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논문 기본 정보

자료유형
학술저널
저자정보
정예림 (원광대학교) 최일숙 (원광대학교)
저널정보
동아시아식생활학회 동아시아식생활학회지 東아시아 食生活學會誌 第33卷 第1號
발행연도
2023.2
수록면
40 - 51 (12page)
DOI
10.17495/easdl.2023.2.33.1.40

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Saccharina japonica (kelp), a marine species of brown algae, is an economical seaweed that has high nutritional value as a source of minerals, vitamins, and dietary fibers. The purpose of this study was to evaluate the physicochemical characteristics and antioxidant properties of grain nurungji enhanced with kelp (0, 2, 4, 6, 8, 10%) together with consumer acceptance test. The kelp enhanced grain nurungji (Con, KN2, KN4, KN6, KN8, KN10), was prepared by heat-treating cooked rice at 215℃ for 5 min. The reducing sugar contents of the nurungji were in the range of 5.45 to 6.75 G.E mg/g, and was inversely proportional to the kelp content. The pH range of all the nurungji samples was between 6.44 to 6.48, and the β-glucan contents showed a decreasing pattern from Con (4.26 g/100 g DW) to KN10 (3.94 g/100 g DW) in a concentration-dependent manner. The content of total polyphenols and total flavonoids in the nurungji without kelp (Con) and with kelp (KN2, KN4, KN6, KN8, KN10) had significantly increased as the kelp was added. The antioxidant activities of the nurungji, which were assessed using 2,2-diphenylpicrylhydrazyl (DPPH), 2,2"-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the ferric reducing antioxidant power (FRAP), and reducing power assays, also increased as the kelp was added. The increase in the antioxidant activities of nurungji might have been affected primarily by the increase in total polyphenols with increasing kelp concentration. The results of the consumer acceptance test (n=128) demonstrated that the KN2 and Con samples had significantly higher scores on overall acceptance, appearance, taste, aroma-by-mouth, texture, and after-taste acceptance. The purchase intent of KN2 and Con had also showed similar patterns of overall acceptance. As a result of principal component analysis, KN2 showed a close relationship with sensory characteristics such as taste, texture, overall, after-taste, and aroma-by-mouth acceptance, and with pruchsase intent. Therefore, the proportion of kelp in the KN2 could be responsible for enhancing a positive criterion in producing nurungji.

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