Cooking Properties of Buckwheat Noodles Added Aster scaber $T{HUNB}$ Juice

참취 즙액 첨가가 메밀국수의 조리 특성에 미치는 영향

  • 이상영 (강원대학교 식품생명공학부) ;
  • 이은영 (강원대학교 식품생명공학부) ;
  • 심태흠 (강원대학교 식품생명공학부) ;
  • 오덕환 (강원대학교 식품생명공학부) ;
  • 강일준 (한림대학교 식품영양학과) ;
  • 정차권 (한림대학교 식품영양학과) ;
  • 함승시 (강원대학교 식품생명공학부)
  • Published : 1998.06.01


This study was aimed to determine the cooking properties of noodles when dfferent concentrations of Aster scaber THUNB(AST) juice were added to the buckwhenat and wheat flours. Also, physicochemical effects of the noodles and compositions of the noodles and compositions of the noodle soup after cooking were determined. Buckwheat flour and AST contained greater amounts of minerals and essential amino acids than wheat flour. The contents of chlorophyll and carotenoids in the buckwheat noodle added AST juice increased as the concentrations of AST juice increased. Hydration capacity of buckwheat flour was higher than that of wheat flour when AST juice was added to flours. The added amounts of AST juice did not affect the volume and the weight of the noodles, but those were increased as cooking time proceeded. The release of proteins and minerals from the buckwheat noodle added AST juice increased as cooking time progressed and also at the added concentrations of AST juice increased. Texture indices showed lower values as the amount of added juice increased. In sensory evaluation, the scores of color, flavor and overall acceptability of the buckwheat noodle added AST juice were higher than those of the control.


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