울릉미역취 분말 첨가 국수의 품질 특성 및 항산화 활성 (Quality Characteristics and Antioxidant Activity of Noodle Supplemented with Solidago virgaurea spp. gigantea Powder)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 34권 / 6호 / 527 ~ 536페이지
· 저자명 : 고은정, 심기현

초록

This study examined the effects of incorporating Solidago virgaurea subsp. gigantea (SVG) powder into noodles at various concentrations (0%, 3%, 6%, 9%, or 12%) on the quality characteristics and antioxidative properties. Increasing the SVG concentration led to a decrease in moisture content and pH and an increase in salinity and turbidity. The water absorption and volumetric expansion ratios peaked at 6% SVG and declined at higher concentrations. Color analysis revealed a decrease in lightness (L-value) and redness (a-value) as the SVG levels increased. The textural properties, including hardness, adhesiveness, springiness, and chewiness, decreased as the SVG content increased. Among the samples, noodles containing 6% SVG achieved the highest overall acceptance based on appearance, flavor, taste, and texture. In addition, the incorporation of SVG significantly enhanced the antioxidative properties, as evidenced by the increases in the total phenolic content, total flavonoid content, DPPH radical scavenging activity, and reducing power as the SVG levels increased. These findings suggest that 6% SVG is the optimal blending ratio, balancing enhanced quality, palatability, and antioxidative potential in noodles.

영어초록

This study examined the effects of incorporating Solidago virgaurea subsp. gigantea (SVG) powder into noodles at various concentrations (0%, 3%, 6%, 9%, or 12%) on the quality characteristics and antioxidative properties. Increasing the SVG concentration led to a decrease in moisture content and pH and an increase in salinity and turbidity. The water absorption and volumetric expansion ratios peaked at 6% SVG and declined at higher concentrations. Color analysis revealed a decrease in lightness (L-value) and redness (a-value) as the SVG levels increased. The textural properties, including hardness, adhesiveness, springiness, and chewiness, decreased as the SVG content increased. Among the samples, noodles containing 6% SVG achieved the highest overall acceptance based on appearance, flavor, taste, and texture. In addition, the incorporation of SVG significantly enhanced the antioxidative properties, as evidenced by the increases in the total phenolic content, total flavonoid content, DPPH radical scavenging activity, and reducing power as the SVG levels increased. These findings suggest that 6% SVG is the optimal blending ratio, balancing enhanced quality, palatability, and antioxidative potential in noodles.

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