The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Noodles with Added Chickpea (Cicer ArietinumL.) Power

병아리콩 분말을 첨가한 국수의 품질 특성

  • Youn Ri Lee (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
  • 이연리 (대전보건대학교 식품영양학과 )
  • Received : 2023.06.13
  • Accepted : 2023.07.24
  • Published : 2023.08.31
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Abstract

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

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References

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