논문 상세보기
pp.616-623
This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.
II. 연구 내용 및 방법
1. 실험재료
2. 된장분말첨가 국수의 제조
3. 된장분말과 밀가루의 일반성분과 구성 아미노산 분석
4. 된장분말과 밀가루의 수분결합능력 측정
5. 된장분말첨가 국수 재료의 아밀로그라프에 의한 점도 측정
6. 된장분말첨가 국수의 색도 측정
7. 된장분말첨가 국수의 조직감 측정
8. 된장분말첨가 국수의 조리특성 평가
9. 된장분말첨가 국수의 관능평가
10. 통계처리
III. 결과 및 고찰
1. 된장분말과 밀가루 복합분의 일반성분
2. 된장분말과 밀가루 복합분의 구성 아미노산
3. 된장분말과 밀가루 복합분의 수분 결합능력
4. 아밀로그라프에 의한 복합분의 점도 측정
5. 된장분말첨가 국수의 색도
6. 된장분말첨가 국수의 조리특성
7. 된장분말첨가 국수의 조직감
8. 된장분말첨가 국수의 관능검사
9. 된장분말첨가 국수의 조직감 특성과 관능적 특성의 상관관계
IV. 요약 및 결론
References
