마늘 분말을 첨가한 국수의 품질 특성
Quality Characteristics of Noodles Containing Garlic Powder
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초록
This study investigated the quality of noodles containing different amounts of garlic powder, which wasadded to the noodle base at 1, 3 and 5% concentrations. Textural properties (cohesiveness, gumminess,hardness, and springiness) measured with a texture analyzer significantly increased with the addition of garlicpowder. Gumminess, Hardness, and springiness of cooked noodles increased significantly with the increasein garlic powder content. From the sensory evaluation results, appearance, color, taste, and overallacceptability were not significantly different between the control and the noodle with garlic powder (1%). The noodles containing 1% garlic powder had higher quality when compared to the other samples. Overallresults showed that garlic powder is effective for improving the appearance and the texture of noodles. Therefore, it was considered that noodles containing appropriate concentration of garlic powder could behealthy foods.
Abstract
This study investigated the quality of noodles containing different amounts of garlic powder, which wasadded to the noodle base at 1, 3 and 5% concentrations. Textural properties (cohesiveness, gumminess,hardness, and springiness) measured with a texture analyzer significantly increased with the addition of garlicpowder. Gumminess, Hardness, and springiness of cooked noodles increased significantly with the increasein garlic powder content. From the sensory evaluation results, appearance, color, taste, and overallacceptability were not significantly different between the control and the noodle with garlic powder (1%). The noodles containing 1% garlic powder had higher quality when compared to the other samples. Overallresults showed that garlic powder is effective for improving the appearance and the texture of noodles. Therefore, it was considered that noodles containing appropriate concentration of garlic powder could behealthy foods.
참고문헌 (28)
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