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KMID : 1011620180340010068
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.68 ~ p.77
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Quality Characteristics of Noodles Added with Aronia Powder
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Jung Bok-Mi
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Abstract
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Purpose: This study examined the quality characteristics of the noodle added with aronia powder at 1, 3, 5%.
Methods: The proximate composition, cooking properties, color, texture, gelatinization characteristics, antioxidant activity, preservability, sensory characteristics of the aronia noodles were investigated.
Results: The moisture content of the control and aronia noodles was 35%. The weight and water absorption of the cooked noodle decreased with increasing amount of aronia powder, and the volume decreased in the 3% and 5% noodles. Lower L and b-values and higher a-values were observed with both raw and cooked aronia noodles than those of control. The hardness and gumminess increased with increasing amount of aronia powder. The adhesiveness decreased, but there were no changes with elasticity, chewiness and cohesiveness. The total phenolic compounds and DPPH radical scavenging activity increased with increasing amount of aronia powder substituted with flour. The initial pasting temperature increased with increasing amount of aronia powder, and the peak, final and setback viscosity decreased. The pH and total viable counts of aronia noodles decreased with increasing storage period. The sensory evaluation showed no differences among the control and aronia groups.
Conclusion: These results suggest that functional noodles made with aronia powders could be prepared within the range of 5% aronia powder, and showed high antioxidative activity and extended shelf life.
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KEYWORD
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aronia powder, noodle, quality characteristics, antioxidant activity
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