|
KMID : 0665220170300040847
|
|
Korean Journal of Food and Nutrition
2017 Volume.30 No. 4 p.847 ~ p.851
|
|
|
Cooking Characteristics of Noodle containing Konjac Powder and Capsosiphon fulvescens
|
|
Choi Hee-Eun
Park Hwa-Young
Kim Na-Yul
Jang Hyeock-Soon
Lee Nan-Hee
Choi Ung-Kyu
|
|
|
Abstract
|
|
|
|
This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellowness( b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.
|
|
|
KEYWORD
|
|
|
Amorphophallus konjac, Capsosiphon fulvescens, noodle, water binding capacity, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|