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http://dx.doi.org/10.3746/jkfn.2015.44.2.302

Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder  

Kim, Min Jeong (Department of Food Science and Nutrition, Pusan National University)
Park, Jung Eun (Department of Food Science and Nutrition, Pusan National University)
Park, So Hae (Department of Food Science and Nutrition, Pusan National University)
Han, Ji Sook (Department of Food Science and Nutrition, Pusan National University)
Choi, Ji-Hye (Department of Food Science and Nutrition, Dong-A University)
Lee, Heeseob (Department of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.2, 2015 , pp. 302-306 More about this Journal
Abstract
This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.
Keywords
Beta vulgaris L.; noodle; quality characteristics; textural properties; sensory evaluation;
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Times Cited By KSCI : 18  (Citation Analysis)
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