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pp.19-30
In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black quinoa with the highest antioxidative activation was selected; and composite flour was prepared with 0%, 5%, 10%, 15%, and 20% of germinated black quinoa powder to produce the noodles. We evaluated the quality and sensory characteristics of the noodles, including pH, salinity, water absorption rate, volumetric expansion rate, turbidity, chromaticity, extensibility, and texture. With regards to the quality characteristics of noodles with added germinated black quinoa, the pH and salinity decreased with increasing percentage of added germinated black quinoa (p<0.001). Increasing the percentage of added germinated black quinoa resulted in decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked noodles (p<0.001). In terms of the chromaticity, L and b values decreased and a value increased with the increasing percentage of added germinated black quinoa (p<0.001). For the texture, hardness (p<0.001), adhesiveness (p<0.01), springiness (p<0.01), chewiness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.05) decreased as the percentage of added germinated black quinoa increased; while extensibility (p<0.001) increased. Consumer testing results indicated that the noodles with 15% of added germinated black quinoa showed the best results. Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding 15% of germinated black quinoa to produce noodles is optimal.
