Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Dried Noodles with Added Loquat Leaf Powder

비파 잎 분말을 첨가한 국수의 품질 특성

  • Received : 2011.08.09
  • Accepted : 2011.11.11
  • Published : 2011.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

Keywords

References

  1. AACC. 1983. American Association of Cereal Cheminists Approved Methods: Methods of the AACC, 8th ed., pp 26-28
  2. Bae YI, Jeong CH, Shim KH. 2002. Nitrite-scavenging and antimutagenic effects of various solvent extract from different parts of loquat (Eriobotrya japonica Lindl). Korean J Food Pre, 9(1):92-96
  3. Bae YI, Chung YC, Shim KH. 2002. Antimicrobial and antioxidant activities of various solvent extractr from different parts of loquat (Eriobotrya japonica Lindl). Korean J Food Pre, 9(1):97-101
  4. Bae YI, Seo KI, Park SK, Shim KH 1998a. Loquat (Eriobotrya japonica Lindl) leaf tea processing and its physicochemical properties. Korean J Postharvest Sci Technol, 5(2):262-269
  5. Bae YI, Moon JS, Shim KH. 1998b. Loquat (Eriobotrya japonica Lindl) juice processing and its physicochemical properties. Korean J Postharvest Sci Technol, 5(2):270- 274
  6. Bae YL, Shim KH. 1998. Nutrition components in different parts of korean Loquat (Eriobotrya japonica Lindl). Korean J of Food Pre, 5(1):57-63
  7. Chang SK, Kim JH, Oh HS. 2008. The development of functional cold buckwheat noodles using biological activity of hot water extracts of Ligularia fischeri and angelica gigas nakai. Korean J Food Culture, 23(4):479-488
  8. Cho HS. 2010. Rheological properties of dried noodles with added Enteromorpha intenstinalis powder. J Asian Soc Dietary Life, 20(4):567-574
  9. Cho 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
  10. Choe HD, Seo HM, Kim SL, Park YG, Lee CH. 2003. Effect of ${\beta}$-glucan on gelatinization of barley starch. Korean J Food Sci Technol, 35(4):545-550
  11. Chong HS, Park CS. 2003. Quality of Noodle Added Powder of Opntia ficus-indica var. Saboten. Korean J of Food Pre, 10(2):200-205
  12. Go JK, Park SI. 2005a. Sensory property and keeping quality of curd yoghurt added with Loquat (Eriobotrya japonica Lindley) extract. Korean J Food & Nutr, 18(3):192-199
  13. Go JK, Park SI. 2005b. Preparation of stirred yoghurt from milk added with Korean Loquat (Eriobotrya japonica Lindley). Korean J Food & Nutr, 18(3):200-206
  14. Hamada A, Yoshioka S, Takuma D, Yokota J, Cui T, Kusunose M, Miyamura M, Kyotani S, Nishika Y. 2004. The effect of Eriovotrya japonica seed extract on oxidative stress in adriamycin-induced nephropathy in rats. Biol Pharm Bull, 27(10):1961-1964 https://doi.org/10.1248/bpb.27.1961
  15. Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. 2004. Characteristics of wax gourd juice-added dry noodles. Korean J Food Sci Technol, 36(5):795-799
  16. 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
  17. Jeong CH, Yoon CH, Jeong JC, Kim CH. 1997. Effect of Eriovotrya folium extract on glucokinase and hexokinase activities of alloxan-induced diabetes mellitus mice. J Inst Oriental Med, 6(2):151-161
  18. Jung HA, Park JC, Chung HY, Kim J, Choi JS. 1994. Antioxidant flavonoids and chlorogenic acid from the leaves of Eriobotrya japonica. Arch Pharm Res, 22(2):213-218
  19. 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(5):579-583
  20. Kim HR, Lee JH, Kim YS, Kim KM. 2007. Physical and sensory characteristics of wet noodles prepared by adding ge-geol radish powder. Korean J Food Sci Technol, 39(3):283-288
  21. Kim HS, Lee KY, Kim SK, Lee SR. 1973. Development of composite flours and their products utilizing domestic raw materials physical and chemical properties and nutritional test of composite flours materials. Korean J Food Sci Technol, 5(1):6-15
  22. Kim JG, Shim JY. 2006. Quality characteristics of Wheat Flour Noodle Added with Onion Powder. Food Engineering Progress, 10(4):269-274
  23. Kim KH, Park BH, Kim DH, Cho HS. 2008. Quality characteristics of noodles supplemented with Skate (Raja kenojei) skin and bone powder. J East Asian Soc Dietary Life, 18(3):353-360
  24. Kim ML. 2006. Antioxative activity of Extracts from Gardenia jasminoides and Quality characteristics of Noodle Added Gardenia jasminoides Powder. Korean J Food Cookery Sci, 22(2):237-243
  25. Kim SK, Kim HR, Bang JB. 1996. Effects of alkaline reagent on the rheological properties of wheat flour and noodle property. Korean J Food Sci Technol, 28(1):58-65
  26. 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
  27. Kim YA. 2002. Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Food Cookery Sci, 18(6):632-636
  28. Lee BY, Park EM, Kim EJ, Choi HD, Kim IH, Hwang JB. 1996. Analysis of chemical components of Korean loquat (Eriovotrya japonica Lindl.) fruit. Korean J Food Sci Technol, 28(4):428-432
  29. Lee CK, Park SW, Chung HY, Young HS, Suh SS, Park KY. 1991. Mechanism of antitumer effect of ursolic acid from Eriovotrya japonica. J Korean Cancer Association, 23(2):206-210
  30. Lee YS, Lim HY, Lee KH. 2000. A Study on the preparation and evaluation of dried noodle products made from composite flour utilizing arrowroot starch. Korean J Soc Food Sci, 16(6):681-688
  31. Nazato N, Matsumoto K, Uemitsu N. 1994. Triterpenes from leaves of Eriobotrya japonica. Nat Med, 48(2):336-339
  32. Oh HS. 2004. Biological activities of bamboo leaf and quality characteristics of buckwheat cold noodle using bamboo leaf powder as a functional ingredient. Korean J Food Cookery Sci, 20(5):498-504
  33. Park BH, Cho HS. 2006. Quality characteristics of dried noodles made with Dioscorea japonica Flour. Korean J Food Cookery Sci, 22(2):173-180
  34. Park BH, Cho HS, Bae KY. 2008. Quality characteristics of dried noodles made with Lotus Root Powder. Korean J Food Cookery Sci, 24(5):593-600
  35. Park KD. 1997. Characteristics of noodle added with chestnuts flour. Korean J Food Nutr, 10(3):339-343
  36. Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food Nutr, 17(2):120-127
  37. Park BH, Jeon ER, Kim SD, Cho HS. 2010. Quality characteristics of dried noodle added with lotus leaf powder. Korean J Food Culture, 25(2):225-231
  38. Shimizu M, Uemitsu N, Shirota M, Matsumato K, Tezuka Y. 1996. A new triterpene ester from Eriobotrya japonica. Chem Pham Bull, 44(10):2182-2191
  39. Sin DH, Ha KH. 1999. Characteristics of noodle made with composite flours of perilla and wheat. Korean J Food Sci Technol, 28(6):1256-1259
  40. Tanaka K, Nishizono S, Makino N, Tamaru S, Terai O, Ikeda I. 2008. Hypoglycemic activity of Eriovotrya japonica seeds in type 2 diabetic rats and mice. Biosci Biotechnol Biochem, 72(6):686-693 https://doi.org/10.1271/bbb.70411
  41. Whang TE, Lim HO, Lee JW. 1996. Anticancer effect of Eriovotrya japonica Lindl. by specificity test with several cancer cell lines. Korean J Medicinal Crop Sci, 4(3):310- 320
  42. Yokota J, Takuma D, Hamada A, Onogawa M, Yoshioka S, Kusunose M, Miyamura M, Kyotani S, Nishioka Y. 2006. Scavenging of reactive oxygen species by Eriovotrya japonica seed extract. Biol Pharm Bull, 29(4):467-471 https://doi.org/10.1248/bpb.29.467
  43. Yokota J, Takuma D, Hamada A, Onogawa M, Yoshioka S, Kusunose M, Miyamura M, Kyotani S, Nishioka Y. 2008. Gastroprotective activity of Eriovotrya japonica seed extract on experimentally induced gastric lesions in rats. Nat Med, 62(1):93-100