Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Textural and sensory properties of rice noodle blended with of hydrocolloids

Hydrocolloids혼합첨가 쌀면의 물리적, 관능적 특성연구

  • Lee, Hanna (Major in Nutrition Education, Graduate School of Education, Sangmyung University) ;
  • Jang, Eun-Hee (Department of Biotechnology, Korea University) ;
  • Lee, Jin-Sil (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Kim, Young-Shik (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 이한나 (상명대학교 교육대학원 영양교육 전공) ;
  • 장은희 (고려대학교 생명공학과) ;
  • 이진실 (상명대학교 외식영양학과) ;
  • 홍완수 (상명대학교 외식영양학과) ;
  • 김영식 (상명대학교 외식영양학과) ;
  • 한정아 (상명대학교 외식영양학과)
  • Published : 2012.12.31
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Abstract

Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.

Keywords

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