Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics on noodle added with Pholiota adiposa mushroom powder

검은비늘버섯 첨가에 따른 국수의 품질 특성

  • Published : 2003.06.01
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Abstract

The effects of mushroom powder fer noodle pasty and noodle were investigated The peak viscosity of control was higher than that of added mushroom powder. The water absorption in farinograph slightly increased with the addition of mushroom powder. Decrease of lightness(L) and increase of redness(a) and yellowness(b) were shown with the increase of mushroom powder in wheat flour mushroom powder composite as well as noodles paste and wet noodles. The weight and volume of cooked noodles were decreased, but the turbidity of soup were not different with the addition of mushroom powder. The cohesiveness, springiness and chewiness of cooked noodles were increased with the addition of mushroom powder. The results of sensory evaluation cooked noodles showed that the wet noodles with high quality could be produced by 3∼5% addition of Pholiota adiposa powder.

검은버섯분말 3, 5, 7%를 첨가하여 국수를 제조한 후 품질을 분석해 련 결과 최고점도와 최종점도 및 노화도는 무처리보다 버섯첨가구에서 모두 낮은 값을 나타내었으며 첨가량이 증가할수록 낮아지는 경향을 나타내었다. 버섯분말첨가량이 증가함에 따라 수분흡수율은 약간 증가하였다. 색도는 버섯분말의 첨가량이 증가함에 따라 분말, 반죽, 국수등 모든 처리구에서 명도는 낮아졌으며, 적색도와 황색도는 증가하는 것으로 나타났다. 버섯국수 조리후 중량과 부피는 버섯분말 첨가량이 증가할수록 감소하였으며 국물의 탁도는 감소하였다. 조리면의 물성 측정 결과 버섯분말 첨가량이 증가함에 따라 경도와 부착성은 감소하였으며 응집성은 감소하였다. 조리한 국수의 관능검사 결과, 버섯분말 3∼5%첨가국수에서 높은 값을 나타내어 무첨가 국수보다 우수하였다.

Keywords

References

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