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KMID : 1134820120410111584
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 11 p.1584 ~ p.1590
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Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
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Hwang In-Guk
Jeong Heon-Sang
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Abstract
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This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.
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KEYWORD
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defatted soybean powder, waxy corn, noodle, quality characteristics
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