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Quality Characteristics of Noodles Prepared with Pine Needle powder and extract during Storage  

Jeon, Jeong-Ryae (Dept. of Food and Nutrition, Yeungnam University)
Kim, Hyang-Hee (Hotel Cuisine, Daegu Polytechnic College)
Park, Geum-Soon (Dept. of Food Service Industry, Catholic University of Daegu)
Publication Information
Korean journal of food and cookery science / v.21, no.5, 2005 , pp. 685-692 More about this Journal
Abstract
This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet noodle and the changes of microbial count during storage. The lightness of wet noodles was significantly decreased with increasing amounts of PN powder and water extract added in the noodles(p<.001), whereas the redness and yellowness of the noodles were significantly increased(p<.001). Texture evaluation showed that springiness was the highest in the noodle prepared with 5% PN extract, whereas brittleness was the lowest in 1% PN extract. At the beginning period of storage, there were significant differences of microbial cell count in PCA and PDA among the samples, but a significant decreasing was observed after 6 days. In the relationship between sensory and mechanical properties, a negative correlation was observed between color and sleekness, while there was a positive correlation with redness and yellowness. Sensory evaluation showed that odor, taste, texture and overall acceptability were the best in noodles processed with 3% PN extract.
Keywords
pine needle; noodle; mechanical characteristics; sensory evaluation; antimicrobial property;
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Times Cited By KSCI : 3  (Citation Analysis)
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