참두릅과 개두릅을 첨가한 국수의 제조특성 (Quality Characteristics of Noodles Containing Shoots and Leaves of Aralia elata and Kalopanax pictus)

서지정보

· 발행기관 : 한국식품영양과학회
· 수록지 정보 : 한국식품영양과학회지 / 41권 / 4호 / 571 ~ 575페이지
· 저자명 : 김은주, 이원종

초록

The objective of this study was to evaluate the quality characteristics of noodles made with a dried powder of the shoots and leaves from Aralia elata and Kalopanax pictus. Ash, protein, and dietary fiber contents of A. elata and K. pictus were higher than those of wheat flour. The protein and fat contents of K. pictus powder were higher than those of the A. elata powder, but ash and dietary fiber contents were less than those of A. elata. When the amount of A. elata powder increased, brightness (L) values of dough decreased, and redness (a) and yellowness (b) values of dough increased. The weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of A. elata and K. pictus powders in noodles reduced the cutting forces needed to cut the cooked noodles. The sensory evaluation indicates that noodles with 5% A. elata and K. pictus powder added were the most preferable.

영어초록

The objective of this study was to evaluate the quality characteristics of noodles made with a dried powder of the shoots and leaves from Aralia elata and Kalopanax pictus. Ash, protein, and dietary fiber contents of A. elata and K. pictus were higher than those of wheat flour. The protein and fat contents of K. pictus powder were higher than those of the A. elata powder, but ash and dietary fiber contents were less than those of A. elata. When the amount of A. elata powder increased, brightness (L) values of dough decreased, and redness (a) and yellowness (b) values of dough increased. The weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of A. elata and K. pictus powders in noodles reduced the cutting forces needed to cut the cooked noodles. The sensory evaluation indicates that noodles with 5% A. elata and K. pictus powder added were the most preferable.

참고자료

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