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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 19 - 28 (10page)
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This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.
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참고문헌 (45)
참고문헌 신청
산림청 / 2008 / 간추린 임업통계 / 가로수 심기현황 :84
최영전 / 1992 / 한국민속식물 / 아카데미서적 :159
박찬성 / 2003 / 백년초 분말 첨가에 따른 국수의 품질특성 / 한국식품저장유통학회지 10(2):200~205
Deguchi T / 2000 / Radical scavenging activity of a purple pigment, hordeumin, from uncooked barley bran-fermented broth / J Agric Food Chem 48(8):3198~3201
Espin JC / 2000 / Anthocyanin-based natural colorants : a new source of antiradical activity for foodstuff / J Agric Food Chem 48(5):1588~1592
최영전 / 1992 / 한국민속식물 / 아카데미서적 :159
박찬성 / 2003 / 백년초 분말 첨가에 따른 국수의 품질특성 / 한국식품저장유통학회지 10(2):200~205
Deguchi T / 2000 / Radical scavenging activity of a purple pigment, hordeumin, from uncooked barley bran-fermented broth / J Agric Food Chem 48(8):3198~3201
Espin JC / 2000 / Anthocyanin-based natural colorants : a new source of antiradical activity for foodstuff / J Agric Food Chem 48(5):1588~1592
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