This study was carried out to compare the quality characteristics and antioxidant activity by varying the barley sprout powder addition time, production temperature, and powder addition ratio (0, 2, 4, 6, 8%) on the prepared rice during the manufacturing process of Nurungji. When we manufactured for 2 min at 200oC, the total polyphenol and flavonoid contents were the highest in Nurungji with 4% of barley sprout powder. In this way, we measured the weight, water content, water binding capacity, soluble solids content, reducing sugar, color, hardness, sensory evaluation experiments by varying the powder content. The weight, water binding capacity, soluble solids content, reducing sugar, and hardness increased with an increasing proportion of barley sprout powder, however the water content decreased. The L value and b value decreased and the a value increased with the influence of chlorophyll pigments in barley sprout. Sensory evaluation showed that Nurungji with 4% sprout barley powder was the highest. Therefore, we judged that it is desirable to add 4% of the powder when manufacture the barley sprout powder Nurungji.

Abstract
서 론
재료 및 방법
    재료
    누룽지 제조 시 새싹보리 분말 첨가시기 및 제조온도의 최적화
    총 폴리페놀 함량 및 플라보노이드 함량
    pH 및 색도
    수분함량 및 수분결합능력
    가용성 고형물 함량 및 환원당
    경도
    관능검사
    통계처리
결과 및 고찰
    총 폴리페놀 및 플라보노이드 함량
    누룽지 무게 및 pH
    수분함량 및 수분결합능력
    가용성 고형물 함량 및 환원당
    색도 및 경도
    관능평가
요 약
References

• 박주선(서울과학기술대학교 식품공학과) | Ju-Seon Park (Department of Food Science and Technology, Seoul National University of Science and Technology)
• 강성태(서울과학기술대학교 식품공학과) | Sung-Tae Kang (Department of Food Science and Technology, Seoul National University of Science and Technology) Corresponding author