Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 병아리콩 분말 국수 제조
    3. 일반성분 및 총 식이섬유 분석
    4. 국수의 조리특성
    5. 색도
    6. 조직감
    7. 통계분석
결과 및 고찰
    1. 병아리콩 분말 첨가에 따른 국수의 일반성분
    2. 병아리콩 분말 첨가에 따른 국수의 조리특성
    3. 병아리콩 분말 첨가에 따른 국수의 색도
    4. 병아리콩 분말 첨가에 따른 국수의 조직감 측정
요약 및 결론
References

• 이연리(대전보건대학교 식품영양학과 부교수) | Youn Ri Lee (Associate Professor, Dept. of Food and Nutrition, Daejeon Health Institude of Technology, Daejeon 34504, Korea) Corresponding author