고추냉이 잎 분말을 첨가한 국수의 품질 특성

Abstract

The purpose of this study is to investigate the antioxidant effects and quality characteristics of noodles added with Wasabia koreana Nakai leaf powder concentrations at 0%, 2%, 4%, 6% and 8%. The DPPH radical scavenging activity and total polyphenol content increased significantly as more Wasabia koreana Nakai leaf powder was added to the noodles. The moisture content and turbidity increased as more Wasabia koreana Nakai leaf powder was added while the pH and water absorption ratio decreased as more Wasabia koreana Nakai leaf powder was added. The study also showed significant increase in hardness, chewiness, springiness, cohesiveness and gumminess as the proportion of Wasabia koreana Nakai leaf powder increased in the noodles. On the other hand, the L, a, and b values of noodles had decreased as more amount of Wasabia koreana Nakai leaf powder was added. The sensory evaluation results showed the 6% group had the highest preference in overall acceptability including the color, taste, flavor, and texture. As for the conclusion, this study proved Wasabia koreana Nakai leaf is a good ingredient and can be used to enhance the functionality of noodles