소맥분 및 복합분들에 관한 amylogram 특성치, 조리시험, 색도 및 관능검사를 실시하여 알아본 결과는 다음과 같다. 복합분의 amylogram의 특성치는 20% 밤가루 첨가구까지 밀가루 면의 점도 특성에 접근하였다. 조리시험에서는 밤가루의 배합비가 증가할수록 조리면의 중량, 부피는 약간씩 감소되었고 흡광도는 약간씩 증가되었으나 30% 밤가루가 첨가될 때까지는 밀가루 면과의 큰 차이를 보이지 않았다. 조리면의 색차(△E)가 밀가루 면과의 비교에서 B, C면은 noticeable로 나타났으나 D면 이상은 appreciable로 나타났다. 관능검사의 경우, 색도는 30% 밤가루 첨가구까지 밀가루 면과 유의차가 없었으나 조직감에서는 밤가루 10% 첨가구만이 유의차가 없었다.

To investigate the possibility of making noodle with Chestnuts flour(C·F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10∼20% C·F was almost same value as control. In the cooking quality test, noodles with 10∼30% C·F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference(△E) between noodles with C·F and control was revealed noticeable or appreciable. Though noodle with 10∼30% C·F was not significantly different from control in color, only noodle with 10% C·F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C·F to wheat flour may be suitable for making noodle.

• 이경애 | Kyoung Ae Lee
• 장영애 | Young Ai Jang
• 강남이 | Nam E Kang