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KMID : 1134820110400121764
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 12 p.1764 ~ p.1768
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Quality Characteristics of Noodle Added with Dried Saururus chinensis Baill. Root Powder
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Park Jung-Eun
Kim Min-Jeong
Park So-Hae
Lee Hee-Seob
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Abstract
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The objectives of this study were to evaluate the quality characteristics of noodles added with dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the most preferable. When the amount of SC powder was increased, both L and b color values decreased, whereas a value was increased. The weight, and volume of cooked noodles increased, as did the turbidity of the soup. In the case of textural properties, addition of SC powder in noodle increased hardness, cohesiveness, springiness, chewiness, brittleness, and gumminess. Overall, according to the results of the sensory evaluation, the noodle added with SC powder up to 3% was the most preferable.
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KEYWORD
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Saururus chinensis Baill., noodle, quality characteristics, textural properties, sensory evaluation
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