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KMID : 0380620230550050477
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 5 p.477 ~ p.484
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Quality characteristics of extruded noodles by adding different types of seaweeds obtained from Jeju
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Kim Dong-Eon
Ko Mi-Ok
Kim So-Soh
Kim Ji-Yeon
Yang Na-Hyeon
Lee Ju-Hyang
Park Sun-Soon
Lee Jong-Hyun
Kim Hyun-Jung
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Abstract
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This study investigated the quality characteristics, including antioxidant activity, of extruded noodles supplemented with 1% different seaweeds, Ecklonia cava, Sargassum fusiforme, Sargassum horneri, and Ulva australis obtained from Jeju. The noodles added with E. cava showed the highest total polyphenol and flavonoid contents (10.44 mg GAE/100 g, 11.03 mg QE/100 g), along with the greatest DPPH radical scavenging activity. The weight, volume, and water absorption of cooked noodles were lower than those of fresh noodles. The L values increased and the a and b values decreased after cooking. There were no significant differences in texture parameters among noodles; however, hardness and gumminess were significantly higher than those of the control. Sensory evaluation revealed that noodles made with E. cava were preferred over all seaweed noodles. These results suggest that seaweeds, especially E. cava can be used to develop healthy functional noodles.
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KEYWORD
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seaweeds, extruded noodles, quality characteristics, antioxidant properties, sensory evaluation
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