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Quality Characteristics of Dried Noodle containing Capsosiphon fulvescens Powder

매생이 분말을 첨가한 국수의 품질 특성 연구

  • Park, Bock-Hee (Dept. of Food and Nutrition, Mokpo National University) ;
  • You, Mi-Jin (Dept. of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Dept. of Culinary Art, Chodang University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 유미진 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2014.12.09
  • Accepted : 2015.04.20
  • Published : 2015.04.30

Abstract

This study investigated the quality of noodles containing different amounts of Capsosiphon fulvescens powder. Noodles were prepared with C. fulvescens powder at ratios of 0, 1, 2, 3 and 4% based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite C. fulvescens powder-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased as C. fulvescens powder content increased. As increasing amounts of C. fulvescens powder were added, L, a and b values decreased, whereas color values, weight, and volume of cooked noodles increased, as did turbidity of the soup. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of C. fulvescens powder. However, adhesiveness of noodles decreased by addition of C. fulvescens powder. Sensory evaluation showed that high quality cooked noodles could be produced by 3% inclusion of C. fulvescens powder.

Keywords

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