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KMID : 1011620090250020180
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 2 p.180 ~ p.188
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Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder
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정복미:Jung Bok-Mi
박순옥:Park Soon-Ok/신태선:Shin Tai-Sun
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Abstract
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This study investigated the quality of rice noodles containing different amounts of mesangi (Capsosiphon fulvescens) powder. The noodles were prepared with ratios of 1.9, 3.8, and 5.7% (w/w) of mesangi powder based on the flour weight. The noodles containing mesangi powder had lower moisture contents compared to the control, while amounts of ash were higher than in the control. For the cooking properties of the noodles, weight, volume, and turbidity were significantly higher in the mesangi rice noodles than the control (p<0.0001). The mesangi rice noodles had lower L- and a- values than the control, and these values decreased with increasing amounts of mesangi powder while the b- value increased. Texture profile analysis of the cooked noodles showed significantly higher levels of hardness (p<0.0001) and adhesiveness (p<0.05) in the mesangi rice noodles compared to the control, while cohesiveness (p<0.05), springiness (p<0.05), and gumminess (p<0.0001) values were lower than those of the control. However, the values for hardness, adhesiveness, cohesiveness, and springiness were not significantly different among the mesangi rice noodle groups. The pH of the rice noodles gradually decreased over 8 days of storage time. The 3.8% mesangi rice noodles had lower total and fungus plate counts than the other noodles during 15～24 days of storage. However, the 3.8% masangi noodles showed the highest overall acceptability score(p<0.05).
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KEYWORD
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Capsosiphon fulvescens, rice noodles, quality characteristics
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