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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.6
- 수록면
- 111 - 128 (18page)
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초록· 키워드
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The objective of this study was making noodle using sea tangle hydrolysate contents and evaluating quality specific. The noodles were addition of 0,1,2,3 and 4% of the sea tangle hydrolysate based on a flour weight. The weights, volumes and water absorption of cooked noodles increased with the incresase in the amount of the sea tangle hydrolysate. Turbidity of noodles which were added the sea tangle hydrolysate contents were the lowest in standard and more added sea tangle hydrolysate contents made the the turbidity higher. Water blinding capacity of sea tangle hydrolysate wer higher than weat flour. Hunte color value of noodle showed L***(lightness) value decreased with the increase in the mount of sea tangle hydrolysate a***(redness) value decreased with the increase in mount of sea tangle hydrolysate, b***(yellowness) value increased with the increase in the mount of sea tangle hydrolysate. Hardness and cohesiveness were higher in added of sea tangle hydrolysate contents than standard. In Sensory properties test, clor and sea weed flavor thicker in more added of sea tangle hydrolysate contents. The flour weat taste was lower of sea tangle hydrolysate were added. Savory taste increased with the increase in the mount of sea tangle hydrolysate. Moistness of noodle was the highest in 1%, 2% added sea tangle hydrolysate. The quality characteristics of sea tangle hydrolysate noodles add 2% of powder was the highest scores in sensory evaluation
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약
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UCI(KEPA) : I410-ECN-0101-2016-300-002527493