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KMID : 0380620230550010066
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 1 p.66 ~ p.74
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Effect of dough aging time on the quality of udon wet noodles with added tapioca starch
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Seo Kyung-Won
Youn Hwa-Young
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Abstract
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The effects of dough aging time (0, 6, 12, and 24 h at 25oC) on the quality of wet udon noodle with tapioca starch added at concentrations of 10%, 20%, 30%, and 40% were investigated using physicochemical, textural, and sensory preference tests. As the concentration of tapioca starch in udon dough increased, the initial pasting temperature, peak viscosity, hot paste viscosity, cold paste viscosity, breakdown, and setback increased. Texture measurement indicated that ‘hardness,’ ‘springiness,’ and ‘chewiness’ of the cooked udon noodle increased with concentration of added tapioca starch and were the highest in the dough containing 40% tapioca starch. Scanning electron microscopy revealed that the fine pores decreased as the concentration of tapioca starch increased. In the textural and sensory preference tests, udon noodles prepared with 30% added tapioca starch and 12 h of aging was preferred the most by consumers.
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KEYWORD
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tapioca starch, aging time, udon noodles, quality characteristics, texture
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