Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

복어 분말을 첨가한 국수의 품질특성

  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Yoo, Ji-Young (Department of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 유지영 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2013.04.03
  • Accepted : 2013.06.09
  • Published : 2013.06.30
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Abstract

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

Keywords

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