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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Noodles prepared by Adding Collagen Powder

콜라겐 분말 첨가에 따른 국수의 품질 특성

  • Kwon, Eun-Ryung (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Kwon, Nam-Yi (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 권은령 (대구가톨릭대학교 외식산업학과) ;
  • 권남이 (대구가톨릭대학교 외식산업학과) ;
  • 박금순 (대구가톨릭대학교 외식산업학과)
  • Received : 2013.10.17
  • Accepted : 2013.12.20
  • Published : 2013.12.31
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Abstract

This study investigated the quality of noodles containing different amounts of collagen powder. Noodles were prepared at ratios of 1, 3, 5 and 7% collagen power based on flour weight. The water binding capacity of the collagen powder was higher than that of flour. The rate of weight increase and volume increase of the noodles as well as the pH and turbidity of the soups were significantly increased with increasing amounts of collagen powder. The noodles showed decreased L and a values, and increased b values with increasing collagen powder in the flour composite. Hardness, springiness and chewiness of cooked noodles increased significantly with the increase in collagen powder content. cohesiveness and brittleness decreased with increasing amounts of added collagen powder. DPPH radical scavenging activity was improved significantly the addition of the collagen powder. Finally sensory evaluation results indicated that the noodles containing 1, 3% collagen powder had higher quality as compared to the other samples. Overall the results suggest that collagen powder is effective for improving the appearance and texture of noodles.

Keywords

References

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