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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Wet Noodles Added with Korean Paprika Powder

한국산 파프리카 분말을 첨가한 국수의 품질 특성

  • Jeong, Chang-Ho (Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Kim, Jin-Hee (Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Cho, Jeong-Rai (Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Ahn, Cheol-Gun (Gyeongnam Agricultural Research and Extension Service) ;
  • Shim, Ki-Hwan (Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Sciences, Gyeongsang National University)
  • 정창호 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 김진희 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 조정래 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 안철근 (경남농업기술원) ;
  • 심기환 (경상대학교 대학원 응용생명과학부.농업생명과학연구원)
  • Published : 2007.06.30
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Abstract

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

동결 건조한 2종류의 파프리카 분말을 밀가루 중량 100%를 기준하여 0.5, 1.0 및 2.0% 첨가하여 제조한 국수의 품질특성에 관하여 조사하였다. 동결 건조한 파프리카 분말을 첨가하여 제조한 국수의 중량, 부피, 함수율 및 국물의 탁도는 대조구와 비교하여 분말의 첨가량이 증가함에 따라 증가하였다. 색도는 FDSP를 첨가하였을 때 L값은 감소하였으나, a값과 b값은 증가하였고, FDFP를 첨가하였을 때는 L값과 a값은 감소하였으나 b값은 증가하였다. 동결 건조한 파프리카 분말을 첨가하여 조리한 국수의 조직감은 밀가루만 첨가하여 제조한 대조구에 비하여 경도, 응집성, 탄력성, 검성 및 씹힘성이 감소하는 경향을 보였다. 관능검사 결과 파프리카 분말 1.0% 첨가구에서 색, 맛 및 전체적인 기호도가 높게 나타났으며, 향과 조직감에서는 대조구와 비교하여 유의적인 차이를 나타내지 않았다.

Keywords

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