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KMID : 1024420030070010037
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Food Engineering Progress
2003 Volume.7 No. 1 p.37 ~ p.43
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Comparisons of physicochemical and Sensory Properties in Noodles Containing Spinach Juice, Beetroot Juice and Cuttlefish Ink
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Sim Jae-Ho
Kim Gyeong-Mi
Bae Dong-Ho
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Abstract
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The new colored noodles were produced by utilization of cuttlefish ink, beetroot juice and/or spinach juice in this study and the physico-chemical and sensory properties of the developed noodles were investigated before and after cooking. The weights of f
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KEYWORD
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spinach juice, beetroot juice, cuttlefish ink, noodle
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