Browse > Article

Optimum Process Condition of Noodles with Sea Tangle Single Cell Detritus (SCD)  

Bang, Sang-Jin (Faculty of Marine Bioscience & Technology Kangnung National University)
Shin, Il-Shik (Faculty of Marine Bioscience & Technology Kangnung National University)
Kim, Sang-Moo (Faculty of Marine Bioscience & Technology Kangnung National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 68-74 More about this Journal
Abstract
To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.
Keywords
mixture model; SCD noodle; electrolyzed water; sea tangle; texture;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Do JR, Koo JG, Kim DS, Jo JH, Jo KS. Studies on the processing conditions of seasoned kelp products. J. Korean Fish Soc. 27: 27-32 (1994)   과학기술학회마을
2 Tseng CH, Yamaguchi K, Kitamikado M. Isolation and some properties of alginate lyase from a marine bacterium Vibrio sp. AI-128. Nippon Suisan Gakkaishi 58: 533-538 (1992)   DOI
3 Kim SM. Surimi-alginate gels as affected by setting: a study based on mixture design and regression models. Food Res. Intl. 36: 295-302 (2003)   DOI   ScienceOn
4 Lee JW, Kee HJ, Park YK, Rhim JW, Jung ST, Ham KS, Kim IC, Kang SG, Preparation of noodle with laver powder and its characteristics. Korean J. Food Sci. Technol. 32: 298-305 (2000)   과학기술학회마을
5 Lee WJ, Jung JK. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Korean J. Culinary Res. 8: 267-278 (2002)   과학기술학회마을
6 Lee EH, Cha YJ, Kim JG, Kwon CS. Preparation of powdered sea mustard, Undaria pinnatifida, mixtures for juice type beverage. Korean J. Food Nut. 12: 382-386 (1983)
7 Uchida M, Numaguchi K. Formation of protoplasmic detritus with chatacteristics favorable as food for secondary animals during microbial decomposition of Ulva pertusa (Chlorophyta) frond. J. Mar. Biotechnol. 4: 200-206 (1996)
8 Uchida M, Nakata K, Maeda M. Introduction of detrital food webs into an aquaculture system by supplying single cell algal detritus produced from Laminaria japonica as a hatchery diet for Artermia nauplii. Aquaculture 154: 125-137 (1997)   DOI   ScienceOn
9 Ando Y, Inoue K. Decomposition of alginic acid by microorganisms-V. On the modes of action of two alginases. J. Jap. Soc. Sci. Fish. 31: 552-557 (1965)   DOI
10 Uchida M. Formation of single cell detritus densely covered vith bacteria during experimental degradation of Laminaria japonica thalli. Fisheries Sci. 62: 731-736 (1996)   DOI
11 Kitamikado M, Tseng CH, Aoki T, Yamaguchi K, Araki T,. Isolation of bacteria capable of producing alginate-degrading enzyme from natural environment. Nippon Suisan Gakkaishi 55: 709-713 (1989)   DOI
12 Jo KS, Do JR, Koo JG, Pretreatment conditions of Pophyra yezoensis, Undaria pinnatifida and Laminaria religiosa for functional algae-tea. J. Korean Soc. Food Sci. Nutr. 27: 275-280 (1998)   과학기술학회마을
13 AOAC. Official Method of Analysis of the AOAC IntI. 17th ed, William Horwitz, ed. Association of Official Analytical Chemists, USA (2000)
14 Bae TJ, Kwak JM, Kim HS, Kim KS. Processing of leaflike and powder tea using sea tangle. Korean J. Life Sci. 12: 16-25 (2002)   DOI
15 Uchida M, Nakata K, Maeda M. Conversion of Ulva fronds to diet for Artermia nauplii utilizing the degrading and attaching abilities Pseudoalteromonas espejiana. J. App. Phycol, 9: 541-549 (1997)
16 Kim HS, Ahn SB, Lee KY, Lee SR. Development of composite flours and their products utilizing domestic raw materials. Korean J. Food Sci. Technol. 5: 25-32 (1973)
17 Uchida M, Nakayama A, Abe S. Distribution and characterization of bacteria capable of decomposing brown algae fronds in waters associated with Laminaria vegetation. Fisheries Sci. 61: 117-120 (1995)   DOI
18 Ando Y, Inoue K. Decomposition of alginic acid by microorganisms-IV. On the Vibrio-type bacteria, newly isolated from the decaying Laminaria. J. Jap. Soc. Sci. Fish. 27: 339-341 (1961)   DOI
19 Uchida M, Murata M. Fermentative preparation of single cell detritus from seaweed, Undaria pinnatifida, suitable as a replacement hatchery diet for unicellular algae. Aquaculture 207: 345-357 (2002)   DOI   ScienceOn
20 Cha YJ, Lee EH, Park DC. Studies on the processing of sea mustard jam. J. Korean Fish Soc. 21: 42-49 (1988)
21 Tseng CH, Yamaguchi K, Kitamikado M. Two types of alginate lyase from a marine bacterium Vibrio sp. AI-9. Nippon Suisan Gakkaishi 58: 533-538 (1992)   DOI
22 Jung JY, Hur SS, Choi YH. Studies on the efficient extraction process of alginic acid in sea tangle. Food Engin. Progr. 3: 90-97 (1999)
23 Seo CH, Lee JW, Do JH, Chang KS. Quality characteristics of Korean red ginseng powder on pulverizing methods. J. Ginseng Res. 26: 79-84 (2002)   DOI
24 Lee KH, Park HC, Her ES. Statistics and Data Analysis Method. Hyoil Press, Seoul, Korea. pp. 253-260 (1998)
25 Ando Y, Inoue K. Decomposition of alginic acid by microorganisms-V. On the alginase of Vibrio sp. SO-20 strain. J. Jap. Soc. Sci. Fish. 27: 342-347 (1961)   DOI