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KMID : 0380620210530030245
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.245 ~ p.251
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Quality characteristics, acrylamide content, and antioxidant activities of Nurungji prepared using different grains
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Hwang Eun-Sun
Moon So-Jin
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Abstract
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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.
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KEYWORD
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Nurungji, white rice, brown rice, oats, acrylamide
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