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Quality Characteristics and Shelf Life of Noodles Prepared with Heracleum moellendorffii(Hogweed) Powder  

Nam, Yoo-Hwa (Department of Food Science and Technology, Catholic Univeristy of Daegu)
Hong, Joo-Heon (Department of Food Science and Technology, Catholic Univeristy of Daegu)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic Univeristy of Daegu)
No, Hong-Kyoon (Department of Food Science and Technology, Catholic Univeristy of Daegu)
Lee, Shin-Ho (Department of Food Science and Technology, Catholic Univeristy of Daegu)
Publication Information
Food Science and Preservation / v.17, no.5, 2010 , pp. 602-607 More about this Journal
Abstract
The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat $10^{\circ}C$. However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at $10^{\circ}C$. Changes in pH values showed trends similar to those of viable cell numbers during storage.
Keywords
Heracleun mollendorffii; noodle; shelf life;
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Times Cited By KSCI : 10  (Citation Analysis)
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