Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Extracts from Morus alba L. and Curcuma aromatica on Shelf-life and Quality of Wet Noodle

상백피 및 강황 추출 혼합물 첨가에 따른 생면의 저장성 및 품질증진 효과

  • Park, Na-Bi (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute) ;
  • Yoon, So-Young (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Ji-Yeon (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Ho-Dong (Research Institute, Young Nam Flour Mills Company) ;
  • Choi, Ho-Duk (Dept. of Food Science & Technology, Sejong University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 박나비 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 이호동 (영남제분 기술연구소) ;
  • 최호덕 (세종대학교 식품공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2010.02.12
  • Accepted : 2010.03.22
  • Published : 2010.05.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at $4^{\circ}C$. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.

상백피 2.5% 및 강황 0.01%, 상백피 2.5% 및 강황 0.02%의 농도로 각각 혼합한 추출물을 첨가하여 제조한 생면의 품질 특성을 조사하였다. pH 변화는 대조구와 첨가구간의 유의적인 차이는 나타나지 않았으며, 색도의 경우 추출물의 첨가율이 높을수록 명도와 적색도는 감소하였으나 황색도는 증가되었다. 물성은 첨가량이 증가할수록 경도와 검성은 증가하였으며, 탄력성과 응집성은 유의적인 차이를 보이지 않았다. 저장성을 알아본 결과 저장 21일차에서 상백피 2.5%와 강황 0.02% 추출 혼합물 첨가구가 대조구에 비해 생균수가 약 2 log cycle 정도 감소되어 저장 기간을 연장할 수 있을 것으로 사료된다. 산화도 역시 첨가구가 대조구에 비해 산화도가 감소하여 생면의 산화방지에 도움을 줄 것으로 보인다. 기호도에 있어 전체적인 호감도에서 상백피 2.5%와 강황 0.02% 추출 혼합물 첨가구가 대조구에 비해 높은 점수를 받아 이상의 결과를 종합해 볼 때 상백피 2.5% 및 강황 0.02%의 농도로 첨가할 경우 생면의 저장성, 품질증진 및 관능개선에 효과가 있을 것으로 사료된다.

Keywords

Acknowledgement

Supported by : 교육과학기술부, 한국산업기술진흥원

References

  1. Sung SY, Kim MH, Kang MY. 2008. Quality characteristics of noodles containing Pleurotus eryngii. Korean J Food Cookery Sci 24: 405-411.
  2. Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol 35: 77-83.
  3. Korea Food & Drug Administration. 2002. Food Code. p 245-247.
  4. Park BH, Cho HS, Bae KY. 2008. Quality characteristics of dried noodle made with Lotus root powder. Korean J Food Cookery Sci 24: 593-600.
  5. Lee YJ, Wok SC, Kim HJ, Lee JH, Kim MR. 2009. Quality characteristics of raw and cooked spirulina added noodles during storage. Korean J Food Preserv 16: 23-32.
  6. Kim ML. 2006. Antioxidative activity of extracts from Gardenia jasaminoides and quality characteristics of noodle added Gardenia jasaminoides powder. Korean J Food Cookery Sci 22: 237-243.
  7. Kim YS. 2002. Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci 18: 632-636.
  8. Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food & Nutr 17: 120-127.
  9. Choi S, Park GS. 2005. A study on the noodle quality made from Hovenia dulcis composite flour. J Korean Soc Food Sci Nutr 34: 1586-1592. https://doi.org/10.3746/jkfn.2005.34.10.1586
  10. Jeon JR, Kim HH, Park GS. 2005. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Food Cookery Sci 21: 685-692.
  11. Choi MH, Chang HG, Kim JS, Kim WJ, Chung HJ. 2005. Effects of germinated whole soy flour on the properties of dough and noodle. Korean J Food Cookery Sci 21: 919-926.
  12. Cho HJ, Lee JY, Kim DG. 2005. In vitro and in vivo anti-inflammatory and anti-allergic responses caused by water extract of Mori cortex. J Korean Oriental Pediatrics 19: 175-195.
  13. Kim YY, Choue RW, Chung SH, Koo SJ. 1999. Antihyperglycemic effect of Cortex Mori radicis in db/db mice. Korean J Food Sci Technol 31: 1057-1064.
  14. Park IK, Lee JO, Lee HS, Seol KY, Ahn YJ. 1998. Cytotoxic activity of Bombyx mori and Morus alba derived materials against human tumor cell lines. Korean J Soc Appl Biol Chem 41: 187-190.
  15. Lim DK, Choi U, Shin DH. 1996. Antioxidative activity of ethanol extract from Korean medicinal plants. Korean J Food Sci Technol 28: 83-89.
  16. Jung SW, Lee NK, Kim SJ, Han D. 1995. Screening of tyrosinase inhibitor from plants. Korean J Food Sci Technol 27: 891-896.
  17. Mok JS, Song KC, Choi NJ, Yang HS. 2001. Antibacterial activity of ethanol extract of root bark of Morus alba against selected fish pathogenic bacteria. Korean J Aquaculture 14: 221-226.
  18. An AE, Han JS, Shin DH. 1997. Growth inhibition of Listeria monocytogenes by pure compound isolated from extract of Morus alba Linne bark. Korean J Food Sci Technol 29: 1236-1240.
  19. 김재길, 신영산. 1992. 약용식물재배학. 남산당, 서울. p 165-167.
  20. Kim KS, Choung MG, Park SH. 2005. Quantitative determination and stability of curcuminoid pigments from turmeric (Curcuma longa L.) root. Korean J Crop Sci 50: 211-215.
  21. Kim YH, Lee SM, Cheon SJ, Jang MJ, Jun DH, Choi HJ, Cho WA, Lee JT. 2007. Study on anti-oxidant activity of four kinds of Korea herb medicine materials. J Korean Sci Fashion & Beauty 5: 139-144.
  22. Kim MS, Lee DC, Hong JE, Chang IS, Cho HY, Kwon YK, Kim HY. 2000. Antimicrobial effects of ethanol extracts from Korean and Indonesian plants. Korean J Food Sci Technol 32: 949-958.
  23. Buege JA, Aust SD. 1978. Microsomal lipid peroxidation. Method Enzymol 52: 302-310. https://doi.org/10.1016/S0076-6879(78)52032-6
  24. 황현식, 김공순, 김진, 이승희, 박정수. 2001. 중급 사용자를 위한 SAS와 통계분석. 경문사, 서울. p 93-95.
  25. Park HJ, Yu IS, Kim SK, Lee YS, Kim YB. 1994. Prediction of shelf-life of noodles by bacterial count. Korean J Food Sci Technol 26: 557-560.
  26. Lee SY, Choi JS, Choi MO, Cho SH, Kim KBWR, Lee WH, Park SM, Ahn DH. 2006. Effect of extract from Glycyorrhiza uralensis and Curcula longa on shelf-life and quality of bread. J Korean Soc Food Sci Nutr 35: 912-918. https://doi.org/10.3746/jkfn.2006.35.7.912
  27. Lee SY, Kim KBWR, Song EJ, Kim JH, Kim AR, Kim MJ, Ahn DH. 2008. Effect of extracts from Sargassum siliqustrum on shelf-life and quality of bread. J Korean Soc Food Sci Nutr 37: 490-496. https://doi.org/10.3746/jkfn.2008.37.4.490
  28. Yoon SY, Choi JS, Lee SY, Kim KBWR, Song EJ, Kim SJ, Lee SJ, Lee CJ, Kim TW, Ahn DH. 2009. Effect of Morus alba root bark, Ecklonia stolonifera and Curcuma aromatica extracts on shelf-life and quality of castella. J Korean Soc Food Sci Nutr 38: 1444-1451. https://doi.org/10.3746/jkfn.2009.38.10.1444
  29. Lee HA, Nam ES, Park SI. 2003. Quality characteristics of wet noodle with maesil (Prunus mume) juice. Korean J Food Culture 18: 527-535.
  30. Park CS, Kim ML. 2006. Functional properties of mugwort extracts and quality characteristics of noodles added mugwort powder. Korean J Food Preserv 13: 161-167.
  31. Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. 2004. Characteristics of wax gourd juice-added dry noodles. Korean J Food Sci Technol 36: 795-799.
  32. Park BH, Cho HS. 2006. Quality characteristics of dried noodles made with Dioscorea japonica flour. Korean J Food Cookery Sci 22: 173-180.
  33. Chong HS, Park CS. 2003. Quality of noodle added powder of Opuntia ficus-indica var. saboten. Korean J Food Preserv 10: 200-205.
  34. Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Food Sci Technol 32: 1604-1612.
  35. Kim SY, Kang MY, Kim MH. 2008. Quality characteristics of noodle added with browned oak mushroom (Lentinus edodes). Korean J Food Cookery Sci 24: 665-671.
  36. Park UK, Kim SH, Kim JH, Kim YG, Chang DS. 1995. Purification of antimicrobial substance for the extract from the root bark of Morus alba. J Fd Hyg Safety 10: 225-230.
  37. Park KN, Jeong EJ, Lee SH. 2007. Antimicrobial activity of turmeric (Curcuma aromatica Salab.) extracts against various pathogens and spoilage bacteria isolated from tofu. Korean J Food Presev 14: 207-212.
  38. Kim JY. 2008. Food materialization of spent coffee ground extracts and variation of coffee antioxidant ability according to extraction process. MS Thesis. Pukyong National University, Busan, Korea. p 36.
  39. Jung SH, Chang KS, Ko KH. 2004. Physiological effects of curcumin extracted by supercritical fluid from turmeric (Curcuma longa L.). Korean J Food Sci Technol 36: 113-119.
  40. Jee SO. 2009. Antioxidant activities and whitening effect of the mulberry (Morus alba L.) root bark extracts. Korean J Plant Res 22: 145-151.

Cited by

  1. Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) vol.28, pp.2, 2013, https://doi.org/10.7318/KJFC/2013.28.2.204
  2. Effects of Peanut Sprout Extract and Powder on Quality Characteristics and Antioxidant Activity of Wet Noodles vol.28, pp.3, 2015, https://doi.org/10.9799/ksfan.2015.28.3.507
  3. Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.299
  4. Effects of Autoclave and Microwave Treatments for Quality of Wet Noodles vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.850
  5. Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology vol.28, pp.5, 2013, https://doi.org/10.7318/KJFC/2013.28.5.512
  6. Optimization of Cookies Prepared with Mori cortex radicis Powder vol.27, pp.3, 2014, https://doi.org/10.9799/ksfan.2014.27.3.522
  7. Effects of Curcuma aromatica Extract and Orange Rind Mixed Liquor on the Quality of Cypselurus agoo agoo Roe Treated with Electrolyzed Water vol.45, pp.2, 2012, https://doi.org/10.5657/KFAS.2012.0122
  8. 수분함량에 따른 반건조 우리밀 국수의 품질 특성 vol.32, pp.2, 2010, https://doi.org/10.7318/kjfc/2017.32.2.135
  9. 케일 분말 첨가 생면의 항산화 활성 및 품질 특성 vol.31, pp.3, 2010, https://doi.org/10.9799/ksfan.2018.31.3.400