Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder (2024)

Kang, K. T., Jung, Y. J., Lee, S. J., Baik, M. Y. (2023). Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder. Korean Journal of Food Science and Technology, 55(5), 425-432. https://doi.org/10.9721/KJFST.2023.55.5.425

Kang, Kyeong Tae ; Jung, Young Jun ; Lee, Seung Ju et al. / Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder. In: Korean Journal of Food Science and Technology. 2023 ; Vol. 55, No. 5. pp. 425-432.

@article{38d792ac3efd49238d3fa8e56e21ec93,

title = "Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder",

abstract = "Lespedeza cuneata G. Don is rich in antioxidant phenolic compounds. In this study, various concentrations (0%, 2.5%, 5.0%, 7.5%, and 10.0%; w/w) of L. cuneata G. Don powder (LCP) were added to fresh or uncooked noodles to obtain physiological bioactivity. The proximate composition, cooking properties, textural properties, antioxidant capacity, and phenolic characteristics (total phenolic and flavonoid content) of the LCP-supplemented noodles were evaluated. As the LCP content of the noodles increased, the moisture, crude ash, and crude fat contents of uncooked LCP-supplemented noodles increased compared to the control without LCP, whereas the crude protein content of decreased. Compared to the control, the antioxidant capacity and phenolic characteristics of the cooked LCP-supplemented noodles increased as the amount of LCP added to the noodles increased, whereas their textural properties decreased. These results suggest that LCP-supplemented noodles provide consumers with improved phenolic characteristics and antioxidant capacity compared to regular noodles.",

keywords = "antioxidant capacity, phenolic characteristics, proximate composition, quality characteristics, texture",

author = "Kang, {Kyeong Tae} and Jung, {Young Jun} and Lee, {Seung Ju} and Baik, {Moo Yeol} and Kim, {Dae Ok}",

note = "Publisher Copyright: {\textcopyright} 2023 Korean Society of Food Science and Technology. All rights reserved.",

year = "2023",

doi = "10.9721/KJFST.2023.55.5.425",

language = "English",

volume = "55",

pages = "425--432",

journal = "Korean Journal of Food Science and Technology",

issn = "0367-6293",

publisher = "Tong Kwahak Hoe",

number = "5",

}

Kang, KT, Jung, YJ, Lee, SJ, Baik, MY 2023, 'Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder', Korean Journal of Food Science and Technology, vol. 55, no. 5, pp. 425-432. https://doi.org/10.9721/KJFST.2023.55.5.425

Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder. / Kang, Kyeong Tae; Jung, Young Jun; Lee, Seung Ju et al.
In: Korean Journal of Food Science and Technology, Vol. 55, No. 5, 2023, p. 425-432.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder

AU - Kang, Kyeong Tae

AU - Jung, Young Jun

AU - Lee, Seung Ju

AU - Baik, Moo Yeol

AU - Kim, Dae Ok

N1 - Publisher Copyright:© 2023 Korean Society of Food Science and Technology. All rights reserved.

PY - 2023

Y1 - 2023

N2 - Lespedeza cuneata G. Don is rich in antioxidant phenolic compounds. In this study, various concentrations (0%, 2.5%, 5.0%, 7.5%, and 10.0%; w/w) of L. cuneata G. Don powder (LCP) were added to fresh or uncooked noodles to obtain physiological bioactivity. The proximate composition, cooking properties, textural properties, antioxidant capacity, and phenolic characteristics (total phenolic and flavonoid content) of the LCP-supplemented noodles were evaluated. As the LCP content of the noodles increased, the moisture, crude ash, and crude fat contents of uncooked LCP-supplemented noodles increased compared to the control without LCP, whereas the crude protein content of decreased. Compared to the control, the antioxidant capacity and phenolic characteristics of the cooked LCP-supplemented noodles increased as the amount of LCP added to the noodles increased, whereas their textural properties decreased. These results suggest that LCP-supplemented noodles provide consumers with improved phenolic characteristics and antioxidant capacity compared to regular noodles.

AB - Lespedeza cuneata G. Don is rich in antioxidant phenolic compounds. In this study, various concentrations (0%, 2.5%, 5.0%, 7.5%, and 10.0%; w/w) of L. cuneata G. Don powder (LCP) were added to fresh or uncooked noodles to obtain physiological bioactivity. The proximate composition, cooking properties, textural properties, antioxidant capacity, and phenolic characteristics (total phenolic and flavonoid content) of the LCP-supplemented noodles were evaluated. As the LCP content of the noodles increased, the moisture, crude ash, and crude fat contents of uncooked LCP-supplemented noodles increased compared to the control without LCP, whereas the crude protein content of decreased. Compared to the control, the antioxidant capacity and phenolic characteristics of the cooked LCP-supplemented noodles increased as the amount of LCP added to the noodles increased, whereas their textural properties decreased. These results suggest that LCP-supplemented noodles provide consumers with improved phenolic characteristics and antioxidant capacity compared to regular noodles.

KW - antioxidant capacity

KW - phenolic characteristics

KW - proximate composition

KW - quality characteristics

KW - texture

UR - http://www.scopus.com/inward/record.url?scp=85177999141&partnerID=8YFLogxK

U2 - 10.9721/KJFST.2023.55.5.425

DO - 10.9721/KJFST.2023.55.5.425

M3 - Article

AN - SCOPUS:85177999141

SN - 0367-6293

VL - 55

SP - 425

EP - 432

JO - Korean Journal of Food Science and Technology

JF - Korean Journal of Food Science and Technology

IS - 5

ER -

Kang KT, Jung YJ, Lee SJ, Baik MY, Kim DO. Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder. Korean Journal of Food Science and Technology. 2023;55(5):425-432. doi: 10.9721/KJFST.2023.55.5.425