Hot Pepper Extract Enhanced the Quality Characteristics and Antioxidant Potentials of Scorched Rice Chips, Nuroong-gi

Hot Pepper Extract Enhanced the Quality Characteristics and Antioxidant Potentials of Scorched Rice Chips, Nuroong-gi

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Author(s)

Author(s): Kil-Su Jang, Sanjeev Kumar Dhungana, Il-Doo Kim, Young-Joon Choi, Chan-Yong Kim

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DOI: 10.18483/ijSci.1678 91 309 10-16 Volume 7 - Jun 2018

Abstract

Scorched rice chip, locally known as Nuroong-gi, is a famous processed rice product in Korea. Nutritionally enriched Nuroong-gi, an easy-to-make rice product, is of great importance, especially to supply nutritious diets to the rural poor who reside in the less developed countries. In this study, Nuroong-gi was produced by addition hot pepper extract in order to enhance its nutritional value. The objective of this study was to investigate the effect of the pepper extract on antioxidant potential and quality characteristics of fresh as well as stored (90 days) Nuroong-gi. The addition of pepper extract significantly enhanced the antioxidant potential and the overall acceptance of Nuroong-gi, however the viscosity was not notably altered, compared to the regular product. The results of this study suggest that pepper extract could be one of the efficient ways to enhance the antioxidant potential and the overall acceptance of Nuroong-gi.

Keywords

Antioxidant Potential, Hot Pepper, Nuroong-gi, Overall Acceptance

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International Journal of Sciences is Open Access Journal.
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