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Physical and Sensory Characteristics of Wet Noodles Prepared by Adding Ge-Geol Radish Powder  

Kim, Haeng-Ran (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
Lee, Ji-Hyun (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
Kim, Yang-Suk (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
Kim, Kyung-Mi (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.3, 2007 , pp. 283-288 More about this Journal
Abstract
The effects of Ge-Geol radish powder on the physical and sensory properties of wet noodles were investigated by adding 4-16% Ge-Geol radish powder based on the flour source. The Ge-Geol radish powder additions significantly increased the redness of the uncooked and cooked noodles. For the texture profile analysis (TPA) of the wet noodles with added Ge-Geol radish powder, hardness, adhesiveness and resilience decreased, whereas chewiness increased. Changes in the volume and weight of the cooked noodles were not significantly different according to Ge-Geol radish powder concentration, but the turbidities of the soup increased. In sensory test, overall acceptability was significantly higher for the noodles with added Ge-Geol radish powder of concentrations between 4-8%. These samples had similar sensory texture properties as the control and had peculiar hot and cool tastes of the radish. Therefore, adding Ge-Geol radish powder at concentrations below 8% was good for making noodles that maintained a natural texture, and also gave an characteristic radish-like flavor to the noodles.
Keywords
noodles; Ge-Geol radish; physical properties; sensory properties;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 2
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