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KMID : 1134820150440020302
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 2 p.302 ~ p.306
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Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder
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Kim Min-Jeong
Park Jung-Eun
Park So-Hae
Han Ji-Sook
Choi Ji-Hye
Lee Hee-Seob
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Abstract
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This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.
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KEYWORD
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Beta vulgaris L., noodle, quality characteristics, textural properties, sensory evaluation
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