|
KMID : 0665420180330040374
|
|
Korean Journal of Food Culture
2018 Volume.33 No. 4 p.374 ~ p.381
|
|
|
Quality Characteristics of Wet Noodles added with Sword Bean Powder
|
|
Park Bok-Hee
Koh Kyeong-Mi
Jeon Eun-Raye
|
|
|
Abstract
|
|
|
|
This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer’s desire. The proximate composition of the sword bean powder was as follows: Moisture contents were 13.4±0.08%, protein 30.2±0.12%, fat 0.3±0.09%, protein 1.0±0.11% and carbohydrates 55.1±0.12%, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/ 100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.
|
|
|
KEYWORD
|
|
|
Wet noodle , sword bean powder , quality characteristics , sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|