Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Wet Noodle with Onion Juice using Response Surface Methodology

양파즙 첨가 생면의 최적화

  • Shin, Weon-Sun (Department of Food and Nutrition, Hanyang University) ;
  • Shin, Eun-Soo (Department of Food Science and Nutrition, Silla University) ;
  • Lyu, Eun-Soon (Division of Food Science and Biotechnology, Pukyoung National University)
  • 신원선 (한양대학교 식품영양학과) ;
  • 신은수 (신라대학교 식품영양학과) ;
  • 류은순 (부경대학교 식품생명공학부)
  • Published : 2009.02.28
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Abstract

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

Keywords

References

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