Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Noodle added with Pachyrhizus erosus Powder

히카마 분말을 첨가한 제면의 품질 특성

  • Received : 2017.08.02
  • Accepted : 2017.08.19
  • Published : 2017.08.31
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Abstract

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

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References

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