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도라지 분말 첨가량에 따른 생면의 품질 특성

Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder

한국식품영양학회지 2020년 33권 1호 p.37 ~ 48
유현희 ( Yu Hyeon-Hee ) - 군산대학교 식품영양학과

주뤠이위 ( Zhu RuiYu ) - 군산대학교 식품영양학과
김선효 ( Kim Seon-Hyo ) - 군산대학교 식품영양학과
오종철 ( Oh Jong-Chul ) - 군산대학교 수학과

Abstract


In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

키워드

doraji powder; wet noodle; quality characteristics; antioxidant activity
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