국내산 아피오스 첨가 국수의 항산화 활성 및 품질 특성Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea
- Other Titles
- Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea
- Authors
- 나세연; 심기현
- Issue Date
- Dec-2018
- Publisher
- 한국식품영양학회
- Keywords
- Apios americana Medikus; noodle; quality characteristics; PCA; antioxidant activity
- Citation
- 한국식품영양학회지, v.31, no.6, pp 844 - 857
- Pages
- 14
- Journal Title
- 한국식품영양학회지
- Volume
- 31
- Number
- 6
- Start Page
- 844
- End Page
- 857
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4103
- DOI
- 10.9799/ksfan.2018.31.6.844
- ISSN
- 1225-4339
- Abstract
- This study evaluates antioxidant activity and quality characteristics of noodle adding domestic apiose (Apios americana Medikus) powder at the ratios of 0, 5, 10, 15, and 20%. The moisture content increased as more apiose was added while the pH decreased as more apiose was added. On the other hand, water absorption ratio and turbidity increased as more apiose was added. The L value decreased while the a value increased as more apiose was added. In texture, the hardness increased while cohesiveness decreased as more apiose was added. As a result, the overall preferences, the appearance, aroma, taste, and texture were the best when 15% apiose was added. In quantitative descriptive analysis (QDA), it turned out that brown color, bitter taste, delicate flavor, hardness, adhesiveness and chewiness increased as more apiose was added.
However, crystallinity, spreadability, flour flavor, springiness decreased as more apiose was added. In principal component analysis (PCA), it was found out that when more than 15% apiose was added to the noodles. Antioxidant activity increased all for total phenolic, flavonoid contents and DPPH radical scavenging activity as more apiose was added. Collectively, it was noted that the preference, antioxidant activity and quality are the best when 15% apiose was added to noodles.
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