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KMID : 1024420190230030217
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Food Engineering Progress
2019 Volume.23 No. 3 p.217 ~ p.222
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Study on Instant Fish Cake Noodle Manufacturing Techniques Using Ultra-fine Powdered Kelp
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Park Yoo-Jin
Kim Se-Jong
Han Myung-Ryun
Chang Moon-Jeong
Kim Myung-Hwan
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Abstract
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The purpose of this study is to investigate the effect of ultra-fine powder kelp powder as a natural food additive for fast rehydration on the quality of freeze-dried fish cake noodle with soft and elastic texture properties during or after cooking. The average moisture content and water activity ranges of freeze-dried fish cake noodle were 3.71±0.12% (dry basis) and 0.185-0.332, respectively. The water activity of freeze-dried fish cake noodle decreased upon increasing the kelp powder content at the same moisture content. The rehydration ratios of fish cake noodle with 1, 3, and 5% (w/w) of kelp powder were 1.39, 1.49, and 1.77 g water/g solid, respectively.
The hardness of the 5% (w/w) kelp powder-enhanced fish cake noodle after rehydration had the lowest value among the three samples upon using a texture profile analysis test (TPA). In the sensory hedonic test results, 5% (w/w) kelp powder added to fish cake noodle after rehydration produced the highest values in texture, flavor, and overall quality.
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KEYWORD
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kelp, fish cake noodle, rehydration ratio, hardness, sensory test
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