Browse > Article

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

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.))
Publication Information
Journal of agriculture & life science / v.46, no.5, 2012 , pp. 127-136 More about this Journal
Abstract
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.
Keywords
Antioxidative activities; Korean wheat; Noodle; Pine needles; Quality characteristics;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Blois, M. A. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 199-200.   DOI   ScienceOn
2 Chen, Q. X. and I. Kubo. 2002. Kinetics of mushroom tyrosinase inhibition by querctin. J. Agric. Food. Chem. 50: 4108-4118.   DOI   ScienceOn
3 Choi, M. H., H. G. Jang, J. S. Kim, and W. J. Kim 2005. Effects of germinated whole soy flour on the properties of dough and noodle. Korean J. Food Cookery Sci. 21: 919-926.
4 Chung, K. C. and K. J. Kim. 2005. Tyrosinase activated inhibition effect & analysis of pine-needles extract. J. Korean Oil Chem. Soc. 22: 71-76.
5 Hong, S. P., H. I. Jeon, G. S. Song, K. S. Kwon, Y. J. Kwon, and Y. S. Kim. 2004. Characteristics of wax gourd juice-added dry noodles. Korean J. Food Sci. Technol. 36: 795-799.
6 Im, M. S., O. J. Lee, S. K Cha, and Y. J. Kim. 2003. Quality characteristics of wet noodle with lycii fructus powder. Korean J. Food Sci. Technol. 1: 77- 83.
7 Jang, H. R., J. S. Park, S, G and M. Shin. 2008. Properties of white pan breads made with Korean and imported wheat flours. Korean. J. Food. Presery. 15: 884-890.
8 Jin, S. Y., N. M. Joo, and Y. S. Han. 2006. Optimization of iced cookiess with the addition of pine leaf powder. Korean J. Food Cookery Sci. 18: 399-406.
9 Jung, C. H., J. H. Kim, J. R. Cho, C. G. Ahn, and K. H. Shim. 2007. Quality characteristics of wet noodles added with Korean paprika powder. J. Korean Soc Food Sci. Nutr. 36: 779-784.   DOI
10 Kang, Y. H., T. Y. Ha, and K. D. Moon. 1995. Effects of pine needle extracts on serum and liver lipid contents in rats fed high fat diet. J. Korean Soc. Food Nutr 25: 367-373.
11 Kee, H. J., S. T. Lee, and Y. K. Park. 2000. Preparation and quality characteristics of Korean wheat noodles made of brown glutinous rice flour with and without aroma. Korea J. Food Sci. Technol. 32: 799- 805.
12 Kim, H. R., J. S. Hong, J. S. Choi, G. J. Han T. Y. Kim, S. B. Kim, and H. K. Chun. 2005. Properties of wet noodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J. Food Sci Technol. 37: 579-583.
13 Kim, H. R., J. H. Lee, Y. S. Kim, and K. M. Kim 2007. Physical and sensory characteristics of wet noodles prepared by adding ge-geol radish powder. Korean J. Food Sci. Technol. 39: 283-288.
14 Kim, H. S., S. B. Ajn, K. Y. Lee, and S. R. Lee. 1973. Development of composite flours and their products utilizing domestic raw materials - II. bread-making test with composite flours. Korean J. Food Sci. Technol. 5: 25-32.
15 Kim, H. S and J. S. Oh. 1975. Development of composite flours and their products utilizing domestic raw materials. Korean J. Food Sci. Technol. 7: 187- 193.
16 Kim, J. G., Y. M. Kang, K. S. Eum, Y. M. Ko, and T. Y. Kim. 2003a. Antioxidative activity and antimicrobial activity of extracts from medicinal plants(Akebia quinate Decaisn, Scirus fluviatilis A. Gray, Gardenia jasminoides for. grandiflora Makino). J. Agric. & Life Sci. 37: 69-75.
17 Kim, S. K. 1997. Overview of Korean noodle industry. Food. Sci. Biotechn. 6: 125-130.
18 Kim, J., H., J. K. Kim, W. W. Kang, Y. S. Ha, S. W Choi, and K. D. Moon. 2003b. Chemical compositions and DPPH radical scavenger activity in different sections of safflower J. Korean Soc. Food Sci. Nutr 32: 733-738.   DOI
19 Kim, J. T., S. J. Jo, J. K. Hwang, and C. J. Kim 1997. Composition of amino acids, sugars and minerals of domestic wheat varieties. J. Korean Soc. Food. Sci. Nutr. 26: 229-235.
20 Kim, S. K. 1976. On bread staling with emphasis on the role of starch. Korean J. Food Sci. Technol. 8: 185-190.
21 Kim, Y. H., K. S. Choi, D. H. Som, and Kim, J. H.. 1996. Rheological properties of dough with whole wheat flour. J. Korean Soc. Food Nutr. 25: 817-823
22 Kim, Y. S., T. Y. Ha, S. H. Lee, and Lee, H. Y. 1997. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol. 29: 90-95.
23 Kim, Y. S., 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol. 30: 1373-1380.
24 Kwhak, S. H., S. W. Moo, and M. S. Jang. 2002. Effect of pine needle(Pinus densiflora Seib. et Zucc) powder on the sensory and mechanical characteristics of steam cake. Korean J. Food Cookery Sci. 18: 399-406.
25 Kyung, M. S., H. K. Chang, and Y. T. Lee. 2001 Effects of emulsifiers on the properties of white layer cakes prepared from geurumil flour. J. Korean Soc. Food Sci. Nutr. 30: 877-881.
26 Lee, H. G. and J. Y. Han. 2002. Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweeteners. Korean J. Food Cookery Sci. 18: 164-172.
27 Lee, J. Y., W. I. Hwang, and S. T. Lim. 2004. Antioxidant and anticancer activities of organic extracts from Platycodon grandiflorum A. De Candolle roots. J. Ethnopharm.. 93: 409-415.   DOI   ScienceOn
28 Lee, Y. S., N. Y. Im, and K. H. Lee. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J. Food Cookery Sci. 16: 681-688.
29 Lee, K. H and H. S. Kim 1981. Preparation and evaluation of dried noodle products made from composite flours utilizing rice and wheat flours. Korean J. Food Sci. Technol. 13: 6-14.
30 Lee, M. Y and H. G. No. 2002. Effect of chitosan on shelf-life and quality of wet noodle. J. Chitin Chitosan. 7: 14
31 Oh, S. R. 1995. Studies on the physiological functionality of pine needle and mugwort extracts. Korean J. Food Sci. Technol. 27: 978.
32 Park, N. K., J. C. Song, K. J. Kim, C. K. Lee, H. S. Jeong, and M. J. Chung. 1999. Noodle-making characteristics of Korean wheat. Korean J. Postharvest. Sci. Technol. 6: 167-172.
33 Ryu, C. H., H. S. Cheigh, and T. W. Kwon. 1997. A note on the preparation and evaluation of ramyon (deep fat fried instant noodle) using barley-wheat composite flours. Korean J. Food Sci. Technol. 9: 81-83.
34 Ryu J. H., J. Y. Cha, Y. G Jong, G. T. Jong, and Y. S. Jo. 2004. Antioxidative effects of pine (Pinus denstifora) needle extracts. J. Life Sci. 14: 863-867.   DOI
35 Shin, G. M. and J. C. Im. 2008. Rheological properties of dough added with pine needle powder. Korean J. Food Preserv. 15: 405-410.
36 Shin, J. Y., M. W. Byun, B. S. Noh, and E. H. Choi. 1991. Noodle characteristics of jerusalem artichoke added wheat flour and improving effect of texture modifying agents. Korean J. Food Sci. Technol. 23: 538-545.
37 Yang, H. C., K. S. Suk, and M. H. Lim. 1982. Studies on the processing of raw material for noodles. Korean J. Food Sci. Technol. 14: 146-150.
38 Yi, S. Y and C. S. Kim. 2001. Effects of added yam powders on the quality characteristics of yeast leavened pan breads made from imported wheat flour and Korean wheat flour. J. Korean Soc. Food Sci. Nutr. 30: 56-63.
39 Yen, G. H. and H. Y. Chen. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem. 45: 27-32.