국내산 통보리가루 첨가에 따른 국수의 품질 특성 및 항산화활성

• Published in: Korean journal of crop science Vol. 58; no. 4; pp. 459 - 467
• Main Authors: 이미자, Mi-ja Lee, 김경순, Kyung-soon Kim, 김양길, Yang-kil Kim, 최재성, Jae-sung Choi, 박광근, Kwang-geun Park, 김형순, Hyung-soon Kim
• Format: Journal Article
• Language: Korean
• Published: 한국작물학회 31.12.2013
• Subjects: antioxidant; noodle; whole barley flour; β-glucan; 농학; β-glucan; antioxidant; noodle; whole barley flour; {\beta}$-glucan
• ISSN: 0252-9777; 2287-8432
• DOI: 10.7740/kjcs.2013.58.4.459

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hull-less barley cultivars and the quality characteristics, β-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. β-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high β-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.