→ 한국식품과학회지2018 ; 50(05): 486-491
Quality characteristics and antioxidant activity of Sooyeon noodles supplemented with sorghum powder
수수가루 첨가 수연소면의 품질특성과 산화방지 활성
Myeong Seob Song1, Ah Young Choi2, Min Young Kim1, Yoon Jeong Lee1, Hyunah Oh1, Koan Sik Woo3, Junsoo Lee1, and Heon Sang Jeong1,*
1Department of Food Science and Biotechnology, Chungbuk National University, 2Kang food Co., 3Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
1충북대학교 식품생명공학과,2(주)강식품,3농촌진흥청 국립식량과학원 중부작물부
This study investigated the qualitative characteristics of Sooyeon noodles supplemented by sorghum powder at concentrations of 10, 15, 20, and 25%. L- and b-values of Sooyeon noodles decreased while its a-value was significantly increased by the addition of sorghum powder. Additionally, sorghum powder increased the weight, volume, and water uptake of noodles. Turbidity as well as cooking loss of cooked noodles decreased significantly due to the addition of sorghum powder. Increasing concentration levels of sorghum powder resulted in an increase in the hardness of cooked noodles, which was in the range of 1,236-1,932 g, and a decrease in tension, which was in the range of 152-105 g. The same trend was observed in the dough production process. Sooyeon noodles with 25% sorghum powder yielded the highest total polyphenol content (3.668 GAE mg/g) and flavonoid content (1.893 CE mg/g). DPPH and ABTS radical scavenging activities increased linearly to 0.704 and 0.815 AA mg/g, and 0.355 and 0.935 AA mg/g. respectively.
sorghum (Sorghum bicolor), sooyeon noodle, antioxidant activity, quality characteristic
한국식품과학회지 2018 Oct; 50(05): 486 - 491