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KMID : 0665420170320020135
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Korean Journal of Food Culture
2017 Volume.32 No. 2 p.135 ~ p.143
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Quality Characteristics of Semi-dry Noodles with different Water Contents
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Park Bok-Hee
Park Yang-Kyun
Jo Kwang-Ho
Jeon Eun-Raye
Koh Kyeong-Mi
Choi Yong-Beom
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Abstract
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This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles;
32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at 13~18oC temperature and
75~95% humidity. The proximate composition of Korean wheat flour was as follows: water 22.1±3.64%, protein 8.6±0.13%, fat 1.3±0.10%, ash 0.7±0.02%, carbohydrates 67.3±0.10%. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.
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KEYWORD
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Semi-dried noodle , water contents , quality characteristics , sensory evaluation
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