Quality characteristics and antioxidant activities of rice crispy cereal added with Enteromorpha prolifera

Abstract

In this study, 1, 3, and 5% of Enteromorpha prolifera (E. prolifera, green laver) powder was added to the rice crispy cereal, a gluten-free food. The quality characteristics and antioxidant activities of rice crispy cereal were investigated. The reducing sugar content decreased with increased contents of E. prolifera powder. In the Hunter color system, the L and a values decreased, while the b values increased with increasing E. prolifera content. The phycocyanin and chlorophyll contents (antioxidant pigments) increased with increasing amounts of E. prolifera. The 5% E. prolifera additive group exhibited the maximum antioxidant and radical (DPPH and hydroxyl) scavenging activities. The flavonoid and total phenolic contents were also the maximum in this group. The intensity test results revealed that rice crispy cereal containing 5% E. prolifera exhibited the highest overall acceptability. Based on these results, The study presents the preliminary data that can be used to improve the nutritional value of rice crispy cereal. The results revealed that powdered E. prolifera can be added in different proportions to various types of food for the development of different food items having varying properties. Key words：Enteromorpha prolifera, rice crispy cereal, quality characteristics, antioxidant activities

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

“…These substances neutralize free radicals and are believed to help fight aging and many diseases. The ABTS radical scavenging capacity of QM was similar to that of Enteromorpha prolifera Makgeolli (90.60%) (Kim et al, 2020). Similar to this study, Cho et al (2016) reported that the ABTS radical scavenging capacity of Makgeolli prepared using rice Nuruk containing bitter melon (Momordica charantia) was 92.39%.…”

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

“…To determine the alcohol content, titratable acidity, and pH of the makgeolli, 50 mL of each makgeolli sample was centrifuged at 1008 g for 15 min at 10°C, and the supernatant was collected for testing. The alcohol content was measured using an alcoholometer (Deakwang Inc.) corrected to 25°C (Kim et al, 2020). Titratable acidity was measured using 0.1% NaOH until the pH reached 8.3.…”

“…Makgeolli is a traditional Korean liquor prepared by fermenting grains with nuruk , a starter culture containing various fungi (Kim et al, 2020). It has sensory properties and potential health benefits associated with consuming live microorganisms (Lee et al, 2016).…”

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times

“…While laver was not a rich source of various phenolic compounds, it has been reported to contain catechol, rutin, catechin, and quercetin (Kazlowska et al, 2010). In addition, it was reported to have increased the total phenol content of steamed fish cake and crispy rice snacks when adding laver powder (Kim et al, 2020a;Kim et al, 2020b). Phenolic compounds are expected to contribute to the health functionalities of laver.…”