Functional Properties of Brassica oleracea L. Extracts and Quality Characteristics of Korean Wheat Noodles With Brassica oleracea L.
2005
Kim, M.L. (Daegu Haany University, Gyeongsan, Republic of Korea), E-mail: [email protected]
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, and the 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.
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