The overconsumption of dietary salt is recognized to play a negative effect on human health such as increasing blood pressure. The purpose of this study is to investigate the effect of hydrolyzed anchovy products (HAP) on the salty taste of dried noodle. The physicochemical properties and sensory test of dried noodle were determined at different concentrations of HAP. The lightness of the noodle samples was decreased with increasing levels of HAP whereas their redness and yellowness were increased. There were no significant changes in hardness and texture properties by HAP concentration, compared to those of the control. From the sensory evaluation, the 25% and 50% HAP samples showed a high score on saltiness, preferredness, and overall taste acceptability. Consequently, the HAP could be utilized in dried noodles or cooked noodles as a salt enhancer without significantly altering the charateristics of noodles.

• 이지선(건국대학교 응용생물과학과) | Jiseon Lee
• 조형용(차의과학대학교 식품생명공학과) | Hyung-Yong Cho
• 이미연(건국대학교 바이오산업공학과) | Mi-Yeon Lee
• 고은영(건국대학교 생명자원식품공학과) | Eun-Young Ko
• 신정규(전주대학교 한식조리학과) | Jung-Kue Shin
• 최미정(건국대학교 응용생물과학과) | Mi-Jung Choi Corresponding author