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KMID : 1011620160320060704
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 6 p.704 ~ p.715
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Optimization of Manufacturing Wet Noodle Added with Aloe vera Powder
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Jang Hyun-Wook
Lee Bo-Young
Kim Eun-Sook
Lee Young-Eun
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Abstract
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Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder.
Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables.
Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time.
Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.
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KEYWORD
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Aloe, wet noodle, optimization, response surface methodology (RSM)
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