Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Antioxidant Activities of Noodles added with Spergularia marina L. Griseb Powder

세발나물 분말 첨가 국수의 품질 특성 및 항산화 활성

  • Chang, Hyesun (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Kim, Minseon (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Kim, Minzy (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Lee, Jisuk (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Kim, Yaeboon (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Sim, Ki Hyeon (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 장혜선 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 김민선 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 김민지 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 이지숙 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 김예분 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 심기현 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Received : 2016.11.04
  • Accepted : 2017.12.15
  • Published : 2017.02.28
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Abstract

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.

Keywords

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