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KMID : 0380620130450040521
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.521 ~ p.524
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Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder
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Kim Hyun-Young
Ko Jee-Yeon
Kim Jung-In
Jung Tae-Wook
Yun Hong-Tae
Oh In-Seok
Jeong Heon-Sang
Woo Koan-Sik
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Abstract
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In this study, we investigated the physicochemical characteristics of wet noodles that had been fortified by adding non-glutinous sorghum (Sorghum bicolor L. Moench cv. Donganme) powder (SP). The wet noodles were evaluated for quality characteristics, total contents of polyphenols and flavonoids, and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of the cooked noodles differed considerably from the unfortified control. The L- and b-values of the cooked noodles differed significantly between the treatment types, and the a-value increased significantly with increasing concentrations of SP. The tension of the cooked noodles decreased significantly with decreasing concentrations of SP. Total polyphenol and flavonoid contents, as well as free radical-scavenging activities increased significantly with increasing concentrations of SP. In conclusion, SP could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality.
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KEYWORD
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sorghum (Sorghum bicolor L. Moench), wet noodles, quality characteristics, polyphenol, free radical scavenging activity
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