Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Dried Noodle Made with Lotus Root Powder

연근분말을 첨가한 국수의 품질특성

  • Park, Bock-Hee (Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Bae, Kyoung-Yun (Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 박복희 (목포대학교 생활과학부 식품영양학) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학) ;
  • 배경윤 (목포대학교 생활과학부 식품영양학)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

Keywords

References

  1. 신효선. 1994. 식품화학. 신광출판사. 서울. pp 50-53
  2. 유해의. 1990. 도토리 전분의 리올리지에 관한 연구. 연세대학교 산업대 학원 석사학위논문. pp 10-12
  3. 정보섭, 신민교. 1990. 도해 생약 대사전. 영림사. 서울. p 208, pp 514-517, pp 1010-1012
  4. 황안국. 1998. 한방 영양학, 한올출판사. 서울. pp 111-112
  5. American Association of Cereal Cheminists Approved Methods. 1983. Methods of the AACC, 8th ed. pp 26-28
  6. A.O.A.C. 1980. Official Method of Analysis, 13th ed. Association of Offical Analytical Chemists, Washington, D.C.U.S.A.
  7. Choe HD, Seo HM, Kim SL, Park YG, Lee CH. 2003. Effect of $\beta$-glucan on gelatinization of barley starch. Korean J Food Sci Technol 35(4):545-550
  8. Chong HS, Park CS. 2003. Quality of Noodle Added Powder of Opntia ficus-indica var. Saboten. Korean J Food Preserv 10(2):200-205
  9. Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. 2004. Characteristics of wax gourd juice-added dry noodles. Korean J Food Sci Technol 36(5):795-799
  10. 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(3):373-379
  11. Jeon JR, Kim HH, Park GS. 2005. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Food Cookery Sci 21(5):685-692
  12. Jeong JW, Park KJ, Sung JM, Kim JH, Kwon KH. 2006. Comparison of Quality of Peeled Lotus Roots Stored in Various Immersion Liquids during Storage. Korean J Food Sci Technol 38(4):526-533
  13. Joslyn MA, Ponting JD. 1955. Enzyme-catalyzed oxidative browning of fruits products. Adv Food Res 3(1):1-44
  14. Kim HR, Hong IS, Choi ES, 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(4):579-583
  15. 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
  16. Kim HS, Lee KY, Kim SK, Lee SR. 1973. Development of composite flours and their products utilizing domestic raw materials physical and chemical properties and nutritional test of composite flour materials. Korean J Food Sci Technol 5(1):6-15
  17. Kim JG, Shim JY. 2006. Quality characteristics of Wheat Flour Noodle Added with Onion Powder. Food Engineering Progress 10(4):269-274
  18. Kim ML. 2006. Antioxative activity of Extracts from Gardenia jasminoides and Quality characteristics of Noodle Added Gardenia jasminoides Powder. Korean J Food Cookery Sci 22(2):237-243
  19. Kim SJ. 2006. Processing of noodle added Lotus root powder and its quality characteristics. Department of Food Science and Technology Graduate School. Kyungpook National University. Daegu. Korea. pp 5-7
  20. Kim SM, Yoon CH, Cho WK. 2007. Quality Characteristics of Noodle added with Takju(Korean turbid rice wine) lees. Korean J Food Culture 22(3):359-364
  21. Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30(6): 1373-1380
  22. Lee C, Gore P, Lee H, Yoo B, Hong S. 1987. Utilization of Australian wheat for Korean style dried noodle making. J Cereal Sci 6(2):283-297 https://doi.org/10.1016/S0733-5210(87)80065-6
  23. 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
  24. Lee MY, No HG. 2002. Effect of chitosan on shelf-life and quality of wet noodle. J Chitin Chitosan 7(1):14-20
  25. 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
  26. Lee YS, Lim HY, Lee KH. 2000. A Study on the preparation and evaluation of dried noodle products made from composite flour utilizing arrowroot starch. Korean J Soc Food Sci 16(6): 681-688
  27. Lee YT, Jung JY. 2003. Quality Characteristics of Barley $\beta$-Glucan Enriched Noodles. Korean J Food Sci Technol 35(3):405-409
  28. Medcalf DG, Gilles KA. 1956. Wheat starches, I. Comparison of physicochemical properties. Cereal Chem 42(5):558-568
  29. Mun BS, Lee GS. 1979. Foodstuffs material. Suhaca Publishing Company. p 83
  30. Oda M, Yasuda Y, Okazaki S. 1980. A method of flour quality assessment for Japanese noodle. Cereal Chem 57(4):253-254
  31. Park BH, Cho HS. 2006. Quality characteristics of dried noodles made with Dioscorea japonica Flour. Korean J Food Cookery Sci 22(2):173-180
  32. Park KD. 1997. Characteristics of noodle added with chestnuts flour. Korean J Food Nutr 10(3):339-343
  33. Park SH, Shin EH, Koo JG, Lee TH, Han JH. 2005. Effects of Nelumbo nucifera on the regional cerebral blood flow and blood pressure in rats. Korean J Dietary Culture 15(1):49-56
  34. Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food Nutr 17(2):120-127
  35. Park WP, Cho SH, Lee DS. 1998. Screening of Antibrowning for Minimally Processed Vegetables. Korean J Food Sci Technol 30(2):278-282
  36. Sathe SK, Deshpande SS, Rangnekar PD, Salunkhe DK.. 1982. Functional properties of modified black gram (Phaseolus mumgo L.) starch. J Food Sci 47(5):1528-1602 https://doi.org/10.1111/j.1365-2621.1982.tb04975.x
  37. Sin DH, Ha KH. 1999. Characteristics of noodle made with composite flours of perilla and wheat. Korean J Food Sci Technol 28(6):1256-1259