아열대 기후 변화에 따른 인디언시금치 생면의 최적제조에 관한 연구

Abstract

The aim of this study is to add Indian spinach, a subtropical vegetable, in making pasta in order to enhance its quality and sensual properties. The pH of the pasta increased as the amount of Indian spinach increased, and slightly decreased as the amount of bread flour increased, according to measurements of pH and chromaticity in the chemical properties of pasta. The ratio of Indian spinach pasta was 50.42 grams of Indian spinach to 249.99 grams of bread flour in predicting the ideal numerical point that satisfies the preference maximum. The predicted response value for this mixing ratio, which is 7 as a max, was 4.53 for sweetness, 6.07 for color, and 3.12 for bitterness. In comparison to the control group, fresh pasta had a higher level of Indian spinach's antioxidant activity. Indian spinach pasta had higher moisture and ash levels and lower levels of fat, protein, carbohydrates and calories than the control group, indicating low fat, low carbohydrate, and low calorie content, according to the general ingredient analysis of the pasta. The purpose of this research is to reevaluate Indian spinach, which is cultivated in Korea but eaten in salads only for now. This study may help create fresh, functional pasta and raise raise public awareness of domestic subtropical vegetable food culture and health, as well as help increase income for Indian spinach growers.