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KMID : 0380620180500050486
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 5 p.486 ~ p.491
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Quality characteristics and antioxidant activity of Sooyeon noodles supplemented with sorghum powder
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Song Myeong-Seob
Choi Ah-Young
Kang Min-Young
Lee Yoon-Jeong
Oh Hyun-Ah
Woo Koan-Sik
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study investigated the qualitative characteristics of Sooyeon noodles supplemented by sorghum powder at concentrations of 10, 15, 20, and 25%. L- and b-values of Sooyeon noodles decreased while its a-value was significantly increased by the addition of sorghum powder. Additionally, sorghum powder increased the weight, volume, and water uptake of noodles. Turbidity as well as cooking loss of cooked noodles decreased significantly due to the addition of sorghum powder. Increasing concentration levels of sorghum powder resulted in an increase in the hardness of cooked noodles, which was in the range of 1,236-1,932 g, and a decrease in tension, which was in the range of 152-105 g. The same trend was observed in the dough production process. Sooyeon noodles with 25% sorghum powder yielded the highest total polyphenol content (3.668 GAE mg/g) and flavonoid content (1.893 CE mg/g). DPPH and ABTS radical scavenging activities increased linearly to 0.704 and 0.815 AA mg/g, and 0.355 and 0.935 AA mg/g. respectively.
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KEYWORD
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sorghum (Sorghum bicolor), sooyeon noodle, antioxidant activity, quality characteristic
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