Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Manufacturing Wet Noodle Added with Aloe vera Powder

알로에 분말을 첨가한 생면의 제조조건 최적화

  • Jang, Hyun-Wook (Department of Convergence Technology for Food Industry, Wonkwang University) ;
  • Lee, Bo-Young (Department of Food and Nutrition, Wonkwang University) ;
  • Kim, Eun-Sook (Wonkwang Research Institute for Food Industry) ;
  • Lee, Young-Eun (Department of Convergence Technology for Food Industry, Wonkwang University)
  • 장현욱 (원광대학교 식품산업융복합학과) ;
  • 이보영 (원광대학교 식품영양학과) ;
  • 김은숙 (원광식품산업연구원) ;
  • 이영은 (원광대학교 식품산업융복합학과)
  • Received : 2016.09.29
  • Accepted : 2016.12.23
  • Published : 2016.12.31
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Abstract

Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder. Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables. Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time. Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.

Keywords

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