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KMID : 0665420130280030312
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Korean Journal of Food Culture
2013 Volume.28 No. 3 p.312 ~ p.319
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Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder
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Park Bok-Hee
Yoo Ji-Young
Cho Hee-Sook
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Abstract
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This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP).
Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical
texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the
composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after
15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.
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KEYWORD
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Lagocephalus lunaris powder, noodle, quality characteristics, amylograph
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