Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder

천년초 열매 분말을 첨가하여 제조한 생면의 품질특성과 저장성

  • Jung, Bok-Mi (Food Science and Nutrition, Chonnam National University)
  • 정복미 (전남대학교(여수) 영양식품학)
  • Received : 2010.10.13
  • Accepted : 2010.11.15
  • Published : 2010.12.31
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Abstract

This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1, 3, and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34~36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter's color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at $5^{\circ}C$. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.

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References

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