• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.888-895
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• 2010

Riceyeotgangjung (RYG) with added spirulina was prepared with citron juice for masking of odor. Oil temperature for puffing was found to be $220^{\circ}C$ for frying dry rice based upon the results of expansion rate and color. RYGs with added spirulina (1, 2, and 3%) were prepared under the above conditions, and their physicochemical and sensory properties were examined under storage at $60^{\circ}C$ for 15 days. Moisture content of RYG decreased proportionally with the spirulina content and storage time. The hardness levels of the freshly made RYGs with spirulina were higher than that of control. During storage, the hardness of the control gradually increased, but those of the RYGs with spirulina gradually decreased, although no significant differences existed between the spirulina containing RYGs. Lightness and redness values in the Hunter color system decreased according to the spirulina content and storage time. Yellowness value also increased with the spirulina content and storage time. Phycocyanin and total phenolic content increased with spirulina content, but decreased with the storage period. Sensory evaluation results showed that RYG with 2% added spirulina received the highest scores for color, taste, overall acceptability, and intention of purchase. As a result, the optimal addition amount of spirulina to RYG is recommended to be 2%.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.795-800
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• 2010

The objective of this study was to develop high quality Riceyeotgangjung (RYG) with high antioxidant activity and a longer shelf-life. Spirulina (1, 2, and 3%) with added RYG was prepared, and antioxidant activities were examined under storage at $60^{\circ}C$ for 15 days. The total phenol content remaining in the spirulina with added RYG at 15 days of storage was much higher than that of fresh RYG without spirulina. The IC50 values for DPPH and hydroxyl radical scavenging activities decreased with increasing amounts of spirulina, whereas these values increased with storage time. TBA and peroxide values decreased with increasing amounts of spirulina. From these results, adding spirulina to RYG delayed lipid rancidity and prolonged shelf-life. Adding spirulina powder to RYG, which is a healthy functional food material, improved antioxidant activity and delayed deterioration during storage.