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http://dx.doi.org/10.3746/jkfn.2002.31.3.460

Effect of Hot Water Extract Powder from Safflower (Carthamus tinctorius L.) Seed on Quality of Noodle  

Kwak, Dong-Yun (경북대학교 식품공학과)
Kim, Jun-Han (경북대학교 식품공학과)
Choi, Myung-Sook (경북대학교 식품영양학과)
Shin, Seung-Ryeul (경북대학교 식품영양학과)
Moon, Kwang-Deog (경북대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 460-464 More about this Journal
Abstract
Quality of noodle processed by addition of hot water extract powder from roasted safflower seed (RSHE) was investigated. Proximate compositions of RSHE was 4.70% of moisture, 32.63% of crude Protein, 6.52% of crude fat, 15.62% of crude ash and 40.53% of carbohydrate. There was no significant difference (p<0.05) in hunter's color value between noodles with and without RSHE. The ‘L’vague of noodle processed by addition of powder from roasted safflower seed (RSP) was very low and significantly different (p<0.05) from other products. With the increase of RSHE addition, the volume and weight of cooked noodles increased (R$^2$=0.9688). The breaking force of dry noodle decreased with the increase of RSHE addition. In the mastication test of cooked noodles, max. weight, strength and hardness increased with the increase of RSHE addition. Dry noodle with 0.3% and 0.5% RSHE recorded high rank, but that with RSP recorded the lowest rank in score of appearance and color by sensory evaluation. The noodle processed with 0.3∼0.5% RSHE showed high sensory quality.
Keywords
safflowr seed; noodle; color; texture; sensory score;
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