Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Functional Properties of Rice Noodles Supplemented with Turmeric, Purple Sweet Potato or Seaweed (Hizikia fusiforme)

강황, 자색고구마, 톳을 첨가한 쌀국수의 기능성

  • Son, Jong-Yun (Department of Food Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Department of Nutrition and Culinary Science, Hankyong National University)
  • 손종연 (국립한경대학교 식품생물공학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2013.01.18
  • Accepted : 2013.04.18
  • Published : 2013.04.30
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Abstract

We investigated noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme) for their functional properties, including total phenol, flavonoid contents, electron donating abilities, and nitrite scavenging abilities. The percentage of total phenolic compounds in turmeric, purple sweet potato, and seaweed noodles were 2.40, 2.47, and 1.27%, respectively, whereas the percentage of total flavonoid contents were 0.55, 0.92, 0.74%, respectively. Results showed that purple sweet potato noodles had the highest amount of phenolic compounds and flavonoids compared to the other types of noodles. The electron donating abilities of the turmeric, purple sweet potato, and seaweed noodles were 4.72, 4.11, and 3.11 at 1,000 ppm respectively. The nitrite scavenging abilities of the turmeric, purple sweet potato, and seaweed noodles were 75.93, 79.81, and 73.51% at pH 1.2, respectively. Purple sweet potato noodles had the highest nitrite scavenging abilities, with an effect better than BHT and ascorbic acid. The ferrous ion chelating effect of turmeric, purple sweet potato, and seaweed noodles were 12.17, 13.63, and 42.12%. All of the experimental results showed good anti-oxidative activity; thus rice noodles supplemented with turmeric, purple sweet potato, or seaweed, have good functional effects for human beings.

Keywords

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