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http://dx.doi.org/10.11002/kjfp.2016.23.2.218

Quality and shelf life of noodles containing onion powder  

Kim, Yo Sep (Department of Food Science and Technology, Catholic University of Daegu)
Park, Na Young (Department of Food Science and Technology, Catholic University of Daegu)
No, Hong Kyoon (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.23, no.2, 2016 , pp. 218-224 More about this Journal
Abstract
The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.
Keywords
quality characteristics; sensory evaluation; shelf life; noodle; onion powder;
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Times Cited By KSCI : 7  (Citation Analysis)
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