Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Rheological Properties of Dried Noodles with Added Enteromorpha intenstinalis Powder

파래 분말을 이용한 국수의 이화학적 물성에 관한 연구

  • Cho, Hee-Sook (Dept. of Food and Nutrition, Mokpo National University)
  • 조희숙 (목포대학교 식품영양학과)
  • Received : 2010.06.18
  • Accepted : 2010.08.23
  • Published : 2010.08.31
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Abstract

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

Keywords

References

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