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KMID : 1024420160200010059
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Food Engineering Progress
2016 Volume.20 No. 1 p.59 ~ p.66
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Effect of Hydrolyzed Anchovy Products on Salty Taste of Dried Noodle
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Lee Ji-Seon
Cho Hyung-Yong
Lee Mi-Yeon
Ko Eun-Young
Shin Jung-Kue
Choi Mi-Jung
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Abstract
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The overconsumption of dietary salt is recognized to play a negative effect on human health such as increasing blood pressure. The purpose of this study is to investigate the effect of hydrolyzed anchovy products (HAP) on the salty taste of dried noodle. The physicochemical properties and sensory test of dried noodle were determined at different concentrations of HAP. The lightness of the noodle samples was decreased with increasing levels of HAP whereas their redness and yellowness were increased. There were no significant changes in hardness and texture properties by HAP concentration, compared to those of the control. From the sensory evaluation, the 25% and 50% HAP samples showed a high score on saltiness, preferredness, and overall taste acceptability. Consequently, the HAP could be utilized in dried noodles or cooked noodles as a salt enhancer without significantly altering the charateristics of noodles.
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KEYWORD
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hydrolyzed anchovy products, salty taste enhancer, dried noodle
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