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KMID : 1011620060220020173
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.173 ~ p.180
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Quality Characteristics of Dried Noodle Made with Dioscorea japonica Flour
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Park Bok-Hee
Cho Hee-Sook
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Abstract
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This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinizadon poinls of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity al 95 °C, viscosity at 95 °C after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics，the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.
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KEYWORD
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Dioscorea japonica flour, noodle, quality characteristics, water binding capacity, sensory evaluation
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