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KMID : 1134820110400060860
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.860 ~ p.866
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Quality Characteristics of Wet Noodles Combined with Cheongyang Hot Pepper (Capsicum annuum L.) Juice
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Hwang In-Guk
Kim Ha-Yun
Hwang Young
Jeong Heon-Sang
Yoo Seon-mi
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Abstract
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We conducted this study to investigate the quality characteristics and antioxidant activity of noodles combined with Cheongyang hot pepper juice (CPJ). The noodles were evaluated for cooking properties (weight, volume, water absorption, and turbidity), Hunter’s color values, texture characteristics, sensory characteristics, capsaicin, dihydrocapsaicin, polyphenol contents, and antioxidant activity. The cooked weight, volume, and turbidity of the cooked treated noodles were not significantly different from the cooked control noodles but water absorption decreased. The Hunter’s color L value of the cooked noodles was not significantly different between treatment types, but there was a significantly higher b value with increasing concentrations of CPJ. The texture characteristics (hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked treated noodles were not significantly different from the cooked control noodles. A sensory evaluation indicated that cooked noodles treated with 2% CPJ were significantly (p＜0.05) better than the cooked control noodles. Capsaicin, dihydrocapsaicin, and polyphenol contents, and antioxidant activity were significantly (p＜0.05) increased with increasing concentrations of CPJ. In conclusion, CPJ could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality characteristics.
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KEYWORD
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Cheongyang hot pepper, wet noodle, quality characteristics, antioxidant
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