This study aims to analyze the cooking and sensory characteristics of noodles to which different types and amounts of apples were added. Apple noodles were made by the addition of apple flour and apple concentrate to wheat flour in proportions of 0, 5, 10, 15, and 20%, respectively. Cooking time, weight after cooking, water loss after cooking, and rehydration rate were analyzed as cooking characteristics. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured as texture characteristics, whereas sensory evaluation was performed on the appearance, color, taste, aroma, texture, and overall preference of noodles. The cooking time decreased as the amount of apple added increased, and the weight after cooking, water loss after cooking, and rehydration rate increased. The hardness and chewiness were decreased and the adhesiveness was increased as the amount of apple added was increased. The sensory test of apple noodles showed a higher score in taste and overall preference than that of the control. Furthermore, the addition of apples tended to produce a high score in all sensory tests, indicating that the addition of apples has a good effect on the quality of noodles. In particular, the addition of 10% apple concentrate showed high scores in all the tested characteristics.

Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
References

• 김미환(공주대학교 식품공학과, 공주대학교 식품 및 사료 압출성형 연구센터) | Mi-Hwan Kim (Department of Food Science and Technology, Kongju National University Food & Feed Extrusion Research Center, Kongju National University)
• The-Thiri Maung(공주대학교 식품공학과, 공주대학교 식품 및 사료 압출성형 연구센터)
• 문대균(공주대학교 식품공학과, 공주대학교 식품 및 사료 압출성형 연구센터) | Dae-Gyun Moon (Department of Food Science and Technology, Kongju National University Food & Feed Extrusion Research Center, Kongju National University)
• 류기형(공주대학교 식품공학과, 공주대학교 식품 및 사료 압출성형 연구센터) | Gi-Hyng Ryu (Department of Food Science and Technology, Kongju National University Food & Feed Extrusion Research Center, Kongju National University) Corresponding author