Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods
Table 3
Total polyphenol and flavonoid contents of the ethanolic extracts with different mixing ratio of adzuki bean (Vigna angularis var. nipponensis cv. Arari and cv. Geomguseul) and cooking methods.
Variety
Mixing ratio of adzuki bean (%)
Total polyphenol contents (μg gallic acid equivalents/g sample)
Total flavonoid contents (μg catechin equivalents/g sample)
GRC1 (water)
HPRC2 (water)
GRC (10% alcohol)
HPRC (10% alcohol)
GRC (water)
HPRC (water)
GRC (10% alcohol)
HPRC (10% alcohol)
Arari
0
120.6 ± 0.5e3
119.5 ± 2.7e
120.5 ± 2.7e
120.4 ± 1.3e
15.8 ± 0.0e
15.5 ± 0.2e
15.7 ± 0.0e
15.7 ± 0.2e
5
148.1 ± 1.5d
146.6 ± 5.0d
159.6 ± 1.6d
148.4 ± 2.6d
50.7 ± 1.9d
56.7 ± 1.0d
45.7 ± 2.8d
47.0 ± 1.0d
10
218.8 ± 3.1c
203.5 ± 1.4c
231.9 ± 1.8c
214.2 ± 4.6c
91.8 ± 1.5c
99.7 ± 1.0c
84.2 ± 0.9c
91.1 ± 1.5c
15
303.8 ± 1.8b
273.9 ± 3.7b
310.4 ± 3.3b
276.5 ± 2.3b
146.2 ± 4.0b
144.9 ± 5.2b
126.3 ± 2.7b
133.1 ± 4.6b
20
351.4 ± 3.2a
325.7 ± 1.5a
361.4 ± 0.9a
346.3 ± 1.8a
173.0 ± 1.0a
171.4 ± 5.8a
162.6 ± 1.5a
178.5 ± 4.8a
Geomguseul
0
120.6 ± 0.5e
119.5 ± 2.7e
120.5 ± 2.7e
120.4 ± 1.3e
15.8 ± 0.0e
15.5 ± 0.2e
15.7 ± 0.0e
15.7 ± 0.2e
5
144.7 ± 3.0d
138.5 ± 0.8d
158.6 ± 2.4d
150.5 ± 1.5d
39.8 ± 1.5d
48.7 ± 2.1d
35.3 ± 1.6d
39.9 ± 1.0d
10
222.4 ± 0.9c
207.6 ± 5.2c
226.2 ± 3.3c
206.2 ± 1.5c
84.5 ± 2.0c
85.2 ± 1.6c
69.1 ± 0.9c
77.9 ± 1.5c
15
287.4 ± 0.9b
266.4 ± 1.5b
297.4 ± 1.6b
267.1 ± 3.1b
114.9 ± 3.1b
120.0 ± 1.0b
106.4 ± 1.0b
109.9 ± 2.1b
20
338.6 ± 5.5a
327.4 ± 4.3a
372.5 ± 1.6a
331.9 ± 3.1a
141.0 ± 2.6a
168.5 ± 2.8a
140.1 ± 1.0a
137.3 ± 2.5a
1General rice cooker; 2high-pressure rice cooker. All values are expressed as the mean ± SD of triplicate determinations; 3all values are expressed as the mean ± SD of triplicate determinations. Means with different superscripts within a column (a–f) are significantly different at by one-way analysis of variance (ANOVA) using Duncan’s multiple range test.