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KMID : 1134820150440030449
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 3 p.449 ~ p.454
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Quality Characteristics of Noodles Added with Freeze-Dried Fish Scale Collagen Mixture Powder
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Jung You-Min
Bang Eun-Jung
Kang Sung-Tae
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Abstract
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This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen:herb extracts:dextrin:distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.
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KEYWORD
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noodle, freeze-dried fish scale collagen mixture powder, quality characteristics, sensory evaluation, herb extracts
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