Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Dried Noodle Prepared with Doenjang Powder

된장분말을 첨가한 국수의 품질 특성

  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Koh, Kyeong-Mi (Department of Food and Nutrition, Mokpo National University) ;
  • Cha, Min-hye (Department of Food and Nutrition, Mokpo National University) ;
  • Kim, Sol (Department of Food and Nutrition, Mokpo National University) ;
  • Jeon, Eun-Raye (Department of Home Economics Education, Chonnam National University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 고경미 (목포대학교 식품영양학과) ;
  • 차민혜 (목포대학교 식품영양학과) ;
  • 김솔 (목포대학교 식품영양학과) ;
  • 전은례 (전남대학교 가정교육과)
  • Received : 2016.08.30
  • Accepted : 2016.12.06
  • Published : 2016.12.30
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Abstract

This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

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