DOI QR코드

DOI QR Code

Quality characteristics of noodles supplemented with rice flour and shell powder

쌀가루와 패각분말을 첨가한 면류의 품질특성

  • Lee, Jeonggon (Namwon Plant, CJ Cheiledang Co., Ltd.) ;
  • Jeong, Gyeong A (Center for Food Safety Assurance, Department of Food Science and Biotechnology, Wonkwang University) ;
  • Jeong, Jinyi (International Food Certification Support Center, Korea Food Research Institute) ;
  • Lee, Chang Joo (Center for Food Safety Assurance, Department of Food Science and Biotechnology, Wonkwang University)
  • 이정곤 (CJ제일제당 남원공장) ;
  • 정경아 (원광대학교 식품생명공학과) ;
  • 정진이 (한국식품연구원 해외식품인증지원센터) ;
  • 이창주 (원광대학교 식품생명공학과)
  • Received : 2019.03.25
  • Accepted : 2019.04.30
  • Published : 2019.06.30

Abstract

This study investigated the optimal amount of shell powder (0.1, 0.2, 0.3, and 0.4%) to add to rice noodles containing 20% rice flour and compared their quality characteristics to those of wheat noodles containing a commercial alkaline reagent (added at 0.4%). As the amount of shell powder was increased, the L and b values (Hunter's color) increased. The pH, turbidity, and water absorption also increased as the amount of shell powder was increased. However, when the shell powder content exceeded 0.3%, the hardness, chewiness, springiness, and tension tended to decrease below acceptable levels. This might be because the shell powder inhibited network formation. The textural properties and pH value of rice noodles containing 0.2% shell powder were similar to those of the wheat noodles. This suggests that 0.2% shell powder may be the optimal amount to add to rice noodles when used as the alkaline reagent.

Keywords

rice flour;alkaline reagent;shell powder;rice noodle

SPGHB5_2019_v51n3_221_f0001.png 이미지

Fig. 1. Effect of shell powder on the pH value of noodles.

Table 1. Formulas of noodles with different content of shell powder

SPGHB5_2019_v51n3_221_t0001.png 이미지

Table 2. Texture analyzer operation condition for cooked noodles with different content of shell powder

SPGHB5_2019_v51n3_221_t0002.png 이미지

Table 3. Hunter’s color values of cooked noodles with different content of shell powder

SPGHB5_2019_v51n3_221_t0003.png 이미지

Table 4. Textural profiles of cooked noodles with different content of shell powder

SPGHB5_2019_v51n3_221_t0004.png 이미지

Table 5. Tension profiles of cooked noodles with different content of shell powder

SPGHB5_2019_v51n3_221_t0005.png 이미지

Table 6. Cooking characteristics of noodles with different content of shell powder

SPGHB5_2019_v51n3_221_t0006.png 이미지

Acknowledgement

Supported by : 한국연구재단

References

  1. Seo HI, Ryu BM, Kim CS. Effect of heat-moisture treatment of domestic rice flours containing different amylose contents on rice noodle quality. J. Korean Soc. Food Sci. Nutr. 40: 1597-1603 (2011) https://doi.org/10.3746/jkfn.2011.40.11.1597
  2. Shin HS, Kim KH, Yoon JR. Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts. Korean J. Food Sci. Technol. 30: 1197-1202 (1998)
  3. Shin DS, Sim EY, Lee SK, Choi HS, Park JY, Woo KS, Kim HJ, Cho DH, Oh SK, Han SI, Park HY. Comparison of quality properties of rice cultivars for beverage processing. Korean J. Food Nutr. 30: 1260-1267 (2017)
  4. Song NJ, Kim JM, Shin M. Effects of amylose content controlled by blended rice flours on the quality characteristics of gluten-free rice cupcake. Korean J. Food Cook. Sci. 34: 96-104 (2018)
  5. Rombouts I, Jansens KJA, Lagrain B, Delcour JA, Zhu KX. The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. J. Cereal Sci. 60: 507-513 (2014)
  6. Kim SK, Yoo YJ. A study on quality characteristics of noodle with whey powder. J. East Asian Soc. Dietary Life 11: 386-392 (2001)
  7. Kim SM, Yoon CH, Cho WK. Quality characteristics of noodle added with Takju (Korean turbid rice wine) lees. Korean J. Food Culture 22: 359-364 (2007)
  8. KOSIS. Korean Statistical Information Service. Agricultural Statistics Info: An output tendency of crops. Available from: http://kostat.go.kr/wnsearch/search.jsp. Accessed Feb. 20, 2019.
  9. Ku KH, Cho EJ, Koo MS. Optimal mixture ratio for rice (Oryza sativa L.) gruel supplemented with puffed rice by mixture design. J. East Asian Soc. Dietary Life 23: 2018-2026 (2013)
  10. Lee MH, Lee YT. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J. Korean Soc. Food Sci. Nutr. 35: 886-890 (2006)
  11. Lee YC, Shin KA, Jeong SW, Moon YI. Quality characteristics of wet noodle added with powder of Opunitia Ficus-indica. Korean J. Food Sci. Technol. 31: 1604-1612 (1999)
  12. Lim YS, Cha WJ, Lee SK, Kim YJ. Quality characteristics of wet noodle with Lycii fructus powder. Korean J. Food Sci. Technol. 35: 77-83 (2003)
  13. Oh SW, Lee SM, Park SY, Lee SY, Lee WH, Cho HS, Yeo YS. Rice biotechnology and current development. J. Korean Soc. Int. Agric. 28: 24-36 (2016) https://doi.org/10.12719/KSIA.2016.28.1.24
  14. Park SI, Cho EJ. Quality characteristics of noodle added with chlorella extract. Korean J. Food Nutr. 17: 120-127 (2004)
  15. Park JH, Kim YO, Kug YI, Cho DB, Choi HK. Effects of green tea powder on noodle properties. J. Korean Soc. Food Sci. Nutr. 32: 1021-1025 (2003)
  16. Kim KH, Park BH, Kim DH, Cho HS. Quality characteristics of noodle supplemented with skate (Raja kenojei) skin and bone powder. J. East Asian Soc. Dietary Life 18: 353-360 (2008)
  17. Chung GS, Kim SK. Effects of salt and alkaline reagent on rheological properties of instant noodle flour differing in protein content. Korean J. Food Sci. Technol. 23: 192-199 (1991)
  18. Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. Characteristics of wax gourd juice-added dry noodles. Korean J. Food Sci. Technol. 36: 795-799 (2004)
  19. Jeon JR, Kim HH, Park GS. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J. Food Cook. Sci. 21: 682-692 (2005)
  20. Jeong JH. Effects of alkaline reagents on textural and sensory properties of ramyon. Korean J. Dietary Culture. 13: 261-266 (1998)
  21. Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. Quality characteristics of wet noodles added with Korean paprika powder. J. Korean Soc. Food Sci. Nutr. 36: 779-784 (2007)
  22. Jeong CH, Shim KH, Bae YI, Choi JS. Quality characteristics of wet noodle added with freeze dried garlic powder. J. Korean Soc. Food Sci. Nutr. 37: 1369-1374 (2008)
  23. Kim YS. Effects of poria cocos powder on wet noodle qualities. Korean Agri. Chem. Biotech. 41: 539-544 (1998)
  24. Kim HS, Ahn SB, Lee KY, Lee SR. Development of composite flours and their products utilizing domestic raw materials-III noodle-making and cookie-making tests with composite flours. Korean J. Food Sci. Technol. 5: 25-32 (1973)
  25. Kim YS, Ha TY, Lee SH, Lee HY. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol. 29: 90-95 (1997)
  26. Kim SK, Kim HR, Bang JB. Effects of alkaline reagent on the rheological properties of wheat flour and noodle property. Korean J. Food Sci. Technol. 28: 58-65 (1996)
  27. Cho HK, Lee JY, Seo WT, Kim MK, Cho KM. Quality characteristics and antioxidant effects during Makgeolli fermentation by purple sweet potato-rice Nuruk. Korean J. Food Sci. Technol. 44: 728-735 (2012)
  28. Choi EJ, Kim CH, Kim YB, Kum JS, Jeong YH, Park JD. Quality characteristics of instant rice noodles manufactured with broken rice flour. J. Korean Soc. Food Sci. Nutr. 43: 1270-1277 (2014)