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Characteristics of Wax Gourd Juice-added Dry Noodles  

Hong, Sun-Pyo (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
Jun, Hyun-Il (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
Song, Geun-Seoup (Department of Food Engineering, Iksan National College)
Kwon, Kyoung-Soohn (Department of Hotel Culinary Arts and Nutrition, Sohae College)
Kwon, Yong-Ju (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
Kim, Young-Soo (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.5, 2004 , pp. 795-799 More about this Journal
Abstract
Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in war gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types.
Keywords
wax gourd juice; dough rheology; noodle; noodle quality;
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