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KMID : 0665420110260060709
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Korean Journal of Food Culture
2011 Volume.26 No. 6 p.709 ~ p.716
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Quality Characteristics of Dried Noodles with Added Loquat Leaf Powder
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Park In-Duck
Cho Hee-Sook
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Abstract
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The principal objective of this study was to evaluate the quality characteristics of dried noodles when different
concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking
quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the
prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via
amylograph, viscosity at 95oC, viscosity at 95oC after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.
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KEYWORD
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loquat leaf powder, noodle, quality characteristics, sensory evaluation
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