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Quality Characteristics of Noodles added with Tomato Powder  

Kim, Dong-Seok (Dept. of Food Service & Culinary Arts, Seowon University)
Ahn, Jun-Bae (Dept. of Food Service & Culinary Arts, Seowon University)
Choi, Wu-Kuk (Kang Food Co., Ltd.)
Han, Gyeong-Phil (Division of Foodservice Industry, Uiduk University)
Park, Mi-Lan (Dept. of Food and Nutrition and Cook, Taegu Science University)
Kang, Byong-Nam (Dept. of Hotel Culinary Ars, Hyejeon College University)
Kim, Dong-Ho (Dept. of Baking Technology, Hyejeon College University)
Choi, Suk-Hyun (Dept. of Food Service & Culinary Arts, Seowon University)
Publication Information
Culinary science and hospitality research / v.21, no.1, 2015 , pp. 129-142 More about this Journal
Abstract
As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.
Keywords
tomato; functional; noodle; quality characteristics; sensory characteristic;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
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