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http://dx.doi.org/10.3746/jkfn.2011.40.12.1776

Effects of Different Kinds of Salt on the Quality of Wet Noodles  

Lee, Jeong-Mi (Dept. of Food Science and Nutrition, Pusan National University)
Kim, So-Young (National Academy of Agricultural Science, Rural Development Administration)
Park, Kun-Young (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. 1776-1780 More about this Journal
Abstract
The effects of different kinds of salt on the qualities of weight, volume, water absorption rate, turbidity, pH, textural characteristics, and sensory evaluation of wet noodles were studied. The salts employed in this study were purified salt (PS), solar salt (SS), solar salt without bittern (SSWB), roasted salt (RS) and bamboo salt (BS, $1{\times}$). The weight, volume, and water absorption rate of the noodles decreased with the 2% addition of different kinds of salts compared to the noodles without any added salt. The turbidity of the noodles decreased when BS (0.484), RS (0.489), or SSWB (0.489) were added to the noodles much more than when PS (0.508) was added. The pH of both wet noodles and cooked noodles was higher when BS, RS, or SS were added than when the others were added. The springiness and cohesiveness of the noodles were both increased with the addition of the salts. BS, RS and SS especially increased the springiness and cohesiveness of the noodles. In sensory evaluations of appearance, taste, texture and overall acceptance, BS received the highest scores. From the results, adding salt to wet noodle preparations is important to increase the quality of the noodles. BS showed the best overall results among the salts employed in this study.
Keywords
kinds of salt; quality; wet noodles; bamboo salt;
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Times Cited By KSCI : 15  (Citation Analysis)
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