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http://dx.doi.org/10.3746/jkfn.2005.34.10.1586

A Study on the Noodle Quality Made from Hovenia dulcis Composite Flour  

Choi, Sook (Dept. of Food Service Industry, Catholic University of Daegu)
Park, Geum-Soon (Dept. of Food Service Industry, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.10, 2005 , pp. 1586-1592 More about this Journal
Abstract
In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).
Keywords
noodle; Hovenia duicis; quality characteristic;
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