부산대학교 도서관

This research is studied the quality characteristics and health functional effects of noodles(wet, deep fried and steam), ramyon soup by adding with brown rice, sorghum and bamboo salt. In order to develop the functional effects of noodles, the production with noodles had been changed with 10% or 20% brown rice flour and sorghum flour, and their quality characteristics with weight, water absorption rate, volume, turbidity, pH, textural characteristics, sensory evaluation and antioxidant experiment with DPPH free radical scavenging activity and hydroxyl radical scavenging activity were determined. Ramyon soup that added with bamboo salt(3×BSS) which substitute the purified salt commonly used and their quality characteristics,antioxidant effects and the inhibition effect of HT–29 human cancer cells were determined. On this basis, the functional effects of ramyon prepared with brown rice flours, sorghum flours and bamboo salt in the soup had been developed and the preventive effect on obesity-colitis induced mice had been evaluated. The results of weight, water absorption rate, volume, turbidity, textural characteristics and sensory evaluation of noodles added with each 10% brown rice flour and sorghum flour after boiling were similar to wheat noodle, but the result of sensory evaluation showed thatnoodles added with of each 10% brown rice flour and sorghum flour got the highest score. The DPPH and OH inhibitory effects of noodlesadded with each 10% brown rice flour and sorghum flour were higher than the wheat noodles, noodles added with of 20% brown rice flour.The sensory evaluation of ramyon soup with bamboo salt(3×BSS) are the best, and bamboo salt(1×BSS) showed higher DPPH radical inhibited and hydroxyl radical scavenging effects than purified salt (PSS). The inhibitory effect of HT-29 of 3×BSS were 21% and 53% under the concentration of 0.5% and 1% were higher than PSS which were 10% and 21%, respectively. The results of mice obesity experiment which showed that the concentration of serum levels such as TC, TG, LDL, serum insulin and leptin level of ramyon groups are lower than the high fat diet and the high fat diet added DSS (dextran sulfate sodium), but the HDL and adiponectin level of ramyon groups are higher. Especially steam ramyon added with brown rice flour and sorghum flour, ramyon added with brown rice flour and sorghum flour both have the best inhibition effect in obesity. Also the results of mice colitis experiment show that colon length of ramyon groups are longer than DSS and the high fat diet added DSS. Serum cytokines such as TNF-α, IL-1β, IL-6, IL-12, IL-17A, IFN-γ of ramyon groups are lower than DSS and the high fat diet added DSS. As the same tendency of Serum cytokines, the inflammation cytokines such as TNF-α, IL-1β, IL-6, IL-12, IFN-γ of ramyon groups are lower than DSS and the high fat diet added DSS. Particularly steam ramyon added with brown rice flour and sorghum flour, ramyon added with brown rice flour and sorghum flour both have the best inhibition effect in colitis. And they have a better inhibitory effect on iNOS and COX-2 expressions. Above all the results, it estimated that compare to normal ramyon manufacturing with flour and refined salt, both of the functional effects and quality characteristics with noodles added with 10% brown rice and sorghum and bamboo salt (3×) are greatly improved. This study is focus on national healthy diet, as well as to develop the healthy food which utilized the functional food such as brown rice, sorghum and bamboo salt (3×).