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KMID : 1024420200240020120
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Food Engineering Progress
2020 Volume.24 No. 2 p.120 ~ p.125
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Quality Characteristics of Noodles With Various Levels of Apple Flour and Apple Concentrate
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Kim Mi-Hwan
Maung The-Thiri
Moon Dae-Gyun
Ryu Gi-Hyung
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Abstract
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This study aims to analyze the cooking and sensory characteristics of noodles to which different types and amounts of apples were added. Apple noodles were made by the addition of apple flour and apple concentrate to wheat flour in proportions of 0, 5, 10, 15, and 20%, respectively. Cooking time, weight after cooking, water loss after cooking, and rehydration rate were analyzed as cooking characteristics. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured as texture characteristics, whereas sensory evaluation was performed on the appearance, color, taste, aroma, texture, and overall preference of noodles. The cooking time decreased as the amount of apple added increased, and the weight after cooking, water loss after cooking, and rehydration rate increased. The hardness and chewiness were decreased and the adhesiveness was increased as the amount of apple added was increased. The sensory test of apple noodles showed a higher score in taste and overall preference than that of the control. Furthermore, the addition of apples tended to produce a high score in all sensory tests, indicating that the addition of apples has a good effect on the quality of noodles. In particular, the addition of 10% apple concentrate showed high scores in all the tested characteristics.
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KEYWORD
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apple flour, apple concentrate, noodle, textural properties, sensory properties
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