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KMID : 0903519930360020080
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1993 Volume.36 No. 2 p.80 ~ p.85
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Preparation of noodle supplemented with treated apple pomace and soymilk residue as a source of dietary fiber
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김용규/Kim, Yong Kyu
홍재식/김명곤/윤숙/유남수/Hong, Jai Sik/Kim, Myung Kon/Yoon, Sook/Ryu, Nam Soo
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Abstract
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Addition of the treated dietary fiber sources to wheat flour were generally decreased at Amylograph viscosity as the mixing ratio increased. Addition of the treated dietary fiber sources on the preparation of noodles increased weight and volume of cooked noodles but decreased extention force as the mixing ratio increased. The sensory test of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 5% was excellent sensual properties. The properties of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 10% and treated apple pomace 5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodle.
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