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http://dx.doi.org/10.3746/jkfn.2011.40.12.1764

Quality Characteristics of Noodle Added with Dried Saururus chinensis Baill. Root Powder  

Park, Jung-Eun (Dept. of Food Science and Nutrition, Pusan National University)
Kim, Min-Jeong (Dept. of Food Science and Nutrition, Pusan National University)
Park, So-Hae (Dept. of Food Science and Nutrition, Pusan National University)
Lee, Hee-Seob (Dept. of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.12, 2011 , pp. 1764-1768 More about this Journal
Abstract
The objectives of this study were to evaluate the quality characteristics of noodles added with dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the most preferable. When the amount of SC powder was increased, both L and b color values decreased, whereas a value was increased. The weight, and volume of cooked noodles increased, as did the turbidity of the soup. In the case of textural properties, addition of SC powder in noodle increased hardness, cohesiveness, springiness, chewiness, brittleness, and gumminess. Overall, according to the results of the sensory evaluation, the noodle added with SC powder up to 3% was the most preferable.
Keywords
Saururus chinensis Baill.; noodle; quality characteristics; textural properties; sensory evaluation;
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Times Cited By KSCI : 11  (Citation Analysis)
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