다시마 첨가에 따른 잡곡누룽지의 이화학적 및 항산화 특성과 소비자 기호도 평가를 통한 품질 특성 연구

Abstract

Saccharina japonica (kelp), a marine species of brown algae, is an economical seaweed that has high nutritional value as a source of minerals, vitamins, and dietary fibers. The purpose of this study was to evaluate the physicochemical characteristics and antioxidant properties of grain nurungji enhanced with kelp (0, 2, 4, 6, 8, 10%) together with consumer acceptance test. The kelp enhanced grain nurungji (Con, KN2, KN4, KN6, KN8, KN10), was prepared by heat-treating cooked rice at 215℃ for 5 min. The reducing sugar contents of the nurungji were in the range of 5.45 to 6.75 G.E mg/g, and was inversely proportional to the kelp content. The pH range of all the nurungji samples was between 6.44 to 6.48, and the β-glucan contents showed a decreasing pattern from Con (4.26 g/100 g DW) to KN10 (3.94 g/100 g DW) in a concentration-dependent manner. The content of total polyphenols and total flavonoids in the nurungji without kelp (Con) and with kelp (KN2, KN4, KN6, KN8, KN10) had significantly increased as the kelp was added. The antioxidant activities of the nurungji, which were assessed using 2,2-diphenylpicrylhydrazyl (DPPH), 2,2