Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 6
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- Pages.1081-1088
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Characteristics and Antioxidant Activity of Raw and Cooked Noodles Amended with Spirulina
스피루리나를 첨가한 기능성 생면과 조리면의 품질 특성 및 항산화성
- Lee, Yun-Jin (Dept. of Food & Nutrition, Chungnam National University) ;
- Yeon, Bo-Ra (Dept. of Food & Nutrition, Chungnam National University) ;
- Kim, Min-Hee (Dept. of Food & Nutrition, Chungnam National University) ;
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Kim, Mee-Ree
(Dept. of Food & Nutrition, Chungnam National University)
- Published : 2008.12.31
Abstract
In this study, the antioxidant activities and quality characteristics of noodles amended with spirulina were evaluated. Wheat flour noodles were prepared using three levels of spirulina (0, 0.63, 1.25 and 2.5%). The moisture content of the noodles that contained spirulina was higher before and after cooking. and these increases occurred in a concentration dependant manner. Furthermore the Hunter L (lightness), a (redness) and b (yellowness) values of noodles that contained spirulina were higher before and after cooking. and these values increased as the concentration of spirulina increased. Moreover the textural properties, which included, hardness, cohesiveness, springiness, gumminess, and chewiness, were significantly higher in noodles that contained than in the controls. Additionally, the antioxidant activity of noodles that contained spirulina increased in a concentration dependent manner. Specifically, the: