한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제36권6호
  • /
  • Pages.779-784
  • /
  • 2007
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

한국산 파프리카 분말을 첨가한 국수의 품질 특성

Quality Characteristics of Wet Noodles Added with Korean Paprika Powder

  • 정창호 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 김진희 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 조정래 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 안철근 (경남농업기술원) ;
  • 심기환 (경상대학교 대학원 응용생명과학부.농업생명과학연구원)
  • Jeong, Chang-Ho (Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Kim, Jin-Hee (Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Cho, Jeong-Rai (Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Sciences, Gyeongsang National University) ;
  • Ahn, Cheol-Gun (Gyeongnam Agricultural Research and Extension Service) ;
  • Shim, Ki-Hwan (Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Sciences, Gyeongsang National University)
  • 발행 : 2007.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

동결 건조한 2종류의 파프리카 분말을 밀가루 중량 100%를 기준하여 0.5, 1.0 및 2.0% 첨가하여 제조한 국수의 품질특성에 관하여 조사하였다. 동결 건조한 파프리카 분말을 첨가하여 제조한 국수의 중량, 부피, 함수율 및 국물의 탁도는 대조구와 비교하여 분말의 첨가량이 증가함에 따라 증가하였다. 색도는 FDSP를 첨가하였을 때 L값은 감소하였으나, a값과 b값은 증가하였고, FDFP를 첨가하였을 때는 L값과 a값은 감소하였으나 b값은 증가하였다. 동결 건조한 파프리카 분말을 첨가하여 조리한 국수의 조직감은 밀가루만 첨가하여 제조한 대조구에 비하여 경도, 응집성, 탄력성, 검성 및 씹힘성이 감소하는 경향을 보였다. 관능검사 결과 파프리카 분말 1.0% 첨가구에서 색, 맛 및 전체적인 기호도가 높게 나타났으며, 향과 조직감에서는 대조구와 비교하여 유의적인 차이를 나타내지 않았다.

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

키워드

참고문헌

  1. Park KD. 1995. A study of dried noodles prepared from composite flours utilizing job's tears and wheat flour. Korean J Food & Nutr 8: 325-329
  2. Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30: 1373-1380
  3. Lee JW, Kee HJ, Park YK, Rhim JW, Jung ST, Ham KS, Kim IC, Kang SG. 2000. Preparation of noodle with laver powder and its characteristics. Korean J Food Sci Technol 32: 298-305
  4. Lee JW, Lee HH, Rhim JW. 2000. Shelf life extension of white rice cake and wet noodle by the treatment with chitosan. Korean J Food Sci Technol 32: 828-833
  5. Kim YA. 2002. Effect of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci 18: 632-636
  6. Park JH, Kim YO, Kug YI, Cho DB, Choi HK. 2003. Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr 32: 1021-1025 https://doi.org/10.3746/jkfn.2003.32.7.1021
  7. Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food & Nutr 17: 120-127
  8. Hwang JH, Jang MS. 2001. Effect of paprika (Capsicum annuum L.) juice on the acceptability and quality of wet noodle (I). Korean J Soc Food Cookery Sci 17: 373-379
  9. Lee JW. 1998. 파프리카(단고추) 재배기술 및 품질관리 요령. Protected Horticulture 11: 17-28
  10. Lee SO, Lee SK, Kyung SH, Park KD, Kang HG, Park JS. 2002. A study on detection of residual solvent, ethoxyquin and color stability in oleoresin paprika extracts. J Korean Soc Agric Chem Biotechnol 45: 77-83
  11. Biacs PA, Daood HG, Huszka TT, Biacs PK. 1993. Carotenoids and carotenoid esters from new cross cultivars of paprika. J Agric Food Chem 41: 1864-1867 https://doi.org/10.1021/jf00035a011
  12. Ittah Y, Kanner J, Granity R. 1993. Hydrolysis study of carotenoid pigments paprika by HPLC/photodiode array detection. J Agric Food Chem 41: 899-901 https://doi.org/10.1021/jf00030a012
  13. Fisher C, Kocis JA. 1987. Separation of paprika pigments by HPLC. J Agric Food Chem 35: 55-57 https://doi.org/10.1021/jf00073a012
  14. Minguez-Mosquera MA, Mornero-Mendez M. 1994. Comparative study of the effect of paprika processing on the carotenoids in pepper (Capsicum annuum) of the Bola and Agriducle varieties. J Agric Food Chem 42: 1555-1560 https://doi.org/10.1021/jf00043a031
  15. Osuna-Garcia JA, Wall MM, Waddell CA. 1997. Natural antioxidant for preventing color loss in stored paprika. J Food Science 62: 1017-1021 https://doi.org/10.1111/j.1365-2621.1997.tb15027.x
  16. Lee JW. 2001. Present Condition of paprika cultivation and its prospects for export. Kor Res Soc Protected Hort 14: 36-41
  17. Jung JY, Choi MH, Hwang JH, Chung HJ. 2004. Quality characteristics of Jeung-Pyun prepared with paprika juice. J Korean Soc Food Sci Nutr 33: 869-874 https://doi.org/10.3746/jkfn.2004.33.5.869
  18. Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH. 2006. Chemical components of Korean paprika according to cultivars. Korean J Food Preserv 13: 43-49
  19. Kim SK, Kim HR, Bang JB. 1996. Effects of alkaline reagent on the rheological properties of wheat flour and noodle property. Korean J Food Sci Technol 28: 58-65
  20. Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. 2005. Properties of wet noodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J Food Sci Technol 37: 579-583
  21. Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. 2004. Characteristics of wax gourd juice-added dry noodles. Koren J Food Sci Technol 36: 795-799

피인용 문헌

  1. Optimizing Recipes of Korean-style Cut Noodles with Anchovy Engraulis japonicus Soup Base Residue Powder vol.47, pp.5, 2014, https://doi.org/10.5657/KFAS.2014.0545
  2. Quality Characteristics of Bread Added with Paprika Powder vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.839
  3. Quality and Antioxidant Activity of Wet Noodles Supplemented with Brown Rice and Sorghum Powders vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.530
  4. Effects of Different Kinds of Salt on the Quality of Wet Noodles vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1776
  5. Noodle Development and Its Quality Characteristics Using Fermented White and Brown Rice vol.22, pp.10, 2012, https://doi.org/10.5352/JLS.2012.22.10.1378
  6. The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber vol.42, pp.7, 2013, https://doi.org/10.3746/jkfn.2013.42.7.1096
  7. The pests survey of paprika export complexes and packing house in Korea vol.40, pp.2, 2013, https://doi.org/10.7744/cnujas.2013.40.2.093
  8. Quality Characteristics of Dried Noodle Prepared with Strawberry Powder vol.31, pp.1, 2016, https://doi.org/10.7318/KJFC/2016.31.1.088
  9. Quality characteristics of noodle added with Aster scaber extracts solution and powder vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.328
  10. Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice vol.21, pp.1, 2015, https://doi.org/10.14373/JKDA.2015.21.1.1
  11. Quality Characteristics of Wet Noodle Added with Freeze Dried Garlic Powder vol.37, pp.10, 2008, https://doi.org/10.3746/jkfn.2008.37.10.1369
  12. Characteristics in the components of the paprika by drying methods vol.24, pp.4, 2007, https://doi.org/10.11002/kjfp.2017.24.4.497