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KMID : 1024420160200020143
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Food Engineering Progress
2016 Volume.20 No. 2 p.143 ~ p.151
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Optimization and Quality Characteristic of Noodles With Hydrolysate of Sea Cucumber (Stichopus Japonicas) Using a Mixture Design
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Yoo Jin-Sil
Hong Eun-Sil
Hong Kwang-Won
Yoon Byong-Won
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Abstract
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Sea cucumber (SC) or Stichopus Japonicas is widely used in East Asia as a traditional medical component for the treatment of asthma, arthritis, and sinus congestion. The hydrolysate of SC (HSC) after treatment with a protease is also widely used as an ingredient for processed food application such as noodles. Tensile force and deformation are important texture properties of noodle. The peptides prepared by hydrolyzing SC could affect the tensile properties of noodle, as well as DPPH radical scavenging. The objectives of this study were to characterize the tensile properties, the texture properties, color, and DPPH radical scavenging of noodle with HSC and to determine an optimum formulation of dough with HSC for noodle. The HSC was prepared by hydrolyzing dried SC powder with distilled water (DW) and a protease, Protamex (Novozyme Nordisk, Bagsvaerd, Danmark). The tensile properties and antioxidant activity were used as major constraint functions for the optimization. The optimum ratio was determined as flour:water:HSC=69.27:22.48:7.05 (w/w). Increasing the amount of HSC in the formulation increased the tensile force but no significant difference was observed in the deformation.
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KEYWORD
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hydrolysate of sea cucumber, noodle, mixture design, optimization, rheological property
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