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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Dried Noodles Made with Boehmeria nivea Powder

모시잎 분말을 첨가한 국수의 품질 특성

  • Park, Bock-Hee (Dept. of Food and Nutrition, Mokpo National University) ;
  • Kim, Gum-Yue (Dept. of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Dept. of Culinary Art, Chodang University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 김금여 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2014.01.21
  • Accepted : 2014.06.19
  • Published : 2014.06.30
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Abstract

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Boehmeria nivea powder were added to wheat flour. Cooking quality, mechanical textural properties, and viscosity were measured, and sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Boehmeria nivea powder-wheat flours increased. The viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of the samples decreased, as the Boehmeria nivea powder content increased as measured via amylography. The L and b values decreased and a value increased with increasing amounts of Boehmeria nivea powder. Further, the color values, weight and volume of the cooked noodles increased, along with the turbidity of the soup with increasing amounts of Boehmeria nivea powder. Regarding textural characteristics, Boehmeria nivea powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, noodles prepared with 15% Boehmeria nivea powder were preferred compared to other noodles, according to the results of our sensory evaluation.

Keywords

References

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