Abstract
This study evaluated the quality of black rice porridge by comparing changes in the proximate components and free amino acid contents. Three varieties of black rice were included in the study, and the factors were examined according to the variety and germination period. On the 3SUPrd/SUP day of germination, the protein content of Cheongpung Heukchal (CBR-3) black rice was 10.37 g/100 g, whereas the highest crude fat content at 3.44∼3.46 g/100 g was obtained on the 2SUPnd/SUP and 3SUPrd/SUP days of germination. The highest total free amino acid increase rate was 68.38∼588.24% obtained for Cheongpung Heukchal (CBR), followed by 39.87∼507.38% for Jindo No. 1 (JB1) and 33.03-542.84% for Jindo 2 (JB2), Thin rice gruel, half rice porridge, and whole rice porridge were prepared to determine the morphological characteristics of the porridege. The viscosity of germinated black rice porridge was 427∼977 cP, which was lower than the non-germinated porridge (620∼1313 cP). Evaluation of the antioxidant activity, revealed that the ABTS radical scavenging ability of non-germinated whole rice porridge was 76.34%, and germinated porridge was 81.38%. These values differed depending on the germinated form.
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