ricehas significantly increased. In this study, RTH rice products containing seaweed were prepared with different types of grain:white rice, a mixture of white rice and barley, barley, and mixed grains. The control was a commercial RTH white rice withoutseaweed. The proximate components, total dietary fiber, in vitro starch digestibility, and antioxidant activity were compared. The ash content of the RTH seaweed rice was higher than that of the control (P<0.05). The total dietary fiber of theRTH seaweed rice was in the range of 1.03-6.57%, which directly impacted the in vitro starch digestibility. The invitro antioxidant activity including total phenolic content, reducing power, DPPH (2,2-diphenyl-1-picryl-hydrazyl)and ABTS+ (2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activity of the seaweed ricewith barley and the white rice/barley mixture was greater than that of the other rice products (P<0.05). These resultsindicate that the in vitro digestibility and antioxidant activity of the HMR RTH seaweed rice were greater than thoseof the control. In addition, when the RTH seaweed rice was prepared with barley, the functional activity improved.
Abstract
In recent years, the home meal replacement (HMR) market has expanded and the consumption of ready-to-heat (RTH) ricehas significantly increased. In this study, RTH rice products containing seaweed were prepared with different types of grain:white rice, a mixture of white rice and barley, barley, and mixed grains. The control was a commercial RTH white rice withoutseaweed. The proximate components, total dietary fiber, in vitro starch digestibility, and antioxidant activity were compared. The ash content of the RTH seaweed rice was higher than that of the control (P<0.05). The total dietary fiber of theRTH seaweed rice was in the range of 1.03-6.57%, which directly impacted the in vitro starch digestibility. The invitro antioxidant activity including total phenolic content, reducing power, DPPH (2,2-diphenyl-1-picryl-hydrazyl)and ABTS+ (2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activity of the seaweed ricewith barley and the white rice/barley mixture was greater than that of the other rice products (P<0.05). These resultsindicate that the in vitro digestibility and antioxidant activity of the HMR RTH seaweed rice were greater than thoseof the control. In addition, when the RTH seaweed rice was prepared with barley, the functional activity improved.
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