Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Characteristics of Noodles with Added Polygonati odoratum Powder

둥굴레 가루 첨가 국수의 제면 특성에 관한 연구

  • Min, Sung-Hee (Department of Oriental Medical Food and Nutrition, Semyung University) ;
  • Shin, So-Hee (Dept. of Biological Science and Technology, Yonsei University) ;
  • Won, Moon-Jung (Enzychem Co., Ltd)
  • Received : 2010.03.09
  • Accepted : 2010.07.21
  • Published : 2010.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to determine the characteristics of noodles with added Polygonati odoratum powder. Noodles' water binding capacity increased with increasing amounts of Polygonati odoratum powder. Solubility and swelling power increased with the temperature increasing proportionally to the amounts of added Polygonati odoratum powder. The gelatinization time decreased with increasing of Polygonati odoratum powder. The rate of weight increase and water absorption of cooking noodles decreased with increasing Polygonati odoratum powder. But the turbidity of the soup increased. With increasing Polygonati odoratum powder, L-values were shown to decrease and a and b value were increased. The results of sensory evaluation were that noodles containing under 5% Polygonati odoratum powder were rated as high-quality noodles.

Keywords

References

  1. 윤서석 (1991) 한국의 국수문화의 역사. 한국식문화학회지 6: 85-94.
  2. 이효지 (2005) 한국음식의 맛과 멋. 신광출판사, 서울. p 88.
  3. 전국한의과대학편 (2004) 본초학. 영림사, 서울. p 654-655.
  4. Ahn DK (1985) A herbal study on Plygonatum sepcies. Kor J Pharamacogn 16: 105-113.
  5. Ahn JW, Yoon JY (2008) Quality characteristics of noodle added with Dioscorea japonica powder. Korean J Food Sci Technol 40: 582-533.
  6. Choi HJ, Kim YE (2003) Effects of Polygonatum odratum on in vivo insulin activity in streptozotocin-induced diabetic rats. The Korean Nutrition Society 36: 239-244.
  7. Han SK (2002) Effect of rhizoma polygonati on the regional cerebral blood flow and blood pressure. MS Thesis Wonkyung University, Iksan. p2.
  8. Kim EM (2008) Quality characteristics and shelf-life of rice noodles prepared with red ginseng powder. The Korean Journal of Culinary Research 14: 161-169.
  9. Kim YS (1998) Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30: 1373-1390.
  10. Kim YS, Ha TY, Lee SH, Lee HY (2004) Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29: 90-95.
  11. Kwon JH, Lim CH, Ryu KC, Chung HW, Lee GD (1997) Effect of steaming prior to roasting of Polygonatum odoratum roots on its water solubles and browning. Korean J Post-harvest Sci Technol Agri Products 4: 155-162.
  12. Lee CH (1991) Preparation and quality properties of traditional noodle. Korean J Dietary Culture 6: 105-120.
  13. Lee JW, Park HJ, Rhim JW, Jung ST (2000a) Preparation of noodle with laver powder and its characteristics. Korean J Food Sci Technol 32: 298-305.
  14. Lee WJ, Jung JK (2002) Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. The Korean Journal of Culinary Research 8: 267-278.
  15. Lee YS, Lim NY, Lee KH (2000b) Preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci 16: 681-688.
  16. Park HK, Lee HJ (2005) Chracteristics and development of rice noodle added with isolate soybean protein. Korean J Food Cookery Sci 21: 326-338.
  17. Shin JY, Byun MW, Noh BS, Choi EH (1991) Noodle characteristics of Jerusalem artichoke added wheat flour and improving effect of texture modifying agents. Korean J Food Sci Technol 23: 538-545.