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 Activity of Noodles added with Chinese Artichoke Powder

초석잠 분말 첨가 국수의 품질 특성 및 항산화성

  • Park, Eo-Jin (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College)
  • 박어진 (가톨릭상지대학교 호텔외식조리과)
  • Received : 2016.11.16
  • Accepted : 2016.11.28
  • Published : 2017.02.28
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Abstract

This study investigated the quality of noodles containing different amounts of Chinese artichoke powder. Noodles were prepared at ratios of 0%, 0.5%, 1%, 1.5%, and 2% Chinese artichoke power based on flour weight. The weight, volume, and water absorption of cooked noodles significantly decreased with increasing amounts of Chinese artichoke powder. Turbidity of noodles increased according to addition of Chinese artichoke powder. The noodles showed decreased L and b values, and increased a values with increasing Chinese artichoke powder content in the flour composite. Hardness of cooked noodles increased significantly with increase ing Chinese artichoke powder content. Springiness, cohesiveness, and chewiness decreased with increasing amounts of added Chinese artichoke powder. The antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity) and nitrite scavenging activity were improved significantly with addition of Chinese artichoke powder. Finally-, sensory evaluation results indicated that noodles containing 1% Chinese artichoke powder had higher quality as compared to other samples.

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References

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