Effect of Hot Water Extract Powder from Safflower (Carthamus tinctorius L.) Seed on Quality of Noodle

홍화씨 열수추출 분말 첨가가 국수의 품질에 미치는 영향

  • 곽동윤 (경북대학교 식품공학과) ;
  • 김준한 (경북대학교 식품공학과) ;
  • 최명숙 (경북대학교 식품영양학과) ;
  • 신승렬 (경북대학교 식품영양학과) ;
  • 문광덕 (경북대학교 식품영양학과)
  • Published : 2002.06.01


Quality of noodle processed by addition of hot water extract powder from roasted safflower seed (RSHE) was investigated. Proximate compositions of RSHE was 4.70% of moisture, 32.63% of crude Protein, 6.52% of crude fat, 15.62% of crude ash and 40.53% of carbohydrate. There was no significant difference (p<0.05) in hunter's color value between noodles with and without RSHE. The ‘L’vague of noodle processed by addition of powder from roasted safflower seed (RSP) was very low and significantly different (p<0.05) from other products. With the increase of RSHE addition, the volume and weight of cooked noodles increased (R$^2$=0.9688). The breaking force of dry noodle decreased with the increase of RSHE addition. In the mastication test of cooked noodles, max. weight, strength and hardness increased with the increase of RSHE addition. Dry noodle with 0.3% and 0.5% RSHE recorded high rank, but that with RSP recorded the lowest rank in score of appearance and color by sensory evaluation. The noodle processed with 0.3∼0.5% RSHE showed high sensory quality.


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