The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder

도라지 분말 첨가량에 따른 생면의 품질 특성

  • Yu, Hyeon-Hee (Dept. of Food and Nutrition, Kunsan National University) ;
  • Zhu, RuiYu (Dept. of Food and Nutrition, Kunsan National University) ;
  • Kim, Seon Hyo (Dept. of Food and Nutrition, Kunsan National University) ;
  • Oh, Jong Chul (Dept. of Mathematics, Kunsan National University)
  • Received : 2019.12.02
  • Accepted : 2020.02.17
  • Published : 2020.02.29
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Abstract

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

Keywords

References

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