|
KMID : 1011620080240050665
|
|
Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.665 ~ p.671
|
|
|
Quality Characteristics of Noodle Added with Browned Oak Mushroom(Lentinus edodes)
|
|
김세영:Kim Se-Young
강미영:Kang Mi-Young/김미현:Kim Mi-Hyun
|
|
|
Abstract
|
|
|
|
The principal objective of this study was to assess the quality properties of noodles to which browned oak mushroom (Lentinus edodes) paste was added at concentrations of 10%, 20%, and 30% to wheat flour, respectively. With regard to the cooking properties of the noodles, the weight and water absorption of the cooked noodles increased with increasing paste contents, but the turbidity of the noodle soups decreased (p<0.05). The hardness and gumminess of the uncooked and cooked noodles decreased significantly in proportion to the quantity of added paste, except in the case ofthe cooked noodles with 30% paste. The springiness and cohesiveness of both noodles with Lentinus edodes paste were signi?ficantly higher than in the controls. The lightness of the uncooked and cooked noodles decreased in accordance with the amount of added paste. However, the yellowness of both noodles was significantly increased. Moreover, the results of our sensory evaluation showed that the cooked noodles with 20% and 30% added Lentinus edodes paste had higher values. Thus, Lentinus edodes paste added to a concentration of up to 30% was shown to effectively improve the quality of noodles.
|
|
|
KEYWORD
|
|
|
cooking property, Lentinus edodes, noodle, textural property, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|