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KMID : 1134820200490060601
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 6 p.601 ~ p.607
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Quality Characteristics, Acrylamide Content, and Antioxidant Activities of Nurungji Manufactured with Various Heating Times
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Hwang Eun-Sun
Lee Hee-Kyung
Moon So-Jin
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Abstract
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This study was undertaken to determine the quality characteristics, antioxidant activity, and acrylamide content of Nurungji prepared with white rice by varying heating time (2, 5, 8, 11, and 14 min). Nurungji heated for 2 min had a moisture content of 25.14%, which rapidly decreased to 0.24% with increasing heating time, whereas the crude ash and crude protein contents were determined to increase from 0.20 to 0.36% and 0.80 to 1.78%, respectively. The sugar content of Nurungji increased from 1.40 to 3.00°Brix, and the pH decreased from 6.35 to 6.14 as the heating time increased. Increasing heating time resulted in decreased lightness (L*) and increased redness (a*) and yellowness (b*) of Nurungji. The acrylamide content of the Nurungji was 0.85 μg/g at 2 min of heating, which increased by 48.31 and 79.92 times when heated for 5 and 8 min, respectively, and was maintained at a substantially constant level (67.93∼68.76 μg/g) above 8 min of heating. Increasing heating time also resulted in increased contents of total polyphenols, total flavonoids, and antioxidant activities. Taken together, our results indicate that the optimal heating time for manufacturing Nurungji is within 5 min, since it is necessary to consider the production of antioxidant activity and acrylamide in the final product.
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KEYWORD
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Nurungji, browning, acrylamide, antioxidant activity
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