배유특성이 다른 수수가루 첨가가 건면의 품질특성 및 항산화활성에 미치는 영향

摘要: This study was conducted in order to investigate the quality characteristics and antioxidant activities of dry noodles with addition sorghum (Sorghum bicolor L. Moench) flour from glutinous non-glutinous varieties. The varieties used this were ‘Hwaggumchal’ ‘Donganme’, contents added 5%, 10%, ‘Donganme’ 10%. turbidity soup cooked increased by flour. cooking loss (HFN) greater than that (DFN), reflecting endosperm characteristics. Phenolic compounds such as polyphenol, flavonoid, tannin activity proportion amounts In varieties, DFN showed phenolic higher levels DPPH ABTS radical scavenging HFN. 5～10% 4.6～6.2 fold 10.5～13.4 fold, respectively, compared non-added noodles. Regarding effects, 10.9～11.2% after cooking. sensory evaluation, color appearance value highest HFN, no differences taste overall acceptability observed among treatments.