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KMID : 1134820060350101461
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1461 ~ p.1466
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Effect of Prunus mume Byproduct Obtained from Liqueur Manufacture on Quality Characteristics of Noodles
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Park La-Young
Chae Myeung-Hee
Lee Shin-Ho
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Abstract
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The objective of this research was to investigate the potential use of Prunus mume liqueur byproduct (PLB) as an ingredient in noddle processing. After boiling, the weight and volume of PLB added noodles and turbidity of the noodle soup decreased significantly, compared with those of the control. In sensory evaluation, appearance and color scores of the noodle with PLB were lower than those of the control. However, scores for texture, flavor, taste and overall acceptability were higher in the noodle with PLB than in the control. The pH value of the noodle decreased with increase of PLB concentration and did not change during storage for 30 days at 10℃. Changes of titratable acidity in the noodle with PLB showed the same trend as pH. The surface of the noddle was covered with mold in the control and 10% PLB added noodle after 15 days storage at 10oC. However, the noodle with 20% and 30% PLB did not show significant increase in total bacteria up to 30 days at 10℃.
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KEYWORD
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Prunus mume liqueur byproduct, noodle, sensory evaluation, shelf life
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