Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Quality Characteristics of Wet Noodle with Maesil(Prunus mume) Juice

매실(Prunus mume) 착즙액을 첨가한 생국수의 품질 특성

  • 이현애 (경원대학교 식품영양학과) ;
  • 남은숙 (경원대학교 식품영양학과) ;
  • 박신인 (경원대학교 식품영양학과)
  • Published : 2003.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

Keywords

References

  1. Youn SS. 한국의 국수 문화의 역사. Korean J Dietary Culture 6(1): 85-94, 1991
  2. Lee SW. 한국 요리 문화사. pp 146-160, Kyomunsa, Seoul, 1985
  3. Lee JW, Kee HJ, Park YK, Rhim JW, Jung ST, Ham KS, Kim IC, Kang SG. Preparation of noodle with laver powder and its characteristics. Korean J Food Sci Technol 32(2): 298-305, 2000
  4. Lee KH, Kim KT. Properties of wet noodle changed by the addition of whey powder. Korean J Food Sci TechnoI 32(5): 1073-1078, 2000
  5. Lee YC, Shin KA, Jeong SW, Moon YI, Kim SD, Han YN. Quality characteristics of wet noodle added with powder of Opuntia ficusindica. Korean J Food Sci TechnoI 31(6): 1604-1612, 1999
  6. Ha YS, Park NH. Studies on quality of noodle products as influenced by mugwort content. J ScienceTechnol 1: 231-236, 1994
  7. Kim YS. Effect of Poria cocos powder on wet noodle qualities. Agric Chem Biotechnol 41(7): 537-544, 1998
  8. Lee YS, Lim NY, Lee KH. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci 16(6): 681-688, 2000
  9. Lim YS, Cha WJ, Lee SK, Kim YJ, Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol 35(1): 77-83, 2003
  10. Kim YS, Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci TechnoI 30(6): 1373-1380, 1998
  11. Kwak DY, Kim JH, Choi MS, Shin SR, Moon KD. Effect of hot water extract powder from safflower (Carthamus tinctorius L.) seed on quality of noodle. J Korean Soc Food Sci Nutr 31(3): 460-464, 2002 https://doi.org/10.3746/jkfn.2002.31.3.460
  12. Kim YA, Effect of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci 18(6): 632-636, 2002
  13. Lee YN, Kim YS, Song GS. Quality of dry noodle prepared with weat flour and immature Rubus coreanus(Bogbunja) powder composites. J Korean Soc Agric Chem BiotechnoI 43(4): 271-276, 2000
  14. Bae SH, Lee C, Lee SW, Yoon CS, Chung SH. Effect of synnemata of Beauveria bassiana on the properties of noodle. Korean J Food Nutr 16(2): 158-164, 2003
  15. Bae SH, Rhee C. Effect of soybeen protein isolate on the properties of noodle. Korean J Food Sci Technol 30(6): 1301-1306, 1998
  16. Kim YS, Ha TY, Lee SH, Lee HY. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29(1): 90-95, 1997
  17. Hong JS, Kim MK, Yoon S, Ryu NS, Kim YK. Preparation of noodle supplemented with treated apple pomace and soymilk residue as a source of dietary fiber. J Korean Agric Chem Soc 36(2): 80-85, 1993
  18. Kwak YS. Influence of konjac flour addition on the rheorogical properties of wheat flour noodle. Sookmyung Women's University masters degree thesis, 1999
  19. Shin JY, Byun MW, Noh BS, Choi EH. Noodle characteristics of Jerusalem artichoke added wheat flour and improving effect of texture modifying agents. Korean J Food Sci Technol 23(5): 538-545, 1991
  20. Park KD, A study of dried noodles prepared from composite flours utilizing Job's tears and wheat flour. Korean J Food Nutr 8(4): 325-329, 1995
  21. Lee YT, Jung JY, Quality characteristics of barley $\beta$-glucan enriched noodles. Korean J Food Sci Technol 35(3): 405-409, 2003
  22. Shin HS, Kim KH, Yoon J. Rheological properties of cooked noodle fortified with orgainc acids-eggshell calcium salts. Korean J Food Sci TechnoI 30(5): 1197-1202, 1998
  23. Mun SH, Shin MS. Quality characteristics of noodle with health-functional enzyme resistant starch. Korean J Food Sci TechnoI 32(2): 328-334, 2000
  24. Hwang JH, Jang MS. Effect of paprika(Capsicum annuum L.) juice on the acceptability and quality of wet noodle( I ). Korean J Soc Food Cookery Sci 17(4): 373-379, 2001
  25. Lee SY, Lee EY, Shin TH, Oh DH, Kang lJ, Chung CK, Ham SS. Cooking properties of buckwheat noodles added Aster scaber Thunb juice. J Korean Soc Food Sci Nutr 27(3): 501-507, 1998
  26. Choi KW. The effect of maesil's extract on the recovery after all-out exercise. Hanyang University Doctoral dissertation, 1992
  27. Choi KW. The effect of ume's extract on lactate recovery rate after aerobic exercise. Korean J Phys Edu 31(2): 327-333, 1992
  28. Kim KJ, Bae JH. Effects of sports drink including the extract from Prunus mume on the changes of respiratory variables, heart rate, and blood lactate concentration in submaximal exercise. J East Asian Dietary Life 9(2): 177-187, 1999
  29. Kim KJ, Bae JH. Comparison of heart rate and blood lactate between ingestion of Prunus mume solution and water during graded maximal exercise in hot environment. J East Asian Dietary Life 9(3): 356-362, 1999
  30. Sheo HJ, Lee MY,Chung DL. Effect of Prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits. J Korean Soc Food Nutr 19(1): 21-26, 1990
  31. Sheo HJ, Ko EY, Lee MY. Effects of Prunus mume extract on experimentally alloxan induced diabetes in rabbits. J Korean Soc Food Nutr 16(3): 41-47, 1987
  32. Lee TH. Effect of Prunus mume extract on the growth rate of animal leukemic cells($L_1_2_1_0, P_3_8_8$) and human colon cancer cells(HRT-18, HCT-48, HT-29). Korea University Doctoral dissertation, 1988
  33. Bae JH, Kim KJ, Kim SM, Lee WJ, Lee SJ. Development of the functional beverage containing the Prunus mume extracts. Korean J Food Sci TechnoI 32(3): 713-719, 2000
  34. Lim JW. Studies on the antibacterial and physiological activities of Prunus mume. Kyung Hee University masters degree thesis, 1999
  35. Choi JS. Changes of major components in apricot during ripening and preparation of apricot wine. Kyungsang University masters degree thesis, 1988
  36. Choi SD, Joo OS. The physicochemical properties and sensory test of the Japanese apricot wine at different stored days. J Chinju Nat Univ 38: 13-18, 1999
  37. Shim KH, Sung NK, Choi JS. Changes in major components during preparation of apricot wine. J Inst Agr Res Util 22(2): 139-147, 1988
  38. Kang MY, Chung YM, Eun JB. Manufacturing and physical and chemical characteristics of fruit leathers using flesh and pomace of Japanese apricots(Prunus mume Sieb. et Zucc). Korean J Food Sci TechnoI 31(6): 1536-1541, 1999
  39. Kim YD, Kang SH, Kang SK. Stduies on the acetic acid fermentation using maesil juice. J Korean Soc Food Sci Nutr 25(4): 695-700, 1996
  40. Son SS. Optimization of acetic acid fermentation using maesil. Yeungnam University masters degree thesis, 2000
  41. Jung GT, Ju IO, Choi JS, Hong JS. Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis Ruprecht(omija) and Prunus mume(maesil). Korean J Food Sci Technol 32(5): 1087-1092, 2000
  42. Lee EH, Nam ES, Park SI. Characteristics of curd yogurt from milk added with maesil(Prunus mume). Korean J Food Sci Technol 34(3): 419-424, 2002
  43. Park SI, Hong KH. Effect of Japanese apricot (Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads. Korean J Food Culture 18(6): 2003
  44. Chae SK. Standard Food Analysis, Ji-gu Publishing Co., Seoul, 1998
  45. Shin SY, Kim SK. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Korean J Food Sci Technol 25(3): 232-237, 1993
  46. Lee KH, Kim HS. Preparation and evaluation of dried noodle products made from composite flours utilizing rice and wheat flours. Korean J Food Sci Technol 13(1): 6-14, 1981
  47. Kim KO, Lee YC. Sensory Evaluation of the Food. Hak Yean Sa, Seoul, 1989
  48. SAS Institute. SAS User's Guide. Statistics, Version 6.03. SAS Institute Inc., Cary, NC, 1988
  49. National rural living science institute. Food Composition Table. Sixth revision. National rural living science institute, R.D.A. pp 148-149, 2001
  50. Kang MY, Jeong YH, Eun JB. Physical and chemical characteristics of flesh and pomace of Japanese apricots(Prunus mume Sieb. et Zucc). Korean J Food Sci Technol 31(6): 1434-1439, 1999
  51. Shim KH, Sung NK, Choi JS, Kang KS. Changes in major components of Japanese apricot during ripening. J Korean Soc Food Nutr 18(1): 101-108, 1989