|
KMID : 1134820100390050750
|
|
Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 5 p.750 ~ p.756
|
|
|
Effect of Extracts from Morus alba L. and Curcuma aromatica on Shelf-life and Quality of Wet Noodle
|
|
Park Na-bi
Ahn Dong-Hyun
Lee So-Young
Yoon So-Young
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Lee So-Jeong
Lee Chung-Jo
Jung Ji-Yeon
Kwak Ji-Hee
Lee Ho-Dong
Choi Ho-Duk
|
|
|
Abstract
|
|
|
|
This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at 4oC. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1～2 ? cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.
|
|
|
KEYWORD
|
|
|
Morus alba root, Curcuma aromatica, shelf life, wet noodle
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|