흰목이버섯 분말을 첨가한 국수의 품질특성

Abstract

The purpose of this study is to investigate the quality characteristics and antioxidant effects of noodles, which have been added with following Tremella fuciformis Berk powder concentrations at: 0%, 2.5%, 5%, 7.5% and 10% of the flour quantity. The study showed the moisture content of the noodles have decreased as the amount of Tremella fuciformis Berk powder increased. The L(lightness) values have decreased as well, whereas the a(redness) values and b(yellowness) values have increased as the amounts of Tremella fuciformis Berk powder increased. The water absorption ratio and turbidity have increased as amount of Tremella fuciformis Berk powder was added but as for texture, the hardness and cohesiveness have decreased as the amount of Tremella fuciformis Berk powder increased. According to sensory evaluation, the 5% noodle was preferred the most in terms of flavor, taste, and overall acceptability. As for total polyphenol content and antioxidant activity, they both increased significantly as the amount of Tremella fuciformis Berk powder. As for result of the study, it proved Tremella fuciformis Berk powder indeed has antioxidant effects and is useful as a functional food resource.