This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

Abstract
 서 론
 재료 및 방법
  1. 실험 재료
  2. 케일분말 첨가 생면 제조
  3. 시료 추출물 제조
  4. 이화학적 분석
  5. 케일 분말 첨가 생면의 저장성 평가
  6. 통계처리
 결과 및 고찰
  1. 케일분말의 항산화 활성
  2. 케일 분말 첨가 생면의 항산화 활성
  3. 케일 분말 첨가 생면의 색도
  4. 케일 분말 첨가 생면의 조직감
  5. 케일 분말 첨가 생면의 관능평가
  6. 케일 분말 첨가 생면의 저장기간에 따른 변화
 요약 및 결론
 References

• 정이지(숙명여자대학교 식품영양학과) | Yi-Ji Jeong
• 한영실(숙명여자대학교 식품영양학과) | Young-Sil Han Corresponding author