The purpose of this study was to investigate quality characteristics, such as health related functions, and color of fresh pasta by adding purple potato concentrate. The fresh pasta was made with 5 different purple concentrates of Control (0%), PSPC2.5 (2.5%), PSPC5 (5%), PSPC7.5 (7.5%) and PSPC10 (...
The purpose of this study was to investigate quality characteristics, such as health related functions, and color of fresh pasta by adding purple potato concentrate. The fresh pasta was made with 5 different purple concentrates of Control (0%), PSPC2.5 (2.5%), PSPC5 (5%), PSPC7.5 (7.5%) and PSPC10 (10%). As a result of antioxidative analysis, 179.31(mg GAE/100 g) of polyphenol, 25.49(mg/100 g) of anthocyanin and 27.51% of DPPH radical scavenging were present. For chromaticity of fresh pasta noodle, as the amount of purple sweet potato concentrate increased, L-value and b-value decreased, while a-value tended to increases. As a result of antioxidative analysis, polyphenol, anthocyanin and DPPH radical scavenging increase significantly with the added purple potato concentrate. The sensory analysis of fresh pasta with different purple potato concentrate result in high scores on color with increasing level of added concentrate. Throughout this study, it examines the usability of purple potato concentrate by identifying health-related function. With the purple potato concentrate, fresh pasta tends to have higher a-value and purple potato's plum-colored. Through the preference investigation, PSPC 7.5, with 7.5% of concentrate, is founded as the most appropriate mixing ratio.
The purpose of this study was to investigate quality characteristics, such as health related functions, and color of fresh pasta by adding purple potato concentrate. The fresh pasta was made with 5 different purple concentrates of Control (0%), PSPC2.5 (2.5%), PSPC5 (5%), PSPC7.5 (7.5%) and PSPC10 (10%). As a result of antioxidative analysis, 179.31(mg GAE/100 g) of polyphenol, 25.49(mg/100 g) of anthocyanin and 27.51% of DPPH radical scavenging were present. For chromaticity of fresh pasta noodle, as the amount of purple sweet potato concentrate increased, L-value and b-value decreased, while a-value tended to increases. As a result of antioxidative analysis, polyphenol, anthocyanin and DPPH radical scavenging increase significantly with the added purple potato concentrate. The sensory analysis of fresh pasta with different purple potato concentrate result in high scores on color with increasing level of added concentrate. Throughout this study, it examines the usability of purple potato concentrate by identifying health-related function. With the purple potato concentrate, fresh pasta tends to have higher a-value and purple potato's plum-colored. Through the preference investigation, PSPC 7.5, with 7.5% of concentrate, is founded as the most appropriate mixing ratio.
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