Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality characteristics of noodles supplemented with rice flour and shell powder

쌀가루와 패각분말을 첨가한 면류의 품질특성

  • Lee, Jeonggon (Namwon Plant, CJ Cheiledang Co., Ltd.) ;
  • Jeong, Gyeong A (Center for Food Safety Assurance, Department of Food Science and Biotechnology, Wonkwang University) ;
  • Jeong, Jinyi (International Food Certification Support Center, Korea Food Research Institute) ;
  • Lee, Chang Joo (Center for Food Safety Assurance, Department of Food Science and Biotechnology, Wonkwang University)
  • 이정곤 (CJ제일제당 남원공장) ;
  • 정경아 (원광대학교 식품생명공학과) ;
  • 정진이 (한국식품연구원 해외식품인증지원센터) ;
  • 이창주 (원광대학교 식품생명공학과)
  • Received : 2019.03.25
  • Accepted : 2019.04.30
  • Published : 2019.06.30
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Abstract

This study investigated the optimal amount of shell powder (0.1, 0.2, 0.3, and 0.4%) to add to rice noodles containing 20% rice flour and compared their quality characteristics to those of wheat noodles containing a commercial alkaline reagent (added at 0.4%). As the amount of shell powder was increased, the L and b values (Hunter's color) increased. The pH, turbidity, and water absorption also increased as the amount of shell powder was increased. However, when the shell powder content exceeded 0.3%, the hardness, chewiness, springiness, and tension tended to decrease below acceptable levels. This might be because the shell powder inhibited network formation. The textural properties and pH value of rice noodles containing 0.2% shell powder were similar to those of the wheat noodles. This suggests that 0.2% shell powder may be the optimal amount to add to rice noodles when used as the alkaline reagent.

쌀가루 첨가면에 패각분말을 0.1, 0.2, 0.3, 0.4%로 수준으로 첨가하여 최적 패각분말 첨가량을 조사하고, 밀가루 알카리제 첨가면과 품질 특성에 관하여 비교하였다. 면에 쌀가루를 첨가할 경우 밀가루면 대비 L값과 b값이 높아지는 경향을 보여 면의 외관이 밝아지는 것을 확인 하였다. 쌀가루를 첨가면의 조리 특성은 면의 수분흡수율이 높아져 수율 향상이 이루어질 수 있으나, 조리 과정 중 탁도도 같이 높아져 면의 용출 작용이 병행되는 것을 알 수 있었다. 패각분말의 첨가량이 높아질수록 면의 색도, pH, 수분흡수율, 탁도가 높아지는 경향을 보였으나, 패각분말의 함량이 0.3%를 초과하게 되면 경도, 탄력성, 씹힘성, 신장성이 떨어지는 경향을 보였다. 이는 알칼리제의 특성으로 일정수준 이상을 첨가하면 면에 형성된 네트워크를 저해하여 면의 조직감을 떨어뜨리는 작용을 하는 것으로 생각된다. 이 연구에서는 쌀가루면에 패각분말 0.2%를 첨가 할 때 알칼리제첨가 밀가루면과 유사한 물성을 나타내었다. 하지만 이 이상의 패각분말을 첨가할 경우 외관은 좋아질 수 있으나, 면의 조직감은 더 떨어지는 것으로 나타났다. 따라서 본 연구결과는 쌀면류 및 합성 첨가물 활용의 기초자료로 제공되어 향후 연구 수행에 도움을 줄 수 있을 것으로 판단됩니다.

Keywords

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Fig. 1. Effect of shell powder on the pH value of noodles.

Table 1. Formulas of noodles with different content of shell powder

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Table 2. Texture analyzer operation condition for cooked noodles with different content of shell powder

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Table 3. Hunter’s color values of cooked noodles with different content of shell powder

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Table 4. Textural profiles of cooked noodles with different content of shell powder

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Table 5. Tension profiles of cooked noodles with different content of shell powder

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Table 6. Cooking characteristics of noodles with different content of shell powder

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