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KMID : 0665220180310060919
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.919 ~ p.925
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Changes in the Characteristics of Noodle by the Addition of Biji Powder
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Choi Hyeon-Min
Jang Hyeock-Soon
Lee Nan-Hee
Choi Ung-Kyu
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Abstract
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he objective of this study was to determine the characteristics of noodle dough made with biji powder (2, 4, 6 and 8%). Increase in the amount of biji powder significantly increases the water-binding capacity and decreases lightness (L) (p<0.05). The changes of redness (a), yellowness (b) and size of pore were insignificant. In the case of raw noodle, hardness, springiness, gumminess and chewiness of raw noodle significantly increased with increasing concentrations of the biji powder (p<0.05). Hardness of cooked noodle increased according with increase in concentration of biji (p<0.05). Springiness was increased up to 4% of biji concentration and slightly decreased at higher concentrations (p<0.05). Adhesiveness and cohesiveness of cooked noodle decreased according with increase in concentration of biji (p<0.05). The was no significant changes in the gumminess and chewiness. Taken together, addition of 4.0% biji powder to noodle dough may improve the preference of noodles.
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KEYWORD
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biji powder, noodle, texture
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