Dongchimi is one of the most favorites as a naengmyeum broth in Korea but there were no detailed studies on its industrial production and on its strengthening of functionality. Thus, this study was carried out for development of functional dongchimi naengmyeum broth using supplements such as bitter ...
Dongchimi is one of the most favorites as a naengmyeum broth in Korea but there were no detailed studies on its industrial production and on its strengthening of functionality. Thus, this study was carried out for development of functional dongchimi naengmyeum broth using supplements such as bitter melon, corn silk, and purple sweet potato. Growth of lactic acid bacteria (LAB), changes of antioxidative activities, and changes of phytochemicals were investigated during lactic fermentation of dongchimi naengmyeum broth at 25℃ and the results were summarized as follows. Total lactic acid bacteria (LAB) were increased greatly until 60 hours of fermentation to 109 cfu/mL from 104 to 105 cfu/mL of intial LAB and thereafter was observed a little of decease in viable cell number. pHs of dongchimi naengmyeum broth were decreased to 3.63 (control), 3.64 (Exp-1), 3.75 (Exp-2), and 3.68 (Exp-3) 3.63 to 3.75 after 72 hours of fermentation from 5.8 (control), 5.87 (Exp-1), 5.68 (Exp-2), and 5.55 (Exp-3), respectively, after 72 hours of fermentation, and the acidities were increased to 0.56% (Control), 0.52% (Exp-1), 0.49% (Exp-2), and 0.55% (Exp-3) from 0.04% (Control), 0.06% (Exp-1 and Exp-2), and 0.08% (Exp-3), respectively. Contents of reducing sugar of dongchimi naengmyeum broth after 72 hours of fermentation were decreased to 1.39 g/L, 1.30 g/L, 2.08 g/L, and 2.45 g/L from 3.53 g/L (control), 3.79 g/L (Exp-1), 3.79 g/L (Exp-2), and 3.64 g/L (Exp-3), respectively. Lactic acid contents as a result of lactic fermentation were increased markedly to 1973.58 mg/L (control), 1838.94 mg/L (Exp-1), 1874.99 mg/L (Exp-2), and 1794.67 mg/L (Exp-3) from 0 mg/L, respectively, after 72 hours of fermentation. Antioxidant activities of all tested dongchimi naengmyeum broth were higher than that of control one. The strongest antioxidant activity was observed in Exp-3 dongchimi naengmyeum broth showing 102,17% in DPPH radical scavenging activity, 100.82% in ABTS+• scavenging activity, 7.71 (A700 value) in reducing power, and 7.65 (A590 value) in ferric reducing/antioxidant power (FRAP). In conclusion, the results suggest that the making of functional dongchimi naengmyeum broth by using high phenolics supplements such as purple sweet potato powder and corn silk-biter melon extracts (Exp-3) was possible.
Dongchimi is one of the most favorites as a naengmyeum broth in Korea but there were no detailed studies on its industrial production and on its strengthening of functionality. Thus, this study was carried out for development of functional dongchimi naengmyeum broth using supplements such as bitter melon, corn silk, and purple sweet potato. Growth of lactic acid bacteria (LAB), changes of antioxidative activities, and changes of phytochemicals were investigated during lactic fermentation of dongchimi naengmyeum broth at 25℃ and the results were summarized as follows. Total lactic acid bacteria (LAB) were increased greatly until 60 hours of fermentation to 109 cfu/mL from 104 to 105 cfu/mL of intial LAB and thereafter was observed a little of decease in viable cell number. pHs of dongchimi naengmyeum broth were decreased to 3.63 (control), 3.64 (Exp-1), 3.75 (Exp-2), and 3.68 (Exp-3) 3.63 to 3.75 after 72 hours of fermentation from 5.8 (control), 5.87 (Exp-1), 5.68 (Exp-2), and 5.55 (Exp-3), respectively, after 72 hours of fermentation, and the acidities were increased to 0.56% (Control), 0.52% (Exp-1), 0.49% (Exp-2), and 0.55% (Exp-3) from 0.04% (Control), 0.06% (Exp-1 and Exp-2), and 0.08% (Exp-3), respectively. Contents of reducing sugar of dongchimi naengmyeum broth after 72 hours of fermentation were decreased to 1.39 g/L, 1.30 g/L, 2.08 g/L, and 2.45 g/L from 3.53 g/L (control), 3.79 g/L (Exp-1), 3.79 g/L (Exp-2), and 3.64 g/L (Exp-3), respectively. Lactic acid contents as a result of lactic fermentation were increased markedly to 1973.58 mg/L (control), 1838.94 mg/L (Exp-1), 1874.99 mg/L (Exp-2), and 1794.67 mg/L (Exp-3) from 0 mg/L, respectively, after 72 hours of fermentation. Antioxidant activities of all tested dongchimi naengmyeum broth were higher than that of control one. The strongest antioxidant activity was observed in Exp-3 dongchimi naengmyeum broth showing 102,17% in DPPH radical scavenging activity, 100.82% in ABTS+• scavenging activity, 7.71 (A700 value) in reducing power, and 7.65 (A590 value) in ferric reducing/antioxidant power (FRAP). In conclusion, the results suggest that the making of functional dongchimi naengmyeum broth by using high phenolics supplements such as purple sweet potato powder and corn silk-biter melon extracts (Exp-3) was possible.
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