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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.12
- 수록면
- 163 - 177 (15page)
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초록· 키워드
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In this study, Seunggumcho was processed into juice and added to noodles to invetigate the gelatinization characteristics, physicochemical quality characteristics, functional properties, and organoleptic properties. Based on the analysis, the study suggested the feasibility of Seunggumcho added noodle as a health food with physiological activity and function and to develop various health food using Seunggumcho.
The pH and soluble solids content of noodle prepared by adding Seunggumcho juice showed a tendency to decrease with increasing amount of Seunggumcho.
The texture measurement of the noodle prepared with Seunggumcho juice indicated that ‘hardness,’ ‘springiness,’ ‘chewiness’ and ‘gumminess’ of the noodle were the highest in the control group, and had a tendency to decrease with increasing amount of Seunggumcho juice.
The total polyphenol content of the noodle prepared with Seunggumcho juice increased with increasing amount of Seunggumcho juice. DPPH radical scavenging activity of the noodle was the lowest in the control group, marking 10.85%, and was the highest at the 40% addition group, marking 34.86%. Analysis of α -Glucosidase inhibitory activities of noodle prepared by adding Seunggumcho juice showed the lowest value in control, marking 1.17 μl/ml, and increased with increasing amount of Seunggumcho juice.
The sensory evaluation of the noodles prepared with different amounts of Seunggumcho juice showed the highest acceptability in color, flavor, taste, and chewiness in 20% addition group. The highest acceptability in softness was in 10% addition group. Overall-acceptability showed the highest acceptability as 7.36 in NSJ20, followed by NSJ30, NSJ10, NSJ40, and there were significant differences(p<0.001) respectively.
Based on the analysis, this study suggests that application of Seunggumcho addition noodle as a food material is worthy enough in the modern food industry, considering its antioxidant effects, inhibitory activities, as well as acceptabilities as well. The results of the study on gelatinization characteristics, physical properties, cooking properties, and organoleptic properties also proved that when Seunggumcho juice is added to noodle, Seunggumcho juice 20% of wheat flour is appropriate.
The pH and soluble solids content of noodle prepared by adding Seunggumcho juice showed a tendency to decrease with increasing amount of Seunggumcho.
The texture measurement of the noodle prepared with Seunggumcho juice indicated that ‘hardness,’ ‘springiness,’ ‘chewiness’ and ‘gumminess’ of the noodle were the highest in the control group, and had a tendency to decrease with increasing amount of Seunggumcho juice.
The total polyphenol content of the noodle prepared with Seunggumcho juice increased with increasing amount of Seunggumcho juice. DPPH radical scavenging activity of the noodle was the lowest in the control group, marking 10.85%, and was the highest at the 40% addition group, marking 34.86%. Analysis of α -Glucosidase inhibitory activities of noodle prepared by adding Seunggumcho juice showed the lowest value in control, marking 1.17 μl/ml, and increased with increasing amount of Seunggumcho juice.
The sensory evaluation of the noodles prepared with different amounts of Seunggumcho juice showed the highest acceptability in color, flavor, taste, and chewiness in 20% addition group. The highest acceptability in softness was in 10% addition group. Overall-acceptability showed the highest acceptability as 7.36 in NSJ20, followed by NSJ30, NSJ10, NSJ40, and there were significant differences(p<0.001) respectively.
Based on the analysis, this study suggests that application of Seunggumcho addition noodle as a food material is worthy enough in the modern food industry, considering its antioxidant effects, inhibitory activities, as well as acceptabilities as well. The results of the study on gelatinization characteristics, physical properties, cooking properties, and organoleptic properties also proved that when Seunggumcho juice is added to noodle, Seunggumcho juice 20% of wheat flour is appropriate.
목차
Abstract
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
참고문헌
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UCI(KEPA) : I410-ECN-0101-2019-324-000317399