Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials

  • Dieudonne Iradukunda (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Yoon-Han Kang (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • Received : 2023.05.03
  • Accepted : 2023.06.05
  • Published : 2023.06.30
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Abstract

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

Keywords

Acknowledgement

This study was supported by 2020 Academic Research Support Program in Gangneung-Wonju National University.

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