논문 상세보기
pp.325-329
국산자원의 활용방안의 하나로 율무가루와 밀가루의 복합분으로 제면을 시도하여 조리시험, 색도 및 관능검사를 통하여 알아본 결과는 다음과 같다. 조리시험에서는 율무가루의 배합비가 증가할수록 조리면의 중량, 부피 및 흡광도가 약간씩 증가되었으나 40% 율무가루가 첨가될 때까지는 밀가루 면과의 큰 차이를 보이지 않았다. 조리면의 색차(ΔE)가 밀가루 면과의 비교에서는 appreciable 이상으로 나타났다. 관능검사의 경우 색도는 30% 율무가루 첨가구까지 밀가루 면과 유의차가 없었으나 조직감에서는 율무가루 10% 첨가구만이 유의차가 없었다.
To investigate the possibility of making noodle with Job`s tears flour(JTF), it was mixed with wheat flour by the ratio of 60%. Making characteristics of noodle was studied in terms of cooking quality test, color measurement and sensory evaluation. The cooking quality of noodles with 10∼40% JTF was almost same value as control in weight and volume of cooked noodle. Color difference(ΔE) between noodles with JFT and control was revealed appreciable value. Though noodles with 10∼30% JFT was not significantly different from control in color, only noodle with 10% JFT was same as control in texture by sensory evaluation test.
