Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Noodles added with Tomato Powder

토마토 분말 첨가 국수의 품질 특성

  • Kim, Dong-Seok (Dept. of Food Service & Culinary Arts, Seowon University) ;
  • Ahn, Jun-Bae (Dept. of Food Service & Culinary Arts, Seowon University) ;
  • Choi, Wu-Kuk (Kang Food Co., Ltd.) ;
  • Han, Gyeong-Phil (Division of Foodservice Industry, Uiduk University) ;
  • Park, Mi-Lan (Dept. of Food and Nutrition and Cook, Taegu Science University) ;
  • Kang, Byong-Nam (Dept. of Hotel Culinary Ars, Hyejeon College University) ;
  • Kim, Dong-Ho (Dept. of Baking Technology, Hyejeon College University) ;
  • Choi, Suk-Hyun (Dept. of Food Service & Culinary Arts, Seowon University)
  • 김동석 (서원대학교 호텔외식조리학과) ;
  • 안준배 (서원대학교 호텔외식조리학과) ;
  • 최우국 ((주)강식품) ;
  • 한경필 (위덕대학교 외식산업학부) ;
  • 박미란 (대구과학대학교 식품영양조리과) ;
  • 강병남 (혜전대학교 호텔조리외식계열) ;
  • 김동호 (혜전대학교 제과제빵과) ;
  • 최석현 (서원대학교 호텔외식조리학과)
  • Received : 2014.10.15
  • Accepted : 2015.02.15
  • Published : 2015.02.28
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Abstract

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

토마토의 식품가공재료로서의 활용도를 높이기 위해 토마토 분말을 첨가한 국수를 제조하고, 품질특성을 측정하였다. 토마토 분말 첨가(밀가루 양 대비 0.5-2%) 국수의 수분함량은 토마토 분말 1.5%, 2% 첨가구가 낮게 측정되었으며, 조단백질 함량과 조지방함량은 토마토 분말 첨가비율이 증가할수록 감소하였고, 탄수화물 함량은 증가하였다. 삶은 후의 국수 중량과 부피는 토마토 분말 첨가비율이 증가할수록 감소하였으며, 국수 삶은 물의 pH는 토마토 분말 첨가비율이 증가할수록 낮아지고, 탁도는 높아졌다. 토마토 분말 첨가비율이 증가할수록 색도의 L값은 낮아지고, a값은 토마토 분말 무첨가구(control)가 토마토 분말 첨가구에 비해 (-)녹색의 경향이 가장 강했고, b값은 토마토 분말 첨가비율이 증가할수록 높아졌다. 기계적 조직감은 모든 항목에서 토마토 분말첨가비율이 증가할수록 유의적으로 높아졌고, DPPH 라디컬 소거능과 총 폴리페놀 함량도 높아졌다. 관능 기호도는 색과 씹힘성, 전반적인 기호도에서 토마토 분말 첨가구가 무첨가구에 비해 유의적으로 높은 기호도를 나타내었으며 그 중에서도 색과 씹힘성에 대한 기호도는 토마토 분말 1.5%, 2% 첨가구가 가장 높은 기호도를 나타내었고, 전반적인 기호도에서는 토마토 분말 1.5% 첨가구가 가장 높은 기호도를 나타내었다.

Keywords

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