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http://dx.doi.org/10.3746/jkfn.2012.41.4.571

Quality Characteristics of Noodles Containing Shoots and Leaves of Aralia elata and Kalopanax pictus  

Kim, Eun-Ju (Dept. of Food Nutrition, Gangneung-Wonju National University)
Lee, Won-Jong (Dept. of Food Nutrition, Gangneung-Wonju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.4, 2012 , pp. 571-575 More about this Journal
Abstract
The objective of this study was to evaluate the quality characteristics of noodles made with a dried powder of the shoots and leaves from $Aralia$ $elata$and $Kalopanax$ $pictus$. Ash, protein, and dietary fiber contents of $A.$ $elata$ and $K.$ $pictus$ were higher than those of wheat flour. The protein and fat contents of $K.$ $pictus$ powder were higher than those of the $A.$ $elata$ powder, but ash and dietary fiber contents were less than those of $A.$ $elata$. When the amount of $A.$ $elata$ powder increased, brightness (L) values of dough decreased, and redness (a) and yellowness (b) values of dough increased. The weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of $A.$ $elata$ and $K.$ $pictus$ powders in noodles reduced the cutting forces needed to cut the cooked noodles. The sensory evaluation indicates that noodles with 5% $A.$ $elata$ and $K.$ $pictus$ powder added were the most preferable.
Keywords
$Aralia$ $elata$; $Kalopanax$ $pictus$; noodles; dietary fiber; sensory evaluation;
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Times Cited By KSCI : 3  (Citation Analysis)
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