The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Cooking Characteristics of Noodle containing Konjac Powder and Capsosiphon fulvescens

매생이 농도를 달리한 곤약국수의 조리 특성

  • 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) ;
  • Kim, Na-Yul (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Jang, Hyeock-Soon (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) ;
  • 김나율 (한국교통대학교 식품공학과) ;
  • 장혁순 (한국교통대학교 식품공학과) ;
  • 이난희 (대구한의대학교 산학협력단) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2016.12.14
  • Accepted : 2017.07.11
  • Published : 2017.08.31
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Abstract

This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellowness(b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.

Keywords

References

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