A METHOD FOR MANUFACTURING OF FIVE-COLOR POWDER NOODLES OF NAENGMYEON USING ANTI-OXIDANT ACTIVITY AND THE FIVE-COLOR POWDER NOODLES OF NAENGMYEON MANUFACTUERD BY METHOD

• 1. 谷物改良粉的制备方法及谷物改良粉、无麸质面条的制备方法及无麸质面条 [P] . 中国专利： CN108740750A . 2018-11-06
• 2. 一种高膳食纤维面条及全利用小麦麸皮和次粉制作高膳食纤维面条的方法 [P] . 中国专利： CN104431771B . 2018.03.27
• 3. A METHOD FOR MANUFACTURING OF FIVE-COLOR POWDER NOODLES OF NAENGMYEON USING ANTI-OXIDANT ACTIVITY AND THE FIVE-COLOR POWDER NOODLES OF NAENGMYEON MANUFACTUERD BY METHOD [P] . 韩国专利： KR20170129414A . 2017-11-27

  机译： 利用抗氧化剂活性制造NA粉五色面条的方法及用该方法制造的NA粉五色面条的方法

• 4. METHOD FOR MANUFACTURING FIVE-COLOR FERMENTATION POWDER PRODUCT USING ANTI-OXIDANT FUNCTIONAL MATERIALS, AND FIVE-COLOR FERMENTATION POWDER PRODUCT MANUFACTURED BY METHOD [P] . 韩国专利： KR101670817B1 . 2016-10-31

  机译： 利用抗氧化剂功能材料制造五色发酵粉产品的方法以及用该方法制造的五色发酵粉产品

• 5. METHOD FOR MANUFACTURING BREAD DOUGH USING FIVE-COLOR POWDER HAVING ANTIOXIDANT ACTIVITY, AND BREAD DOUGH USING FIVE-COLOR POWDER MANUFACTURED THEREBY [P] . 韩国专利： KR20170129406A . 2017-11-27

  机译： 具有抗氧化剂活性的五色粉制造面包粉的方法，以及由此制造的五色粉制造面包粉的方法

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• 2. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期
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• 6. Quality characteristics and antioxidant activities of wet noodle added with seunggumcho (Angelica gigas N Leaf) powder [J] . Hyun-Ju Hwang, Hyo-Nam Lee Park, Seung-Joo Lee Korean Journal of Food Science and Technology . 2019,第2期
• 7. Quality characteristics and antioxidant activity of Sooyeon noodles supplemented with sorghum powder [J] . Myeong Seob Song, Ah Young Choi, Min Young Kim, Korean Journal of Food Science and Technology . 2018,第5期
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• 11. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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