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KMID : 0380620080400050528
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 5 p.528 ~ p.533
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Quality Characteristics of Noodles Added with Dioscorea japonica Powder
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Ahn Jang-Woo
Yoon Jong-Young
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Abstract
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The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.
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KEYWORD
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noodles, Dioscorea japonica, quality, texture, sensory properties
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