Korean journal of food and cookery science (한국식품조리과학회지)

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

Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder

매생이 가루를 첨가한 쌀 국수의 개발 및 품질 특성

  • Jung, Bok-Mi (Major in Food Science and Nutrition, Chonnam National University) ;
  • Park, Soon-Ok (Major in Nutrition Education, Graduate School of Education, Chonnam National University) ;
  • Shin, Tai-Sun (Major in Food Science and Nutrition, Chonnam National University)
  • 정복미 (전남대학교(여수) 영양식품학) ;
  • 박순옥 (전남대학교(여수) 교육대학원 영양교육) ;
  • 신태선 (전남대학교(여수) 영양식품학)
  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality of rice noodles containing different amounts of mesangi (Capsosiphon fulvescens) powder. The noodles were prepared with ratios of 1.9, 3.8, and 5.7% (w/w) of mesangi powder based on the flour weight. The noodles containing mesangi powder had lower moisture contents compared to the control, while amounts of ash were higher than in the control. For the cooking properties of the noodles, weight, volume, and turbidity were significantly higher in the mesangi rice noodles than the control (p<0.0001). The mesangi rice noodles had lower L- and a- values than the control, and these values decreased with increasing amounts of mesangi powder while the b- value increased. Texture profile analysis of the cooked noodles showed significantly higher levels of hardness (p<0.0001) and adhesiveness (p<0.05) in the mesangi rice noodles compared to the control, while cohesiveness (p<0.05), springiness (p<0.05), and gumminess (p<0.0001) values were lower than those of the control. However, the values for hardness, adhesiveness, cohesiveness, and springiness were not significantly different among the mesangi rice noodle groups. The pH of the rice noodles gradually decreased over 8 days of storage time. The 3.8% mesangi rice noodles had lower total and fungus plate counts than the other noodles during 15${\sim}$24 days of storage. However, the 3.8% masangi noodles showed the highest overall acceptability score(p<0.05).

본 연구는 매생이와 쌀을 이용하여 쌀가루에 매생이 분말 1.9, 3.8, 5.7%를 첨가하여 제조한 쌀국수의 품질 특성을 조사하였다. 매생이 국수는 대조군에 비해 수분함량은 감소되었으나, 회분함량은 유의적으로 증가되었다(p<0.05). 무기질 함량은 전반적으로 대조군에 비해 매생이 첨가군에서 높게 나타났다. 조리 특성은 조리한 매생이 국수의 조리 후 중량, 부피, 탁도 모두 대조군에 비해 매생이 첨가군에서 유의적으로 높게 나타났다(p<0.0001). 표면 색도의 경우 L값과 a 값은 감소하였고, b값은 증가하였다. 조리면에 대한 TPA(texture profile analysis) 결과 견고성(p< 0.0001)과 부착성(p<0.05)은 매생이 첨가군이 유의적으로 감소하였고, 부서짐성은 대조군에 비해 5.7%군에서 유의적으로 낮게 나타났다(p<0.001). 응집성(p<0.05), 탄성(p<0.05), 검성(p<0.0001)은 매생이 첨가군이 대조군에 비해 유의적으로 높게 나타났다. 매생이 국수의 저장성 실험은 $5^{\circ}C$에서 8일간 저장한 국수의 pH 변화는 매생이 첨가군이 대조군에 비해 높게 유지 되었으며, 총균수와 진균류 측정에서 매생이 3.8% 첨가군이 다른 군에 비해 저장성이 높게 나타났다. 관능평가 결과 색과 외관의 기호도가 다른 군에 비해 3.8% 첨가군에서 유의적으로 높게 나타났다(p<0.05).

Keywords

References

  1. AOAC. 1990. Official methods of analysis of the association of official analytical chemists 15th ed. The Association of Official Analytical Chemists, Washington, DC. p 31
  2. Choi S. 2005. Quality characteristics on noodles prepared with Hovenia dulcis fruit powder. Catholic University of Daegu Graduate School. Master's Degree Thesis. pp 1-42
  3. Chong HS, Park CS. 2003. Quality of noodle added powder of Opuntia ficus-indica var. Saboten. Korean J Food Preserv. 10(2):200-205
  4. Park SW. 2008. Revitalization of rice processed food. Food Journal. 137:1-20
  5. Hwang JH, Jang MS. 2001. Effect of paprika (Capsicum annuum L.) juice on the acceptability and quality of wet noodle(1). Korean J Food Cookery Sci 17(4):373-379
  6. 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
  7. Jeong HU. 2003. Current status of processed foods in rice. Korean J Food Preserv. international symposium 2003:71-77
  8. Jung KJ, Jung CH, Pyeun JH, Choi YJ. 2005. Changes of food components in Mesangi (Capsosiphon fulvecense), Gashiparae (Enteromorpha prolifera), and Cheonggak (Codium fragile) depending on harvest times. J Korean Soc Food Sci Nutr 34(5):687-693 https://doi.org/10.3746/jkfn.2005.34.5.687
  9. 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(4):579-583
  10. Kim IH, Chun HS, Ha TY, Moon TW. 1995. Effect of processing on the antimutagenicity of rice. Korean J Food Sci Technol 27(6):944-949
  11. Korea Food & Drug Administration. 1997. Official book of foods. Korea Food Industry Association Seoul p. 297
  12. Ha TY. 2005. Functional properties of rice. Spring symposium of Korean J Food Cookery Sci pp 19-26
  13. Kim ML. 2005. Sensory characteristics of Korean wheat noodles with pine pollen and antioxidant activities of pine pollen extracts. Korean J Food Cookery Sci 21(5):717-724
  14. Kim ML. 2006. Antioxidative activity of extracts from Gardenia jasminoides and quality characteristics of noodle added Gardenia jasminoides powder. Korean J Food Cookery Sci 22(2):237-243
  15. 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
  16. Kim YA. 2002. Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Food Cookery Sci 18(6):632-636
  17. Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30(6):1373-1380
  18. Kwon MJ, Nam TJ. 2006. Effect of mesangi (Capsosiphon fulvecens) powder on lipid metabolism in high cholesterol fed rats. J Korean Soc Food Sci Nutr 35(5):530-535 https://doi.org/10.3746/jkfn.2006.35.5.530
  19. Lee JH, Kwak EJ, Kim JS, Lee YS. 2007. Quality characteristics of sponge cake added with mesangi (Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 23(1):83-89
  20. 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(2):298-305
  21. 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 Food Cookery Sci 16(6):681-688
  22. Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol 35(1):77-83
  23. Mun YJ, Yoo HJ, Lee KE, Kim JH, Pyo HB, Woo WH. 2005. Inhibitory effect on the melanogenesis of Capsosipon fulvescens. Yakhak Hoeji 49(5):375-379
  24. Park BH, Cho HS. 2006. Quality characteristics of dried noodle made with Dioscorea japonica flour. Korean J Food Cookery Sci 22(2):173-180
  25. Park HK, Lee HG. 2005. Characteristics and development of rice noodle added with isolate soybean protein. Korean J Food Cookery Sci 21(3):326-338
  26. Park HY, Lim CW, Kim YK, Yoon HD, Lee KJ. 2006. Immunostimulating and anticancer activities of hot water extract from Capsosiphon fulvescens. J Korean Soc Appl Biol Chem 49(4):343-348
  27. Park JH, Kim YO, Gug YI, Jo DB, Choe HG. 2003. Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr 32(7):1021-1025 https://doi.org/10.3746/jkfn.2003.32.7.1021
  28. Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food & Nutr 17(2):120-127
  29. Shamsuddin AM, Vucenik I. 1999. Mammary tumor inhibition by $IP_6$. Anticancer Res. 19(5A):3671-3674
  30. Son SM. 2001. Rice based meal for prevention of obesity and chronic disease. Korean J Community Nutr 6(5):862-867
  31. Sung SY, Kim MH, Kang MY. 2008. Quality characteristics of noodles containing Pleurotus eryngii. Korean J Food Cookery Sci 24(4):405-411
  32. Vucenik I, Podszasy JJ, Shamsuddin AM. 1999. Antiplatelet activity of inositol hexaphosphate($IP_6$). Anticancer Res. 19(5A):3689-3693
  33. Yang HC, Jung KM, Gang KS, Song BJ, Lim HC, Na HS, Mun H, Heo NC. 2005. Physicochemical composition of seaweed fulvescens(Capsosiphon fulvescens). Korean J Food Sci Technol 37(6):912-917