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KMID : 1011620180340050450
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 5 p.450 ~ p.457
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Analysis of Sodium Content and Tastes of Ramyeon Cooked Using Different Recipes
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Oh Chang-Hwan
Chung Ha-Yull
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Abstract
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Purpose: A packet of ramyeon contains high amounts of sodium, not only in the powdered-seasoning, but also in the noodles. Although some consumers worry about unnecessary sodium intake, others are only interested in the taste of ramyeon. In this study, three types of ramyeon cooked using different recipes were compared by consumers who were concerned with taste and those who were concerned with sodium intake to select a proper cooking recipe for individual needs.
Methods: One serving (120 g) of ramyeon containing 1,790 mg of sodium was cooked separately using three different recipes and the sodium content and taste properties of each cooked ramyeon sample were measured.
Results: The total sodium contents of the NCR (normal cooking ramyeon), PWR (pre-washed cooking ramyeon) and MAR (milk-added cooking ramyeon) were 1,890.5 mg, 1,645.3 mg and 2,012.2 mg, respectively. The sodium contents in the cooked-noodle/soup portion of the NCR, PWR and MAR were 863.7 mg/1,026.8 mg, 632.9 mg/ 1,012.4 mg and 854.9 mg/1157.1 mg, respectively. Taste sensing analysis showed that there were significant differences in saltiness, and umami of the cooked-ramyeon samples. The order of saltiness was MAR > NCR > PWR in both the noodle and soup portion, while the order of umami and bitterness in the noodle portion was MAR > NCR = PWR and NCR > MAR > PWR, while in the soup portion they were MAR > NCR > PWR and PWR > NCR > MAR, respectively.
Conclusion: The MAR appeared to have a more intense taste than the NCR or the PWR. However, the sodium content of cooked ramyeon could be reduced in the PWR although its overall taste did not seem to be comparable to the MAR or the NCR. Taken together, the MAR could be the choice for consumers who care most about taste, while the PWR could be the best alternative plan for those who want to reduce unnecessary sodium intake without sacrificing taste.
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KEYWORD
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ramyeon, sodium, taste sensing system, recipe
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