KMID : 0664320190250020105
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Journal of the Korean Dietetic Association 2019 Volume.25 No. 2 p.105 ~ p.114
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Quality Evaluation of Brown Rice Sulgidduk Containing Acorn Powder
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Shin Mee-Hye
Chung Nam-Yong
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Abstract
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This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%¡28.06%) and ABTS free radical scavenging activities (22.98%¡42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter¡¯s color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.
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KEYWORD
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brown rice Sulgidduk, acorn powder, quality evaluation, DPPH free radical scavenging activity, ABTS free radical scavenging activity
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