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Sensory Characteristics of Korean Wheat Noodles With Pine pollen and Antioxidant activities of Pine pollen Extracts  

Kim, Mi-Lim (Dept. of Herbal Food Cooking & Nutrition, Daegu Haany University)
Publication Information
Korean journal of food and cookery science / v.21, no.5, 2005 , pp. 717-724 More about this Journal
Abstract
Sensory characteristics and antimicrobial activity of Korean wheat noodle with pine pollen powder and antioxidant activity of pine pollen extracts were investigated to develop the health promoting product. Pine pollen powder was extracted with water and 70% ethanol and extracts were tested electron donating ability (EDA) and nitrite scavenging ability (NSA). Sensory characteristics were evaluated by its color, flavor, moisture, softness, texture and taste. Microbiological quality was tested by total viable cells. EDA was highest in 1,000 ppm for both water extract (67% of EDA) and ethanol extract (74% of EDA). NSA was highest in pH 1.2 for both water extract(46% of NSA) and ethanol extract (48% of NSA). Antimicrobial activity of Korean wheat noodle with 3% pine pollen powder were 0.5 log $cycle{\sim}1$ log cycle lower than that of control at 5days of storage in total vival cells and at 4days of storage in total fungus. From sensory evaluation, Korean wheat noodle with 3% pine pollen powder had significantly higher of all scores.
Keywords
Korean wheat noodle; Pine pollen; Sensory characteristic; Antioxidant activity;
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Times Cited By KSCI : 3  (Citation Analysis)
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