Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Quality Characteristics of Wheat Flour Noodle Added with Onion Powder

양파분말 첨가 국수의 품질 특성

Kim, Jong-Gu;Sim, Jae-Yong
김종구;심재용

  • Published : 20060000
⟨ Previous Next ⟩

Abstract

The pasting properties, dough quality and noodle qualities of wheat flour added with 0, 2.5, 5, 7.5 and 10% of onion powder were examined using the rapid visco-analyzer(RVA), farinograph and texture profile analysis. In RVA test, peak, breakdown and final viscosities increased with the addition of onion powder, while the pasting temperature and setback viscosity did not significantly affected by the content of onion powder. The wheat flour containing 2.5% onion powder showed significantly higher value of dough stability but lower value of dough weakness in farinograph data. The cooked weight, volume and water absorption of cooked noodle were maximum at 2.5% onion powder addition. The cooked noodle containing 2.5% of onion powder showed significantly high values of hardness and resilience. In terms of texture, cooked noodle containing 2.5% onion powder was more acceptable than the others. Therefore, this study suggests that the addition of onion powder at proper level(2.5%) could enhance the textural properties of cooked noodles.

Keywords

References

  1. Bae, J.H., H.S. Woo., H.J. Choi and C. Choi. 2003. Physicochemical properties of onion powder added wheat flour dough. Korean J. Food Sci. Technol. 35: 436-441
  2. Bughes, B.G. and L.D. Lawson. 1991. Antimicrobial effects of Allium sativum L. Phytother Res. USA. 5: 154-158 https://doi.org/10.1002/ptr.2650050403
  3. Choi, C., J.H. Bae, H.S. Woo and H.J. Choi. 2003a. Physicochemical properties of onion powder added whet flour dough. Korean J. Food Sci. Technol. 35: 436-441
  4. Choi, C., J.H. Bae, H.S. Woo and H.J. Choi. 2003b. Quality characteristics of the white bread added with onion powder. Korean J. Food Sci. Technol. 35: 1124-1128
  5. Chung, J.Y. and C.S. Kim. 1998. Development of buckwheat bread: Effects of vital wheat gluten and water-soluble gums on dough rheological properties. Korean J. Food Sci. Technol. 14: 140-147
  6. Haldeman, J.D., J.H. MacNeil and D.M. Yared. 1987. Antioxidant activity of onion and garlic juice in stored cooked ground lamb. J. Food Prot. 50: 411-413 https://doi.org/10.4315/0362-028X-50.5.411
  7. Hong, S.P., H.I. Jun, G.S. Song, K.S. Kwon, Y.J. Kwon and Y.S. Kim. 2004. Characteristics of wax gourd juice-added dry noodles. Korean J. Food Sci. Technol. 36: 795-799
  8. Kim, H.R., J.S. Hong, J.S. Choi, G.J. Han, T.Y. Kim, S.B. Kim and H.K. Chun. 2005. Properties of wet noodle changed by the addition of Sangwhang mushroom(Phellinus linteus) powder and extract. Korean J. Food Sci. Technol. 37: 579-583
  9. Kim, K.T. and K.H. Lee. 2000. Properties for wet noodle changed by the addition of whey powder. Korean J. Food Sci. Technol. 35: 1073-1078
  10. Kim, S.K., H.R. Kim and J.B. Bang. 1996. Effects of alkaline reagent on the rheological properties of wheat flour and noodle properties. Korean J. Food Sci. Technol. 28: 58-65
  11. Kim, Y.S., S.P. Hong, H.I. Jun, G.S. Song, K.S. Kwon and Y.J. Kwon. 2004. Characteristics of wax gourd juice added dry noodles. Korean J. Food Sci. Technol. 36: 795-799
  12. Lee, C. and S.H. Bae. 1998. Effect of soybean protein isolate on the properties of noodle. Korean J. Food Sci. Technol. 30: 1301-1306
  13. Lee, J.H. and J.Y. Shim. 2006. Characteristics of wheat flour dough and noodles added with onion juice. Food Engineering Progress. 10: 54-58
  14. Lee, K.H. and H.S. Kim. 1981. Preparation and evaluation of dried noodle products made from composite flours utilizing rice and wheat flour. Korean J. Food Sci. Technol. 13: 6-14
  15. Lee, Y.T. and J.Y. Jung. 2003. Quality characteristics of barley $\beta$-glucan enriched noodles. Korean J. Food Sci. Technol. 35: 405-409
  16. Na, K.S., H.J. Suh, S.H. Chung and J.Y. Son. 1997. Antioxidant activity of solvent extract from onion skin. J. Korean Soc. Food Sci. Nutr. 29: 595-600
  17. Park, Y.K and H.J. Kee. 2000. Preparation and quality properties of extruded snack using onion pomace and onion. Korean J. Food Sci. Technol. 32: 578-583
  18. Shoji, F. 1997. Cancer prevention by organosulfur compounds form garlic and onion. J. Cellular Biochem. Supplement 27: 100-105