Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Wet Noodles Added with Freeze-dried Maesangi Powder

동결건조 매생이 분말 첨가량에 따른 생면의 품질특성

  • Park, Jin-Hee (Department of Culinary and Foodservice Management, Sejong University) ;
  • Ko, Seong-Hye (Culinary Art, Woosong College) ;
  • Yoo, Seung-Seok (Department of Culinary and Foodservice Management, Sejong University)
  • 박진희 (세종대학교 조리외식경영학과) ;
  • 고승혜 (우송정보대학 외식조리과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2010.09.24
  • Accepted : 2010.11.16
  • Published : 2010.12.31
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Abstract

The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{\circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.

Keywords

References

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