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Quality Characteristics of Noodle Added with Chlorella Extract  

박신인 (경원대학교 식품영양학과)
조은정 (경원대학교 식품영양학과)
Publication Information
The Korean Journal of Food And Nutrition / v.17, no.2, 2004 , pp. 120-127 More about this Journal
Abstract
This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.
Keywords
chlorella extract powder; noodle; cooking property; sensory evaluation;
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Times Cited By KSCI : 11  (Citation Analysis)
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