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http://dx.doi.org/10.22156/CS4SMB.2020.10.02.102

Analysis of Physicochemical Properties of Nurungji Added with Various Materials  

Kim, Myong-Ki (Department of Food Science & Engineering, Seowon University)
Cho, Seok-Cheol (Department of Food Science & Engineering, Seowon University)
Publication Information
Journal of Convergence for Information Technology / v.10, no.2, 2020 , pp. 102-108 More about this Journal
Abstract
Increasing the rice consumption, seven kinds of Nurungji which served as a home meal replacer and snack were developed with some functional materials were added, and their physiochemical characteristics were analyzed. The water binding capacity was the highest in Nurungji with black sesame seed (264.13%), and the hardness was the lowest as 0.36 N in Nurungji with Tenebrio molitor. The reducing sugar content was the highest in Nurungji with sweet pumpkin (1.47%) when being soaked in water for 30 minutes. As a result of measuring 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of the tested Nurungji preparations, Nurungji with sweet pumpkin and beet showed the high scavenging activity against free radicals. As a result of sensory evaluation, overall acceptability was the highest in Nurungji with black sesame seeds (4.3). Physicochemical characterization and sensory evaluation of Nurongji added with various materials confirmed that they could be applied to various food products.
Keywords
Nurungji; Water binding capacity; Hardness; Reducing sugar; Free radical scavenging activity;
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Times Cited By KSCI : 3  (Citation Analysis)
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