Quality Characteristics and Preparation of Noodles from Brown Rice Flour and Colored Rice Flour

유색미가루와 현미가루를 첨가한 국수제조 및 품질특성

To promote the consumption of race, comparative study was performed on characteristics of wheat flour noodle mixed with brown rice flour and colored rice flour. Protein content of colored rice was higher than that of the brown rice, but lipid and ash contents were similar to those of brown rice. Colored rice flour had significantly lower peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback viscosity than those of wheat flour, while brown rice had significantly higher peak viscosity, breakdown viscosity and setback viscosity than those of colored rice flour and wheat flour. Colored rice and brown rice had 5.3~6.4% total dietary fiber, and the proportions of soluble fiber in total dietary fiber were quite low, ranging from 9.4% to 18.8%. L(brightness), a(redness) and b(yellowness) of raw noodles were measured using a colorimeter. L(brightness) and b(yellowness) values of Asian raw noodles made from colored rice and brown rice significantly decreased. Addition of colored rice flour and brown rice flour to Asian noodle reduces cutting forces of dry and cooked noodles. The cooked noodle with 10% chalheukmi waxy rice flour was the highest in the cutting force of cooked noodle. Addition of 20% chalheukini waxy rice flour and 20% brown rice flour to wheat flour was got to a relatively high score for appearance, color, texture, taste and overall eating quality from sensory evaluation of cooked noodles.

단백질 함유량은 유색미가루가 밀가루보다 적지만 현미가루보다는 함유량이 많았고, 지방함량과 회분함량에서는 현미와 비슷하였다. 현미가루는 유색미가루보다 peak viscosity, holding viscosity, breakdown viscosity, final viscosity에서 높았을 뿐만 아니라 setback viscosity에서도 높았지만 유색미가루는 호화점도에서 현미가루 뿐만 아니라 밀가루보다도 월등히 낮았다. 현미가루와 흑미가루는 5.3~6.4%의 총 식이섬유를 함유하였으나 수용성 식이섬유의 함량은 낮은 반면 주로 불용성 식이섬유를 함유하였다. 건조면과 조리면의 cutting force는 현미가루와 유색미가루의 혼합비율을 높이면 감소하였고 조리면의 경우에는 찰흑미가루 10%와 화성현미가루 20%를 첨가했을 때 밀가루 100%로 만든 대조군과 큰 차이가 없었다. 국수의 기능성을 높이고 기호도를 향상시키기 위하여 현미가루와 유색미가루를 10~30%를 첨가하여 관능검사를 실험한 결과 현미가루 20%와 찰흑미가루 20%를 첨가한 국수가 가장 높은 관능적 평가를 받았다.