한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제30권5호
  • /
  • Pages.1025-1034
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  • 2017
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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테프(Eragrostis tef) 분말을 첨가하여 제조한 글루텐프리 면의 품질 특성과 검의 상관관계

Effects of Gum on Quality Characteristics of Gluten-free Noodles prepared with Eragrostis tef Flour

  • 정기영 (고려대학교 식품영양학과) ;
  • 송가영 (고려대학교 식품영양학과) ;
  • 오현빈 (고려대학교 식품영양학과) ;
  • 신소연 (고려대학교 식품영양학과) ;
  • 김영순 (고려대학교 식품영양학과)
  • 투고 : 2017.08.08
  • 심사 : 2017.09.06
  • 발행 : 2017.10.31
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초록

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at $3.42kg/cm^2$, TFX had considerable tensile strength at $2.30kg/cm^2$. This study demonstrated the processability of gluten-free noodles using teff flour.

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