참죽 분말을 첨가한 쌀국수의 항산화 활성 및 품질 특성Antioxidant Activities and Quality Characteristics of Rice Noodle addedwith Cedrela sinensis Powder
- Other Titles
- Antioxidant Activities and Quality Characteristics of Rice Noodle addedwith Cedrela sinensis Powder
- Authors
- 정나리; 이은지; 진소연
- Issue Date
- Feb-2015
- Publisher
- 동아시아식생활학회
- Keywords
- Antioxidant activity; Cedrela sinensis; rice noodle; textual characteristics; sensory evaluation
- Citation
- 동아시아식생활학회지, v.25, no.1, pp 153 - 161
- Pages
- 9
- Journal Title
- 동아시아식생활학회지
- Volume
- 25
- Number
- 1
- Start Page
- 153
- End Page
- 161
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5575
- DOI
- 10.17495/easdl.2015.2.25.1.153
- ISSN
- 1225-6781
- Abstract
- This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.
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