The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea

국내산 아피오스 첨가 국수의 항산화 활성 및 품질 특성

  • Na, Seyeon (Dept. of Traditional Dietary Life, Graduate School of Culture and Arts, Sookmyung Womens University) ;
  • Sim, Ki Hyeon (Dept. of Traditional Dietary Life, Graduate School of Culture and Arts, Sookmyung Women's University)
  • 나세연 (숙명여자대학교 문화예술대학원 전통식생활문화전공 대학원) ;
  • 심기현 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
  • Received : 2018.10.22
  • Accepted : 2018.12.03
  • Published : 2018.12.31
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Abstract

This study evaluates antioxidant activity and quality characteristics of noodle adding domestic apiose (Apios americana Medikus) powder at the ratios of 0, 5, 10, 15, and 20%. The moisture content increased as more apiose was added while the pH decreased as more apiose was added. On the other hand, water absorption ratio and turbidity increased as more apiose was added. The L value decreased while the a value increased as more apiose was added. In texture, the hardness increased while cohesiveness decreased as more apiose was added. As a result, the overall preferences, the appearance, aroma, taste, and texture were the best when 15% apiose was added. In quantitative descriptive analysis (QDA), it turned out that brown color, bitter taste, delicate flavor, hardness, adhesiveness and chewiness increased as more apiose was added. However, crystallinity, spreadability, flour flavor, springiness decreased as more apiose was added. In principal component analysis (PCA), it was found out that when more than 15% apiose was added to the noodles. Antioxidant activity increased all for total phenolic, flavonoid contents and DPPH radical scavenging activity as more apiose was added. Collectively, it was noted that the preference, antioxidant activity and quality are the best when 15% apiose was added to noodles.

Keywords

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Fig. 1. Sensory characteristics of apios noodles by principal component analysis (PCA). (a) sensory characteristics by PCA plot (b) apios noodles.

Table 1. Formula for the preparation of noodles made with apios powder

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Table 2. Moisture contents, pH, and salinity of noodles added with apios powder

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Table 3. Cooking properties of noodles added with apios powder

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Table 4. Color values of noodles added with apios powder

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Table 5. Texture properties of noodles added with apios powder

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Table 6. Sensory preference score of noodles added with apios powder

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Table 7. Quantitative descriptive analysis of noodles added with apios potato powder

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Table 8. Antioxidative activities of noodles added with apios powder

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