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논문 상세정보

현미 및 수수 첨가에 따른 생면의 품질특성과 항산화 효과

Quality and Antioxidant Activity of Wet Noodles Supplemented with Brown Rice and Sorghum Powders

초록

밀가루에 현미가루와 수수가루의 비율을 달리하여 혼합하고 1회 죽염 2%를 첨가하여 3가지의 생면을 제조하였으며, 이를 밀가루와 정제염으로 만든 생면과 품질특성 및 in vitro 항산화 효과를 비교하였다. 품질특성 중 중량, 수분흡수율, 탁도는 현미가루와 수수가루를 첨가한 WBSN-b가 39.5 g, 97.4%, 0.62로 나타나 밀가루로 제조한 WN-p 측정 결과인 38.5 g, 92.5%, 0.59와 유사하였다. 탄력성은 WN-p(73.5%)와 WBSN-b(68.3%)에서 높았으며, 다음으로 WBN-b, WSN-b의 순으로 나타났다. 관능평가에서 전체적인 기호도는 WBSN-b가 6.4점으로 가장 높았고, WSN-b, WBN-b, WN-p는 6.1, 5.3, 5.3점이었다. 생면의 pH는 WBN-b는 7.4, WBSN-b는 7.5, WSN-b는 7.5, WN-p는 6.6로 1회 죽염과 현미가루와 수수가루를 첨가한 생면이 pH가 높게 나타났다. DPPH free radical 및 hydroxy radical 소거 효과에서는 현미가루와 수수가루를 10%씩 혼합한 생면 WBSN-b와 수수가루 20%를 혼합한 WSN-b가 높은 라디칼 소거능을 나타내었다. 본 연구 결과 현미가루와 수수가루를 각각 10%씩 그리고 1회 죽염 2%를 첨가한 생면이 밀가루로 제조한 생면의 품질특성에 가장 근접하였고, 기호면과 항산화 효과에서 가장 우수하였다.

Abstract

In this study, we investigated the quality and antioxidant activity of wet noodles fortified by adding brown rice and sorghum powders. Wet noodles were divided into four groups: WN-p (wheat flour 100%, purified salt 2%), WBN-b (wheat flour 80%, brown rice powder 20%, bamboo salt (${\times}1$) 2%), WBSN-b (wheat flour 80%, brown rice powder 10%, sorghum powder 10%, bamboo salt (${\times}1$) 2%), and WSN-b (wheat flour 80%, sorghum powder 20%, bamboo salt (${\times}1$) 2%). The wet noodles were evaluated for their quality characteristics and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of cooked WBSN-b were close to those of cooked WN-p. Springiness, cohesiveness, and chewiness of cooked WBSN-b were the highest among all cooked noodles added with brown rice or sorghum powders and textural properties of cooked WBSN-b were not significantly different from WN-P. In the sensory evaluation, the overall acceptance of WBSN-b received the highest score of 6.4 points, which was higher than the score for WN-p. DPPH and hydroxyl radical scavenging activities increased significantly with addition of brown rice and sorghum powder, and radical scavenging activities of WBSN-b and WSN-b were the highest. In conclusion, wet noodles added with 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) exhibited the same quality properties of WN-p. Addition of 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) increased the sensory and antioxidant activities of wheat flour noodles.

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