|
KMID : 1011620210370040253
|
|
Korean Journal of Food and Cookey Science
2021 Volume.37 No. 4 p.253 ~ p.261
|
|
|
Quality Characteristics of Fresh Pasta Noodles Supplemented with Black Rice Powder
|
|
Lee In-Cheol
Yoon Hye-Hyun
|
|
|
Abstract
|
|
|
Purpose: This study examines the quality characteristics and consumer acceptance of fresh pasta made with various proportions of black rice powder.
Methods: Fresh pasta noodle samples were prepared with varying supplements of black rice powder added to fresh pasta, ranging from CON (0%), BP5 (5%), BP10 (10%), BP20 (20%), and BP50 (50%). Moisture content, color, weight, moisture absorption rate, and texture, as well as sensory evaluations (attribute difference and acceptance test) were measured.
Results: Highest values were obtained for weight, moisture absorption rate, and moisture content in the BP50 samples of raw and cooked pasta noodles. Lightness (L) of both raw and cooked pasta noodle samples decreased with increasing amount of black rice powder, whereas both redness (a) and yellowness (b) were observed to decrease. The hardness, cohesiveness, gumminess and chewiness of raw pasta noodles showed an increasing tendency with black rice powder supplementation. Contrarily, the hardness, springiness, cohesiveness, gumminess and chewiness of cooked pasta noodles tended to decrease with increasing amounts of black rice powder. Sensory attribute differences assessed the darkness, black rice odor, black rice flavor, sweetness, adhesiveness, residue after swallowing, savory taste, and bitter taste. All factors showed an increasing pattern with higher supplementation of black rice powder in fresh pasta noodles. An acceptance test by 40 consumers determined that the BP20 noodles showed significantly highest scores for color, texture, taste and overall acceptance.
Conclusion: This study indicates that due to their unique flavor, manufacturing fresh pasta noodles with suitable supplementation of black rice powder positively impacts the textural properties and sensory evaluation of raw pasta noodles.
|
|
|
KEYWORD
|
|
|
fresh pasta noodles, black rice powder, texture, quality, sensory characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|