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Quality Characteristics of Fresh Pasta Noodles Containing Added Citrus Peel Powder  

Ko, Hee-Chul (DAESANG FNF Corporation, DAESANG FNF R&D Center)
Kim, Jung-Soo (Dept. of Hotel Food Service, Daeduk University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.2, 2011 , pp. 250-256 More about this Journal
Abstract
The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.
Keywords
Citrus peel; pasta; WRC; amylograph; cooking characteristics;
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