|
KMID : 1134820100390060887
|
|
Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 6 p.887 ~ p.893
|
|
|
Effect of Extracts from Acanthopanax senticosus and Eucommia ulmoides on Shelf-Life and Quality of Wet Noodle
|
|
Jung Ji-Yeon
Song Eu-Jin
Lee So-Young
Kim Koth-Bong-Woo-Ri
Lee So-Jeong
Yoon So-Young
Lee Chung-Jo
Park Na-bi
Kwak Ji-Hee
Lee Ho-Dong
Choi Ho-Duk
Ahn Dong-Hyun
|
|
|
Abstract
|
|
|
|
This study examined the shelf-life and quality characteristics of the wet noodle added with the Acanthopanax senticosus and Eucommia ulmoides extract (AEE). The wet noodle with AEE reduced total microbial counts and TBARS value compared with the control during storage at 4℃ for 21 days. Moisture content of the wet noodle with AEE and control was not different during the early storage period, but after 9 days of storage, that of the control was decreased about 7%, while that of the noodle with AEE was decreased slightly. Lightness of the wet noodle with AEE showed low value in uncooked and cooked noodles compared with the control and decreased during storage. The pH and texture of the wet noodle with AEE and control did not change during storage at 4℃ for 21 days. In sensory evaluation, texture, soup smell and springiness of the wet noodle with AEE were preferred than the control. These results suggested that the AEE can keep the quality characteristics and increase the shelf-life in the wet noodle.
|
|
|
KEYWORD
|
|
|
Acanthopanax senticosus, Eucommia ulmoides, noodles, shelf-life
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|