Development and Property Evaluation of Naengmyeon Broth with Tomatoes and Traditional Medicinal Herbs
2018
Kim, J.M., Yeungnam University, Gyeongsan, Republic of Korea | Song, M.S., Yeungnam University, Gyeongsan, Republic of Korea | Lee, K.S., Yeungnam University College, Daegu, Republic of Korea | Yoon, K.Y., Yeungnam University, Gyeongsan, Republic of Korea
This study intended to develop different kinds of Naengmyeon broth by adding tomatoes and traditional medicinal herbs and to evaluate their quality and functional properties. Naengmyeon broth contained high levels of protein, and pH and acidity ranged from 5.38~6.21 and 0.50~0.63%, respectively. The Naengmyeon broth with tomatoes (BT) showed the highest soluble solid and reducing sugar contents. Nine types of minerals were detected, and major minerals were K, Na, Mg, Fe, and Ca. Both total amino acid and essential amino acid contents were the highest in BT. Naengmyeon broth containing tomatoes and traditional medicinal herbs (BTM) was highly evaluated in terms of taste, flavor, color, and palatability. Total polyphenol content was the highest in Naengmyeon broth with traditional medicinal herbs, and BTM showed the highest antioxidant activities except for reducing power. As a result, Naengmyeon broth containing tomato or traditional medicinal herbs, especially BTM, has high development potential as Naengmyeon broth due to its superior functionality and palatability as well as nutrition.
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