The reduction of the content of sodium chloride in noodle was studied to prevent the problems related to excessive sodium intake, such as high blood pressure and cardiovascular diseases. This study investigated the effect of hydrolyzed anchovy products (HAP) on the salty taste of cooked noodle. The experiment was set up to determine the general properties of dough in dried and cooked noodles, with a sensory test used while increasing the concentration of HAP at same salt contents. There was no significant difference in water binding capacity, solubility, swelling power, lightness, and cooking properties. The redness, yellowness, and hardness were increased upon increasing the contents of HAP. From the sensory evaluation, cooked noodle with added HAP had a high score in appearance, color, texture, and flavor. Moreover, 50% and 75% HAP showed higher values than the control item in saltiness, preference of saltiness, and overall acceptance. Consequently, the HAP could have an effect on dried noodles or cooked noodles as a salty taste enhancer without changing the noodle’s properties.

서 론
 재료 및 방법
  실험 재료
  가수분해물의 동결건조
  국수의 제조
  건면의 수분함량 및 수분결합능력
  용해도 및 팽윤력
  국수의 조리시험
  색도
  조직감 측정
  관능평가
  통계분석
 결과 및 고찰
  수분함량 및 수분결합능력
  용해도 및 팽윤력
  색도
  조직감 측정
  국수의 조리시험
  관능검사
 요 약
 References

• 이지선(건국대학교 응용생물과학과) | Jiseon Lee
• 조형용(차의과학대학교 식품생명공학과) | Hyeong-Yong Cho
• 최미정(건국대학교 응용생물과학과) | Mi-Jung Choi Corresponding author