두메부추 첨가 국수의 항산화 활성 및 품질특성Antioxidant activities and quality characteristics of noodles containing Allium senescens L.
- Other Titles
- Antioxidant activities and quality characteristics of noodles containing Allium senescens L.
- Authors
- 양은영; 한영실
- Issue Date
- Apr-2020
- Publisher
- Korean Society of Food Science and Technology
- Keywords
- Allium senescens L.; noodles; quality characteristics; antioxidant activity
- Citation
- Korean Journal of Food Science and Technology, v.52, no.2, pp 156 - 161
- Pages
- 6
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 52
- Number
- 2
- Start Page
- 156
- End Page
- 161
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/2466
- DOI
- 10.9721/KJFST.2020.52.2.156
- ISSN
- 0367-6293
- Abstract
- This study was designed to evaluate the quality characteristics and antioxidant activities of noodles containing Allium senescens L. powder (0, 2, 4, 6, and 8%). With an increase in the consumption of Allium senescens L., there was a decrease in pH (p<0.001), water absorption ratio, volume expansion ratio, and turbidity (p<0.05). The colorvalue showed that the addition of Allium senescens L. decreased the L and b values. On the other hand, a value was increased (p<0.001).
The mechanical texture of the noodles containing Allium senescens L. was decreased by the addition of Allium senescens L. considering its hardness and chewiness; however, it increased the adhesiveness, springiness, and cohesiveness (p<0.001).
In the sensory evaluation, the noodles with 4% Allium senescens L. powder showed the best results (p<0.001). The total polyphenol content, total flavonoid content, DPPH radical scavenging, and reducing power were increased upon addition of Allium senescens L. powder (p<0.001).
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