Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Fresh Pasta Noodle Added with Red Hot Pepper Juice

홍고추액을 첨가한 생면 파스타의 품질특성

  • Kim, Jung-Soo (Department of Culinary & Foodservice Management, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
  • 김정수 (세종대학교 조리외식경영학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Published : 2008.12.31
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Abstract

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

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References

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