논문 상세보기
pp.36-41
향신채소인 부추, 미나리의 부가가치를 창출하고 이들의 생리활성을 활용한 기능성 가공식품의 개발을 위해 제조한 국수의 제품질을 평가한 결과는 다음과 같다. 부추 및 미나리는 열풍건조, 블렌칭 처리후 열풍건조, 찜 후 열풍건조 그리고 동결건조로 나누어 각각 건조후 분말화하였다. 건조분말의 품질평가에서 비타민 C, 클로로필함량, 페놀성 화합물 함량이 열풍과 동결건조 처리구에서 높았고 전자공여능도 높게 나타났다. 국수의 조리 후의 특성에 있어 부추와 미
We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50 (A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control
