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 Added with Ligularia fischeri Powder

곰취 분말을 첨가한 국수의 품질특성

  • Park, Bock Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Joo, Ha Mi (Department of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee Sook (Department of Culinary Art, Chodang University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 주하미 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2014.01.22
  • Accepted : 2014.04.19
  • Published : 2014.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality of noodles containing different amounts of Ligularia fischeri powder (LFP). Noodles were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite LFP-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased, as the LFP content increased. As increasing amounts of LFP were added, the L, a, and b values decreased while color values, weight, and volume of cooked noodles increased, as did the turbidity of the soup. With regard to textural characteristics, LFP additive increased hardness, cohesiveness, and springiness, while decreasing adhesiveness. Sensory evaluation showed that high quality cooked noodles could be produced by inclusion of 3% LFP.

Keywords

References

  1. 농촌진흥청 농촌생활연구소. 2006. 식품성분표 제7개정판. 제1편. 도서출판효 일. pp 106-107
  2. AACC. 1983. American Association of Cereal Cheminists Approved Methods of the AACC, 8th ed., 26-28
  3. AOAC. 1980. Official Method of Analysis, 13th ed. Association of Official Analytical Chemists, Washington, DC, USA
  4. Bae JH, Yu SO, Kim YM, Chon SU, Kim BW, Heo BG. 2009. Physiological activity of methanol extracts from ligularia fischeri and their hyperplasia inhibition activity of cancer cell. J. Bio. Environment Control, 18(1):67-73
  5. Borghi B, Castagna R, Corbellini M, Heun M, Salamini F. 1996. Breadmaking quality of eincom wheat (triticum monoccum ssp. moncoccum). Cereal Chem., 73(2):208-211
  6. Chang SK, Kim JH, Oh HS. 2008. The development of functional cold buckwheat noodles using biological activities of hot water extracts of ligularia fischeri and angelica gigas nakai. Korean J. Food Culture, 23(4):479-488
  7. Cho HS, Kim KH. 2009. Assessment of quality characteristics of dried shrimp noodles for elderly food service operations. Korean J. Food Cookery Sci., 25(3):267-274
  8. Cho HS. 2010. Rheological properties of dried noodles with added enteromorpha intenstinalis powder. J. East Asian Soc. Dietary Life, 20(4):567-574
  9. Cho SD, Kim GH. 2005. Food product development and quality characteristics of liqularia fischeri for food resources. Korean J. Food Preserv., 12(1):43-47
  10. Choe HD, Kim HM, Kim SL, Park YG. 2003. Effect of $\beta$-glucan on gelatinization of barley starch. Korean J. Food Sci. Technol., 35(4):545-440
  11. Chong HS, Park CS. 2003. Quality of Noodle Added Powder of opntia ficus-indica var. Saboten Korean J. Food Pre., 10(2):200-265
  12. Ham SS, Lee SY, Oh DH, Jung SW, Kim SH, Chung CK, Kang IJ. 1998. Antimutagenic and antigenotoxic effects of ligularia fischeri extracts. J. Korean Soc. Food Sci. Nutr., 27(6):745-750
  13. Jeong SW, Kim EJ, Hwangbo HJ, Ham SS. 1998. Effects of ligularia fischeri extracts on oxidation of low density lipoprotein. Korean J. Food Sci. Technol., 30(10):1214-1221
  14. 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(1):180-188
  15. Kim DW, Son KH, Chang HW, Bae KH, Kang SS, Kim HP. 2004a. Anti-inflammatory activity of sedum kamtschaticum. J. Ethnopharmacology, 90(4):409-414 https://doi.org/10.1016/j.jep.2003.11.005
  16. Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. 2004b. Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol., 36(3):333-338
  17. 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 flour materials. Korean J. Food Sci. Technol., 5(1):6-15
  18. Kim GN, Cho MS, Kwon KW. 2010. Analysis growth performance and ascorbic acid contents of allium victorialis var. platyphyllum,, ligularia fischeri, and L. stenocephala under changing light intensity. J. Korean Food Soc., 99(1):68-74
  19. Kim JG, SHim JY. 2006. Quality characteristics of wheat flour noodle added with onion powder. Food Engineering Progress, 10(4):269-274
  20. Kim KH, Park BH, Kim DH, Cho HS. 2008. Quality characteristics of noodle supplemented with skate (raja kenojei) skin and bone powder. J. East Asian Soc. Dietary Life, 18(3):353-360
  21. 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
  22. Kwon YJ, Kim KH, Kim HK. 2002. Changes of total polyphenol content and antioxidant activity of ligularia fischeri extracts with different microwave-assisted extraction conditions. Korean J. Food Preserv., 9(3): 332-337
  23. Lee SY, Lee EY, Shim TH, Oh DH, Kang IJ, Chung CK, and Ham SS. 1998. Cooking properties of buckwheat noodles added aster scaber thunb juice. J. Korean Soc. Food Sci. Nutr., 27(5):501-507
  24. Oh DH, Ham SS, Lee SY, Kim SH and Hong JK. 1997. Effect of organic acids packaging on the quality of aster scaber during storage (in Korean). Korean J. Food Sci. Technol., 29(1):57-64
  25. Park BH, Cho HS. 2006. Quality characteristics of dried noodles made with dioscorea japonica Flour Powder. Korean J. Food Cookey Sci., 22(2):173-180
  26. Park BH, Cho HS, Bae KY. 2008. Quality characteristics of dried noodles made with lotus Root Powder. Korean J. Food Cookey Sci., 24(5):593-600
  27. Park BH, Jeon ER, Kim SD, Cho HS. 2010. Quality characteristics of noodle added with lotus Leaf Powder. Korean J. Food Culture, 25(2):225-231
  28. Park BH, Yoo JY, Cho HS. 2013. Quality characteristics of dried noodle with added lagocephalus lunaris Powder. Korean J. Food Culture, 28(3):312-319 https://doi.org/10.7318/KJFC/2013.28.3.312
  29. Park ID. 2013. Quality characteristics of maejakgwas with added ligularia fischeri powder. J. East Asian Soc. Dietary Life, 23(5):605-612
  30. Park ID, Cho HS. 2011. Quality characteristics of dried noodle with loquat leaf powder. Korean J. Food Culture, 26(6):709-716
  31. Park JA, Kim MK. 1999. Effect of Korean native plang diet on lipid metabolism, antioxidative capacity and cadmium detoxification in rats. Korean J. Nutr., 32(3):353-368
  32. Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J. Food Cookey Sci., 17(2):120-127

Cited by

  1. Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.147
  2. Quality characteristics of noodle added with Aster scaber extracts solution and powder vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.328
  3. Physicochemical characteristics of acorn tea by processing methods vol.23, pp.3, 2016, https://doi.org/10.11002/kjfp.2016.23.3.335
  4. Stem Rot on Ligularia fischeri Caused by Sclerotium rolfsii in Korea vol.21, pp.1, 2015, https://doi.org/10.5423/RPD.2015.21.1.036
  5. Optimizing Recipes of Korean-style Cut Noodles with Anchovy Engraulis japonicus Soup Base Residue Powder vol.47, pp.5, 2014, https://doi.org/10.5657/KFAS.2014.0545
  6. Study on quality characteristics of Mandupi added with Ligularia fischeri powder vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.475
  7. Quality Characteristics of Dried Noodle containing Capsosiphon fulvescens Powder vol.25, pp.2, 2015, https://doi.org/10.17495/easdl.2015.4.25.2.300
  8. Selected Physicochemical and Consumer Preference Characteristics of Noodles Incorporated with Sweet Pumpkin Powder vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.291
  9. Quality Characteristics of Cookies Containing Ligularia fischeri Powder vol.30, pp.2, 2015, https://doi.org/10.7318/KJFC/2015.30.2.206
  10. Effect of curdlan on textural and cooking qualities of noodles made with tofu vol.42, pp.8, 2018, https://doi.org/10.1111/jfpp.13661