Quality Characteristics of Noodles Added with Soybean and Gastrodine Rhisoma Powder

Hwan, Kwon Young; Park, Eun-Suk; Kim, Jong-Kwon; Jeong, Yeon-Shin; Hwang, Young-Hyun

Quality Characteristics of Noodles Added with Soybean and Gastrodine Rhisoma Powder

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콩과 천마 분말을 첨가한 국수의 품질특성

Type: Academic journal

Author: Hwan, Kwon Young (경북대학교 식물생명과학부) Park, Eun-Suk (경북대학교 식물생명과학부) Kim, Jong-Kwon (경북대학교 식물생명과학부) Jeong, Yeon-Shin (경북대학교 농업과학기술연구소) Hwang, Young-Hyun (경북대학교 식물생명과학부)

Journal: 경북대학교 농업생명과학대학 경북대농학지 경북대농학지 제28권

Published: 2010.1

Pages: 69 - 78 (10page)

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Quality Characteristics of Noodles Added with Soybean and Gastrodine Rhisoma Powder

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To develop the functional noodles, powders of soybean and Gastrodine rhisoma were mixed with wheat powder. When 0-5% of soybean powder was mixed with wheat one, the characteristics of noodles was changed as follows; Along with the increasing of mixed soybean powder, L(brightness) and a(redness) value was decreased. Hardness showed increasement in all noodles added with soybean powder but, on the contrary, Cohesiveness was decreased. The content of isoflavones in noodles was increased along with the increament of mixing ratio of soybean powder. Sensory evaluation showed that the noodles with 5% of sobyean powder was significanly higher than those of no-soybean powder. At the same time, the characteristics of noodles added with Gastrodine rhisoma was evaluated. The results were as follows; As in soybean powder, L(brightness) and a(redness) value was decreased along with the increasing of mixed Gastrodine rhisoma. Compared with no-powder, hardness and Chewiness was significantly increased in 0.5% and 1.0% in soybean powder, and 0.5% in Gastrodine rhisoma one, respectively. Sensory evaluation showed that the noodles with 1.0% of Gastrodine rhisoma powder was significanly higher than those of no-soybean powder. Considering together with sensory evaluation and economic aspect, noodles with 5% of soybean powder and 0.5% of Gastrodine rhisoma to be the best ones.

#Gastrodine Rhisoma #Soybean #Functional noodle #Isoflavone

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