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Quality Characteristics of Raw and Cooked Spirulina Added Noodles during Storage  

Lee, Yun-Jin (Department of Food & Nutrition, Chungnam National University)
Wok, Son-Chan (Department of Food & Nutrition, Chungnam National University)
Kim, Hye-Jeong (Department of Food & Nutrition, Chungnam National University)
Lee, Jin-Ha (Testing and Analysis Division, Daejoen Regional Korea Food and Drug Administration)
Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Food Science and Preservation / v.16, no.1, 2009 , pp. 23-32 More about this Journal
Abstract
This study evaluated quality characteristics of spirulina (0.63, 1.25, and 2.5%, all w/w) added noodles during storage at 4C. Total bacterial counts in raw spirulina added noodles were higher than those of the control during storage, but no bacteria were detected in cooked noodles. Escherichia coli was not detected in any group. The weight loss, volume loss, and moisture absorption of spirulina added noodles were somewhat greater than control values. Moisture contents of spirulina added noodles both before and after cooking decreased as the spirulina level increased. During storage, moisture loss from spirulina added noodles was a little greater than from the control. Hunter color values for L (lightness), a (redness), and b (yellowness) decreased during storage. The spirulina added noodles had significantly greater hardness, cohesiveness, gumminess, and chewiness compared with the control. The antioxidant activity of spirulina added noodles increased with spirulina level. A sensory preference test revealed that noodles with 1.25% spirulina received the highest scores for chewiness, overall preference, and buying intention. It is suggested that spirulina could be added to noodles at a concentration of up to 1.25% to improve quality.
Keywords
spirulina; noodle; storage; quality;
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Times Cited By KSCI : 4  (Citation Analysis)
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