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Effect of Prunus mume Byproduct Obtained from Liqueur Manufacture on Quality Characteristics of Noodles

국수의 품질에 미치는 매실 리큐르 제조 부산물인 매실과육의 첨가효과

  • Park, La-Young (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Chae, Myoung-Hee (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
  • 박나영 (대구가톨릭대학교 식품외식산업학부) ;
  • 채명희 (대구가톨릭대학교 식품외식산업학부) ;
  • 이신호 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2006.12.29

Abstract

The objective of this research was to investigate the potential use of Prunus mume liqueur byproduct (PLB) as an ingredient in noddle processing. After boiling, the weight and volume of PLB added noodles and turbidity of the noodle soup decreased significantly, compared with those of the control. In sensory evaluation, appearance and color scores of the noodle with PLB were lower than those of the control. However, scores for texture, flavor, taste and overall acceptability were higher in the noodle with PLB than in the control. The pH value of the noodle decreased with increase of PLB concentration and did not change during storage for 30 days at $10^{\circ}C$. Changes of titratable acidity in the noodle with PLB showed the same trend as pH. The surface of the noddle was covered with mold in the control and 10% PLB added noodle after 15 days storage at $10^{\circ}C$. However, the noodle with 20% and 30% PLB did not how significant increase in total bacteria up to 30 days at $10^{\circ}C$.

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