J Korean Diet Assoc.  2019 May;25(2):105-114. 10.14373/JKDA.2019.25.2.105.

Quality Evaluation of Brown Rice Sulgidduk Containing Acorn Powder

Affiliations
  • 1Department of Food Technology and Services, Eulji University, Seongnam 13135, Korea.
  • 2Department of Food and Nutrition, Kyung-In Women's University, Incheon 21041, Korea. happyywon15@kiwu.ac.kr

Abstract

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.

Keyword

brown rice Sulgidduk; acorn powder; quality evaluation; DPPH free radical scavenging activity; ABTS free radical scavenging activity
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