Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Noodle Added with Radish Juice Containing Pulp

과육이 포함된 무즙으로 반죽한 국수의 품질특성

  • Jeong, Ji-Yun (Food Processing Research Center, Korean Food Research Institute) ;
  • Park, Hee-Jin (Food Processing Research Center, Korean Food Research Institute) ;
  • Won, Sam-Yeon (Pooreumi Agriculture Co., Ltd.) ;
  • Kim, Sung-Soo (Food Processing Research Center, Korean Food Research Institute)
  • Received : 2016.06.16
  • Accepted : 2016.09.06
  • Published : 2016.10.31
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Abstract

Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.

Keywords

References

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