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KMID : 0665420140290050437
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Korean Journal of Food Culture
2014 Volume.29 No. 5 p.437 ~ p.443
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Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder
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Kim Kyung-Tae
Lee Kyung-Seok
Rho Young-Hwan
Lee Ki-Young
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Abstract
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The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus
Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as
determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as
fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and
volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus
powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.
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KEYWORD
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Opuntia humifusa, Chounnyuncho, noodles, korea wheat, quality characteristics
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