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한국식품과학회지
→ 한국식품과학회지2021 ; 53(3): 245-251
Quality characteristics, acrylamide content, and antioxidant activities of Nurungji prepared using different grains
곡물 종류를 달리하여 제조한 누룽지의 품질 특성, 아크릴아마이드 함량 및 항산화 활성
Eun-Sun Hwang1,* and So Jin Moon1
1School of Wellness Industry Convergence, Food & Nutrition, Hankyong National University
황은선1,* · 문소진1
1한경대학교 웰니스산업융합학부 식품영양학 전공
ABSTRACT
We determined the quality characteristics, acrylamide concentration, and antioxidant activity of Nurungji prepared using white rice, brown rice, gamma-aminobutyric acid (GABA) brown rice, oats, and barley. The moisture content of Nurungji prepared using white rice was the lowest (1.48%) and the highest (6.53%) was obtained in barley Nurungji. The brightness (L*) of white rice Nurungji was the highest, whereas that of GABA brown rice Nurungji was the lowest. The acrylamide concentration was the lowest (37.24 μg/g) in white rice Nurungji and the highest (255.50 μg/g) in oats Nurungji. The levels of total polyphenol and total flavonoid were the lowest in white rice Nurungji and high in oats and GABA brown rice Nurungji. The antioxidant activity was higher in Nurungji prepared using oats, GABA brown rice, brown rice, and barley than that using white rice. It is necessary to select an appropriate grain when preparing Nurungji by considering the amount of acrylamide produced.
KEYWORD
Nurungji, white rice, brown rice, oats, acrylamide
한국식품과학회지 2021 Jun; 53(3): 245 - 251
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