복분자 분말을 첨가한 생면의 품질특성 및 항산화 활성
Quality Characteristics and Antioxidant Activities of Wet Noodles added with Rubus coreanus Miquel Powder
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The purpose of this study was to evaluate the quality characteristics and antioxidant activities of the raw noodles prepared with different amounts of bokbunja powder containing pharmacological activity and functional characteristics and anthocyanin. Moisture and pH decreased with increasing bokbunja content. Hunter's color values were decreased with increasing amount of L and b. The value of a was increased with increasing amount of bokbunja powder. In the cooking characteristics, weight, volume, water absorption, and turbidity of soup were higher with increasing amount of bokbunja powder. Hardness, springiness and gumminess decreased with increasing the amount of bokbunja powder, cohesiveness and chewiness decreased with increasing amount of bokbunja powder. Total polyphenol contents and DPPH Radical Scavenging Activity of Wet Noodles were increased and antioxidant activities were increased. Sensory evaluation results showed the highest preference in color, taste, texture and overall acceptability in 4% added group. Therefore, when 4% bokbunja powder was added, the overall acceptability was the highest, the quality characteristics and antioxidant activities were generally superior. Therefore, 4% bokbunja powder should be added in the production of bokbunja powder wet noodles.
Abstract
The purpose of this study was to evaluate the quality characteristics and antioxidant activities of the raw noodles prepared with different amounts of bokbunja powder containing pharmacological activity and functional characteristics and anthocyanin. Moisture and pH decreased with increasing bokbunja content. Hunter's color values were decreased with increasing amount of L and b. The value of a was increased with increasing amount of bokbunja powder. In the cooking characteristics, weight, volume, water absorption, and turbidity of soup were higher with increasing amount of bokbunja powder. Hardness, springiness and gumminess decreased with increasing the amount of bokbunja powder, cohesiveness and chewiness decreased with increasing amount of bokbunja powder. Total polyphenol contents and DPPH Radical Scavenging Activity of Wet Noodles were increased and antioxidant activities were increased. Sensory evaluation results showed the highest preference in color, taste, texture and overall acceptability in 4% added group. Therefore, when 4% bokbunja powder was added, the overall acceptability was the highest, the quality characteristics and antioxidant activities were generally superior. Therefore, 4% bokbunja powder should be added in the production of bokbunja powder wet noodles.
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