Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Rice Noodles Supplemented with Turmeric, Purple Sweet Potato, or Seaweed (Hizikia fusiforme)

강황, 자색고구마, 톳을 첨가한 쌀국수의 품질 특성

  • Hwang, Seong-Yun (Department of Food Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Department of Nutrition and Culinary Science, Hankyong National University)
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2013.01.19
  • Accepted : 2013.04.17
  • Published : 2013.04.30
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Abstract

We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were $7.3{\pm}0.3$ and $40.2{\pm}1.3$ respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.

Keywords

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