한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권6호
  • /
  • Pages.772-780
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  • 2010
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

산마늘 분말을 첨가한 쌀국수의 품질특성

Quality Characteristics of Rice Noodles with Added Allium victorialis Powder

  • 박금순 (대구가톨릭대학교 외식식품산업학부) ;
  • 김지영 (대구가톨릭대학교 외식식품산업학부)
  • Park, Geum-Soon (Department of Food Service and Technology, Catholic University of Daegu) ;
  • Kim, Ji-Young (Department of Food Service and Technology, Catholic University of Daegu)
  • 투고 : 2010.08.16
  • 심사 : 2010.11.08
  • 발행 : 2010.12.31
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초록

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

키워드

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