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 Waxy Corn Noodles Containing Defatted Soybean Powder

탈지대두박을 첨가한 찰옥수수 국수의 품질특성

  • Hwang, In Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2012.07.20
  • Accepted : 2012.08.14
  • Published : 2012.11.30
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Abstract

This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.

탈지대두박 첨가량을 달리하여 제조한 찰옥수수 생면 및 건면의 품질특성을 조사하였다. 탈지대두박을 첨가한 찰옥수수 생면 및 건면의 조리 후 중량, 수분흡수율 및 부피는 첨가량의 증가에 따라 증가하였으나, 대조구에 비해 유의적으로 감소하였다. 국물의 탁도는 대조구에 비하여 높게 나타났다. 건면이 생면보다 조리 후 중량, 수분흡수율 및 부피는 높은 반면 조리 국물의 탁도는 생면이 높게 나타났다. 색도는 생면과 건면 모두 대조구에 비해 L값은 감소하고 a 및 b값은 증가하였다. 생면의 색도는 건면에 비해 L, a, b 모두 낮았다. 조리 후 생면 및 건면의 견고성, 부착성, 탄력성, 씹힘성, 검성 및 응집성을 측정한 결과 부착성을 제외한 모든 측정 항목에서 대조구에 비해 낮았다. 생면이 건면보다 견고성, 부착성, 씹힘성 및 검성은 낮은 반면 응집성과 탄력성은 생면이 높았다. 관능평가 결과 씹는 동안 그리고 씹은 후의 느낌은 대조구에 비해 낮았지만, 외관, 풍미 및 전반적 기호도는 높았다. 생면이 향, 씹은 후의 느낌 및 전반적인 기호도 측면에서 건면보다 높게 평가되었다. 이상의 결과로부터 탈지대두박 첨가 찰옥수수 면 제조 시 탈지대두박의 적정 첨가량은 15~20%로 하는 것이 적합할 것으로 판단되었다.

Keywords

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