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pp.37-48
In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.
서 론
재료 및 방법
1. 실험 재료 및 시약
2. 생면의 제조
3. 입도와 일반성분 측정
4. 생면의 조리특성 측정
5. 색도 측정
6. 조직감 측정
7. 총 폴리페놀 함량과 DPPH 라디칼 소거능 측정
8. 관능검사
9. 통계처리
결과 및 고찰
1. 입도와 일반성분
2. 생면의 조리특성
3. 생면과 조리면의 색도
4. 생면과 조리면의 조직감
5. 생면의 총 폴리페놀 함량과 DPPH 라디칼 소거능
6. 관능검사
요약 및 결론
References
