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KMID : 1134820200490070686
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 7 p.686 ~ p.694
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Physicochemical Properties and Antioxidant Activities of Raw Noodle Added with Enteromorpha prolifera
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Kim Da-Hee
Kim Su-Jin
Baek Seung-Yeon
Kim Mee-Ree
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Abstract
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This study examined the quality characteristics and antioxidant activities of raw noodles containing Enteromorpha prolifera powder, which has various nutrients and bioactive substances. E. prolifera powder was added to the flour at amounts of 1% (RNE1), 3% (RNE3), and 5% (RNE5). The moisture contents of the raw noodles increased with the addition of E. prolifera. The weight, volume, and water absorption were greater in the additive group than in the control. In the hunter color system, the L (lightness), a (redness), and b (yellowness) values decreased with increasing amount of E. prolifera added, and the L value of cooked noodles was higher than that of the raw noodles. The textural properties by texture analysis, including hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, increased with the same tendency. Phycocyanin and chlorophyll, an antioxidant pigment, increased when the E. prolifera was added. The flavonoid and total phenolic contents, an antioxidant, was highest at RNE5. DPPH radical scavenging activity and superoxide dismutase (SOD)-like activity, which indicates antioxidant activity, increased with increasing amount of E. prolifera. In the intensity test, the score of the overall intensity was highest at RNE3. The addition of E. prolifera to noodles improved the nutritional, antioxidant, and sensual quality. Therefore, noodles containing E. prolifera will be available in various ways.
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KEYWORD
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Enteromorpha prolifera, noodle, physicochemical properties, antioxidant activities
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