The Effect of Saccharina japonica on the Physicochemical Characteristics and Antioxidant Properties with Consumer Acceptance Test of Grain Nurungji

Jeong, YeRim; Choi, Il-Sook

doi:10.17495/easdl.2023.2.33.1.40

easdl

2023

DOI: 10.17495/easdl.2023.2.33.1.40

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The Effect of Saccharina japonica on the Physicochemical Characteristics and Antioxidant Properties with Consumer Acceptance Test of Grain Nurungji

YeRim Jeong¹,

Il-Sook Choi²

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2024

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Cited by 2 publications

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Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

Iradukunda,

Kang

2024

Food Sci. Preserv.

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This study investigated the physicochemical quality, antioxidant activity, instrumental sensory characteristics of nurungi prepared from rice and dried-radish root bugak powder (DRBP). DRBP was made from dried-radish root bugak (DRB) coated with 80% superfine glutinous and 20% non-glutinous rice powders. The nurungji food products were prepared using 80% non-glutinous rice and 20% glutinous rice, and DRBP, which was added at different levels of 2, 4, 6, 8, and 10%, respectively (NR-2, NR-4, NR-6, NR-8, and NR-10). The total polyphenol and flavonoid contents were increased from 21.34 to 27.87 mL, and 7.46 to 20.05 mgNE/mL respectively, as the amounts of DRBP increased. Color L*-value, pH, and hydration properties were decreased with the increased amounts of DRBP. The electronic tongue results showed that NR-6 sample had high umami scores and sourness compared to the control sample (NR-0). Furthermore, SEM images indicated different shapes between the control (NR-0) and other treatments. However, no differences among nurungji treated with DRBP. Therefore, the use of DRB coated with superfine glutinous and non-glutinous rice powders is a viable ingredient for nurungji preparation. This study shows that adding 6% DRBP produced nurungji with good-quality physicochemical and sensory characteristics.

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Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

Iradukunda,

Kang

2024

Food Sci. Preserv.

View full text Add to dashboard Cite

show abstract

Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

Iradukunda,

Kang

2024

Food Sci. Preserv.

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The Effect of Saccharina japonica on the Physicochemical Characteristics and Antioxidant Properties with Consumer Acceptance Test of Grain Nurungji

Cited by 2 publications

References 20 publications

Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

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