[논문]국내산 아피오스 첨가 국수의 항산화 활성 및 품질 특성

나세연; 심기현

doi:10.9799/ksfan.2018.31.6.844

국내산 아피오스 첨가 국수의 항산화 활성 및 품질 특성
Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.31 no.6, 2018년, pp.844 - 857

나세연 (숙명여자대학교 문화예술대학원 전통식생활문화전공 대학원) , 심기현 (숙명여자대학교 문화예술대학원 전통식생활문화전공)

Abstract ▼ AI-Helper

This study evaluates antioxidant activity and quality characteristics of noodle adding domestic apiose (Apios americana Medikus) powder at the ratios of 0, 5, 10, 15, and 20%. The moisture content increased as more apiose was added while the pH decreased as more apiose was added. On the other hand, water absorption ratio and turbidity increased as more apiose was added. The L value decreased while the a value increased as more apiose was added. In texture, the hardness increased while cohesiveness decreased as more apiose was added. As a result, the overall preferences, the appearance, aroma, taste, and texture were the best when 15% apiose was added. In quantitative descriptive analysis (QDA), it turned out that brown color, bitter taste, delicate flavor, hardness, adhesiveness and chewiness increased as more apiose was added. However, crystallinity, spreadability, flour flavor, springiness decreased as more apiose was added. In principal component analysis (PCA), it was found out that when more than 15% apiose was added to the noodles. Antioxidant activity increased all for total phenolic, flavonoid contents and DPPH radical scavenging activity as more apiose was added. Collectively, it was noted that the preference, antioxidant activity and quality are the best when 15% apiose was added to noodles.

주제어

표/그림 (9)

표 Table 1. Formula for the preparation of noodles made with apios powder
표 Table 2. Moisture contents, pH, and salinity of noodles added with apios powder
표 Table 3. Cooking properties of noodles added with apios powder
표 Table 4. Color values of noodles added with apios powder
표 Table 5. Texture properties of noodles added with apios powder
표 Table 6. Sensory preference score of noodles added with apios powder
표 Table 7. Quantitative descriptive analysis of noodles added with apios potato powder
그림 Fig. 1. Sensory characteristics of apios noodles by principal component analysis (PCA). (a) sensory characteristics by PCA plot (b) apios noodles.
표 Table 8. Antioxidative activities of noodles added with apios powder

질의응답

핵심어	질문	논문에서 추출한 답변
	아피오스란 무엇인가?	아피오스(Apios americana Medikus)는 북아메리카가 원산지인 콩과의 덩굴성 작물로서 국내에서는 감자와 비슷해서 ‘아피오스 감자’라고 많이 알려져 있으며, ‘인디언 감자’라고 불릴 정도로 이 지역 원주민들의 주식으로 많이 이용되었던 식품이다(Kim 등 2014). 아피오스는 17세기경 북아메리카에 온 이민자들을 통해 유럽으로 전파되었으나, 감자에 비해 생육기간도 길고 생산성이 떨어져서 그동안 식용작물로서 가치를 인정받지 못하다가 1980년에 이르러 영양학적인 우수성이 알려지면서 미국을 중심으로 주목받기 시작하였다(Kenmochi 등 2015).
	과거 아피오스가 식용작물로서 가치를 인정받지 못하던 이유는 무엇인가?	아피오스(Apios americana Medikus)는 북아메리카가 원산지인 콩과의 덩굴성 작물로서 국내에서는 감자와 비슷해서 ‘아피오스 감자’라고 많이 알려져 있으며, ‘인디언 감자’라고 불릴 정도로 이 지역 원주민들의 주식으로 많이 이용되었던 식품이다(Kim 등 2014). 아피오스는 17세기경 북아메리카에 온 이민자들을 통해 유럽으로 전파되었으나, 감자에 비해 생육기간도 길고 생산성이 떨어져서 그동안 식용작물로서 가치를 인정받지 못하다가 1980년에 이르러 영양학적인 우수성이 알려지면서 미국을 중심으로 주목받기 시작하였다(Kenmochi 등 2015). 아시아에서는 19세기 말에 일본의 아오모리현에서 처음 재배하기 시작하여 현재는 특용작물로 재배하여 판매하고 있다(Kenmochi 등 2015).

참고문헌 (50)

Bae DB, Kim KH, Yook HS. 2016. Quality characteristics of noodles added with red lentil powder. J Korean Soc Food Sci Nutr 45:1338-1343

원문보기 상세보기
Bae YH, Park HW, Park HO, Jeong HS, Choi EJ, Chae IS. 2003. Food and Cookery Science. pp.80-104. Kyomunsa
Blois MS. 1958. Antioxidant determination by use of a stable free radical. Nature 181:1199-1200

상세보기
Cha SM, Son BY, Lee JS, Baek SB, Kim SL, Ku JH, Hwang JJ, Song BH, Woo SH, Kown YU, Kim JT. 2012. Effect of particle size on physico-chemical properties and antioxidant activity of corn silk powder. Korean J Crop Sci 57:41-50

원문보기 상세보기
Chang HS, Kim MS, Kim MJ, Lee JS, Kim YB, Sim KH. 2017. Quality characteristics and antioxidant activities of noodles added with Spergularia marina L. Griseb powder. J East Asian Soc Diet Life 27:50-60

원문보기 상세보기
Cho YH, Lim ST, Lee YT. 2014. Effects of rice starch addition on quality of instant fried noodle. J Korean Soc Food Sci Nutr 43:1264-1269

원문보기 상세보기
Choi HD, Lee HC, Kim SS, Kim YS, Lim HT, Ryu GH. 2008. Nutrient components and physicochemical properties of new domestic potato cultivars. Korean J Food Sci Technol 40:382-388
Choi RY, Lee J, Ryu HS, Ham JR, Park SK, Kim MJ, Lee MK. 2017. Anti-visceral obesity effect of Apios americana Medikus in diet-induced obese mice. J Korean Soc Food Sci Nutr 46:1137-1142
Chung HJ, Choi MH, Chang HG, Kim JS, Kim WJ. 2005. Effects of germinated whole soy flour on the properties of dough and noodle. Korean J Food Cook Sci 21:919-926
Ghang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Eng Prog 9:199-207
Ha DM, Park YK. 2011. Quality characteristics of noodles added with domestic germinated barley. Korea J Food Preserv 18:131-142

원문보기 상세보기
Han SM, Han JA. 2011. Preparation and characterization of wet noodle containing germinated small black bean flour. Korean J Food Sci Technol 43:597-602

원문보기 상세보기
Hong YM, Kim JS, Kim DW and Kim WJ. 2003. Effects of whole soy flour on the properties of wet noodle. Korean J Food Nutr 16:417-422
Hyun YH, Hwang YK, Lee YS. 2001. A study of cooking properties of the noodle made of composite flour with green tea powder. J East Asian Soc Diet Life 11:295-304
Ichige M, Fukuda E, Miida S, Hattan J, Misawa N, Saito S, Fujimaki T, Imoto M, Shindo K. 2013. Novel isoflavone glucosides in groundnut (Apios americana Medik) and their antiandrogenic activities. J Agric Food Chem 61:2183-2187

상세보기
Jang HL, Yoon KY. 2012. Biological activities and total phenolic content of ethanol extracts of white and flesh-colored Solanum tuberosum L. potatoes. J Korean Soc Food Sci Nutr 41:1035-1040

원문보기 상세보기
Jeong JC, Chang DC, Yoon YH, Park CS, Kim SY. 2006. Effect of cultural environments and nitrogen fertilization levels on the anthocyanin accumulation of purple-fleshed potato (Solanum tuberosum L.) variety Jasim. J Bio-Environ Control 15:204-210
Kang SY, Riu KZ, Kang YK, Kang BK, Kim DS, Park IS, Song HS. 2005. Preliminary culture evaluation of newly introduced apios (Apios americana M.). Korean J Plant Resour 18:424-432
Kang YR, Han JA. 2015. Quality improvement of dumpling shell based on rice flour by addition of potato starch and HPMC. Korean J Food Cook Sci 31:696-702

원문보기 상세보기
Kenmochi E, Kabir SR, Ogawa T, Naude R, Tateno H, Hirabayashi J, Muramoto K. 2015. Isolation and biochemical characterization of apios tuber lectin. Molecules 20:987-1002

상세보기
Kikuta C, Sugimoto Y, Konishi Y, Ono Y, Tanaka M, Iwaki K, Fujita S, Kawanishi-Asaoka M. 2011. Physicochemical and structural properties starch isolated Apios americana Medikus. J Appl Glycosci 59:21-30

상세보기
Kim DS, Ahn JB, Choi WK, Han GP, Park ML, Kang BN, Kim DH, Choi SH. 2015. Quality characteristics of noodles added with tomato powder. Korean J Culin Res 21:129-142
Kim HR, Lee JH, Kim YS, Kim KM. 2007. Physical and sensory characteristics of wet noodles prepared by adding Ge-Geol radish powder. Korean J Food Sci Technol 39:283-288
Kim HY, Seo HI, Ko JY, Kim JI, Lee JS, Song SB, Jung TW, Kim KY, Kwak DY, Oh IS, Jeong HS, Woo KS. 2012. Physicochemical characteristics of the sorghum (Sorghum bicolor L. Moench) powder following low temperature-microparticulation. Korean J Food Nutr 25:656-663

원문보기 상세보기
Kim JH, Kim HY, Kang SY, Kim JB, Kim YH, Jin CH. 2018. Chemical constituents from Apios americana and their inhibitory activity on tyrosinase. Molecules 23:1-11
Kim SH, Jung BM. 2013. Quality characteristics of noodles containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. Korean J Food Cook Sci 29:19-28

원문보기 상세보기
Kim UJ, Yoon JY, Kim HS. 2002. A study on the noodle quality made from pea starch-wheat composite flour. Korean J Food Cook Sci 18:692-697
Kim WY. 2014. Study on the antioxidative activity of Apios americana Medikus. Master's Thesis, Joongbu Univ. Geumsan.
Korea Kim YH, Rhee SK, Lee AR, Kim DB, Lee OH. 2014. Analysis of food components of apios (Apios american Medikus) potato cultivated in Korea. J Agric Life Environ Sci 26:1-5
Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30:1373-1380
Kong SH, Lee JS. 2010. Quality characteristic and change in GABA content and antioxidant activity of noodle prepared with germinated brown rice. J Korean Soc Food Sci Nutr 39:274-280

원문보기 상세보기
Krishman HB. 1998. Identification of genistein, an anticarcinogenic compound, in the edible tubers of the American groundnut (Apios americana Medikus). Crop Sci 38:1052-1056

상세보기
Kwon YH, Park ES, Kim JK, Dhakal KH, Jeong YS, Hwang YH. 2010. Quality characteristics of noodles added with soybean and Gastrodine rhisoma powder. Curr Res Agric Life Sci 28:69-78
Kye SK. 1996. Water binding capacity of vegetable fiber. Korean J Food Nutr 3:231-235
Lee JY, Lee WJ. 2011. Quality characteristics of germinated brown rice flour added noodles. J Korean Soc Food Sci Nutr 40:981-985

원문보기 상세보기
Lee MK, Shin MJ, Yoon HH. 2014. Effects of starches on the quality characteristics of raw and cooked noodles. Korean J Culin Res 20:310-321
Moon Y, Jeon SJ, Hong YE, Zhao YX, Kim KH, Kweon M. 2018. Quality of commercial Korea domestic wheat flours and their dry noodle-making performance. Korea J Food Cook Sci 34:366-374

상세보기
National Institute of Agricultural Sciences. 2018. Agricultural food information system. Available from http://koreanfood.rda.go.kr/kfi/fct/fctNutCal/list [cited 15 October 2018]
Ogasawara Y, Hidano Y, Kato Y. 2006. Study on carbohydrate composition of apios (Apios americana Medikus) flowers and tubers. J Jpn Soc Food Sci Technol 53:130-136

상세보기
Okubo K, Yoshiki Y, Okuda K, Sugihara T, Tsukamoto C, Hoshikawa K. 1994. DDMP-conjugated saponin (soyasaponin ${\beta}$ g) isolated from American groundnut (Apios americana). Biosci Biotechnol Biochem 58:2248-2250

상세보기
Park CS, Hong BH, Baik BK. 2003. Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles. Cereal Chem 80:297-303

상세보기
Park MH, Kim MR. 2014. Physicochemical properties of cross-linked apios starch. J East Asian Soc Diet Life 24: 400-406
Park ML, Kim JM, Lee MH. 2017. Quality characteristics of Sulgidduk added with apios (Apios americana M.) powder. Korean J Food Nutr 30:1268-1278
Park YE, Cho HM, Lee HJ, Hwang YS, Choi SSN, Lee SJ, Park ES, Lim JD, Choung MG. 2007. Antioxidant and inhibition on angiotensin converting enzyme activity of colored potato extracts. Korean J Crop Sci 52:447-452
Seol H, Sim KH. 2017. Quality characteristics of noodles with added germinated black quinoa powder. Korean J Food Nutr 30:19-30

원문보기 상세보기
Shin EJ. Kim NG, Chung CH, Kim HS. 2014. Quality characteristics of wheat flour suitable for wet noodle. Korean J Food Cook Sci 30:540-546

원문보기 상세보기
Singleton VL, Joseph AR. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungsitc acid reagents. Am J Enol Vitic 16:144-158
Um HJ, Kim GH. 2007. Studies on the flavonoid compositions of Elsholtzia spp. Korean J Food Nutr 20:103-107
Yangcheng H, Belamkar V, Cannon SB, Jane JL, 2016. Characterization and development mechanism of Apios americana tuber starch. Carbohydr Polym 151:198-205

상세보기
Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M. 2002. Free radical scavenging properties of wheat extracts. J Agric Food Chem 50:1619-1624

상세보기

저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증