Browse > Article
http://dx.doi.org/10.7318/KJFC/2014.29.5.437

Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder  

Kim, Kyung Tae (Department of Food Science and Technology, Hoseo University)
Lee, Kyung Seok (Department of Food Science and Technology, Hoseo University)
Rho, Young Hwan (Department of Bio-food Technology, Chonbuk National University)
Lee, Ki Young (Department of Food Science and Technology, Hoseo University)
Publication Information
Journal of the Korean Society of Food Culture / v.29, no.5, 2014 , pp. 437-443 More about this Journal
Abstract
The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.
Keywords
Opuntia humifusa; Chounnyuncho; noodles; korea wheat; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Ahn JW, Yoon JY. 2008. Quality characteristics of noodle added with Dioscorea Japonica powder. Korean J. Food Sci. Technol., 40(5):528-533
2 Bhatacharya M, Ze SY, Corke H. 1999. Physicochemical properties related to quality of rice noodles. Cereal Chem., 76(6): 861-867.   DOI   ScienceOn
3 Cho IK, Huh CK, Kim YD. 2010. Quality characteristics of Yakju (a Traditional Korean Beverage) after addition of different tissues of Opuntia ficus indica from Shinan. Korean. Korean J. Food Preserv., 17(1):36-41   과학기술학회마을
4 Cho Y, Choi MY. 2009. Quality characteristics of jelly contining added pomegranate powder and Opuntia humifusa powder. Korean J. Food Cookery Sci., 25(2):134-142
5 Forni E, Penci M, Polesello A. 1994. A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear Opuntia ficusindica peel. Carbohydrate Polymers, 23(4):231-234   DOI   ScienceOn
6 Habibi Y, Heyraud A, Mahrouzb M, Vignon MR. 2004. Structural fea-tures of pectic polysaccharides from the skin of Opuntia ficus-indica prickly pear fruits. Carbohydrate Res., 28(6):1119-1127
7 Han IH, Lee KA, Byoun KE. 2007. The antioxidant activity of korean cactus (Opuntia humifusa) and the quality characteristics cookies with cactus powder added. Korean J. Food Cookery Sci., 23(4):443-451   과학기술학회마을
8 Hyun YH, Kim MH, Jang MS. 1990. Consumption pattern of ramyon by high school students-Kangwondo area. Korean J. Soc. Food Sci., 6(1): 61-66   과학기술학회마을
9 Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality characteristics of wet noddles added with korean paprika powder. J. Korean Soc. Fod Sci. Nutr., 36(6):79-784.
10 Jung BM. 2010. Quality characteristics and storage properties of wet noodle with added Cheonnyuncho fruit powder. Korean J. Food Cookery Sci., 26(6):821-830   과학기술학회마을
11 Kim KT, Choi AR, Lee KS, Joung YM, Lee KY. 2007. Quality characteristics of bread made from domestic korean wheat flour containing cactus Chounnyuncho (Opuntia humifuas) powder. Korean J. Food Cookery Sci., 23(4):461-468   과학기술학회마을
12 Kwon DK, Song YJ. 2005. Effect of Opuntia humifusa supplementation on endurance exercise performance in rats fed a high-fat diet. Korean J. Exercise Nutr., 9(2):183-188
13 Kim HR, Lee JH, Kim YS, Kim KM. 2007. Physical and sensory characteristics of wet noodles prepared by adding Ge-Geol radish powder. Korean J. Food. Sci. Technol., 39(3):283-288   과학기술학회마을
14 Kim IH, Kim MH, Kim HM, Kim YE. 1995. Effect of antioxidants on the thermostability of red pigment in prickly pear. Korean J. Food Sci. Technol., 27(6):1013-1016   과학기술학회마을
15 Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol., 30(6):1373-1380   과학기술학회마을
16 Lee CH. 1991. Preparation and quality properties of traditional noodle. Korean J. Dietary Culture, 6(1):105-120
17 Lee JH, Shim JY. 2006. Characteristics of wheat flour dough and noodle added with onion juice. Food Eng. Prog., 10(1):54-59
18 Lee JY, Lee WJ. 2011. Quality characteristics of germinated brown rice flour added noodles. J. Korean. Soc. Food Sci. Nutr., 40(7):981-985   과학기술학회마을   DOI
19 Lee KH, Kim KT. 2000. Properties of wet noodle changed by the addition of whey powder. Korean J. Food Sci Technol., 32(5):1073-1078   과학기술학회마을
20 Lee KS, Oh CS, Lee KY. 2005. Antioxidative effect of the fractions extracted from a cactus Cheonnyuncho (Opuntia humifusa). Korean J. Food Sci. Technol., 37(3):474-478   과학기술학회마을
21 Lee NH, Yoon JS, Lee BH, Choi BW, Park KH. 2000. Screening of the radical scavenging effects, tyrosinase inhibition and anti-allergic activities using Opuntia ficus-indica. Kor. J. Pharmacongn, 31(4):412-415   과학기술학회마을
22 Lee YC, Hwang KH, Han DH, Kim SD. 1997. Compositions of Opuntia ficus-indica. Korean J. Food Sci. Technol., 29(5):847-859   과학기술학회마을
23 Lee YC, Shin KA, Jeong SW, Moon YI, Kim SD, Han YN. 1999. Quality characteristics of wet noodle added with powder of Opuntia ficus-indica. Korean J. Food Sci. Technol., 31(6):1604-1612   과학기술학회마을
24 Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean. J. Soc. Food Sci., 16(6):681-688   과학기술학회마을
25 McGarvie D, Parolis H. 1979. The mucilage of Opuntia ficusindica. Carbohydrate. Res., 69(1):171-179   DOI   ScienceOn
26 Meyer BN, Mohamed, YA, Mclaughlin, JL. 1980. ${\beta}$-Phenethylamines from the cactus genus Opuntia. Phytochem, 19(4):719-720   DOI   ScienceOn
27 Nadra KO. Rachid G, K H Diep Le, Florence L. 1991. Invertase from Opuntia ficus-indica fruits. Phytochem, 31(1):59-61
28 Park CS, Kim ML. 2006. Functional properties of mugwort extracts and quality characteristics of noodles added mugwort powder. Korean J. Food Preserv, 13(2):161-167   과학기술학회마을
29 Schoch T. 1964. Swelling power and solubility of granular starches. In Methods in Carbohydrate Chemistry. Academic Press, NY USA, 4:106-110
30 Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J. Food Sci. Nutr., 17(2):120-127   과학기술학회마을
31 Stintzing FC, Schieber A, Carle R. 1999. Amino acid composition and betaxanthin formation in fruits from Opuntia ficus-indica. Planta Med., 65(7):632-635   DOI
32 Trachtenberg S, Alfred MM. 1981. Composition and properties of Opuntia ficus-indica mucilage. Phytochem, 20(12):266-2668
33 Yoon JA, Son YS. 2009. Effects of Opuntia ficus-indica Complexes B (OCB) on blood glucose and lipid metabolism in Streptozotocin-induced diabetic rats. Korean J. Food & Nutr., 22(1):48-56   과학기술학회마을
34 You SG, Kim SW, Jung KH, Moon SK, Yu KW, Choi WS. 2010. Effect of astragali radix and Opuntia humifusa on quality of red ginseng drink. Food Engineering Progress, 14(4):299-306
35 Vignon MR, Heux L, Malaininea ME, Mahrouz M. 2004. Arabinan-cellulose composite in Opuntia ficus-indica prickly pear spines. Carbohydr. Res., 339(1):123-131   DOI   ScienceOn