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KMID : 1011620060220020237
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.237 ~ p.243
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Antioxidative activity of Extracts from Gardenia jasminoides and Quality Characteristics of Noodle Added Gardenia jasminoides Powder
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Kim Mi-Lim
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Abstract
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This study investigated the development of increased health promotion and higher quality of Gardenia jasminoidesnood\es. Gardenia jasminoides powder was extracted with water and 70% ethan이, after which their electron donating ability (EDA) and nitrite scavenging ability (NSA) were tested. EDA at 300~1,000 ppm of water extract ranged from 65% to 86% and that of ethanol extract from 69% to 91%. NSA of water extract was 79% and ethanol extract was 88% at 1,000 ppm both peaked al pH 1.2. NSA was increased with increasing concentration of extracts and decreasing pH. The quality characteristics of Gardenia jasminoides noodles were evaluated by shelf life, color and sensory evaluation. Total viable cells in Gardenia jasminoides noodles during storage at 5? were 0.2~0.3 log cycles, which were lower than those of the control and the shelf-life was expanded. Redness (a) of the dried and cooked noodles was decreased with increasing Gardenia jasminoides concentration (p<0.05). Yellowness (b) of the noodles was increased with increasing Gardenia jasminoides concentration in both the dried and cooked noodles. In sensory evaluation, dried and cooked noodles with 0.2?0.3% Gardenia jasminoides powder had significantly higher scores in overall acceptability(p<0.05).
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KEYWORD
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Gardenia jasminoides, electron donating ability (EDA), nitrite scavenging ability(NSA), noodle, quality characteristics
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