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Quality characteristics of noodles supplemented with rice flour and alkaline reagent

쌀가루와 알칼리제를 첨가한 국수의 품질특성

  • Jeong, Gyeong A (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Han, Su Hee (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Park, Ji Young (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Shin, Ye Lim (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Lee, Sue Jung (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Lee, Chang Joo (Department of Food Science and Biotechnology, Wonkwang University)
  • 정경아 (원광대학교 식품생명공학과) ;
  • 한수희 (원광대학교 식품생명공학과) ;
  • 박지영 (원광대학교 식품생명공학과) ;
  • 신예림 (원광대학교 식품생명공학과) ;
  • 이수정 (원광대학교 식품생명공학과) ;
  • 이창주 (원광대학교 식품생명공학과)
  • Received : 2019.05.30
  • Accepted : 2019.06.03
  • Published : 2019.06.30

Abstract

The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tension profiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter's color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. These values for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.

Keywords

rice flour;alkaline reagent;rice noodle

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Fig. 1. Effect of rice flour and alkaline reagent on the pH value of noodles.

Table 1. Formula of noodles with the different contents of rice flour and alkaline reagent

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Table 2. Texture analyzer operation condition for cooked noodles with the different contents of rice flour and alkaline reagent

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Table 3. Color characteristics of wet and cooked noodles with the different contents of rice flour and alkaline reagent

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Table 4. Textural profiles of noodles with the different contents of rice flour and alkaline reagent

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Table 5. Tension profiles of noodles with the different contents of rice flour and alkaline reagent

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Table 6. Cooking characteristics of cooked noodles the different contents of rice flour and alkaline reagent

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Acknowledgement

Supported by : 한국연구재단

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