Quality Characteristics of Barley ${\beta}$-Glucan Enriched Noodles

보리 ${\beta}$-glucan 강화 국수의 품질 특성

  • Lee, Young-Tack (Department of Food and Bioengineering, Kyungwon University) ;
  • Jung, Ji-Young (Department of Food and Bioengineering, Kyungwon University)
  • 이영택 (경원대학교 식품생물공학과) ;
  • 정지영 (경원대학교 식품생물공학과)
  • Published : 2003.06.01

Abstract

This study was conducted to evaluate quality characteristics of noodles containing barley flour and ${\beta}$-glucan enriched fraction. Compared to 100% wheat flour, composite flours containing barley flour and ${\beta}$-glucan enriched fraction decreased initial pasting temperature and increased maximum peak viscosity. The noodles containing ${\beta}$-glucan enriched fraction exhibited somewhat darker color and lower values in cooked weight, volume, moisture content, and cooking loss. From the textural properties measured by texture analyzer, the noodles with 30% barley flour and ${\beta}$-glucan enriched fraction were similar to 100% wheat noodle in springiness value and significantly higher in gumminess, hardness, and chewiness. The results of sensory evaluation indicated that barley flour or ${\beta}$-glucan enriched fraction at levels up to 30% could be substituted for wheat flour without seriously depressing noodle quality. Cooking of raw noodle with ${\beta}$-glucan enrichment slightly increased total, insoluble, and soluble ${\beta}$-glucan content.

Keywords

barley;${\beta}$-glucan;noodle;cooking properties

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