The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in the Characteristics of Noodle by the Addition of Biji Powder

비지 첨가에 따른 국수의 제면 특성 변화

  • Choi, Hyeon-Min (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Jang, Hyeock-soon (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Lee, Nan-Hee (Dept. of Food Science and Nutrition, Daegu Hanny University) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 최현민 (한국교통대학교 식품공학과 대학원) ;
  • 장혁순 (한국교통대학교 식품공학과 대학원) ;
  • 이난희 (대구한의대학교 한방식품조리영양학부) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2018.08.28
  • Accepted : 2018.12.11
  • Published : 2018.12.31
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Abstract

The objective of this study was to determine the characteristics of noodle dough made with biji powder (2, 4, 6 and 8%). Increase in the amount of biji powder significantly increases the water-binding capacity and decreases lightness (L) (p<0.05). The changes of redness (a), yellowness (b) and size of pore were insignificant. In the case of raw noodle, hardness, springiness, gumminess and chewiness of raw noodle significantly increased with increasing concentrations of the biji powder (p<0.05). Hardness of cooked noodle increased according with increase in concentration of biji (p<0.05). Springiness was increased up to 4% of biji concentration and slightly decreased at higher concentrations (p<0.05). Adhesiveness and cohesiveness of cooked noodle decreased according with increase in concentration of biji (p<0.05). The was no significant changes in the gumminess and chewiness. Taken together, addition of 4.0% biji powder to noodle dough may improve the preference of noodles.

Keywords

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Fig. 1. Water binding capacity of wheat flour-Biji powder composite.

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Fig. 2. Scanning electron micrograph of noodles by Biji powder addition.

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Fig. 3. Texture characteristics of raw noodle with Biji powder addition.

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Fig. 4. Texture characteristics of cooked noodle with biji powder addition.

Table 1. Formula for noodle with Biji powder

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Table 2. Measurement condition for texture analyzer

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Table 3. Surface color of noodles by Biji powder contents

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