Korean journal of food and cookery science (한국식품조리과학회지)

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

Quality Characteristics of Rice Noodles with Added Allium victorialis Powder

산마늘 분말을 첨가한 쌀국수의 품질특성

  • Park, Geum-Soon (Department of Food Service and Technology, Catholic University of Daegu) ;
  • Kim, Ji-Young (Department of Food Service and Technology, Catholic University of Daegu)
  • 박금순 (대구가톨릭대학교 외식식품산업학부) ;
  • 김지영 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2010.08.16
  • Accepted : 2010.11.08
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

Keywords

References

  1. Chou HS, Kim KH. 2009. Assessment of Quality Characteristics of Dried Shrimp Noodles for Elderly Foodservice Operations. Korean J Food Cookery Sci 25(3):267-274
  2. Choi JW, Lee KT, Kim WB, Park KK, Chung WY, Lee JH, Lim SC, Jung HJ, Park HJ. 2005. Effect of Allium victorials var. platyphyllum leaves on triton WR-1339-induced and poloxamer-407-induced hyperlipidemic rats and on dietinduced obesity rats. Korean J Pharmacogn 36(2):109-115
  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. Ha TY. 2005. Functional properties of rice. Spring symposium of Korean J Food Cookery Sci pp 19-26
  5. 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
  6. Jeong HU. 2003. Current status of processed foods in rice. Korean J Food Preserv. international symposium 2003 pp 71-77
  7. Jung BM, Park SO, Shin TS. 2009. Development and quality characteristics of rice noodles made with added Capsosiphon fulvescens powder. Korean J Food Cookery Sci 25(2):180- 188
  8. Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. 2005. Properties of wet noodle changed by the addition of sanhwang mushroom(Phellinus Linteus)powder and extract. Korean J Food Sci Technol 37(4):579-583
  9. 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
  10. Kim ML. 2005. Sensory characteristics of Korean wheat noodles with pine pollen extracts. Korean J Food Cookery Sci 21(5): 717-724
  11. 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
  12. Kim SY, Kang MY, Kim MH. 2008. Quality characteristics of noodle added with browned oak mushroom(Lentinus edodes). Korean J Food Cookery Sci 24(5):665-671
  13. Kim YA. 2002. Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Food Cookery Sci 18(6): 632-636
  14. Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30(6): 1373-1380
  15. Korea Food & Drug Administration. 1997. Official book of foods. Korea Food Industry Association Seoul pp 297
  16. Lee HJ, Lee SK, Choi YJ, Jo HJ, Kang HY, Lee SS, Choi DH. 2007. Extractives from the Allium victorials. J Korean For Soc 96(6):620-624
  17. 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
  18. Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours arrowroot starch. Korean J Soc Food Sci 16(6):681- 687
  19. 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
  20. Park BH, Cho HS. 2006. Quality characteristics of dried noodle made with Dioscorea japonica flour. Korean J Food Cookery Sci 22(2):173-180
  21. 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
  22. 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
  23. Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food & Nutr 17(2):120-127
  24. Park SW. 2008. Revitalization of rice processed food. Food Journal 137:1-20
  25. Shamsuddin AM, Vucenik I. 1999. Mammary tumor inhibition by IP. Anticancer Res 19(5A):3671-3674
  26. Son SM. 2001. Rice based meal for prevention of obesity and chronic disease. Korean J Community Nutr 6(5):862-867
  27. Song SH, Jung HS. 2009. Quality characteristics of noodle(garakguksu) with Curcuma longa L. powder. Korean J Food Cookery Sci 25(2):199-205
  28. Sung JM, Han YS. 2003. Effect of Bakjakyak(Paeonia japonica) Addition on the shelf-life and characteristics of rice cake and noodle. Korean J Food Culture 18(4):311-319
  29. Vucenik I, Podszasy JJ, Shamsuddin AM. 1999. Antiplatelet activity of inositol hexaphosphate(IP6). Anticancer Res 19(5A): 3689-3693