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KMID : 1134820190480090987
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 9 p.987 ~ p.998
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Inhibition of Starch Degrading Enzyme Activity and Quality Characteristics of Noodle Pasta with DangZo Pepper (Capsicum annuum L. cv. DangZo)
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Lee Yeon-Je
Joo Na-Mi
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Abstract
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This study examined the effects of DangZo pepper (Capsicum annuum L. cv. DangZo) on the physicochemical properties and biological activities response surface analysis of raw pasta. Experiments were designed with two independent variables, DangZo pepper powder and egg. The starch degrading enzyme inhibition activities, antioxidant activities, and quality characteristics were influenced by the amounts of added DangZo pepper powder. The α-glucosidase inhibition activity (P<0.001), α-amylase inhibition activity (P<0.001), 1,1-diphenyll-picrylhydrazyl radical scavenging (P<0.001), the polyphenol (P<0.05), and the total flavonoid (P<0.001) all increased significantly in proportion to the amount of added DangZo pepper level. According to the results, DangZo pepper powder (20.28 g) and egg (35.08 g) are optimal for making good quality pasta containing DangZo pepper. The study’s results also suggest that DangZo pepper has the potential to be developed as a functional food.
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KEYWORD
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Capsicum annuum L., DangZo pepper, antioxidant activities, starch degrading enzyme inhibition, response surface methodology (RSM)
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