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http://dx.doi.org/10.7318/KJFC/2012.27.6.710

The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production  

Park, Young Il (Department of Food & Nutrition, Sookmyung Women's University)
Jung, Bok-Mi (Major in Food Science and Nutrition, Chonnam National University)
Joo, Nami (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.27, no.6, 2012 , pp. 710-718 More about this Journal
Abstract
The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.
Keywords
Opuntia humifusa powder; pasta; sensory evaluation; optimization; response surface methodology;
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Times Cited By KSCI : 15  (Citation Analysis)
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