DOI QR코드

DOI QR Code

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

Abstract

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.

References

  1. 이영미. 2004. 파스타. 김영사. p 19
  2. 임성빈, 심재호. 2008. 맛있는 이탈리아요리. 도서출판 효일(개정판), p 160
  3. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26(4):1199-1200
  4. Choi JW, Lee CK, Moon YI, Park HJ, Han YN. 2002. Biological activities of the extracts from fruit and stem of prickly pear (Opuntia ficus-indica var. saboten) III. Effects on subactue alcoholic hyoerlipidemia in rats. Kor. J. Pharmacohn, 33(3):238-244
  5. Cho EJ, Kim MJ, Choi WS. 2007. Quality properties of jeungpyun with added with prickly prear (Cheonnyuncho) powder. Korean J. Food Cookery Sci, 25(2):134-142
  6. Cho MH, No HK, Prinyawiwatkul W. 2008. Chitosan Treatments Affect Growth and Selected Quality of Sunflower Sprouts. J. Food Sci, 73(1):70-77
  7. Cho Y, Choi MY. 2009. Quality characteristics of jelly containing added Pomegranate powder and Opuntia Humifisa powder. Korean J. Food Cookery Sci, 25(2):134-142
  8. Joo NM, Choi EY. 2005. Optimisation of Homemade Pasta with Addition of Basil using Response Surface Methology. Korean J. Food Culture, 20(1):66-67
  9. Jung BM. 2010. Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder. Korean J. Food Cookery Sci, 26(6):821-830
  10. Kim MG. 2007. Physicochemical characteristics of jeung-pyun by different addition ratios of prickly pear powder during storage. Master thesis. The Sung-Shin University of Korea
  11. Kim MH, Hong GJ. 2009. Quality properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia hunifusa). Korean J. Food Cookery Sci, 24(4):415-420
  12. Kim MJ. 2011. Antioxidant activity by total polyphenolic contents of regularly consumed 60 vegetables and fruits in Korea. Masters degree thesis. Kyungnam University
  13. Kim JI, Park SH, Lee KT. 2009. Sulforaphane contnet and antioxidative effect of cooked broccoli. J. East Asian Soc Dietary Life, 19(4):564-569
  14. Kim JS, Song SI. 2011. Quality Characteristics of Fresh Pasta Noodles With Perilla Leaves. Korean Journal of Culinary Research, 17(2):209-220
  15. Kim JS, Son JY. 2004. Effect of condensed phosphates on the quality and shelf-life of wet noodle. Korean J. Soc Food Cookery Sci, 20(2):133-137
  16. Kim SJ, Hong JS. 2008. Quality Characteristics of Fresh Pasta Noodle Added with Red Hot Pepper Juice. Korean J. Food Cookery Sci, 24(6):882-890
  17. Ko SH, Joo NM. 2009. Optimization of Pasta with the Addition of Letinus edodes Powder. J Korean Diet Assoc, 15(4):356-363
  18. Ko YJ, Joo NM. 2004. A Study on the Sensory Optimization of Home made Pasta with the addition of Chives. Korean J. Soc. Food Cookery Sic, 20(3):227-234
  19. kwon DK, Song YJ. 2005. Effect of Opuntia humifusa supplementation on endurance exercise performance in rats fed a high-fat diet. Korean Journal of Exercise Nutrition, 9(2):183-188
  20. Liu RH, Dewanto V, Wu X, Adom K.K. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agri Food Chem, 50(10):3010-3014 https://doi.org/10.1021/jf0115589
  21. Lee KS, Kim MG, Lee KY. 2004. Antimicrobial Effect of the Extracts of Cactus Chounnyouncho (Opuntia humifusa) against Food Borne Pathogens. J Korean Soc Food Sci Nutr, 33(8): 1268-1272. https://doi.org/10.3746/jkfn.2004.33.8.1268
  22. Lee KS, Oh CS, Lee KY. 2005. Antioxidative effect of the fractions extracted from a Cactus Chounyouncho (Opuntia Humifusa). J Korean Soc Food Sci Nutr, 37(3):474-478
  23. Na YR. 2012. Processing optimization and quality characteristics of Sausage prepared with Tomato powder. Master degree thesis. Sookmyung Women's University
  24. Park MK, Lee YJ, Kang ES. 2005. Physiological activity/ nutrition: Hepatoprotective effect of Cheonnyuncho (Opuntia humifusa) extract in rats treated carbon tetrachloride. Korea J. Food Sci. Technol, 27(5):822-826
  25. Park HY, Jang MS. 2007. Ingredient mixing ratio optimization for the preservation of sulgidduk with barely (Hordeum vulgare L.) sprout powder. Korean J. Food Cookery Sci, 23:550-560
  26. Shin JU, Joo MJ, Lee YC, Moon YI, Kim DH. 2002. Antidiabetic activity opuntia ficus-indica var. sabotan on db/db mice. Kor. J. Pharmacogn, 33(4):332-336
  27. Sim JH. 2003. Comparisons of physicochemical and sensory properties in fresh pastas containing spinach juice, beetroot juice and Cuttlefish ink. Master's thesis. KonKuk University of Korea. pp 1-5
  28. Singleton V.L, Orthofer R, Lamuela-Raventos R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299:152-178 https://doi.org/10.1016/S0076-6879(99)99017-1
  29. Teubner C, Rizzi S, Tan LL. 1996. The pasta bible. Penguin Studio. New York. pp 38-49

Cited by

  1. Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics vol.27, pp.3, 2014, https://doi.org/10.9799/ksfan.2014.27.3.435
  2. Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.501
  3. Anti-diabetic and Anti-oxidative Effects of Opuntia humifusa Cladodes vol.43, pp.5, 2014, https://doi.org/10.3746/jkfn.2014.43.5.661