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Quality characteristics of noodle added with Aster scaber extracts solution and powder

참취 추출물을 첨가한 국수의 품질 특성

  • Kim, Guy-Min (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Kim, Hyun-Gi (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Choi, Young-Jun (Department of Food Nutrition & Culinary Arts, Daegu Technical University) ;
  • Nam, Hak-Sik (Food Institute, Environment Institute Woosol Co., Ltd.) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 김규민 (대구한의대학교 한방식품조리영양학부) ;
  • 김현기 (대구한의대학교 한방식품조리영양학부) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 최영준 (대구공업대학교 호텔외식조리계열) ;
  • 남학식 ((주)우솔환경연구원 식품연구원) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부)
  • Received : 2015.04.08
  • Accepted : 2015.06.18
  • Published : 2015.06.30

Abstract

The purpose of this study was to investigate the physicochemical and sensory characteristics of A. scaber noodle added with A. scaber extract solution or powder. The weight of cooked noodle and noodle added with A. scaber extract solution was higher than those of the non-added noodle (control) and dried A. scaber powder added noodle. As the amount of A. scaber extract solution or powder was increased, the water absorption rate of noodle was decreased. As the amount of A. scaber solution or powder was increased, the 'L' values of noodles were decreased. Since the 'a' values of all noodles were negative and the 'b' values of all noodles were positive, the color of all noodles were determined to be yellow green. The pH of noodles were 5 to 6 in control noodles and noodles with A. scaber powder. The pH of noodle added A. scaber extract solution was lower than those of others. As amount of A. scaber extract solution or powder was increased, the elasticity of all noodles was decreased. The chewiness of noodles was the highest in noodle added A. scaber extract powder. The quality of noodle added A. scaber extract solution was the excellent among the all other noodles. This result showed that, the quality characteristics and palatability of noodle added A. scaber extract solution or powder was higher than those of control noodle.

Acknowledgement

Supported by : 지식경제부

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