KOREASCHOLAR

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer’s desire. The proximate composition of the sword bean powder was as follows: Moisture contents were 13.4±0.08%, protein 30.2±0.12%, fat 0.3±0.09%, protein 1.0±0.11% and carbohydrates 55.1±0.12%, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/ 100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

Abstract
 I. 서 론
 II. 재료 및 방법
  1. 실험재료
  2. 작두콩분말 첨가 생면의 제조
  3. 작두콩분말과 밀가루의 일반성분 및 구성 아미노산 분석
  4. 작두콩분말의 플라보노이드 함량 분석
  5. 작두콩분말과 밀가루 복합분의 수분결합능력 측정
  6. 작두콩분말과 밀가루 복합분의 아밀로그라프에 의한 점도측정
  7. 작두콩분말첨가 생면의 색도 측정
  8. 작두콩분말첨가 생면의 조직감 측정
  9. 작두콩분말첨가 생면의 조리특성 평가
  10. 작두콩분말첨가 생면의 관능평가
  11. 통계처리
 III. 결과 및 고찰
  1. 작두콩분말과 밀가루의 일반성분
  2. 작두콩분말의 구성 아미노산과 플라보노이드 함량
  3. 작두콩분말과 밀가루 복합분의 수분 결합능력
  4. 작두콩분말과 밀가루 복합분의 아밀로그라프에 의한 점도측정
  5. 작두콩분말 첨가 생면의 색도
  6. 작두콩분말 첨가 생면의 조리특성
  7. 작두콩분말 첨가 생면의 조직감
  8. 작두콩분말 첨가 생면의 관능검사
 IV. 요약 및 결론
 References

• 박복희(목포대학교 식품영양학과) | Bock-Hee Park (Department of Food and Nutrition, Mokpo National University)
• 고경미(목포대학교 식품영양학과) | Kyeong-Mi Koh (Department of Food and Nutrition, Mokpo National University)
• 전은례(목포대학교 식품영양학과) | Eun-Raye Jeon (Department of Food and Nutrition, Mokpo National University) Corresponding author