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This study was conducted to investigate the quality and antioxidant characteristics of rice porridge supplemented with 3%, 6%, and 9% Aronia melanocarpa (aronia) powder. The moisture content of the porridge was 80.41-80.84%, and no significant difference was observed between the control and porridge supplemented with 3-9% of aronia powder. The sugar content of the porridge increased, but pH and viscosity of the porridge decreased as the aronia content increased. Moreover, with respect to chromaticity determination, the L* and b* values decreased and the a* value increased as the aronia content increased. Of note, the total polyphenol, flavonoid, and anthocyanin contents also increased in the amount of aronia powder, compared to that in the control. The increase in the antioxidant activity measured by DPPH and ABTS radical scavenging activities and reducing power corresponded to the increase in the amount of aronia powder added as supplement. From the above results, the commercialization potential of the aronia-added porridge is considered to be positive. However, from the viewpoint of the astringency of aronia and the viscosity of the porridge, it is recommended that the content of aronia powder does not exceed 9% of the ratio of rice to maintain the quality of the porridge.

Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder