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KMID : 0665420120270060710
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.710 ~ p.718
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The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production
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Park Young-Il
Jung Bok-Mi
Joo Na-Mi
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Abstract
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The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal
mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia
humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%,
respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.
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KEYWORD
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Opuntia humifusa powder, pasta, sensory evaluation, optimization, response surface methodology
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