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두메부추 첨가 국수의 항산화 활성 및 품질특성

Antioxidant activities and quality characteristics of noodles containing Allium senescens L.

한국식품과학회지 2020년 52권 2호 p.156 ~ 161
양은영 ( Yang Eun-Young ) - Sookmyung Women’s University Department of Food and Nutrition

한영실 ( Han Young-Sil ) - Sookmyung Women’s University Department of Food and Nutrition

Abstract


This study was designed to evaluate the quality characteristics and antioxidant activities of noodles containing Allium senescens L. powder (0, 2, 4, 6, and 8%). With an increase in the consumption of Allium senescens L., there was a decrease in pH (p<0.001), water absorption ratio, volume expansion ratio, and turbidity (p<0.05). The colorvalue showed that the addition of Allium senescens L. decreased the L and b values. On the other hand, a value was increased (p<0.001). The mechanical texture of the noodles containing Allium senescens L. was decreased by the addition of Allium senescens L. considering its hardness and chewiness; however, it increased the adhesiveness, springiness, and cohesiveness (p<0.001). In the sensory evaluation, the noodles with 4% Allium senescens L. powder showed the best results (p<0.001). The total polyphenol content, total flavonoid content, DPPH radical scavenging, and reducing power were increased upon addition of Allium senescens L. powder (p<0.001).

키워드

Allium senescens L.; noodles; quality characteristics; antioxidant activity
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