Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality characteristics and antioxidant activity of Sooyeon noodles supplemented with sorghum powder

수수가루 첨가 수연소면의 품질특성과 산화방지 활성

  • Song, Myeong Seob (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Choi, Ah Young (Kang food Co.) ;
  • Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Yoon Jeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Oh, Hyunah (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Woo, Koan Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 송명섭 (충북대학교 식품생명공학과) ;
  • 최아영 ((주)강식품) ;
  • 김민영 (충북대학교 식품생명공학과) ;
  • 이윤정 (충북대학교 식품생명공학과) ;
  • 오현아 (충북대학교 식품생명공학과) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2018.05.24
  • Accepted : 2018.09.18
  • Published : 2018.10.31
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Abstract

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.

본 연구는 수연소면 제조시 수수가루 첨가량에 따른 품질특성 및 산화방지 활성을 살펴보기 위하여 수수가루를 10, 15, 20 및 25% 첨가하여 수연소면을 제조하였다. 수수소면의 색도측정 결과 수수가루 첨가량이 증가함에 따라 건조소면과 조리 후 소면에서 명도와 황색도는 감소하였으며, 적색도는 증가하였다. 수수가루를 첨가한 수연소면의 조리 후 중량, 부피, 수분흡수율, 탁도, 조리손실률은 수수가루 첨가량이 증가함에 따라 유의적으로 변화하였다. 수연소면의 경도 및 인장력은 수수가루 첨가량이 증가함에 따라 경도는 1,236에서 1,932 g으로 증가하고, 인장력은 152에서 105 g으로 감소하였으며, 반죽 제조 공정에서도 같은 경향을 나타내었다. 총 폴리페놀 함량은 1.129-3.668 mg GA/g으로 나타났으며, 플라보노이드 함량은 수수가루 첨가량이 증가함에 따라 1.893 mg CA/g까지 증가하였다. DPPH, ABTS 라디칼 제거능은 수수가루 무첨가구에서 각각 0.704 및 0.355 mg AA/g이었으며, 수수가루 첨가량이 증가할수록 각각 0.815 및 0.935 mg AA/g으로 증가하였다. 본 연구 결과 수수가루를 첨가량을 조절하여 수연소면을 만들면 면의 품질특성은 유지하면서 산화방지 활성을 향상시킬 수 있을 것으로 판단된다.

Keywords

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