The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production

천년초 분말 첨가 파스타의 품질특성 및 제조조건 최적화

  • Park, Young Il (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Bok-Mi (Major in Food Science and Nutrition, Chonnam National University) ;
  • Joo, Nami (Department of Food & Nutrition, Sookmyung Women's University)
  • 박영일 (숙명여자대학교 식품영양학전공) ;
  • 정복미 (전남대학교(여수) 영양식품학전공) ;
  • 주나미 (숙명여자대학교 식품영양학전공)
  • Received : 2012.09.10
  • Accepted : 2012.12.04
  • Published : 2012.12.30


The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.


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