Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of Noodle Made with Composite Flours of Perilla and Wheat

들께가루를 혼합한 밀가루 복합분의 제면특성

  • 하귀현 (우송공업대학 식품공업기술계열) ;
  • 신두호 (우송공업대학 식품공업기술계열)
  • Published : 1999.12.01
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Abstract

The rheological properties and sensory evaluation were investigated in the noodle from composite flours added with 0%, 10%, 20%, 30%, 40% of perilla flour. The maximum viscosity measured by amy lograph decreased gradually with the adding amount of perilla flour, while the gelatinization temperature increased with perilla flour. The weight and volume of the cooked noodle decreased with increasing perilla flour content. In the color of the noodle, lightness and yellowness decreased, but redness increased with increasing perilla flour content. Hardness and cohesiveness of the cooked noodle reduced, but adhesiveness increased with increasing perilla flour content. In sensory evaluation, the noodle with 20% perilla flour was evaluated the best in taste, texture and overall acceptability. Based on the cooking and sensory evaluation test, addition of 20% perilla flour to wheat flour is considered suitable for the noodle of perilla flour.

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References

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