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한국식품과학회지
→ 한국식품과학회지2019 ; 51(2): 120-126
Quality characteristics and antioxidant activities of wet noodle added with seunggumcho (Angelica gigas N Leaf) powder
승검초분말을 첨가한 생면의 품질특성 및 항산화 활성
Hyun-Ju Hwang1, Hyo-Nam Lee Park2, and Seung-Joo Lee3,*
1Woosong College Culinary Arts, 2School of Hotel & Tourism Management, Sejong Cyber University, 3Department of Culinary and Food Service Management, Sejong University
황현주1·박효남2·이승주3,*
1우송정보대학 외식조리과, 2세종사이버대학교 조리·서비스경영학과 3세종대학교 조리외식경영학과
ABSTRACT
In this study, the quality characteristics and antioxidant activities of wet noodles added with seunggumcho (Angelica gigas N Leaf) powder at concentrations of 1, 2, 3, and 4%, respectively, were investigated. The moisture contents and pH of the samples showed a tendency to decrease with increasing amounts of seunggumcho powder. Texture measurement indicated that ‘hardness,’ ‘springiness,’ and ‘chewiness’ of the cooked noodle were the highest in the control group, and these parameters showed a tendency to decrease with increasing amounts of seunggumcho powder. The total polyphenol contents in wet noodles added with seunggumcho powder increased with increasing amounts of seunggumcho powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was the lowest in the control group (10.85%) and highest in the 4% addition group (44.84%). α-Glucosidase inhibitory activity showed the lowest value in control group (1.17%), and increased with increasing amounts of seunggumcho powder. The sensory preference score was the highest for color, flavor, taste, and chewiness in the 2% addition sample. The findings of this study suggest the feasibility of seunggumcho added wet noodles as a health food with physiological benefits and provide evidence for introducing various health foods by adding seunggumcho.
KEYWORD
seunggumcho, wet noodle, antioxidant activity, texture, quality characteristics
한국식품과학회지 2019 Apr; 51(2): 120 - 126
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