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KMID : 1007519970060010020
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Food Science and Biotechnology
1997 Volume.6 No. 1 p.20 ~ p.25
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Evaluation of Korean Raw Noodle (Saeng Myon) Color and Cooking Properties among Hard Red Winter and Hard White Wheat Samples
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Park, Woo Joon
Shelton, David R/Peterson, C James/Kachman, Stephen D/Wehling, Landy L
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Abstract
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Asian noodle cooking properties and color stability during storage are important quality factors affecting consumer acceptance and product quality. Color variation of Korean raw noodles (Saeng Myon) during storage was evaluated for two sample sets of wheat (Triticum aestivum L.). Samples included eight hard white wheat samples from California, Colorado, and Idaho, U. S. A; and ten hard red winter wheat cultivars grown at three Nebraska locations, U. S. A. Results from each sample set were compared with a commercial Korean noodle flour (control). Variation in noodle color values (L, a, and b) at storage times of 0, 6, and 24 hours was attributed to differences in cultivars and growing locations for hard red winter wheat samples. When compared with noodles made from the hard red winter wheats and the control flour, hard white wheat samples produced noodles with a greater degree of brightness and less yellow intensity at 0, 6, and 24 hours of storage. As storage time increased, noodle color decreased in brightness and increased in yellowness for both sample sets and the control. During storage, noodles increased in green intensity for hard white samples, while noodles made from hard red winter wheats decreased in greenness. For both sample sets and the control flour, rapid changes in noodle color values were observed within 6 hours. Noodles made from hard white wheat samples had higher mean cooked weight gain than those made from control flour and hard red winter wheat samples. Control flour had less mean cooking loss and cooking times as compared with the hard white wheat and hard red winter wheat samples.
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