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KMID : 1134820190480040424
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 4 p.424 ~ p.432
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Quality Characteristics and Antioxidant Activities of Instant Rice Noodles Amended with Perilla Leaf Powder
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Choi Mi-Hyun
Kim Kyoung-Hee
Choi Chang-Up
Yook Hong-Sun
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Abstract
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This study investigated the quality and antioxidant activity of instant rice noodles prepared with various concentrations of perilla leaf powder. Noodles were prepared by adding 0, 0.5, 1, 1.5, and 2% perilla leaf powder to rice. The weight and volume of cooked rice noodles increased by about 2 times compared to before cooking. The water absorption rate was lower in the perilla leaf powder amended group than the control group. Cooking loss and turbidity were significantly higher for noodles containing 1.5% perilla leaf powder. The perilla leaf powder amended group had higher a and b values than the control group, and these values increased with increasing amounts of perilla leaf powder while the L value decreased. As the concentration of powder increased, hardness, gumminess, and chewiness of the noodle increased significantly, whereas springiness and cohesiveness decreased compared to the control group. Measurement of the antioxidant compounds revealed that total phenol and flavonoid contents tended to increase with increasing amounts of perilla leaf powder. Antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity and ferric reducing antioxidant potential were lowest in the control group and increased significantly as the perilla leaf powder content increased. In the sensory evaluation, a lower amount of added sesame leaf was associated with a lower texture and overall acceptability, and in most of the test items the 1.5% perilla leaf powder amended group had the highest preference.
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KEYWORD
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perilla leaves, rice noodle, quality characteristics, antioxidant activity
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