The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 5
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- Pages.523-528
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Effects of Ginseng on Textural and Sensory Properties of Long Life Noodles
인삼첨가 Long Life 면의 조직감과 관능적 특성
Abstract
The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3