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

  • 제22권2호
  • /
  • Pages.278-289
  • /
  • 2012
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

시금치를 첨가한 자장면의 품질특성

Quality Characteristics of $Jajang$ Noodles with Added Spinach

  • 서정희 (영산대학교 관광대학원 조리예술전공) ;
  • 강현우 (영산대학교 관광대학원 조리예술전공) ;
  • 한진숙 (동의과학대학교 영양과학연구소)
  • Seo, Jeong-Hee (Dept. of Culinary Art, Graduate School of Tourism, Youngsan University) ;
  • Kang, Hyun-Woo (Dept. of Culinary Art, Graduate School of Tourism, Youngsan University) ;
  • Han, Jin-Suk (Research Institute of Nutrition Science, Dong-Eui Institute of Technology)
  • 투고 : 2012.03.09
  • 심사 : 2012.04.25
  • 발행 : 2012.04.30
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초록

This study investigated the quality characteristics of $Jajang$ noodles with added spinach (20%, 30% and 50% based on water). Significant increases ($p$<0.05) were found in cooked weight, water absorption of cooked noodles, turbidity of soup, while soup volume did not changed in proportion to the addition of spinach. Decrease of L and a values and an increase of b values were shown with the increase of spinach concentration. For textural properties, hardness was the lowest in 50% spinach noodles and the highest in 20% spinach noodles. The cohesiveness and springiness values of 20% and 30% spinach noodles were superior to those of the control, but a rise in spinach concentration (50%) lead to a reduction these values. In a sensory evaluation, the most acceptable sample was the 30% spinach noodle sample. These results suggest an addition of 30% spinach is suitable for spinach $Jajang$ noodle processing.

키워드

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