• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.487-494
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• 2020

This study was performed to evaluate the quality characteristics and antioxidant activities of rice crispy cereal supplemented with dried laver powder. Reducing sugar content decreased in the dried laver-supplemented group. According to the Hunter color system, the L, a, and b values of rice crispy cereal decreased with an increase in the amount of dried laver. The LP5 (rice crispy cereal added with 5% dried laver) group showed the highest phycocyanin and chlorophyll contents, which tended to increase with increased amounts of added dried laver. Total phenolic and flavonoid contents increased with the amount of dried laver, as did 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging activities. Intensity test results showed that the color, flavor, and taste of rice crispy cereal improved with the addition of dried laver. The LP5 group scored the highest on overall satisfaction. These results suggest that the addition of dried laver to rice crispy cereal improves sensory properties by increasing antioxidant activities.