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KMID : 1134820160450010084
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.84 ~ p.90
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Quality Characteristics of Wet Noodles with Allium hookeri Powder
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Chun Se-Young
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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This study investigated the quality of wet noodles added with Allium hookeri powder. Wet noodles were prepared by addition of 0, 2, 6, and 10% powder to flour of the basic formulation. The water binding capacity of Allium hookeri powder was higher than that of flour. Swelling power and solubility increased with increased temperature. The weight, water absorption, volume, and turbidity values of cooked noodles showed no significant differences. The lightness value decreased with an increase in Allium hookeri powder content. The redness and yellowness values increased with an increase in Allium hookeri powder content. The textural properties of cooked noodles decreased with an increase in Allium hookeri powder content. Antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of wet noodles increased as the concentration of Allium hookeri powder increased. The highest quality noodles were obtained with 2% Allium hookeri powder in the wet noodle formula.
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KEYWORD
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Allium hookeri powder, wet noodle, quality characteristics, DPPH radical scavenging activity
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