Preparation of Noodle with Laver Powder and its Characteristics

김분말을 이용한 국수의 제조 및 특성

  • Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kee, Hae-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Ham, Kyung-Sik (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, In-Chul (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 이장욱 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 기해진 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 함경식 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김인철 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2000.04.30

Abstract

Laver noodles were prepared with composite flour containing various ratios of laver powder sifted through 100-mesh sieve and their cooking characteristics were evaluated. Farinograph test results with the composite flour showed that water absorption rate increased linearly as the content of laver powder increased from 2% to 8%, while dough stability decreased linearly with the laver content. Dough development time increased 2.65-3.75 times by adding laver powder. DSC endotherms indicated that onset temperature $(T_o)$, peak temperature $(T_p)$, and conclusion tempearture $(T_c)$ of composite flour starch gelatinization shifted to a higher temperatures as the laver powder content increased. Difference in laver species (e.g., Porphyra dentata and Porphyra tenera) did not affect dough characteristics and surface color of doughs and noodles made with composite flours. From the sensory evaluation test for noodles, a laver noodle containing 4% roasted Porphyra dentata was the most preferred among the noodles tested.