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KMID : 1134820070360060779
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 6 p.779 ~ p.784
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Quality Characteristics of Wet Noodles Added with Korean Paprika Powder
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Jeong Chang-Ho
Kim Jin-Hee
Cho Jeong-Rai
Ahn Cheol-Gun
Shim Ki-Hwan
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Abstract
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This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.
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KEYWORD
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paprika powder, noodle, color, texture properties, sensory evaluation
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