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사과박 분말을 첨가한 메밀국수의 품질 특성 및 항산화 활성
The aim of this study was prepared buckwheat noodles with various amounts of apple pomace powder (APP) and investigated their quality characteristics and antioxidant activities to confirm the possibility of their application in the food industry. Buckwheat noodles were prepared using buckwheat flour (BF) and wheat flour (WF) mixed with different ratios of APP. The total dietary fiber (TDF) content, water binding capacity, solubility and swelling power of APP were the highest, but pH was the lowest. Crude protein content of BF was highest. The moisture content, crude ash content, TDF content, hardness, chewiness, gumminess, resilience, a value and b value of uncooked buckwheat noodle (UBN) and cooked buckwheat noodle (CBN) were increased with increasing of APP content (p<0.05). Whereas, the crude protein, pH, L value, and adhesiveness were decreased (p<0.05). The weight, water absorption, volume and turbidity of CBN were increased with increasing APP content (p<0.05). In antioxidant activities, total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging, ABTS radical scavenging and quercetin content of APP were the higher than those of BF and WF. The rutin content of BF was the highest. TPC, TFC, DPPH radical scavenging, ABTS radical scavenging, rutin content and quercetin content of UBN and CBN were significantly increased (p<0.05) as the addition of APP content. TPC, TFC, DPPH radical scavenging, ABTS radical scavenging, rutin content and quercetin content of 60BN-10AP were the higher than 60BN and 60BN-5AP. In conclusion, we confirmed the possibility of making buckwheat noodles with improved quality characteristics and antioxidant activities by adding APP and confirmed the possibility of using apple pomace in the food industry.