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Effect on the Characteristics of Noodle by the Addition of Konjac Powder

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles

저자
  • 최희은(한국교통대학교 식품공학과) | Hee-Eun Choi
  • 박화영(한국교통대학교 식품공학과) | Hwa-Young Park
  • 조영인(한국교통대학교 식품공학과) | Young-In Jo
  • 김나율(한국교통대학교 식품공학과) | Na-Yul K
  • 이난희(대구한의대학교 산학협력단) | Nan-Hee Lee
  • 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi Corresponding author