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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Fresh Pasta Noodles Containing Added Citrus Peel Powder

진피가루를 첨가한 생면 파스타의 품질 특성

  • Received : 2011.01.11
  • Accepted : 2011.04.21
  • Published : 2011.04.30
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Abstract

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.

Keywords

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