DOI QR코드

DOI QR Code

양파분말을 첨가한 국수의 품질과 저장성

Quality and shelf life of noodles containing onion powder

  • 김요셉 (대구가톨릭대학교 식품공학전공) ;
  • 박나영 (대구가톨릭대학교 식품공학전공) ;
  • 노홍균 (대구가톨릭대학교 식품공학전공)
  • Kim, Yo Sep (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Park, Na Young (Department of Food Science and Technology, Catholic University of Daegu) ;
  • No, Hong Kyoon (Department of Food Science and Technology, Catholic University of Daegu)
  • 투고 : 2016.01.12
  • 심사 : 2016.02.29
  • 발행 : 2016.04.30

초록

본 연구에서는 기능성 부여와 저장성이 증진된 국수를 개발하고자 양파분말을 국수에 첨가(0, 3, 5, 10%)한 후 품질특성과 저장성을 조사하였다. 양파 생면의 수분은 양파분말 첨가량의 증가에 따른 차이는 없었으나 pH는 감소하였다. 양파 생면의 조리 후 중량과 부피, 수분흡수율은 대조구와 양파분말 첨가군 간에 차이가 없었다. 색의 경우 생면은 양파분말 첨가량이 증가할수록 L값과 a값은 감소하고 b값은 증가하였으나 조리면은 큰 차이를 나타내지 않았다. 생면의 총 폴리페놀 함량과 DPPH radical 소거능은 양파 분말 첨가량이 증가함에 따라 증가하였으며 조리후에는 함량이 전체적으로 감소하였으나 생면과 동일한 경향을 나타내었다. 양파 조리면의 조직감의 경우, 경도와 씹힘성은 대조구가 양파 첨가군에 비해 높게 나타났으나 탄력성은 대조구와 양파분말 첨가군 간에 차이가 없었다. 생면을 $10^{\circ}C$에서 12일간 저장하면서 총균수를 측정한 결과 양파분말 첨가군은 대조구에 비하여 저장성이 최소 6일 이상 연장될 수 있었으며 그 중 양파분말 5% 첨가구가 가장 효과적인 것으로 간주되었다. 양파 조리면의 관능검사 결과 외관, 맛, 냄새, 조직감 및 전체적인 기호도는 대조구와 양말분말 첨가군 간에 차이가 없었다. 따라서 본 연구결과로 볼 때 양파분말을 국수에 5% 첨가함으로서 기능성 부여와 저장성이 증진된 국수를 개발할 수 있으리라 생각된다.

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

키워드

참고문헌

  1. Park HJ, Yu IS, Kim SK, Lee YS, Kim YB (1994) Prediction of shelf-life of noodles by bacterial count. Korean J Food Sci Technol, 26, 557-560
  2. Kim JS, Son JY (2004) Effects of condensed phosphates on the quality and shelf-life of wet noodle. Korean J Food Cookery Sci, 20, 133-137
  3. Kim JG, Shim JY (2006) Quality characteristics of wheat flour noodle added with onion powder. Food Eng Progress, 10, 269-274
  4. Hwang IG, Kim HY, Lee SH, Hwang CR, Oh SH, Woo KS, Kim DJ, Lee JS, Jeong HS (2011) Isolation and identification of an antioxidant substance from heated onion (Allium cepa L.). J Korean Soc Food Sci Nutr, 40, 470-474 https://doi.org/10.3746/jkfn.2011.40.3.470
  5. Kwak HJ, Kwon YJ, Jeong PH, Kwon JH, Kim HK (2000) Physiological activity and antioxidative effect of methanol extract from onion (Allium cepa L.). J Korean Soc Food Sci Nutr, 29, 349-355
  6. Chung DO, Park ID, Jung HO (2001) Evaluation of functional properties of onion, rosemary, and thyme extracts in onion kimchi. Korean J Soc Food Cookery Sci, 17, 218-223
  7. Lee JH, Shim JY (2006) Characteristics of wheat flour dough and noodles added with onion juice. Food Eng Progress, 10, 54-59
  8. Shin WS, Shin ES, Lyu ES (2009) Optimization of wet noodle with onion juice using response surface methodology. Korean J Food Cookery Sci, 25, 31-38
  9. Park BH, Cho HS, Bae KY (2008) Quality characteristics of dried noodle made with Lotus root powder. Korean J Food Cookery Sci, 24, 593-600
  10. Kim SH, Jung BM (2013) Quality characteristics of noodles containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. Korean J Food Cookery Sci, 29, 19-28 https://doi.org/10.9724/kfcs.2013.29.1.19
  11. Folin O, Denis W (1912) On phosphotungsticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243
  12. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
  13. Park JH, Ko SH, Yoo SS (2010) Quality characteristics of wet noodles added with freeze-dried maesangi powder. Korean J Food Cookery Sci, 26, 831-839
  14. Jung BM (2010) Quality characteristics and storage properties of wet noodle with added cheonnyuncho fruit powder. Korean J Food Cookery Sci, 26, 821-830
  15. Rice-Evans C, Miller N, Paganga G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159 https://doi.org/10.1016/S1360-1385(97)01018-2
  16. Kim HK, Kim YE, Do JR, Lee YC, Lee BY (1995) Antioxidative activity and physiological activity of some Korean medical plants. Korean J Food Sci Technol, 27, 80-85
  17. Food Code (1997) Ministry of Health and Welfare, Seoul, Korea, p 295-298

피인용 문헌

  1. Quality Characteristics and Antioxidant Activity of Noodles added with Chinese Artichoke Powder vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.61
  2. Quality Study on Determining the Optimal Addition Rate of Onion Extract on Infant Rice Porridge vol.34, pp.4, 2018, https://doi.org/10.9724/kfcs.2018.34.4.384
  3. Total Phenolic Content and DPPH Radical Scavenging Activity of Subcritical Water Extract of Onion, and Its Effect on Alcohol Dehydrogenase Activity vol.52, pp.1, 2018, https://doi.org/10.14397/jals.2018.52.1.71
  4. 도라지 분말 첨가량에 따른 생면의 품질 특성 vol.33, pp.1, 2016, https://doi.org/10.9799/ksfan.2020.33.1.037
  5. Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts vol.11, pp.8, 2016, https://doi.org/10.3390/metabo11080520
  6. Quality Characteristics of Raw Noodles added with Ginger Juice vol.30, pp.4, 2021, https://doi.org/10.5934/kjhe.2021.30.4.659