The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect on the Characteristics of Noodle by the Addition of Konjac Powder

구약감자 분말의 첨가가 제면특성에 미치는 영향

  • Choi, Hee-Eun (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Park, Hwa-Young (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Jo, Young-In (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Kim, Na-Yul (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Lee, Nan-Hee (Industry Academic Cooperation Foundation, Daegu Hanny University) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 최희은 (한국교통대학교 식품공학과) ;
  • 박화영 (한국교통대학교 식품공학과) ;
  • 조영인 (한국교통대학교 식품공학과) ;
  • 김나율 (한국교통대학교 식품공학과) ;
  • 이난희 (대구한의대학교 산학협력단) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2016.12.13
  • Accepted : 2017.03.21
  • Published : 2017.04.30
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Abstract

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

Keywords

References

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