Dried apple bugak, a traditional Korean dried food, was made
using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and
Wasabia koreana Nakai leaf (WKNL) as coating materials.
This study aimed to determine the effect of coating sliced apples with superfine
GR powders substitute with superfine NGR and WKNL powders at different ratios.
Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and
compared with dried and air-fried apple bugak coated with
superfine GR powders. The results showed that coating apple slices with
superfine GR powders with the addition of superfine NGR and WKNL powders
significantly increased oil absorption capacity and antioxidant activity but
reduced viscosity, water absorption capacity, total polyphenol, total flavonoids
contents, and improved color and structural improvements. Among all the samples,
80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed
enhanced quality characteristics. Thus, the results suggested that coating apple
slices by the substituting GR superfine rice powders with 10 or 20% of
NGR and 3 or 5% of WKNL superfine powders produces good quality dried and
air-fried bugak with nutritious characteristics.