Browse > Article
http://dx.doi.org/10.17495/easdl.2015.2.25.1.153

Antioxidant Activities and Quality Characteristics of Rice Noodle added with Cedrela sinensis Powder  

Jung, Na Ri (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Lee, Eun Ji (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.1, 2015 , pp. 153-161 More about this Journal
Abstract
This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.
Keywords
Antioxidant activity; Cedrela sinensis; rice noodle; textual characteristics; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Blios MS (1958) Antioxidant determination by the use of a stable free radical. Nature 26: 1190-1200.
2 Chang SK, Kim JH, Oh HS (2008) The development of functional cold buckwheat noodles using biological activity of hot water extracts of Ligularia fischeri and Angelica gigas Nakai. Korean J Food Culture 23: 479-488.
3 Choi HS (2011) Effect of adding amaranth powder on noodle quality. Korean J Food & Nutr 24: 664-669.   DOI
4 Choi SY, Cho JH, Koh BK (2012) A rice noodle making procedure for evaluating rice flour noodle-making potential. J Korean Soc Food Sci Nutr 41: 1823-1829.   DOI
5 Hwang SY, Kang KO (2012) Quality characteristics of rice noodles supplemented with turmeric, purple sweet potato or seaweed (Hizikia fusiforme) J East Asian Soc Dietary Life 22: 211-217.
6 Jin SY, Lee EJ, Kim MH (2014) Quality characteristics and optimization of rice cookies with nuts by response surface methodology. J East Asian Soc Dietary Life 24: 208-216.
7 Jung BM, Park SO, Shin TS (2009) Quality characteristics of rice noodles added with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 25: 180-188.
8 Jung SW (2009) Current status and future development of rice noodles. International Symposium and Annual Meeting 11: 55-56.
9 Kang BH (2012) Korean plants used as medicine and food resources. Korean Studies Information Corp., Paju. p 129.
10 Kim JY, Park GS (2010) Quality characteristics of rice noodles with added Allium victorialis powder. Korean J Food Cookery Sci 26: 772-780.
11 Kim MA, Lee EJ, Jin SY (2014) Quality characteristics and antioxidant activities of bread added with Cedrela sinensis powder. Korean J Food Culture 29: 111-118.   DOI
12 Kim YA (2002) Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Food Cookery Sci 18: 632-636.
13 Ko MR (2011) Antioxidative compounds and antioxidant capacity of young, brown, black and milled rices. MS Thesis Kyunghee University, Seoul. pp 13-18.
14 Kostat (2013) Rice supply and demand trends. Statistics Korea. Daejeon. pp 11-16.
15 Kum JS, Lee SH, Lee HY, Lee C (1996) Retrogradation behavior of rice starches differing in amylose content and gel consistency. Korean J Food Sci technol 28: 1052-1058.
16 Lee IS (2006) Antioxidant constituents from the leaves of Cedrela sinensis A. Juss. MS Thesis, Chungnam National University, Daejeon. pp 8-9.
17 Lee JS (2012) Quality characteristics of wet noodles added with freeze-dried purple sweet potato powder. The Korean Journal of Culinary Research 18: 279-292.
18 Oh HS (2004) Biological activities of bamboo leaf and quality characteristics of buckwheat cold noodle using bamboo leaf powder as a functional ingredient. Korean J Food Cookery Sci 20: 498-504.
19 Park BH, Jeon ER, Kim SD, Cho HS (2010) Quality characteristics of dried noodle added with lotus leaf powder. Korean J Food Culture 25: 225-231.
20 Park ID, Cho HS (2010) Quality characteristics of dried noodles with added loquat leaf powder. Korean J Food Culture 26: 709-716.
21 Park GS, Kim JY (2010) Quality characteristics of rice noodles with added Allium victorialis powder. Korean J Food Cookery Sci 26: 772-780.
22 Park HK, Lee HG (2005) Characteristics and development of rice noodle added with isolate soybean protein. Korean J Food Cookery Sci 21: 326-338.
23 Park JC, Chun SS, Kim SH (1995) Changes on the quercitrin content in the preparation for the leaves of Cedrela sinensis. Korean J Soc. Food Sci 11 :303-308.
24 Park SR, Yang SW, Ahn DR, Yang JH, Cho CH, Kim HY, Lee JH, Park JS, Kim DK (2010) Antioxidant constituents of the heartwood of Cedrela sinensis A. Juss. Kor J Pharmacogn 41: 245-249.
25 Shin HJ, Chun YJ, Shin HJ (2008) Physiological activities of extracts of Cedrela sinensis leaves. Korean J Microbiol Biotechnol 23: 164-168.
26 Shin MS (2010) Activation of the rice processing industry to lead the future of the green food industry. Food Preservation and Processing Industry 9: 16-37.
27 Swain T, Hillis WE (1959) The phenolic consituents of Prunus domestica. I. the quantitative analysis of phenolic constituents. J Sci Food Agric 10: 63-68.   DOI
28 Yang SE, Jin SY (2013) Antioxidant activity and quality characteristics of Jeonbyeong added Cedrela sinensis powder. The Korean Journal of Culinary Research 19: 270-290.