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KMID : 1011620080240050593
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.593 ~ p.600
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Quality Characteristics of Dried Noodle Made with Lotus Root Powder
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박복희:Park Bock-Hee
조희숙:Cho Hee-Sook/배경윤:Bae Kyoung-Yun
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Abstract
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The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concen?trations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at 95 °C, viscosity at 9 5 °C after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.
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KEYWORD
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Lotus root powder, noodle, quality characteristics, sensory evaluation
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