Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of Wax Gourd Juice-added Dry Noodles

동아즙을 첨가한 국수의 품질 특성

  • Hong, Sun-Pyo (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University) ;
  • Jun, Hyun-Il (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University) ;
  • Song, Geun-Seoup (Department of Food Engineering, Iksan National College) ;
  • Kwon, Kyoung-Soohn (Department of Hotel Culinary Arts and Nutrition, Sohae College) ;
  • Kwon, Yong-Ju (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University) ;
  • Kim, Young-Soo (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
  • 홍선표 (전북대학교 응용생물공학부(식품공학전공)) ;
  • 전현일 (전북대학교 응용생물공학부(식품공학전공)) ;
  • 송근섭 (익산대학 식품공업과) ;
  • 권경순 (서해대학 호텔조리영양과) ;
  • 권용주 (전북대학교 응용생물공학부(식품공학전공)) ;
  • 김영수 (전북대학교 응용생물공학부(식품공학전공))
  • Published : 2004.10.31
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Abstract

Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in war gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types.

동아즙을 밀가루에 25, 50, 75, 100% 농도로 첨가하여 제조한 반죽의 리올로지와 이들로부터 제조한 국수의 품질특성을 조사하였다. RVA상의 호화개시온도는 전반적으로 대조구보다 첨가구가 동아즙의 첨가량이 증가함에 따라 상승하였으며 최고점도 및 최종점도는 25% 첨가구를 제외하고는 대조구에 비해 동아즙의 첨가량에 따라 높아지는 경향을 나타내었다. 파리 노그래프상의 수분흡수율 및 반죽의 약화도는 첨가량이 증가함에 따라 증가하였으나 반죽의 형성시간과 안정성은 동아즙의 첨가량에 따라 감소하였다. 제조한 국수의 조리후의 중량, 부피, 고형분 손실량 및 수분흡수율은 모두 동아즙의 첨가량이 증가함에 따라 증가하였다. 조리한 국수의 텍스쳐 측정결과 견고성, 응집성, 검성은 동아즙의 첨가량이 증가할수록 유의적으로 증가하였으나, 탄성 및 씹힘성은 유의적인 차이를 보이지 않았다. 조리한 국수의 관능검사결과, 25 및 50% 첨가구가 모든 항목에서 가장 양호한 것으로 나타났다.

Keywords

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