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KMID : 0380620070390030283
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 3 p.283 ~ p.288
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Engineering/Processing/Sensory Evaluation : Physical and Sensory Characteristics of Wet Noodles Prepared by Adding Ge-Geol Radish Powder
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Kim Haeng-Ran
Lee Ji-Hyun
Kim Yang-Suk
Kim Kyung-Mi
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Abstract
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The effects of Ge-Geol radish powder on the physical and sensory properties of wet noodles were investigated by adding 4-16% Ge-Geol radish powder based on the flour source. The Ge-Geol radish powder additions significantly increased the redness of the uncooked and cooked noodles. For the texture profile analysis (TPA) of the wet noodles with added Ge-Geol radish powder, hardness, adhesiveness and resilience decreased, whereas chewiness increased. Changes in the volume and weight of the cooked noodles were not significantly different according to Ge-Geol radish powder concentration, but the turbidities of the soup increased. In sensory test, overall acceptability was significantly higher for the noodles with added Ge-Geol radish powder of concentrations between 4-8%. These samples had similar sensory texture properties as the control and had peculiar hot and cool tastes of the radish. Therefore, adding Ge-Geol radish powder at concentrations below 8% was good for making noodles that maintained a natural texture, and also gave an characteristic radish-like flavor to the noodles.
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KEYWORD
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noodles, Ge-Geol radish, physical properties, sensory properties
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