사과박 분말을 첨가한 메밀국수의 품질 특성 및 항산화 활성

다국어 초록 (Multilingual Abstract)

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.

목차 (Table of Contents)

• Ⅰ. Introduction 1
• 1. Apple (Malus domestica var. Fuji) 1
• 2. Apple pomace 6
• 3. Noodle 8
• 4. Buckwheat noodle 11
• 5. Research objectives 12
• Ⅱ. Materials and Methods 13
• 1. Materials 13
• 2. Preparation of apple pomace powder 14
• 3. Preparation of buckwheat noodle added with apple pomace powder 14
• 4. Quality characteristics 16
• 4-1. Proximate composition 16
• 4-2. pH 16
• 4-3. Total dietary fiber content 17
• 4-4. Water binding capacity 19
• 4-5. Solubility and swelling power 20
• 4-6. Cooking properties 21
• 4-7. Color measurement 21
• 4-8. Texture profiles 22
• 5. Antioxidant activities 24
• 5-1. Sample extraction 24
• 5-2. Determination of total polyphenol content 25
• 5-3. Determination of total flavonoid content 25
• 5-4. DPPH radical scavenging activity 26
• 5-5. ABTS radical scavenging activity 26
• 5-6. Determination of rutin content and quercetin content 27
• 6. Statistical analysis 29
• Ⅲ. Results and discussion 30
• 1. Quality characteristics and antioxidant activities of raw materials 30
• 1-1. Proximate composition, pH, and total dietary fiber content 30
• 1-2. Water binding capacity 33
• 1-3. Solubility and swelling power 35
• 1-4. Antioxidant activities 37
• 2. Quality characteristics and antioxidant activities of uncooked buckwheat noodles 40
• 2-1. Proximate composition, pH, and total dietary fiber content 40
• 2-2. Color measurement 43
• 2-3. Texture profiles 45
• 2-4. Antioxidant activities 47
• 3. Quality characteristics and antioxidant activities of cooked buckwheat noodles 50
• 3-1. Cooking properties 50
• 3-2. Proximate composition, pH, and total dietary fiber content 53
• 3-3. Color measurement 56
• 3-4. Texture profiles 58
• 3-5. Antioxidant activities 60
• Ⅳ. Conclusions 63
• Ⅴ. References 67
• Summary in Korean 78