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KMID : 1134820140430040530
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 4 p.530 ~ p.536
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Quality and Antioxidant Activity of Wet Noodles Supplemented with Brown Rice and Sorghum Powders
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Cheng Li
Kim Sin-Jeong
Kil Jeung-Ha
Park Kun-Young
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Abstract
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In this study, we investigated the quality and antioxidant activity of wet noodles fortified by adding brown rice and sorghum powders. Wet noodles were divided into four groups: WN-p (wheat flour 100%, purified salt 2%), WBN-b (wheat flour 80%, brown rice powder 20%, bamboo salt (×1) 2%), WBSN-b (wheat flour 80%, brown rice powder 10%, sorghum powder 10%, bamboo salt (×1) 2%), and WSN-b (wheat flour 80%, sorghum powder 20%, bamboo salt (×1) 2%). The wet noodles were evaluated for their quality characteristics and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of cooked WBSN-b were close to those of cooked WN-p. Springiness, cohesiveness, and chewiness of cooked WBSN-b were the highest among all cooked noodles added with brown rice or sorghum powders and textural properties of cooked WBSN-b were not significantly different from WN-P. In the sensory evaluation, the overall acceptance of WBSN-b received the highest score of 6.4 points, which was higher than the score for WN-p. DPPH and hydroxyl radical scavenging activities increased significantly with addition of brown rice and sorghum powder, and radical scavenging activities of WBSN-b and WSN-b were the highest. In conclusion, wet noodles added with 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (×1) exhibited the same quality properties of WN-p. Addition of 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (×1) increased the sensory and antioxidant activities of wheat flour noodles.
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KEYWORD
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bamboo salt, brown rice, sorghum, antioxidant, noodle
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