• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.538-545
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• 1991

In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of $0.5{\sim}1.0%$ solution alginate, 1.0% Fremol or mixure of 0.5% ${\alpha}-Polygel$, 0.5% Alcalin and 1.5% fremol for $25{\sim}30%$ substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with $25{\sim}30%$ of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.