한국생물공학회:학술대회논문집
- 2002.04a
- /
- Pages.554-557
- /
- 2002
항산화 면식품의 개발 I. 원료 배합의 최적 구성
-
Kim, Jong-Deok
;
-
Kim, Min-Yong
;
- An, Chang-Beom ;
- Kim, Eun-Ok ;
- Kim, Jeom-Sun ;
- Seong, Nak-Sang ;
- Kim, Jeong-Mu ;
- Im, Jong-Gwon ;
- Park, Gye-Hui ;
- Gong, Jae-Yeol
-
김종덕
(여수대학교 생명공 화학공학부)
;
-
김민용
(여수대학교 냉동공학과)
;
- 안창범 (여수대학교 식품공학 영양학부) ;
- 김은옥 (여수대학교 생명공 화학공학부) ;
- 김점순 (여수대학교 생명공 화학공학부) ;
- 성낙상 (여수대학교 생명공 화학공학부) ;
- 김정무 (여수대학교 생명공 화학공학부) ;
- 임종권 (여수대학교 생명공 화학공학부) ;
- 박계희 (여수대학교 생명공 화학공학부) ;
- 공재열 (부경대학교 생물공학과)
- Published : 2002.04.12
Abstract
Antioxidative noudle products were developed with mixed material and antioxidative liquid extracted from natural products. Matrrials were mixed with wheat flour, rice flour, starch and green tea. 3% of green tea was suitable mixing ratio from the mastication data of texture meter, and proper water contents were 33% to prepare these noodles. The suitable mixing ratio of materials were wheat flour(85%), starch( 12%) and greentea(3%) from the physical data of texture meter. Since AUC value of antioxidative liquid was more higher than that of tap water, antioxidative noodle products were expected for good health and preservation of some diseases.
Keywords