Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Noodles Containing Pleurotus eryngii

새송이버섯(Pleurotus eryngii)을 첨가한 국수의 품질 특성

  • Sung, Song-Yi (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kim, Mi-Hyun (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
  • 성송이 (경북대학교 식품영양학과) ;
  • 김미현 (경북대학교 식품영양학과) ;
  • 강미영 (경북대학교 식품영양학과)
  • Published : 2008.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

Keywords

References

  1. Ahn MS, Kim HJ, Seo MS. 2006. Physicochemical characteristics of ethanol extracts from each part of the Pleurotus eryngii. Korean J Food Culture 21(3):297-302
  2. AOAC. 1990. Official Methods of Analysis of AOAC Intl. 16th ed. Association of Official Analytical Chemists, Arlington, VA, USA
  3. Bae SH, Rhee C. 1998. Effect of soybean protein isolate on the properties of noodle. Korean J Food Sci Technol 30(6):1301- 1306
  4. Baik BK, Czuchajowska Z, Pomeranz Y. 1995. Discoloration of dough for oriental noodles. Cereal Chem 72(2):198-205
  5. Chang KJ, Lee SR. 1974. Development of composite flours and their products utilizing domestic raw material: IV. Textual characteristic of noodles made of composite flours based on barley and sweet potato. Korean J Food Sci Technol 6(10): 65-69
  6. Cheung PCK. 1998. Plasma and hepatic cholesterol levels and fecal neutral sterol excretion are altered in hamsters fed straw mushroom diet. J Nutr 128(9):1512-1516 https://doi.org/10.1093/jn/128.9.1512
  7. Cho YH, Shin JY, Lee HG. 2007. Characteristics of wheat flour dough and noodles with amylopectin content and hydrocolloids. Korean J Food Sci Technol 39(2):138-145
  8. Ha KH, Shin DH. 1999. Characteristics of noodle made with composite flours of perilla and wheat. J Korean Food Sci Nutr 28(6):1256-1259
  9. Hong KH, Kim BY, Kim HK. 2004. Analysis of nutritional components in Pleurotus ferulea. Korean J Food Sci Technol 36(4):563-567
  10. Hui YE, Den ES, Chi TH. 2002. Antioxidant and free radical scavenging activities of edible mushrooms. Lipids 9(1):35-46 https://doi.org/10.1111/j.1745-4522.2002.tb00206.x
  11. Hwang YJ, Nam HK, Chang KJ, Noh GW, Kim SH. 2003. Effect of Lentinus edodes and Pleurotus eryngii extracts on proliferation and apoptosis in human colon cancer cell lines. Korean J Food Sci Nutr 32(2):217-222 https://doi.org/10.3746/jkfn.2003.32.2.217
  12. Jin SK, Kim IS, Kim DH, Jeong KJ, Moon SS. 2006. Effect of Pleurotus eryngii and meat particle size on sausage quality. Korean J Food Sci Ani Resour 26(3):343-348
  13. Kang MS. 1999. Studies on the artificial cultivation and physiological activity of Pleurotus eryngii. Master's thesis. Kangwon National University pp 42-47
  14. Kang TS, Kang MS, Sung JM, Kang AS, Shon HR, Lee SY. 2001. Effect of Pleurotus eryngii on the blood glucose and cholesterol in diabetic rats. Korean J Mycol 29(2):86-90
  15. Kang TS, Jeong HS, Lee MY, Park HJ, Jho TS, Ji ST, Shin MK. 2003. Mycelial growth using the natural product and angiotensin converting enzyme inhibition activity of Pleurotus eryngii. Korean J Mycol 31(2):175-180 https://doi.org/10.4489/KJM.2003.31.3.175
  16. Kim BR, Choi YS, Kim JD, Lee SY. 1999. Noodle making characteristics of buckwheat composite flours. J Korean Food Sci Nutr 28(2):383-389
  17. Kim HK, Kim SK. 1985. Wheat and milling industry. Korea Milling Industry Association, Seoul, Korea
  18. Kim HS, Ahn SB, Lee KY, Lee SR. 1973. Development of composite flours and their product utilizing domestic raw materials. III. Noodle-making and cookie-making tests with composite flour. Korean J Food Sci Technol 5(1):25-32
  19. Kim JW, Park WP. 1990. Making of extruded noodles mixed with soymilk residue. J Korean Agric Chem Soc 33(2):209-215
  20. Kim JY, Moon KD, Lee SD, Cho SH, Kang HI, Yee ST, Seo KI. 2004. Physicochemical properties of Pleurotus eryngii. Korean J Food Preserv 11(3):347-351
  21. Kim SM, Yoon CH, Cho WK. 2007. Quality characteristics of noodle added with Takju(Korean turbid rice wine) lees. Korean J Food Culture 22(3):359-364
  22. Kim SS, Kim BY, Hahm YT, Shin DH. 1999. Least cost and optimum mixing programming by yulmu mixture noodle. Korean J Food Sci Technol 31(2):385-390
  23. Kim UJ, Yoon JY, Kim HS. 2002. A study on the noodle quality made from pea starch-wheat composite. Korean J Food Cookery Sci 18(6):136-141
  24. Kim YA. 2002a. Starch-wheat composite of mulberry leaves powder on the cooking characteristics of noodle. Korean J Food Cookery Sci 18(6):76-80
  25. Kim YA. 2002b. Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Food Cookery Sci 18(6):632-636
  26. Kim YS, Ha TH, Lee HY. 1997. Effect of rice bran dietary fiber on flour rheology and quality of wet noodle. Korean J Food Sci Technol 29(1):90-95
  27. Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30(6): 1373-1380
  28. Lee HA, Nam ES, Park SI. 2003. Quality characteristics of wet noodle with maesil(Prunus mume) juice. Korean J Food Culture 18(6):527-535
  29. Lee HJ. 1995. Preparation of the dried noodle from yam-wheat flour blends and its noodle quality assessment. Master's thesis. Sookmyung Women's University pp 3-7
  30. Lee JW, Kee HJ, Park YK, Rhim JW, Jung ST, Ham KS, Kim IC, Kang SG. 2000. Preparation of noodle with laver power and its characteristic. Korean J Food Sci Technol 32(2): 298-305
  31. Lee KH, Kim HS. 1981. 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
  32. Lee KH, Kim KT. 2000. Properties of wet noodle changed by the addition of whey powder. Korean J Food Sci Technol 32(5): 1073-1078
  33. Lee SY, Hur HS, Song JC, Park NK, Chung WK, Nam JH, Chang HG. 1997. Composition of noodle-related characteristics of domestic and imported wheat. Korean J Food Sci Technol 29(1):44-50
  34. Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle product made from composite flours utilizing arrowroot starch. Korean J Food Cookery Sci 16(6):681-688
  35. Miskelly DM. 1984. Flour component affecting paste and noodle color. J Sci Food Agric 35(4):463-471 https://doi.org/10.1002/jsfa.2740350417
  36. Nam JK, Hahn YS, Hyun YH, Oh JY. 2000. Noodle-making properties of domestic wheats cultivars. Korean J Food Cookery Sci 16(6):593-601
  37. Pamela M, Stefania M, Altero A, Laura P. 2004. Commercial mushrooms: nutritional quality and effect of cooking. Food Chem 84(2):201-206 https://doi.org/10.1016/S0308-8146(03)00202-4
  38. Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food Nutr 17(2):120-127
  39. Shamtsyan M, Konusova V, Maksimova Y, Goloshchev A, Panchenko A, Simbirtsev A. 2004. Immunomodulating and antitumor action of extracts of several mushrooms. J Biotechnol 113(1-3):77-83 https://doi.org/10.1016/j.jbiotec.2004.04.034
  40. Shin SY, Kim SK. 1993. Cooking Properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Korean J Food Sci Technol 25(3):232-237
  41. Sun J, He H, Xie BJ. 2004. Novel antioxidant peptides from fermented mushroom Ganoderma Lucidum. J Agric Food Chem 52(21):6646-6652 https://doi.org/10.1021/jf0495136
  42. Wasser SP, Weis AL. 1999. Medicinal properties of substances occurring in higher basidiomycetes mushrooms: Current perspectives (review). Inter J Medical Mushrooms 1(1):31-62 https://doi.org/10.1615/IntJMedMushrooms.v1.i1.30