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.

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer’s desire. The proximate composition of the sword bean powder was as follows: Moisture contents were 13.4±0.08%, protein 30.2±0.12%, fat 0.3±0.09%, protein 1.0±0.11% and carbohydrates 55.1±0.12%, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/ 100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

중력분을 이용하여 제면한 후 가압가열, microwave 및 가 압가열과 microwave 병행 처리한 후, 생면 및 삶은 면의 품질 에 미치는 영향에 대하여 알아보았다. 생면의 pH는 microwave 1 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았 으며, 수분 함량은 autoclave 50 min 처리구에서 무처리구와 유의적인 차이를 보이지 않았고, 그 외의 처리구에서는 모두 수분 함량이 감소함을 확인하였다. 면의 색도 측정 결과는 명 도는 무처리구에 비해 모든 처리구에서 감소하였으며, 적색 도는 microwave 1 min 처리구는 감소한 반면, 나머지 처리구 는 증가하였다. 황색도는 autoclave 50 min 처리구와 autoclave 50 min/microwave 1 min 병행 처리구에서 증가한 반면, 나머 지 물리적 처리구에서는 감소하였다. 삶은 면의 색도에서는 명도, 적색도, 황색도 모두에서 무처리구에 비하여 물리적 처 리구에서 증가한 값을 나타내었다. 물성 측정 결과는 경도, 부착성, 응집성, 검성, 복원성에서 무처리구와 비교시 microwave 1 min 처리구는 유의적으로 감소하였으며, 그 외 처리구에서 는 유의적으로 증가한 값을 나타내었다. 탄력성과 전단력은 모든 처리구에서 유의적으로 증가하였으며, 인장력은 가압가 열 30 min 처리구와 무처리구가 유의적인 차이를 보이지 않았으나, 나머지 물리적 처리구에서는 유의적으로 증가하였다. 관능 평가 결과는 생면의 경우 색 항목에서 물리적 처리구들 이 유의적으로 낮은 점수를 받았다. 맛, 질감, 향 항목에서는 무처리구와 물리적 처리구간 유의적 차이를 보이지 않았다. 전체적인 기호도에서는 microwave 1 min 처리구가 가장 높은 점수를 얻었으며, 가압가열(50 min)과 microwave(1 min) 병행 처리구는 무처리구와 비슷한 점수를 얻었다. 따라서 제면 후 가압가열 및 microwave 처리가 생면 및 삶은 면에 있어서 색 과 질감 항목을 보완, 개선시킨다면 알러겐성이 저감화된 면 을 제품화하는데 적합할 것으로 사료되어진다.

This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at 10oC, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.

Pediocin 처리에 따른 생면의 저장성 연장효과를 얻기 위하여 pediocin을 처리한 후 생면의 미생물의 변화를 알아 보았다. pH의 변화는 pediocin 처리 농도가 높을수록 낮은 경향을 보였으며, 저장 후 2일에서 약간 증가 하다가 이후부터 점차 감소함을 보였다. 저장기간이 경과함에 따른 일반 세균수의 변화는 점차 균수가 증가하는 경향이었으며, 1,000 ppm 처리구의 경우 저장 1일 후 일시적으로 균수의 감소되어 살균효과를 관찰할