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멸치(Engraulis japonicus) 잔사 분말을 첨가한 칼국수의 최적화

Optimizing Recipes of Korean-style Cut Noodles with Anchovy Engraulis japonicus Soup Base Residue Powder

류홍수|이소연
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2014.10|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제47권 제5호|pp. 545-555

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참고문헌

키워드

Nutritional valueKorean cut noodlesAnchovy soup base residueSensory acceptability
주제분류수산학

초록

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovyEngraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based ontrained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performedon cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lowerfishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheatflour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness(P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (originalwheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative tothe control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibilityof CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid contentthan the control (P<0.01), leading to CNAR’s improved palatability. Dried anchovy soup base residue can be used inwheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

Abstract

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovyEngraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based ontrained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performedon cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lowerfishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheatflour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness(P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (originalwheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative tothe control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibilityof CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid contentthan the control (P<0.01), leading to CNAR’s improved palatability. Dried anchovy soup base residue can be used inwheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

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