Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Noodle Added with Dried Saururus chinensis Baill. Root Powder

삼백초 건근을 첨가한 국수의 품질 특성

  • Park, Jung-Eun (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kim, Min-Jeong (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Park, So-Hae (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Lee, Hee-Seob (Dept. of Food Science and Nutrition, Pusan National University)
  • 박정은 (부산대학교 생활환경대학 식품영양학과) ;
  • 김민정 (부산대학교 생활환경대학 식품영양학과) ;
  • 박소해 (부산대학교 생활환경대학 식품영양학과) ;
  • 이희섭 (부산대학교 생활환경대학 식품영양학과)
  • Received : 2011.09.28
  • Accepted : 2011.11.22
  • Published : 2011.12.31
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Abstract

The objectives of this study were to evaluate the quality characteristics of noodles added with dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the most preferable. When the amount of SC powder was increased, both L and b color values decreased, whereas a value was increased. The weight, and volume of cooked noodles increased, as did the turbidity of the soup. In the case of textural properties, addition of SC powder in noodle increased hardness, cohesiveness, springiness, chewiness, brittleness, and gumminess. Overall, according to the results of the sensory evaluation, the noodle added with SC powder up to 3% was the most preferable.

본 연구에서는 삼백초 건근 분말을 새로운 식품소재로 활용하고자 하는 연구의 일환으로 밀가루에 삼백초 건근 분말 첨가량을 달리하여 국수를 제조한 후 품질특성을 분석하였다. 삼백초 첨가량이 증가할수록 색도의 L값과 b값은 감소하였으며, a값은 증가하였다. 조리특성에 있어서 무게와 부피가 증가하였으며, 또한 국물의 탁도도 증가하여 조리중 고형분의 손실량이 증가함을 알 수 있었다. 조직감은 생면의 경우 전반적으로 증가하는 경향을 보이는 반면, 조리면에 있어서는 경도를 제외하고는 큰 차이가 나지 않았다. 관능검사 결과 외관 및 향은 유의적인 차이가 없었으나, 맛, 조직감은 삼백초 건근 분말의 첨가량이 증가함에 따라 감소하는 경향을 나타내었고 종합적 기호도에서 삼백초 건근 분말을 3%까지 첨가할 경우 대조군과 유의적인 차이가 나지 않았다. 따라서 삼백초 건근 분말을 첨가하여 국수를 제조할 경우 3% 첨가가 적절한 함량으로 판단된다.

Keywords

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