Effect of flour of coloured potato (Hongyoung and Jayoung) for antioxidant activity and texture properties of manufacturing noodle

Title
Effect of flour of coloured potato (Hongyoung and Jayoung) for antioxidant activity and texture properties of manufacturing noodle
Authors
홍윤기정화빈김상민판철호남정환조지홍권오근정진철이재권윤원병
Keywords
noodles; texture; coloured potato; antioxidant activity; hongyoung; jayoung
Issue Date
2013-11
Publisher
과학교육연구논총
Citation
VOL 29, NO 1, 35-43
Abstract
The experiment was conducted to change physical properties and antioxidant activity of flour noodle and boiled flour dough that added coloured potato (Hongyoung and Jayoung) powder(RF and PF) and starch(RSF and PSF). when coloured potato was added to dough, the flavor and texture of its noodle are better than noodle made by wheat flour (WF). The hardness, gumminess and chewiness of dough added coloured potato flour showed higher value than wheat flour dough. The total phenolic compound of dough added coloured potato flour was 3.7-5.8 times higher than boiled wheat flour dough. Additionally, DPPH scavenging acvitity was 1.5-1.6 times higher than boiled weat flour dough. It indicate that manufacturing noodle with coloured potato flour present better quality than wheat flour that was generally used for manufacturing noodle.
URI
http://pubs.kist.re.kr/handle/201004/46634
ISSN
1229229X
Appears in Collections:
KIST Publication > Article
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE