Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials

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