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Citeasy
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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록·키워드
The purpose of this study was to determine physicochemical and antioxidant properties of nurungji between sonication and shaking treatments. The nurungji was prepared by heat-treating 10g of cooked rice at 215℃ for 6 min. The nurungji was treated with sonication and shaking at 60℃ up to 5 hrs, respectively. Water content of control nurungji was significantly lower than those of nurungji treated by sonication and shaking. There was a significant difference in pH change between sonication and shaking treatments. The reducing sugar content of nurungji decreased rapidly until 1 hr. It, then continuously decreased as treatment time increased. L*, a*, and b* values were the highest in the control. They decreased untill 1 hour after treatment. After that, there was no significant change in either sonication or shaking treatment group. The browning intensity was significantly higher in the shaking treatment than in the sonication treatment. Total polyphenol contents were significantly decreased until 3 hours after treatment in both sonication and shaking groups. Antioxidant activities, such as DPPH radical scavenging activity, ABTS radical scavenging activity, Ferric Reducing Antioxidant Power, and reducing power showed similar trends.
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