농업생명과학연구 (Journal of agriculture & life science)

  • 제46권5호
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  • Pages.127-136
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  • 2012
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  • 1598-5504(pISSN)
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  • 2383-8272(eISSN)
경상대학교 농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)
권호 표지

솔잎의 항산화활성 및 솔잎분말을 첨가한 우리밀국수의 품질특성

Antioxidative Activities of Pine Needles and Quality Characteristics of Korean Wheat Noodle with Pine Needle Powder

  • 김일훈 (경상대학교 식품공학과(농업생명과학연구원)) ;
  • 고유진 (경상대학교 식품공학과(농업생명과학연구원)) ;
  • 최인덕 (국립식량과학원) ;
  • 김영기 (합천군농업기술센터) ;
  • 류충호 (경상대학교 식품공학과(농업생명과학연구원)) ;
  • 심기환 (경상대학교 식품공학과(농업생명과학연구원))
  • Kim, Il-Hun (Dept. of Food Science and Technology, Gyeongsang National Univ.(Insti. of Agric. & Life Sci.)) ;
  • Ko, Yu-Jin (Dept. of Food Science and Technology, Gyeongsang National Univ.(Insti. of Agric. & Life Sci.)) ;
  • Choi, In-Duck (National Institute of Crop Science) ;
  • Kim, Young-Gi (Agricultural Technology Center, Hapcheon) ;
  • Ryu, Chung-Ho (Dept. of Food Science and Technology, Gyeongsang National Univ.(Insti. of Agric. & Life Sci.)) ;
  • Shim, Ki-Hwan (Dept. of Food Science and Technology, Gyeongsang National Univ.(Insti. of Agric. & Life Sci.))
  • 투고 : 2012.09.27
  • 심사 : 2012.10.30
  • 발행 : 2012.10.31
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 기능성을 가진 우리밀 국수를 개발하기 위해 먼저 솔잎의 항산화활성을 조사하였으며, 솔잎의 분말을 우리밀 밀가루 중량 100%를 기준하여 각각 0.5, 1.0 및 2.0% 첨가하여 제조한 국수의 품질특성을 조사하였다. DPPH radical 소거활성, 환원력, 자동산화 억제활성, tyrosinase 저해활성을 측정한 결과, 분획물의 농도가 증가함에 따라 항산화활성은 증가하는 경향을 보였으며, 부탄올 분획물에서 높은 DPPH radical 소거활성, 환원력, 자동산화 억제활성, tyrosinase 저해활성을 보였다. 솔잎분말을 첨가하여 제조한 국수의 중량, 부피, 함수율 및 국물의 탁도는 대조구와 비교하여 분말의 첨가량이 많을수록 증가하였다. 색도는 솔잎분말의 첨가량이 증가함에 따라 L값과 a값은 감소하였으며 b값은 증가하였다. 솔잎분말을 첨가하여 조리한 국수의 조직감은 우리밀 밀가루만 사용하여 제조한 대조구에 비하여 경도, 응집성, 탄력성, 검성 및 씹힘성이 감소하는 경향을 보였다. 관능검사 결과 솔잎 분말 1.0% 첨가구에서 색, 맛 및 전체적인 기호도가 높게 나타났으며, 향과 조직감에서는 대조구와 비교하여 유의적인 차이를 나타내지 않았다.

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

키워드

과제정보

연구 과제 주관 기관 : 농촌진흥청

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