Effect of Cooking Methods on Phenolic Compounds and Scavenging Activity of Cooked Mixed Grain Rice


Effect of Cooking Methods on Phenolic Compounds and Scavenging Activity of Cooked Mixed Grain Rice

Recent studies have shown that thermally processed foods, especially fruits and vegetables, have higher biological activity due to changes in various compounds during heat treatment. The latest studies have reported that heat treatment increases total polyphenolic and flavonoid contents, and antioxidant activities in garlic, pears, tomatoes, oranges, and shiitake mushroom. Also, recent epidemiological studies have suggested that increased consumption of whole grains, fruits, and vegetables is associated with reduced risk of chronic diseases . This association might be attributed to natural antioxidants such as vitamin C, tocopherol, carotenoids, polyphenolics, and flavonoids, which prevent freeradical damage

The purpose of this study was to investigate the cooking characteristics and antioxidant activity of cooked-rice with different mixing ratio of sorghum and cooking methods for increase the eating quality characteristic and functional component content of cooked-rice with added sorghum. This is to be used as a basic data for calculating the mixing ratio of cereals. In addition, the effect of addition of fermented alcohol on heat treatment of cereals was investigated in order to improve the functionality of cooked-rice added with sorghum

Rice/sorghum mixtures were prepared with 0, 5, 10, 15 and 20% w/w sorghum, washed three times, soaked in water (120 mL) at 25° C for 30 min, and drained. Water with or without alcohol (for cooking; 120 mL water or 100 mL water with 20 mL alcohol [based on data from a preliminary study]) was then added. The functionality of sorghum cereal improves on addition of alcohol. The drained water was used for cooking which is to minimize the loss of useful components. We used normal (Cuckoo CR-0671V, Seoul, Korea) and high-pressure (Cuckoo EHS035FW) rice cookers. The mixtures were placed in a cooking container of a rice cooker and then cooked. The mixtures were automatically boiled or steamed for 50 min. The cooked rice was used as a sample for phenolic compounds and radical scavenging activity analysis.

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