Functional Properties of Brassica oleracea L. Extracts and Quality Characteristics of Korean Wheat Noodles With Brassica oleracea L.

摘要

Quality characteristics and functional properties of Korean wheat noodle with brassica oleracea L. powder were investigated to develop health promoting and high quality product. Brassica oleracea L. powder was extracted with water and 70% ethanol, andthe extracts were tested its electron donating ability (EDA) and nitrite scavenging ability (NSA). Quality characteristics of the noodle were evaluated by its color, flavor, moisture, softness, texture and taste evaluation. Microbiological quality was also tested counting total viable cells. EDA was highest at 1000 ppm of both water extract (64% of EDA) and ethanol extract (76% of EDA). NSA was highest pH 1.2 of both water extract (42% of NSA) and ethanol extract (46% of NSA). In antimicrobial activitytest, Korean wheat noodle with 3% pine pollen powder displayed 0.5 — 1 log cycle of total viable cell counts lower than that of control at 5 days of storage. Sensory evaluation of Korean wheat dried and cooked noodles with 3% Brassica oleracea L. powder showed significantly higher scores in overall.