참죽 분말을 첨가한 쌀국수의 항산화 활성 및 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 25; no. 1; pp. 153 - 161
• Main Authors: 정나리(Na Ri Jung), 이은지(Eun Ji Lee), 진소연(So-Yeon Jin)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2015
• Subjects: 생활과학; Cedrela sinensis; textual characteristics; sensory evaluation; Antioxidant activity; rice noodle
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2015.2.25.1.153

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.