논문 상세보기
pp.602-607
어수리의 실용적인 활용방법을 모색하기 위하여 어수리 분말을 첨가하여 생면을 제조하고. 이들 면의 품질특성과 저장성을 비교 검토하였다. 어수리 분말의 첨가량이 증가 할수록 국수의 중량, 부피 및 수분흡수율이 감소하였다. 어수리 분말의 첨가량이 증가할수록 국수 국물의 탁도와 조리중 고형분 손실량이 대조구에 비해 낮았다. 어수리 분말 첨가에 의해 생면의 명도(L)와 적색도(a)는 감소하였으며, 황색도(b)는 증가하였다. 어수리 분말 첨가에 의해 국수의
The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat . However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at . Changes in pH values showed trends similar to those of viable cell numbers during storage.
