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Quality characteristics of noodles supplemented with rice flour and alkaline reagent

쌀가루와 알칼리제를 첨가한 국수의 품질특성

  • Jeong, Gyeong A (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Han, Su Hee (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Park, Ji Young (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Shin, Ye Lim (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Lee, Sue Jung (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Lee, Chang Joo (Department of Food Science and Biotechnology, Wonkwang University)
  • 정경아 (원광대학교 식품생명공학과) ;
  • 한수희 (원광대학교 식품생명공학과) ;
  • 박지영 (원광대학교 식품생명공학과) ;
  • 신예림 (원광대학교 식품생명공학과) ;
  • 이수정 (원광대학교 식품생명공학과) ;
  • 이창주 (원광대학교 식품생명공학과)
  • Received : 2019.05.30
  • Accepted : 2019.06.03
  • Published : 2019.06.30

Abstract

The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tension profiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter's color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. These values for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.

밀가루에 면류첨가알칼리제를 첨가한 밀가루 면(0.2, 0.4%)과 밀가루에 쌀가루(10-40%)와 면류첨가알칼리제(0.2, 0.4%)를 첨가한 쌀가루 면의 품질 특성을 비교하고 쌀가루와 면류첨가알카리제의 최적 첨가량을 조사하였다. 면에 쌀가루를 첨가할 경우 밀가루면 대비 색도가 밝아지는 것을 알 수 있었으며, 황색도는 알칼리제의 첨가량이 많아질수록 높게 나타났다. 조리적 특성을 보면 쌀가루를 첨가할수록 조리면의 수분흡수율, 부피, 무게가 감소하였으며, 반면에 탁도는 높아지는 경향이 나타나 조리 과정 중에 쌀전분의 용출작용이 병행되는 것을 알 수 있었다. 쌀가루의 면의 조직감은 쌀가루 첨가량이 적정수준을 넘어가면 경도, 탄력성, 씹힘성, 신장성이 떨어지는 경향을 보였다. 본 연구결과 20% 쌀가루와 0.4% 알칼리제를 첨가한 면이 밀가루에 알칼리제 0.4% 첨가한 면과 유사한 조직감을 나타내었다. 따라서 본 연구결과는 쌀가루 및 면류첨가알칼리제를 첨가한 쌀국수 제조방법의 기초자료로 제공되어 향후 연구 수행에 도움을 줄 수 있을 것으로 판단된다.

Keywords

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Fig. 1. Effect of rice flour and alkaline reagent on the pH value of noodles.

Table 1. Formula of noodles with the different contents of rice flour and alkaline reagent

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Table 2. Texture analyzer operation condition for cooked noodles with the different contents of rice flour and alkaline reagent

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Table 3. Color characteristics of wet and cooked noodles with the different contents of rice flour and alkaline reagent

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Table 4. Textural profiles of noodles with the different contents of rice flour and alkaline reagent

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Table 5. Tension profiles of noodles with the different contents of rice flour and alkaline reagent

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Table 6. Cooking characteristics of cooked noodles the different contents of rice flour and alkaline reagent

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