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 Noodles Supplemented with Dried Beta vulgaris L. Root Powder

비트 건근 첨가에 따른 국수의 품질 특성

  • Kim, Min Jeong (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, Jung Eun (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, So Hae (Department of Food Science and Nutrition, Pusan National University) ;
  • Han, Ji Sook (Department of Food Science and Nutrition, Pusan National University) ;
  • Choi, Ji-Hye (Department of Food Science and Nutrition, Dong-A University) ;
  • Lee, Heeseob (Department of Food Science and Nutrition, Pusan National University)
  • 김민정 (부산대학교 생활환경대학 식품영양학과) ;
  • 박정은 (부산대학교 생활환경대학 식품영양학과) ;
  • 박소해 (부산대학교 생활환경대학 식품영양학과) ;
  • 한지숙 (부산대학교 생활환경대학 식품영양학과) ;
  • 최지혜 (동아대학교 건강과학대학 식품영양학과) ;
  • 이희섭 (부산대학교 생활환경대학 식품영양학과)
  • Received : 2014.01.13
  • Accepted : 2015.01.31
  • Published : 2015.02.28
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Abstract

This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

본 연구에서는 비트 건근 분말을 새로운 식품소재로 활용하고자 하는 연구의 일환으로 밀가루에 비트 건근 분말 첨가량을 달리하여 국수를 제조한 후 품질 특성을 분석하였다. 비트 첨가량이 증가할수록 색도의 L 값과 b 값은 감소하였으며, a 값은 증가하였다. 조리 특성에 있어서 무게와 부피가 감소하였으나 국물의 탁도가 증가하여 조리 중 고형분의 손실량이 증가함을 알 수 있었다. 조직감은 탄성, 씹힘성 및 검성이 증가하는 결과를 보였다. 관능검사 결과 외관, 색, 맛, 풍미 및 조직감 모두 비트 건근 분말을 첨가했을 때 더 좋은 점수를 나타내었으며, 맛, 조직감 및 종합적 기호도에서 비트 건근 분말을 1%를 첨가할 경우 유의적으로 가장 높은 점수를 나타내었다. 이상의 관능검사 결과를 종합하면 국수 제조 시 적정한 비트 건근 분말의 첨가량은 1%가 가장 적당한 것으로 판단된다.

Keywords

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