γ-Oryzanol을 첨가한 쌀국수의 품질개선
Quality improvement of rice noodles added with γ-Oryzanol
- 주제(키워드) 도움말 Rice bran , γ-Oryzanol , Rice noodles
- 발행기관 국립강릉원주대학교 산업대학원
- 지도교수 도움말 권동진
- 발행년도 2025
- 학위수여년월 2025. 8
- 학위명 석사
- 학과 및 전공 도움말 산업대학원 식품과학과
- 세부분야 해당없음
- 실제URI http://www.dcollection.net/handler/kangnung/000000012135
- UCI I804:42001-000000012135
- 본문언어 한국어
초록/요약 도움말
In this study, we aimed to enhance the extraction yield of γ-Oryzanol, a bioactive compound in rice bran, through microbial fermentation to produce a material rich in antioxidant activity. Additionally, we examined the quality characteristics of rice noodles supplemented with the extracted material and evaluated the feasibility of developing functional rice noodles using rice bran. Rice bran extracts were prepared at temperatures of 40℃, 50℃, 60℃, and 70℃ with different ethanol concentrations, and then freeze-dried into powder for further analysis. Analysis of the recovery rate and γ-Oryzanol content of the freeze-dried powders obtained under different extraction conditions showed that extraction at 50℃ with 80% ethanol resulted in the highest yield and γ-Oryzanol content. Based on this result, the optimal extraction condition for rice bran in this study was determined to be extraction at 50℃ for 3 hours using 80% ethanol. For rice bran fermentation, Bacillus subtilis, Aspergillus oryzae, and Saccharomyces cerevisiae strains were used. Rice bran was fermented with each strain, extracted, and then freeze-dried into powder. The highest recovery rate of freeze-dried powder (28.3%) was observed in rice bran extract fermented with Aspergillus oryzae. Similarly, the γ-Oryzanol content was highest (4,841 mg/100g) in the rice bran extract fermented with Aspergillus oryzae. Additionally, DPPH and ABTS radical scavenging activities were also highest in the rice bran extract fermented with Aspergillus oryzae, leading to the selection of this strain for rice bran fermentation. γ-Oryzanol extract was prepared using rice bran fermented with Aspergillus oryzae, then concentrated, freeze-dried, and incorporated into rice noodles. As the amount of fermented rice bran extract added increased, the moisture content, dietary fiber, and reducing sugar content of the rice noodles also increased, whereas crude protein content showed a decreasing trend. With the increasing addition of fermented rice bran extract, the weight, volume, and water absorption rate of cooked rice noodles increased, while textural properties such as hardness and elasticity improved. Sensory evaluation results indicated that the preference for taste, aroma, and overall acceptability significantly increased, suggesting that fermented rice bran extract enhances the sensory qualities of rice noodle. The γ-Oryzanol content in rice noodles containing fermented rice bran extract was 329 mg/100g at an addition level of 12%, which was higher than the γ-Oryzanol content in brown rice. However, the DPPH and ABTS radical scavenging activities at 12% addition were 45% and 121 mgTEAC/g, respectively, indicating that the antioxidant activity of the rice noodles was lower than that of the concentrated rice bran extract.
more목차 도움말
목 차
Abstract ⅲ
List of Figures v
List of Tables vi
Ⅰ. 서론 1
Ⅱ. 재료 및 방법 6
1. 재료 6
1) 미강 6
2) 고체 발효 재료 6
3) 쌀국수 재료 6
2. 미강의 고체 발효 방법 7
1) 종균 배양 방법 7
2) Aspergillus oryzae KCTC19234P를 이용한 현미 종균 배양 방법 7
3) 미강 발효 방법 7
3. 발효 미강 추출물의 동결건조 분말 제조 10
1) 미강 추출 조건의 결정 10
2) 고체 발효 균주의 선발 12
4. 발효 미강 추출 분말을 첨가한 쌀국수의 제조 14
5. 쌀국수에 첨가하는 발효 미강 추출 분말의 첨가량 결정 시험 16
1) 일반성분 16
2) 품질특성 18
3) 특수성분분석 20
Ⅲ. 결과 및 고찰 23
1. 발효 미강 추출물의 동결건조 분말 제조 23
1) 미강 추출 조건의 결정 23
2) 고체 발효 균주의 선발 25
2. 쌀국수에 첨가하는 발효 미강 추출 분말의 첨가량 결정 시험 36
1) 일반성분 36
2) 품질특성 39
3) 특수성분분석 45
3. 발효 미강 추출 분말을 첨가한 쌀국수의 배합비 47
4. 발효 미강 추출 분말을 첨가한 쌀국수의 영양성분 51
Ⅳ. 결론 53
Ⅴ. 참고문헌 56
