Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality characteristics, acrylamide content, and antioxidant activities of Nurungji prepared using different grains

곡물 종류를 달리하여 제조한 누룽지의 품질 특성, 아크릴아마이드 함량 및 항산화 활성

  • Hwang, Eun-Sun (School of Wellness Industry Convergence, Food & Nutrition, Hankyong National University) ;
  • Moon, So Jin (School of Wellness Industry Convergence, Food & Nutrition, Hankyong National University)
  • 황은선 (한경대학교 웰니스산업융합학부 식품영양학 전공) ;
  • 문소진 (한경대학교 웰니스산업융합학부 식품영양학 전공)
  • Received : 2021.02.12
  • Accepted : 2021.03.24
  • Published : 2021.06.30
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Abstract

We determined the quality characteristics, acrylamide concentration, and antioxidant activity of Nurungji prepared using white rice, brown rice, gamma-aminobutyric acid (GABA) brown rice, oats, and barley. The moisture content of Nurungji prepared using white rice was the lowest (1.48%) and the highest (6.53%) was obtained in barley Nurungji. The brightness (L*) of white rice Nurungji was the highest, whereas that of GABA brown rice Nurungji was the lowest. The acrylamide concentration was the lowest (37.24 ㎍/g) in white rice Nurungji and the highest (255.50 ㎍/g) in oats Nurungji. The levels of total polyphenol and total flavonoid were the lowest in white rice Nurungji and high in oats and GABA brown rice Nurungji. The antioxidant activity was higher in Nurungji prepared using oats, GABA brown rice, brown rice, and barley than that using white rice. It is necessary to select an appropriate grain when preparing Nurungji by considering the amount of acrylamide produced.

본 연구에서는 백미, 현미, 가바현미, 귀리 및 보리를 이용하여 누룽지를 제조하고 각 곡류 별 누룽지의 품질특성, 아크릴아마이드 생성 정도 및 항산화 활성을 측정하였다. 백미로 제조한 누룽지의 수분 함량은 1.48%로 가장 낮았고, 보리로 제조한 누룽지의 수분 함량은 6.53%로 가장 높게 나타났다. 조단백질, 조지방 및 회분 함량은 곡류의 종류에 따라 다르게 나타났으며 귀리 누룽지는 조단백질 및 조지방 함량이 높은 것으로 나타났다. 가용성 고형분은 보리 누룽지가 1.90°Brix로 가장 높았고, 현미 누룽지는 1.50°Brix로 가장 낮았다. 명도(L*)는 백미 누룽지에서 가장 높았고, 가바현미 누룽지에서 가장 낮았다. 적색도(a*)는 백미 누룽지에서 다른 곡류들에 비해 비교적 높았고, 백미 이외의 다른 곡류에서는 통계적인 차이는 없는 것으로 나타났다. 아크릴아마이드는 백미 누룽지에서 37.24 ㎍/g로 가장 적게 검출되었고, 현미, 보리 및 가바현미로 제조한 누룽지에서는 70.41-99.99 ㎍/g, 귀리로 제조한 누룽지는 255.50 ㎍/g로 가장 많이 검출되었다. 총 폴리페놀 및 총 플라보노이드 함량은 백미 누룽지에서 가장 낮았고, 귀리와 가바현미 누룽지에서 비교적 높았다. 백미를 제외한 곡류(귀리, 가바현미, 현미, 보리)로 제조한 누룽지의 항산화 활성이 백미 누룽지에 비해 높은 값을 보였다. 이상의 결과를 통해, 백미 누룽지에 비해 현미, 가바현미, 귀리 및 보리로 제조한 누룽지의 총 폴리페놀, 총 플라보노이드 및 항산화 활성이 높은 것을 확인하였고, 누룽지 제조를 위한 곡물은 항산화 활성 및 아크릴아마이드 형성량에 대한 종합적인 고려를 통한 적절한 선택이 필요할 것으로 판단된다.

Keywords

Acknowledgement

본 연구는 한국연구재단 기본연구지원사업(과제번호 2019R1F1A1058764)의 지원에 의해 이루어진 것이며, 그 지원에 감사드립니다.

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