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Quality Characteristics of Noodles Added with Wasabia koreana Nakai Leaf Powder
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고추냉이 잎 분말을 첨가한 국수의 품질 특성

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Type
Academic journal
Author
Myung-Hyun Kim (숙명여자대학교)
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.28 No.6(Wn.143) KCI Accredited Journals
Published
2022.6
Pages
34 - 42 (9page)

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Quality Characteristics of Noodles Added with Wasabia koreana Nakai Leaf Powder
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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.
#Noodle #Wasabia koreana Nakai leaf #Quality characteristic #Antioxidant activity

Contents

ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
REFERENCES

References (42)

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Bae, D. B., Kim, K. H., & Yook, H. S. (2016). Quality characteristics of noodles added with red lentil powder. Journal of the Korean Society Food Science Nutrition, 45(9), 1338-1343. google schola Blois, M. S. (1958). Antioxidant determination by the use of a stable free radical. Nature, 181(4617), 1199-1200. google schola Chang, H. S., Kim, M. S., Kim, M. Z., Lee, J. S., Kim, Y. B., & Sim, K. H. (2017). Quality characteristics and antioxidant activities of noodles added with Spergularia marina L. Griseb powder. Journal of the East Asian Society Dietary Life, 27(1), 50-60. google schola Cheon, S. Y., Kim, K. H., & Yook, H. S. (2016). Quality characteristics of wet noodles with Allium hookeri powder. Journal of the Korean Society Food Science Nutrition, 45(1), 84-90. google schola Cho, Y. H., Lim, S. T., & Lee, Y. T. (2014). Effects of rice starch addition on quality of instant fried noodle. Journal of the Korean Society Food Science Nutrition, 43(8), 1264-1269. google schola

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