Food Technology Study Program, Agricultural Technology Faculty, Widya Mandala Surabaya Catholic University, Dinoyo Street Number 42-44, Surabaya 60265, Indonesia.
Molecules. 2022 Aug 9;27(16):5062. doi: 10.3390/molecules27165062.
The study aims to determine the effect of the proportion of κ-carrageenan and the hot water extract of pluchea leaf tea on the quality and sensory properties of stink lily wet noodles. The research design is a randomized block design with two factors, i.e., the difference in the proportion of κ-carrageenan (K) (0, 1, 2, and 3% w/w) and the addition of the hot water extract of the Pluchea indica Less leaf tea (L) (0, 15, and 30% w/v), with 12 treatment levels (K0L0, K0L1, K0L2, K1L0, K1L1, K1L2, K2L0, K2L1, K2L2, K3L0, K3L1, K3L2). The data are analyzed by the ANOVA at p < 5% and continued with the Duncan’s multiple range test at p < 5%, and the best treatment was determined by the spider web method based on sensory assay by a hedonic method. The proportions of κ-carrageenan and the concentration of pluchea tea extract had a significant effect on the cooking quality and sensory properties. However, the interaction of the two factors affected the swelling index, yellowness (b*), chroma (C), hue (h), total phenol content (TPC), total flavonoid content (TFC), and DPPH free radical scavenging assay (DPPH). The best treatment of wet noodles was K2L0, with a preference score of 15.8. The binding of κ-carrageenan and phenolic compounds to make a networking structure by intra- and inter-disulfide bind between glucomannan and gluten was thought to affect the cooking quality, sensory properties, bioactive compounds (TPC and TFC), and DPPH.
本研究旨在确定κ-卡拉胶和白花臭牡丹叶茶水提取物的比例对臭芙蓉湿面的品质和感官特性的影响。研究设计为两因素随机区组设计，即κ-卡拉胶（K）比例（0、1、2 和 3%w/w）和白花臭牡丹叶茶水提取物（L）添加量（0、15 和 30%v/v）的差异，有 12 个处理水平（K0L0、K0L1、K0L2、K1L0、K1L1、K1L2、K2L0、K2L1、K2L2、K3L0、K3L1、K3L2）。数据分析采用方差分析（p<0.05），并采用邓肯氏多重范围检验（p<0.05）进行连续检验，根据感官评定的愉悦值法，采用蛛网法确定最佳处理。κ-卡拉胶的比例和白花臭牡丹叶茶水提物的浓度对烹饪品质和感官特性有显著影响。然而，两个因素的相互作用影响了膨胀指数、黄度（b*）、色值（C）、色调（h）、总酚含量（TPC）、总黄酮含量（TFC）和 DPPH 自由基清除能力（DPPH）。湿面条的最佳处理是 K2L0，偏好评分为 15.8。κ-卡拉胶和酚类化合物通过葡甘露聚糖和谷蛋白之间的内-和-二硫键结合形成网络结构的结合被认为会影响烹饪品质、感官特性、生物活性化合物（TPC 和 TFC）和 DPPH。
