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KMID : 0665220130260040850
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 4 p.850 ~ p.856
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Effects of Autoclave and Microwave Treatments for Quality of Wet Noodles
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Bark Si-Woo
Kim Koth-Bong-Woo-Ri
Kim Min-Ji
Kang Bo-Kyeong
Pak Won-Min
Kim Bo-Ram
Park Hong-Min
Choi Jung-Soo
Choi Ho-Duk
Ahn Dong-Hyun
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Abstract
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This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/ microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.
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KEYWORD
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autoclave, microwave, noodle, quality
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