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KMID : 1134820150440030386
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 3 p.386 ~ p.392
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Quality Characteristics and Antioxidant Activities of Noodles Added with Rehmanniae Radix Preparata Powder
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Min A-Young
Son Ah-Young
Kim Hyun-Jeong
Shin Suk-Kyung
Kim Mee-Ree
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Abstract
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The purpose of this study was to evaluate the quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder (RP). Wheat flour noodles were prepared with four levels of RP (0, 2.5, 5, and 7.5%). Moisture absorption of RP added noodles was somewhat greater than that of control. The turbidity of RP noodles decreased according to addition of RP. Hunter L (lightness) and b (yellowness) values of RP added noodles decreased according to addition of RP amount. Textural properties (measured by a texture analyzer), hardness, and springiness of RP noodles up to 5% were not significantly different from those of control. Antioxidant activity of RP added noodles increased according to addition of RP: IC50 values of DPPH radical scavenging activity for raw noodles was 3.77 mg/g, whereas values of raw noodles with RP 2.5 and 7.5% were 3.69 mg/g and 2.47 mg/g, respectively. Polyphenol content increased according to addition of RP. Amylogram showed that RP addition increased initial gelatinization temperature, decreased breakdown, and reduced setback and consistency, which indicates protection against retrogradation. The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.
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KEYWORD
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noodles, Rehmanniae Radix Preparata powder, antioxidant activity, amylogram
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