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Quality characteristics, acrylamide content, and antioxidant activities of nurungji manufactured with various heating times
저자
Hwang E.S.,Lee H.K.,Moon S.J.
학술지명
Journal of the Korean Society of Food Science and Nutrition
출판/발행연도
2020
주제
요약
본 연구는 백미로 만든 누룽지를 다양한 가열 시간(2, 5, 8, 11, 14분)으로 제조하여 품질 특성, 항산화 활성, 아크릴아마이드 함량을 분석했습니다. 가열 시간이 증가함에 따라 수분 함량은 감소하고 당 함량, 조단백질 함량, 폴리페놀 및 플라보노이드 함량, 항산화 활성은 증가했으며, 아크릴아마이드 함량은 5분까지 급격히 증가하다가 8분 이후에는 비교적 일정하게 유지되었습니다.
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