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http://dx.doi.org/10.3746/jkfn.2003.32.7.1021

Effects of Green Tea Powder on Noodle Properties  

박장현 (전남농업기술원 식물환경과)
김영옥 (전남농업기술원 식물환경과)
국용인 (전남대 생물공학연구소)
조덕봉 (광주보건대학 식품생명과학과)
최형국 (전남농업기술원 식물환경과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.7, 2003 , pp. 1021-1025 More about this Journal
Abstract
The study was to investigate the quality of wet noodle added with the powder green tea. The wet noodles were prepared to the ratio of 1, 2, 3, 5, 7.5 and 10% (w/w) of the powder green tea based on a flour weight. The initial pasting temperature in an amylograph was increased as the increase of the powder green tea, while peak and final viscosity as the increase decreased. The weight and volume of cooked noodles were decreased, and turbidity of soup was increased with the addition of the powder green tea. L and a values of wet noodles were decreased with the addition of the powder green tea, and b value was increased. Texture profile analysis of cooked noodle showed a increase of hardness, cohesiveness, springiness, chewiness up to 2% powder green tea, but decreased from 3% power green tea. However, adhesiveness decreased as the increase of the powder green tea. From the sensory evaluation, the wet noodles included 1% powder green tea were similarly evaluated as the noodle used whole wheat flour.
Keywords
green tea powder; noodle; texture profile analysis; sensory evaluation;
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