Rheological Properties of Cooked Noodle Fortified with Organic Acids-Eggshell Calcium Salts

유기산 난각 칼슘 강화 숙면의 물성

  • Shin, Hyung-Soon (School of Chemical Engineering and Biotechnology, Ajou University) ;
  • Kim, Kong-Hwan (School of Chemical Engineering and Biotechnology, Ajou University) ;
  • Yoon, Jung-Ro (Department of Food Science, Kangnung National University)
  • 신형순 (아주대학교 화학.생물공학부) ;
  • 김공환 (아주대학교 화학.생물공학부) ;
  • 윤정로 (강릉대학교 식품과학과)
  • Published : 1998.10.01


Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.