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KMID : 0665420140290020205
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Korean Journal of Food Culture
2014 Volume.29 No. 2 p.205 ~ p.211
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Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder
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Park Bok-Hee
Joo Ha-Mi
Cho Hee-Sook
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Abstract
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This study investigated the quality of noodles containing different amounts of Ligularia fischeri powder (LFP). Noodles
were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight. Cooking quality, mechanical texture properties,
and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of
the composite LFP-wheat flours increased. As measured via amylography, viscosity at 95oC, viscosity at 95oC after 15
minutes, and maximum viscosity values of samples decreased, as the LFP content increased. As increasing amounts of LFP were added, the L, a, and b values decreased while color values, weight, and volume of cooked noodles increased, as did the turbidity of the soup. With regard to textural characteristics, LFP additive increased hardness, cohesiveness, and springiness, while decreasing adhesiveness. Sensory evaluation showed that high quality cooked noodles could be
produced by inclusion of 3% LFP.
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KEYWORD
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Ligularia fischeri powder, noodle, quality characteristics, amylography
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