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KMID : 1011620160320050559
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 5 p.559 ~ p.566
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Quality Characteristics of Noodle Added with Radish Juice Containing Pulp
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Jeong Ji-Yun
Park Hee-Jin
Won Sam-Yeon
Kim Sung-Soo
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Abstract
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Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp.
Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water.
Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice.
Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.
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KEYWORD
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radish juice, wet noodle, cooking property, texture, sensory evaluation
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