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 Added with Red Lentil Powder

레드 렌틸 분말을 첨가한 국수의 품질 특성

  • Bae, Dan-Bi (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Department of Food & Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Department of Food & Nutrition, Chungnam National University)
  • 배단비 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2016.05.24
  • Accepted : 2016.06.29
  • Published : 2016.09.30
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Abstract

The purpose of this study was to investigate the quality characteristics and antioxidant activities of noodles added with red lentil powder (RLP). Noodles were prepared by addition of 0, 15, 30, and 45% powder to flour of the basic formulation. RLP noodles were evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, sensory characteristics, and antioxidant activities. The weight, water absorption, and volume of cooked RLP noodles increased according to RLP content. The turbidity values of cooking water increased according to RLP content. The L value of RLP noodles decreased with increasing amounts of RLP, whereas a and b values increased with increasing amounts of RLP. The texture characteristics of RLP noodles decreased compared to those of control noodles except for adhesiveness. Antioxidative activities of RLP noodles significantly increased with increasing RLP content (P<0.05). The sensory preference test revealed that RLP 30% noodles showed the highest scores for smell, taste, chewiness, and overall preferences. It is suggested that RLP 30% noodles could be substituted for wheat flour to improve noodle quality.

본 연구는 기능성 소재로서 레드 렌틸 분말의 이용 가능성을 알아보기 위해 렌틸 분말을 밀가루 대비 0, 15, 30, 45% 첨가하여 제조한 국수의 품질 특성을 평가하였다. 레드 렌틸 분말 첨가가 증가함에 따라 국수의 중량, 부피, 수분흡수율, 탁도는 증가하였다. 색도는 레드 렌틸 분말의 첨가량이 증가할수록 L값은 감소하고 b값과 a값은 증가하는 결과를 나타내었다. 물성은 레드 렌틸 분말 첨가량이 증가할수록 경도, 탄력성, 응집성, 검성 및 씹힘성은 감소하였고 부착성은 증가하였다. 레드 렌틸 분말 첨가량이 증가할수록 DPPH 라디칼 소거능과 폴리페놀 함량은 증가하였다. 관능검사 결과 레드 렌틸 분말 45% 이상 첨가할 시 관능적인 선호도를 떨어뜨리는 것으로 나타나 레드 렌틸 분말을 30% 첨가하여 국수를 제조하는 것이 가장 최적 첨가량인 것으로 생각된다.

Keywords

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