Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

건강 식품인 병아리콩을 화장품의 원료로 활용하기 위하여 Bacillus subtilis Natto 균주로 병아리콩을 발효한 낫토를 마스크 팩에 적용하여 피부개선 효과를 연구하였다. 병아리콩 낫토를 동결건조하여 얻은 분말을 paste 제형으로 얼굴 마사지 팩에 적용하였다. 50~60대 여성을 대상으로 낫토 팩의 피부개선 효과를 조사하였다. 낫토 팩의 처치 횟수가 증가함에 따라 피부가 개선되며 4회 처치 후 개선 효과가 두드러졌다. 4회 처치 후 수분 함량과 피지 분비량이 각각 8.4±3.6%p와 4.0±2.3%p 증가하였고, 피부 모공과 주름도 각각 1.8±0.3%p와 1.8±0.9%p 감소하였다. 피부 색소침착은 1.3±0.2%p 감소 되었고, 피부 톤은 55.2%에서 55.9%로 0.7±0.2%p 밝아졌다. 병아리콩을 발효하여 얻은 낫토 발효물이 보습, 모공, 주름, 색소침착, 피지분비, 피부톤 등의 피부개선 효과가 있으며, 다양한 기능성 화장품의 원료로 활용 가능성을 확인하였다.

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).