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KMID : 0380620100420060714
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 6 p.714 ~ p.720
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Quality Characteristics of Dried Noodles Prepared by Adding Hericium erinaceum Powder and Extract
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Oh Bong-Yun
Lee you-Seok
Kim Young-Ok
Kang Jeong-Hwa
Jung Kyung-Ju
Park Jang-Hyun
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Abstract
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This study was carried out to investigate the effects of Hericium erinaceum (HE) powder and extract on the quality characteristics of noodles. The water binding capacity of the HE powder was higher than that of pure wheat flour. Gelatinization temperature of HE powder-wheat flours gradually were increased and initial viscosity at 95oC, viscosity at 95oC after 15 min and maximum viscosity of those composites were decreased, as measured by a amylograph. The noodles showed decreased L values and increased a and b values with increasing HE powder in the wheat flour composite. The mechanical properties of the control cooked noodles showed the highest hardness, which decreased with the addition of HE powder. Springiness, cohesiveness, and gumminess decreased with increasing amounts of added HE powder. While the higher adhesiveness of noodles increased with more preferred than the control, and considerably the greatest overall acceptability of noodles was for those containing 2% HE powder.
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KEYWORD
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Hericium erinaceum, quality, characteristics, noodle
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