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Quality characteristics on noodle added with Pholiota adiposa mushroom powder  

김기식 (충청북도 농업기술원)
주선종 (충청북도 농업기술원)
윤향식 (충청북도 농업기술원)
홍지선 (충청북도 농업기술원)
김은수 (충청북도 농업기술원)
박성규 (충청북도 농업기술원)
김태수 (충청북도 농업기술원)
Publication Information
Food Science and Preservation / v.10, no.2, 2003 , pp. 187-191 More about this Journal
Abstract
The effects of mushroom powder fer noodle pasty and noodle were investigated The peak viscosity of control was higher than that of added mushroom powder. The water absorption in farinograph slightly increased with the addition of mushroom powder. Decrease of lightness(L) and increase of redness(a) and yellowness(b) were shown with the increase of mushroom powder in wheat flour mushroom powder composite as well as noodles paste and wet noodles. The weight and volume of cooked noodles were decreased, but the turbidity of soup were not different with the addition of mushroom powder. The cohesiveness, springiness and chewiness of cooked noodles were increased with the addition of mushroom powder. The results of sensory evaluation cooked noodles showed that the wet noodles with high quality could be produced by 3∼5% addition of Pholiota adiposa powder.
Keywords
Pholiota adiposa; mushroom powder; wet noodle; dough rheology;
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