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KMID : 1024420210250010001
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Food Engineering Progress
2021 Volume.25 No. 1 p.1 ~ p.7
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Quality Characteristics of Nurungji Added with Barley Sprout Powder
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Park Ju-Seon
Kang Sung-Tae
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Abstract
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This study was carried out to compare the quality characteristics and antioxidant activity by varying the barley sprout powder addition time, production temperature, and powder addition ratio (0, 2, 4, 6, 8%) on the prepared rice during the manufacturing process of Nurungji. When we manufactured for 2 min at 200o C, the total polyphenol and flavonoid contents were the highest in Nurungji with 4% of barley sprout powder. In this way, we measured the weight, water content, water binding capacity, soluble solids content, reducing sugar, color, hardness, sensory evaluation experiments by varying the powder content. The weight, water binding capacity, soluble solids content, reducing sugar, and hardness increased with an increasing proportion of barley sprout powder, however the water content decreased. The L value and b value decreased and the a value increased with the influence of chlorophyll pigments in barley sprout. Sensory evaluation showed that Nurungji with 4% sprout barley powder was the highest.
Therefore, we judged that it is desirable to add 4% of the powder when manufacture the barley sprout powder Nurungji.
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KEYWORD
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barley sprout, Nurungji, rice processing, antioxidant, traditional snack
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