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http://dx.doi.org/10.3746/jkfn.2013.42.8.1227

Effects of Quality Characteristics and Antioxidant Activities of Dry Noodles with Added Sorghum Flour by Characteristics of Endosperm  

Ko, Jee Yeon (Dept. of Functional Crop, NICS, RDA)
Woo, Koan Sik (Dept. of Functional Crop, NICS, RDA)
Kim, Jung In (Dept. of Functional Crop, NICS, RDA)
Song, Seuk Bo (Dept. of Functional Crop, NICS, RDA)
Lee, Jae Saeng (Dept. of Functional Crop, NICS, RDA)
Kim, Hyun Young (Dept. of Functional Crop, NICS, RDA)
Jung, Tae Wook (Dept. of Functional Crop, NICS, RDA)
Kim, Ki Young (Dept. of Functional Crop, NICS, RDA)
Kwak, Do Yeon (Dept. of Functional Crop, NICS, RDA)
Oh, In Seok (Dept. of Functional Crop, NICS, RDA)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.8, 2013 , pp. 1227-1235 More about this Journal
Abstract
This study was conducted in order to investigate the quality characteristics and antioxidant activities of dry noodles with addition of sorghum (Sorghum bicolor L. Moench) flour from glutinous and non-glutinous varieties. The sorghum varieties used in this study were glutinous 'Hwaggumchal' and non-glutinous 'Donganme', and the contents added to noodles were 'Hwaggumchal' 5%, 'Hwaggumchal' 10%, 'Donganme' 5%, and 'Donganme' 10%. The turbidity of soup of cooked noodles was increased by addition of sorghum flour. The cooking loss of 'Hwaggumchal' flour added noodles (HFN) was greater than that of 'Donganme' flour added noodles (DFN), reflecting endosperm characteristics. Phenolic compounds such as polyphenol, flavonoid, and tannin contents and antioxidant activity of sorghum flour added noodles were increased in proportion to the amounts of added sorghum flour. In the added varieties, DFN showed greater amounts of phenolic compounds and higher levels of DPPH and ABTS radical scavenging activities than HFN. The DPPH and ABTS radical scavenging activities of 5~10% DFN were increased by 4.6~6.2 fold and 10.5~13.4 fold, respectively, compared to non-added noodles. Regarding cooking effects, DPPH and ABTS radical scavenging activities of sorghum flour added noodles were increased by 10.9~11.2% after cooking. In sensory evaluation, color and appearance value were highest in HFN, and no differences in taste and overall acceptability were observed among treatments.
Keywords
sorghum flour; variety; dry noodles; turbidity; antioxidant activity;
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