Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

천년초 선인장 분말을 첨가한 우리밀 국수의 품질특성

  • Kim, Kyung Tae (Department of Food Science and Technology, Hoseo University) ;
  • Lee, Kyung Seok (Department of Food Science and Technology, Hoseo University) ;
  • Rho, Young Hwan (Department of Bio-food Technology, Chonbuk National University) ;
  • Lee, Ki Young (Department of Food Science and Technology, Hoseo University)
  • 김경태 (호서대학교 식품공학과) ;
  • 이경석 (호서대학교 식품공학과) ;
  • 노용환 (전북대 바이오식품공학과) ;
  • 이기영 (호서대학교 식품공학과)
  • Received : 2014.08.18
  • Accepted : 2014.10.14
  • Published : 2014.10.31
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Abstract

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

Keywords

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