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Quality Characteristics of Instant Nuroong-gi Prepared Using a Microwave  

Lee, Hyun-Seok (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Kim, Jong-Hoon (Korea Food Research Institute)
Cha, Hwan-Soo (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.5, 2009 , pp. 669-674 More about this Journal
Abstract
We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.
Keywords
microwave; Nuroong-gi; cooking conditions;
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