자색당근 분말을 첨가한 국수의 품질특성

Abstract

The purpose of this study was to investigate the antioxidant effects and quality characteristics of noodles made with the addition of black carrot powder at concentrations of 0%, 0.5%, 1.0%, 1.5%, and 2%. The water absorption ratio, volume expansion, and turbidity of the noodles increased with the addition of the black carrot powder. There was a significant increase in the hardness, chewiness, cohesiveness, and gumminess as the proportion of black carrot powder increased in the wet noodles. The L and b values of the cooked noodles decreased as more black carrot powder was added. The sensory evaluation results showed that the noodles with the 1% addition of black carrot powder received the highest preference in terms of overall acceptability, including color, taste, and flavor. The DPPH radical scavenging activity and total polyphenol content increased significantly as more black carrot powder was added to the cooked noodles. Thus, this study proved that black carrot is a good ingredient and can be used to enhance the characteristics of noodles as a functional health food.