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http://dx.doi.org/10.9799/ksfan.2017.30.4.847

Cooking Characteristics of Noodle containing Konjac Powder and Capsosiphon fulvescens  

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)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.4, 2017 , pp. 847-851 More about this Journal
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
Amorphophallus konjac; Capsosiphon fulvescens; noodle; water binding capacity; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
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