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새싹보리 분말을 첨가한 누룽지의 품질특성

Quality Characteristics of Nurungji Added with Barley Sprout Powder

산업식품공학 2021년 25권 1호 p.1 ~ 7
박주선, 강성태,
소속 상세정보
박주선 ( Park Ju-Seon ) - Seoul National University of Science and Technology Department of Food Science and Technology
강성태 ( Kang Sung-Tae ) - Seoul National University of Science and Technology Department of Food Science and Technology

Abstract


This study was carried out to compare the quality characteristics and antioxidant activity by varying the barley sprout powder addition time, production temperature, and powder addition ratio (0, 2, 4, 6, 8%) on the prepared rice during the manufacturing process of Nurungji. When we manufactured for 2 min at 200o C, the total polyphenol and flavonoid contents were the highest in Nurungji with 4% of barley sprout powder. In this way, we measured the weight, water content, water binding capacity, soluble solids content, reducing sugar, color, hardness, sensory evaluation experiments by varying the powder content. The weight, water binding capacity, soluble solids content, reducing sugar, and hardness increased with an increasing proportion of barley sprout powder, however the water content decreased. The L value and b value decreased and the a value increased with the influence of chlorophyll pigments in barley sprout. Sensory evaluation showed that Nurungji with 4% sprout barley powder was the highest.
Therefore, we judged that it is desirable to add 4% of the powder when manufacture the barley sprout powder Nurungji.

키워드

barley sprout; Nurungji; rice processing; antioxidant; traditional snack

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