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KMID : 0665220170300020282
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 2 p.282 ~ p.289
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Effect on the Characteristics of Noodle by the Addition of Konjac Powder
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Choi Hee-Eun
Park Hwa-Young
Jo Young-In
Kim Na-Yul
Lee Nan-Hee
Choi Ung-Kyu
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Abstract
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This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles
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KEYWORD
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konjac powder, noodle, characteristics, texture, scanning electron micrograph
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