Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Study on the Noodle Quality Made from Hovenia dulcis Composite Flour

헛개나무 열매 분말을 첨가한 국수의 품질특성

  • Choi, Sook (Dept. of Food Service Industry, Catholic University of Daegu) ;
  • Park, Geum-Soon (Dept. of Food Service Industry, Catholic University of Daegu)
  • 최숙 (대구가톨릭대학교 식품산업학부) ;
  • 박금순 (대구가톨릭대학교 식품산업학부)
  • Published : 2005.12.01
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Abstract

In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).

숙취해소, 알콜성 간질환예방, 간의 해독작용 기능을 지닌 헛개나무 열매를 첨가한 국수를 제조한 후 품질특성을 살펴본 결과 다음과 같다. 유리아미노산 함량은 17종의 아미노산이 검출되었으며, leucine이 가장 높았다. 필수아미노산 함량은 헛개나무 열매 분말 첨가량이 증가할수록 높았으며 지미성분인 aspartic acid와 glutamic acid는 대조군보다 헛개나무 열매 분말 첨가군의 함량이 더 높았다. 조리국수의 중량(p < .001)과 부피 (p < .01), 수분흡수율(p < .001)은 헛개나무 열매 분말을 첨가할수록 낮았고, 탁도는 높았다(p < .001). 색도는 명도 L값은 대조군이 7.62로 가장 높고, 적색도 a값과 황색도 b값은 5$\%$ 첨가군이 가장 높았다. 기계적 검사의 texture는 경도(p < 0.05), 응집 성 (p < 0.05), 껌성과 파쇄성 (p < 0.001)은 대조군이 가장 높았고, 탄력성은 1$\%$ 첨가군이 85.03으로 가장 높았다. 전자현미경의 미세구조 관찰은 헛개나무 열매분말 첨가량이 증가할수록 전분입자들의 조직이 느슨해지고 입자들이 커지면서 형태가 부드러워지는 양상을 보였다. 관능검사의 색상과 허브향은 헛개나무 열매 분말의 함량이 높을수록 진하다고 평가하였으며 표면의 매끄러운 정도는 3$\%$ 첨가군이 가장 매끄럽다고 평가하였다(p < 0.01). 단맛과 구수한 맛은 헛개나무 열매 분말을 첨가할수록 높아 시료간에 유의적인 차이가 있었다(p < 0.05, p < 0.001). 맛의 기호도는 헛개나무 열매 분말 3$\%$ 첨가군이 가장 높고, 대조군이 가장 낮았다. 전반적인 기호도는 헛개나무 열매 분말 3$\%$ 첨가군에서 가장 좋았다(P < 0.01).

Keywords

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