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Quality Characteristics of Noodles Containing Shoots and Leaves of Aralia elata and Kalopanax pictus

참두릅과 개두릅을 첨가한 국수의 제조특성

  • Kim, Eun-Ju (Dept. of Food Nutrition, Gangneung-Wonju National University) ;
  • Lee, Won-Jong (Dept. of Food Nutrition, Gangneung-Wonju National University)
  • 김은주 (강릉원주대학교 식품영양학과) ;
  • 이원종 (강릉원주대학교 식품영양학과)
  • Received : 2011.08.22
  • Accepted : 2012.03.06
  • Published : 2012.04.30

Abstract

The objective of this study was to evaluate the quality characteristics of noodles made with a dried powder of the shoots and leaves from $Aralia$ $elata$and $Kalopanax$ $pictus$. Ash, protein, and dietary fiber contents of $A.$ $elata$ and $K.$ $pictus$ were higher than those of wheat flour. The protein and fat contents of $K.$ $pictus$ powder were higher than those of the $A.$ $elata$ powder, but ash and dietary fiber contents were less than those of $A.$ $elata$. When the amount of $A.$ $elata$ powder increased, brightness (L) values of dough decreased, and redness (a) and yellowness (b) values of dough increased. The weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of $A.$ $elata$ and $K.$ $pictus$ powders in noodles reduced the cutting forces needed to cut the cooked noodles. The sensory evaluation indicates that noodles with 5% $A.$ $elata$ and $K.$ $pictus$ powder added were the most preferable.

참두릅과 개두릅가루의 단백질과 지방함량은 개두릅가루가 참두릅가루보다 많았으며, 회분과 식이섬유 함량은 참두릅가루보다 적었다. 참두릅과 개두릅가루는 높은 식이섬유 함량을 나타냈다. 두릅가루를 혼합하여 제조한 색도는 L값은 낮았으며, a값은 증가하였고 b값은 감소하였다. 조리면의 cutting force는 두릅가루를 첨가한 조리면이 대조군보다 낮게 나타났고 두릅가루의 첨가량이 많을수록 감소하는 것으로 나타났으며, 참두릅가루를 첨가한 조리면이 개두릅가루를 첨가한 조리면보다는 높은 것으로 나타났다. 국수의 기능성을 높이고 기호도를 향상시키기 위하여 참두릅가루와 개두릅가루를 3, 5, 7% 첨가한 조리면의 관능검사를 실험한 결과 5% 첨가한 국수가 가장 높은 관능적 평가를 받았다.

Keywords

References

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  1. Comparison of Phenolic Acid from Shoots of Aralia elata and Kalopanax pictus Cultivated in Korea Using UPLC-DAD-ESI(+)-QToF/MS vol.37, pp.4, 2018, https://doi.org/10.5338/KJEA.2018.37.4.37