This study was carried out to investigate the effect of liposome-coated salt (LCS) on the salty taste intensity of noodle. Dough, dried noodle, and boiled noodle with LCS were evaluated physico-chemically for water content, water binding capacity, solubility, swelling power, color, texture, cooking properties, and sensory test. There were no significant differences in water content, water binding capacity, lightness, yellowness, and texture of noodle between the noodles with liposome-coated salt and non-coated salt. For the sensory analysis, the panel did detect more salty taste at 1.0% and 2.0% of LCS compared to the control. From these results, this study demonstrates that liposome coated salt can enhance salty taste, maintaining the same salt concentration without the physical property changes of noodle.

서 론
 재료 및 방법
  실험 재료
  리포좀 코팅된 소금의 제조
  국수의 제조
  건면의 수분함량 및 수분결합능력
  용해도 및 팽윤력
  국수의 조리시험반죽과 건면 20 g
  국수의 조리시험
  색도
  조직감 측정
  관능평가
  통계분석
 결과 및 고찰
  리포좀 코팅된 소금의 제조
  수분함량 및 수분결합능력
  용해도 및 팽윤력
  색도
  조직감 측정
  관능검사
 요 약
 감사의 글
 References

• 이지선(건국대학교 응용생물과학과) | Jiseon Lee
• 이미연(농촌진흥청 국립농업과학원 농식품자원부) | Mi-Yeon Lee
• 조형용(차의과학대학교 식품생명공학과) | Hyung-Yong Cho
• 최미정(건국대학교 응용생물과학과) | Mi-Jung Choi Corresponding author