가리비·톳 죽의 품질 특성 및 항산화 활성

Abstract

Abstract This study developed new types of porridge products which were RHP (80% rice + 20% hijiki), RSP (60% rice + 40% scallop), and RHSP (40% rice + 20% hijiki + 40% scallop) (control : RP, 100% rice) and measured their proximate composition, physicochemical and nutritional quality, and antioxidant activity. The protein and ash content were highest in RHSP(2.16/0.32), followed by RSP(2.10/0.24) and RHP(1.08/0.09)(P<0.05). The energy was lowest in RHSP(42.8 kcal), followed by RSP(45.6 kcal), RHP(46.7 kcal), and RP (66.6 kcal). K, Ca, and Mg content was lowest in RP (6.1/2.4/1.9 mg), followed by RHP (12.9/7.2/3.2 mg), RSP (26.9/9.3/7.2 mg), and highest in RHSP (34.1/10.9/8.0 mg). Fe was not detected in RP and RHP, while RSP and RHSP both showed 0.4 mg. Zn content was highest in RSP at 1.0 mg, which was twice the amount in RHSP at 0.5 mg. The salinity and sweetness were 0.47% and 0.50ºBrix in RHSP and 0.43% and 0.47ºBrix in RP although no significant (P>0.05) difference in salinity and sweetness found between RHSP and RP. The ABTS and DPPH radical scavenging activity showed results of 23.86 and 45.60% for RP, 43.06 and 59.51% for RHP, 52.34 and 59.78% for RHSP. Based on these results, RHSP was considered as a low-calorie, high-mineral, and enhanced antioxidant porridge.