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KMID : 1134820110400121688
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 12 p.1688 ~ p.1693
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Mass Production Process for Flour Noodles Containing Perilla Leaves and Their Antioxidant Effects
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Hyun Hyo-Eun
Lee Eun-Hwa
Noh Jeong-Sook
Song Yeong-Ok
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Abstract
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This study was evaluated mass production processes for flour noodles containing perilla leaf (FNPL) and to examine the antioxidant properties of FNPL. The processes for perilla leaf preparation before dough making were the main focus. The sensory evaluation was used as a tool to determine the optimal conditions for each step in the process. The appearance, taste, flavor, texture and overall acceptability were evaluated using a 9 point scale sensory evaluation. Eight minutes blanching of perilla leaf in boiling water (1:30, w/v) was found to be a suitable time to remove the unpleasant leaf flavor remaining in the final noodle product when fresh perilla leaf was used. The appearance, taste, texture and overall acceptability of FNPL were significantly different from FNPLs prepared with other blanching times. The appearance of FNPL containing 40% (w/v) perilla leaf homogenates was the best. In the dough making process, additional water was not required when 6 portions of 40% perilla leaf homogenate were added to 10 portions of flour, suggesting that the water adding step in the dough preparation process can be skipped. The antioxidant activity of FNPL was expressed as the radical scavenging activity. The DPPH (IC_50; 0.56 mg/mL), super oxide radical (IC_50; 9.53 mg/mL) and hydroxy radical scavenging activities (IC_50; 169.2 μg/mL) of FNPL were increased 19.6 (p<0.001), 1.4 (p<0.01) and 17.8 fold, respectively, compared to those for flour noodle (p<0.001). In conclusion, perilla leaf added to noodles at a final concentration of 19% (w/w) can increase the sensory and antioxidant properties of flour noodles.
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KEYWORD
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perilla leaf, noodle, sensory evaluation, radical scavenging activity
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