Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder

메수수가루 첨가에 따른 생면의 품질특성 및 라디칼 소거활성

  • Kim, Hyun Young (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Jee Yeon (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jung In (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Jung, Tae Wook (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Yun, Hong Tae (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, In Seok (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Heon Sang (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan Sik (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
  • 김현영 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 고지연 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김정인 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 정태욱 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 윤홍태 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 오인석 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 우관식 (농촌진흥청 국립식량과학원 기능성작물부)
  • Received : 2013.03.29
  • Accepted : 2013.05.06
  • Published : 2013.08.31
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Abstract

In this study, we investigated the physicochemical characteristics of wet noodles that had been fortified by adding non-glutinous sorghum (Sorghum bicolor L. Moench cv. Donganme) powder (SP). The wet noodles were evaluated for quality characteristics, total contents of polyphenols and flavonoids, and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of the cooked noodles differed considerably from the unfortified control. The L- and b-values of the cooked noodles differed significantly between the treatment types, and the a-value increased significantly with increasing concentrations of SP. The tension of the cooked noodles decreased significantly with decreasing concentrations of SP. Total polyphenol and flavonoid contents, as well as free radical-scavenging activities increased significantly with increasing concentrations of SP. In conclusion, SP could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality.

본 연구에서는 수수 분말 함량이 반죽 분말의 총 5, 10, 15 및 20%가 되도록 첨가하여 제조한 생면의 품질 특성과 총 폴리페놀 및 플라보노이드 함량, 라디칼 소거활성의 변화를 조사하였다. 수수 분말을 첨가한 생면의 조리 후 중량, 부피, 수분 흡수율 및 탁도는 수수 분말 첨가량에 따라 유의적으로 변화하는 경향을 나타내었다. 조리 전 색도는 수수분말을 첨가하였을 때 명도와 황색도는 감소하였고, 적색도는 증가하였으며, 조리 후 면의 색도는 조리 전에 비하여 명도, 적색도 및 황색도 모두 감소하게 나타났다. 수수 분말 첨가 면의 조리 후 인장강도는 force, time 및 distance 모두 메수수가루 첨가량이 증가할수록 감소하는 경향을 나타냈으며, 또한 조리 후 생면의 총 폴리페놀 및 플라보노이드 함량과 라디칼 소거활성을 평가한 결과 첨가량이 증가할수록 유의적으로 증가하였다. 이상의 결과에서 동안메수수가루를 첨가하여 생면을 만들 경우 메수수가루의 첨가는 면의 품질특성은 유지하면서 항산화성을 향상시킬 수 있을 것으로 판단된다.

Keywords

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