This study was conducted to investigate the effect of manufacturing temperature on curcuminoid contents and the antioxidant activity of turmeric (Curcuma aromatica Salab.) powder-enhanced nurungji. Two different processes employed turmeric powder (2%): AR (added after rice cooked) and BR (added before rice cooked). AR and BR nurungji samples were prepared by heating cooked rice at 180oC, 200oC, and 220oC for 3 minutes. As a result of the HPLC analysis, the contents of curcumin, demethoxycurcumin, and bisdemethoxycurcumin decreased as the heating temperature increased. Moreover, AR samples showed higher curcuminoids than BR samples. The total polyphenol contents, DPPH, and ABTS radical scavenging ability proportionally increased with the increase of the manufacturing temperature. On the other hand, flavonoid contents were decreased with increasing temperature. These results suggest that the preparation of turmeric powder-enhanced nurungji by AR process at 200oC is preferable to preserving curcuminoid contents and antioxidative activity.

Abstract
서 론
재료 및 방법
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References

• 용지은(서울과학기술대학교 식품공학과) | Ji-Eun Yong (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