Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Assessment of Quality Characteristics of Dried Shrimp Noodles for Elderly Foodservice Operations

노인급식에 적용하기 위한 새우 국수의 품질특성 평가

  • Cho, Hee-Sook (Division of Human Ecology, Mokpo National University) ;
  • Kim, Kyung-Hee (Division of Human Ecology, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부) ;
  • 김경희 (목포대학교 생활과학부)
  • Published : 2009.06.30
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Abstract

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

Keywords

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