Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality and Antioxidant Activity of Wet Noodles Supplemented with Brown Rice and Sorghum Powders

현미 및 수수 첨가에 따른 생면의 품질특성과 항산화 효과

  • Cheng, Li (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kim, Sin-Joung (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kil, Jeung-Ha (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 성리 (부산대학교 식품영양학과) ;
  • 김신정 (부산대학교 식품영양학과) ;
  • 길정하 (부산대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Received : 2013.12.02
  • Accepted : 2013.12.23
  • Published : 2014.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we investigated the quality and antioxidant activity of wet noodles fortified by adding brown rice and sorghum powders. Wet noodles were divided into four groups: WN-p (wheat flour 100%, purified salt 2%), WBN-b (wheat flour 80%, brown rice powder 20%, bamboo salt (${\times}1$) 2%), WBSN-b (wheat flour 80%, brown rice powder 10%, sorghum powder 10%, bamboo salt (${\times}1$) 2%), and WSN-b (wheat flour 80%, sorghum powder 20%, bamboo salt (${\times}1$) 2%). The wet noodles were evaluated for their quality characteristics and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of cooked WBSN-b were close to those of cooked WN-p. Springiness, cohesiveness, and chewiness of cooked WBSN-b were the highest among all cooked noodles added with brown rice or sorghum powders and textural properties of cooked WBSN-b were not significantly different from WN-P. In the sensory evaluation, the overall acceptance of WBSN-b received the highest score of 6.4 points, which was higher than the score for WN-p. DPPH and hydroxyl radical scavenging activities increased significantly with addition of brown rice and sorghum powder, and radical scavenging activities of WBSN-b and WSN-b were the highest. In conclusion, wet noodles added with 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) exhibited the same quality properties of WN-p. Addition of 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) increased the sensory and antioxidant activities of wheat flour noodles.

밀가루에 현미가루와 수수가루의 비율을 달리하여 혼합하고 1회 죽염 2%를 첨가하여 3가지의 생면을 제조하였으며, 이를 밀가루와 정제염으로 만든 생면과 품질특성 및 in vitro 항산화 효과를 비교하였다. 품질특성 중 중량, 수분흡수율, 탁도는 현미가루와 수수가루를 첨가한 WBSN-b가 39.5 g, 97.4%, 0.62로 나타나 밀가루로 제조한 WN-p 측정 결과인 38.5 g, 92.5%, 0.59와 유사하였다. 탄력성은 WN-p(73.5%)와 WBSN-b(68.3%)에서 높았으며, 다음으로 WBN-b, WSN-b의 순으로 나타났다. 관능평가에서 전체적인 기호도는 WBSN-b가 6.4점으로 가장 높았고, WSN-b, WBN-b, WN-p는 6.1, 5.3, 5.3점이었다. 생면의 pH는 WBN-b는 7.4, WBSN-b는 7.5, WSN-b는 7.5, WN-p는 6.6로 1회 죽염과 현미가루와 수수가루를 첨가한 생면이 pH가 높게 나타났다. DPPH free radical 및 hydroxy radical 소거 효과에서는 현미가루와 수수가루를 10%씩 혼합한 생면 WBSN-b와 수수가루 20%를 혼합한 WSN-b가 높은 라디칼 소거능을 나타내었다. 본 연구 결과 현미가루와 수수가루를 각각 10%씩 그리고 1회 죽염 2%를 첨가한 생면이 밀가루로 제조한 생면의 품질특성에 가장 근접하였고, 기호면과 항산화 효과에서 가장 우수하였다.

Keywords

References

  1. Yun SS. 1991. History of noodle culture in Korea. Korean J Dietary Culture 6: 85-94.
  2. Jeong CH, Shim KH, Bae YI, Choi JS. 2008. Quality characteristics of wet noodle added with freeze dried garlic powder. J Korean Soc Food Sci Nutr 37: 1369-1374. https://doi.org/10.3746/jkfn.2008.37.10.1369
  3. Hong YM, Kim JS, Kim DW, Kim WJ. 2003. Effect of whole soy flour on the properties of wet noodle. Korean J Food & Nutr 16: 417-422.
  4. Kong S, Lee J. 2010. Quality characteristics and changes in GABA content and antioxidant activity of noodle prepared with germinated brown rice. J Korean Soc Food Sci Nutr 39: 274-280. https://doi.org/10.3746/jkfn.2010.39.2.274
  5. Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30: 1373-1380.
  6. Kim YA. 2002. Effect of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci 18: 632-636.
  7. Park JH, Kim YO, Kug YI, Cho DB, Choi HK. 2003. Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr 32: 1021-1025. https://doi.org/10.3746/jkfn.2003.32.7.1021
  8. Juliano BO, Bechtel DB. 1985. The rice grain and its gross composition. In Rice Chemistry and Technology. The American Association of Cereal Chemist, Inc., St. Paul, MN, USA. p 17-18.
  9. Kim SK, Cheigh HS. 1979. Radical distribution of calcium, phosphorus, iron, thiamine and riboflavin in the degermed brown rice kernel. Korean J Food Sci Technol 11: 122-125.
  10. Song BH, Kim DY, Kim SK, Kim YD, Choi KS. 1988. Distribution of protein, fat, and ash within the degermed brown rice kenel. J Korean Agric Chem Soc 31: 1-6.
  11. Barnick M, Szafranska I. 1987. Changes in phytate content and phytase activity during the germination of some cereals. J Life Science 5: 23-28.
  12. Choi JH. 2001. Quality characteristics of the bread with sprouted brown rice flour. Korean J Soc Food Cookery Sci 17: 323-328.
  13. Kum JS, Choi BK, Lee HY, Park JD, Park HJ. 2004. Physiochemical properties of germinated brown rice. Korean J Food Presrv 11: 182-188.
  14. Nakagawa K, Onota A. 1996. Accumulation of ${\gamma}$-aminobutyric acid (GABA) in the rice germ. Food Processing 31:43-46.
  15. Hahn DH, Rooney LW, Earp CF. 1984. Tannin and phenols of sorghum. Cereal Foods World 29: 776-779.
  16. Awika JM, Rooney LW. 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65: 1199-1221. https://doi.org/10.1016/j.phytochem.2004.04.001
  17. Lee YT. 2006. Effect of heat treatments on in vitro starch hydrolysis of selected grains. J Korean Soc Food Sci Nutr 35: 1102-1105. https://doi.org/10.3746/jkfn.2006.35.8.1102
  18. Kim YH, Ryu HI. 2003. Elements in a bamboo salt and comparison of its elemental contents with those in other salts. Yakhak Hoeji 47: 135-141.
  19. Sohn WS, Yoo YC, Kim CY. 1991. The effect of NaCl and bamboo salt on the growth of various oral bacteria. J Korean Acad Dental Health 15: 255-268.
  20. Zhao X, Song JL, Lee JH, Kim SY, Park KY. 2010. Antioxidation and cancer cell (HT-29) antiproliferation effects Rubus coreanus Miquel bamboo salt. Cancer Prevention Research 15: 306-312.
  21. Lee JM, Kim SY, Park KY. 2011. Effects of different kinds of salt on the quality of wet noodles. J Korean Soc Food Sci Nutr 40: 1776-1780. https://doi.org/10.3746/jkfn.2011.40.12.1776
  22. Kim BK, Park JE, Zu GU. 2011. Effects of semolina on quality characteristics of the rice noodles. Food Eng Prog 15: 56-63.
  23. Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality characteristics of wet noodles added with Korean paprika powder. J Korean Soc Food Sci Nutr 36: 779-784. https://doi.org/10.3746/jkfn.2007.36.6.779
  24. Shin WS, Shin ES, Lyu ES. 2009. Optimization of wet noodle with onion juice using response surface methodology. Korean J Food Cookery Sci 25: 31-38.
  25. Kim SM, Kim EJ. 2009. Development of chicken breast noodles adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten. J Korean Soc Food Sci Nutr 38:1111-1117. https://doi.org/10.3746/jkfn.2009.38.8.1111
  26. Jo JC. 1999. Cooking quality of noodle affected by NaCl. Korean J Cul Res 5: 471-483.
  27. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  28. Chung SK, Osawa T, Kawakishi S. 1997. Hydroxyl radical scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci Biotechnol Biochem 61:118-123. https://doi.org/10.1271/bbb.61.118
  29. Hwang IG, Kim HY, Hwang Y, Jeong HS, Yoo SM. 2011. Quality characteristics of wet noodles combined with Cheongyang hot pepper (Capsicum annuum L.) juice. J Korean Soc Food Sci Nutr 40: 860-866. https://doi.org/10.3746/jkfn.2011.40.6.860
  30. Jo YG, Kim JE. 2008. Quality characteristics of wet noodles after addition of grape-peel powder. J East Asian Soc Dietary Life 18: 822-828.
  31. Min SH, Shin S, Won M. 2010. Characteristics of noodles with added Polygonati odoratum powder. J East Asian Soc Dietary Life 20: 524-530.
  32. Lee JH, Shim JY. 2006. Characteristics of wheat flour dough and noodles added with onion juice. Food Eng Prog 10: 54-59.
  33. Lee HA, Nam ES, Park SI. 2003. Effect of Maesil (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. Korean J Food Culture 18: 428-436.
  34. Lee SY, Hur HS, Song JC, Park NK, Chung WK, Nam JH, Chang HG. 1997. Comparison of noodle-related characteristics of domestic and imported wheat. Korean J Food Sci Technol 29: 44-45.
  35. Chae SG. 2007. Standard food chemistry. Hyoil Publishing Co., Seoul, Korea. p 250-485.
  36. Lee CH, Park SH. 1982. Studies on the texture describing terms of Korean. J Korean J Food Sci Technol 14: 21-29.
  37. Lee WJ, Jung JK. 2002. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Korean J Culinary Research 8: 267-278.
  38. Na GS, Lee SK, Kim SY. 2007. Antioxidative effects and quality characteristics of the rice cultivated by organic farming and ordinary farming. J Korean Soc Appl Biol Chem 50: 36-41.
  39. Hyun HE, Lee EH, Noh JS, Song YO. 2011. Mass production process for flour noodles containing perilla leaves and their antioxidant effects. J Korean Soc Food Sci Nutr 40: 1688-1693. https://doi.org/10.3746/jkfn.2011.40.12.1688
  40. Zhao X, Jung OS, Park KY. 2012. Alkaline and antioxidant effects of bamboo salt. J Korean Soc Food Sci Nutr 41:1301-1304. https://doi.org/10.3746/jkfn.2012.41.9.1301

Cited by

  1. Quality Characteristics of Jeungpyun Prepared with Brown Rice and Sea Tangle Powder vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.178
  2. 작두콩분말 첨가에 따른 생면의 품질 특성 vol.33, pp.4, 2014, https://doi.org/10.7318/kjfc/2018.33.4.374
  3. 건식 쌀가루 첨가 반건면의 품질특성 vol.58, pp.1, 2014, https://doi.org/10.6115/fer.2020.009