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KMID : 0665420160310010088
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Korean Journal of Food Culture
2016 Volume.31 No. 1 p.88 ~ p.95
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Quality Characteristics of Dried Noodle Prepared with Strawberry Powder
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Park Bok-Hee
Koh Kyeong-Mi
Cha Min-Hye
Kim Ok-Joo
Jeon Eun-Raye
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Abstract
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This study evaluated the quality characteristics of dried noodles prepared with strawberry powder in order to determine
the most preferred noodle recipe for children’s school meals. The proximate composition of strawberry powder used was as follows: moisture, 3.39%; crude protein, 1.53%; crude lipid, 0.97%; crude ash, 0.82%; and carbohydrates, 93.29%. When
viscosity of the composite strawberry powder-wheat flours was measured by amylograph. Gelatinization point, maximum
viscosity, viscosity at 95oC and viscosity at 95oC after 15 min decreased as the level of strawberry powder increased. As the level of strawberry powder increased, both L and b color values decreased, whereas a value increased. Weight, water
absorption and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition
of strawberry powder to cooked noodles reduced hardness, chewiness and brittleness. Overall preference according to the results of the sensory evaluation, noodles added with 6% strawberry powder were the most preferred. According to the
results, the addition of strawberry powder can positively affect the overall sensory evaluation of dried noodles, and 6% is
the optimal level for addition.
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KEYWORD
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Noodle, strawberry powder, antioxidant activity, sensory evaluation, children’s school meals
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