바질(Ocimum basilicum L.) 추출물을 첨가한 국수의 품질특성 및 생리활성
This study evaluated the quality characteristics and bioactive properties of uncooked and cooked noodles prepared with varying concentrations of basil extract (0, 25, 50, and 75%). As basil extract increased, dry gluten content in the dough increased, likely because the protein and ash in the extrac...
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| Published in | 한국식품과학회지, 57(2) pp. 198 - 208 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | Korean |
| Published |
한국식품과학회
01.04.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0367-6293 |
| DOI | 10.9721/KJFST.2025.57.2.198 |
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| Abstract | This study evaluated the quality characteristics and bioactive properties of uncooked and cooked noodles prepared with varying concentrations of basil extract (0, 25, 50, and 75%). As basil extract increased, dry gluten content in the dough increased, likely because the protein and ash in the extract contributed to gluten formation. The pH of the uncooked noodles decreased as the concentration of basil extract increased. The water-binding capacity, salinity, sugar content, total polyphenol and flavonoid contents, and antioxidant activity significantly increased in uncooked and cooked noodles. Total polyphenol and flavonoid contents were higher in uncooked noodles, whereas 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was higher in cooked noodles. These findings suggest that basil extract enhances noodle bioactivity, modifies quality traits, and can be used to develop functional noodles containing health-promoting antioxidant compounds. KCI Citation Count: 0 |
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| AbstractList | This study evaluated the quality characteristics and bioactive properties of uncooked and cooked noodles prepared with varying concentrations of basil extract (0, 25, 50, and 75%). As basil extract increased, dry gluten content in the dough increased, likely because the protein and ash in the extract contributed to gluten formation. The pH of the uncooked noodles decreased as the concentration of basil extract increased. The water-binding capacity, salinity, sugar content, total polyphenol and flavonoid contents, and antioxidant activity significantly increased in uncooked and cooked noodles. Total polyphenol and flavonoid contents were higher in uncooked noodles, whereas 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was higher in cooked noodles. These findings suggest that basil extract enhances noodle bioactivity, modifies quality traits, and can be used to develop functional noodles containing health-promoting antioxidant compounds. KCI Citation Count: 0 |
| Author | 한인화 임지영 김규리 신지안 |
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| Title | 바질(Ocimum basilicum L.) 추출물을 첨가한 국수의 품질특성 및 생리활성 |
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