Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Development of Functional Cold Buckwheat Noodles Using Biological Activities of Hot Water Extracts of Ligularia fischeri and Angelica gigas Nakai

곰취 분말 및 당귀 열수추출물의 생리활성을 활용한 기능성 냉면의 제조

  • Chang, Sang-Keun (Department of Hotel cookery, Kangwon Tourism College) ;
  • Kim, Jun-Ho (Department of Fine Chemistry and New Materials, Sangji University) ;
  • Oh, Hae-Sook (Department of Food and Nutrition, Sangji University)
  • 장상근 (강원관광대학 호텔조리전공) ;
  • 김준호 (상지대학교 정밀화학신소재학과) ;
  • 오혜숙 (상지대학교 식품영양학과)
  • Published : 2008.08.31
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Abstract

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

Keywords

References

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