Section 71
Chapter 70,458

Relationship between Polyphenol Oxidase Activity and Color of White Salted Noodles Prepared from Korean Wheat Cultivar

Kang, C.-S.; Kim, K.-H.; Kim, K.-H.; Park, C.S.; 박종철; 박광근; 정영근; 윤성중

Korean Journal of Breeding Science 43(5): 470-478


ISSN/ISBN: 0250-3360
Accession: 070457030

Download citation:  

This study was carried out to find major factors affecting the color of wheat flour and noodles and develop simple analysis method for the breeding of wheat cultivars suitable for producing flour and noodles with bright color which are preferred by consumers. Customers who buy white noodle or flour prefer bright-colored food to dark-colored products. We evaluated grains of 25 Korean wheat cultivars for chemical composition, grain characteristics, and color change of noodle dough sheets during storage. Polyphenol oxidase (PPO) has been connected to discoloration of white salted noodles and other wheat end products.The grain PPO activity was reduced as the 1,000 grain weight, grain ash content, and protein content decreased. The grain PPO activity was positively correlated with the total polyphenol content (r=0.609**) and iron content (r=0.655**). Lightness, protein,polyphenol and Fe content of flour were positively correlated with PPO activity of grain. Cultivars with higher grain PPO activity showed darker noodles and were more easily discolored during the storage (from 2 hr to 48 hr). Thus, PPO activity can be used as a selection index in a breeding program for wheat cultivars of bright-colored flour.

PDF emailed within 1 workday: $29.90