Establishment of mixing ratio of multigrain rice for adolescent and aged people and its nutritional and functional estimation

Title
Establishment of mixing ratio of multigrain rice for adolescent and aged people and its nutritional and functional estimation
Author(s)
윤경영장혜림김건우[김건우]정용진[정용진]윤광섭[윤광섭]우상철[우상철]
Issue Date
201301
Citation
Journal of the Korean Society of Food Science and Nutrition, v.42, no.1, pp.53 - 61
Abstract
This study was conducted to determine the proper mixing ratio of multigrains-added cooked rice for adolescent and aged people and analyze the nutritional and functional properties. As a result of sensory evaluation according to mixing ratio of polish rice and grains, the palatable grain mixing ratio of mixed grain rice for adolescent and aged people was 40% and 30%, respectively. The ratio of general grains to specialized grains was 9:1 in mixed grain rice for adolescent (MGA) and 8:2 in multigrain rice for aged people (MGAP). The ratio of mung bean to BacTae was 2:1 in MGA, and the ratio of adlay to buckwheat was 1:1 in MGAP. MGA contained the highest amount of crude protein, crude fat and minerals among the samples. In contrast, MGAP showed higher amounts of polyphenols and antioxidant activity compared to polished rice and MGA. ? 2007 KFN. All rights reserved.
URI
http://hdl.handle.net/YU.REPOSITORY/26697http://dx.doi.org/10.3746/jkfn.2013.42.1.053
ISSN
1226-3311
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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