바나나 껍질을 첨가한 생면의 제조와 품질 특성 및 항산화 분석

초록

This study examined the effects of banana peel powder on the quality of noodles. Five different wet noodle samples were prepared with various ratio of KF (0%, 2%, 4%, 6%, 8%). The properties of banana peel powder and wheat flour (WF), the color values, cooking properties, texture, antioxidant activities of wet noodles were investigated. The moisture content of noodles were not show significant difference between the samples. The pH was decreased by adding banana peel powder where as the turbidity was increased by adding banana peel powder. The water absorption and volume expansion ratio and cooking loss were lowest in 8% sample. The L-values was decreased as the amount of banana peel powder increased. The a-value was significantly increased and also the b-value increased as the banana peel powder increased. ∆E was the highest in 8% sample. observed in both raw and cooked noodles, while the a-values and b-values of both types increased (p<0.05). The tensile strength of the noodles was significantly higher in control than that of other samples (p<0.05). The hardness, springiness, cohesiveness, and chewiness were significantly decreased as the amount of banana peel powder increased. The total polyphenols, flavonoids, reducing power significantly increased with increasing banana peel powder (p<0.05). These results suggest that addition of 2～4% banana peel powder could be the optimal to improve function and quality characteristics.

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