Quality characteristics and antioxidant activities of wet noodle added with seunggumcho (Angelica gigas N Leaf) powder

승검초분말을 첨가한 생면의 품질특성 및 항산화 활성

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%). ${\alpha}-Glucosidase$ 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.

본 논문에서는 승검초를 동결건조하여 분말을 제조하고 이를 각각 밀가루 중량 대비 1, 2, 3, 4% 첨가한 생면을 제조하였다. 수분함량, pH, 색도, 총 폴리페놀함량, DPPH radical 소거활성, ${\alpha}-glucosidase$ 저해활성의 다각적인 품질특성을 분석하였다. 승검초분말을 첨가한 생면의 조리 후 중량, 부피, 수분흡수율, 탁도는 승검초분말의 첨가량이 증가함에 따라 유의적으로 변화하였다. 조리면의 경도와 탄력성은 승검초분말 첨가량이 증가함에 따라 감소하였다. 총 폴리페놀 함량은 40.53-59.27 mg GA/100 g으로 나타났으며, DPPH 라디칼 저해 활성은 승검초분말 무첨가구에서 10.85%, 첨가량이 증가할수록 15.51, 27.64, 42.48과 44.84%로 증가하여 총 폴리페놀 함량과 양의 상관관계를 보였다. 생면의 ${\alpha}-glucosidase$ 저해활성도 첨가량에 따라 증가하여 혈당 상승 억제 효과를 확인하였다. 또한 조리면의 소비자 기호도 조사를 실시하여 색(color), 향(flavor)과 맛(taste), 쫄깃한 정도(chewiness)를 조사하여 승검초분말 2% 첨가군이 색, 향, 맛, 쫄깃한 정도, 전반적인 기호도에서 가장 높은 점수를 보였다. 본 연구결과 기호도가 높은 첨가군의 최적 배합비율을 제시하고 건강기능성을 포함한 식품으로서 승검초 첨가 생면의 개발 가능성과 승검초를 이용한 다양한 건강식품 개발에 기초자료를 제시하였다.

Table 1. Formula for noodle prepared with added seunggumcho powder

Table 2. Moisture contents and pH of wet noodle added with seunggumcho powder

Table 3. Hunter’s color values of noodle added with seunggumcho powder

Table 4. Cooking properties of cooked noodle added with seunggumcho powder

Table 5. Texture properties of cooked noodle added with seunggumcho powder

Table 6. Contents of total polyphenolic compounds, DPPH radical scavenging activity (RSA), and α-glucosidase inhibitory activities of noodle added with seunggumcho powder

Table 7. Mean sensory preference scores¹⁾ of cooked noodle added with various seunggumcho powder (n=50)