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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.
초록· 키워드
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The overconsumption of dietary salt is recognized to play a negative effect on human health such as increasing blood pressure. The purpose of this study is to investigate the effect of hydrolyzed anchovy products (HAP) on the salty taste of dried noodle. The physicochemical properties and sensory test of dried noodle were determined at different concentrations of HAP. The lightness of the noodle samples was decreased with increasing levels of HAP whereas their redness and yellowness were increased. There were no significant changes in hardness and texture properties by HAP concentration, compared to those of the control. From the sensory evaluation, the 25% and 50% HAP samples showed a high score on saltiness, preferredness, and overall taste acceptability. Consequently, the HAP could be utilized in dried noodles or cooked noodles as a salt enhancer without significantly altering the charateristics of noodles.
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참고문헌 (37)
참고문헌 신청
Ajani UA / 2005 / Sodium intake among people with normal and high blood pressure / Am. J. Prev. Med 29:63~67
Albarracin W / 2011 / Salt in food processing; usage and reduction: a review / Int. J. Food Sci. Tech 46:1329~1336
AOAC / 1990 / Official methods of analysis, 15th ed / Association of analytical chemists :8~35
Chalamaiah M / 2012 / Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activites and applications: a review / Food Chem 135:3020~3038
Charlton KE / 2007 / Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread / Int. J. Food Sci. Nutr 58:508~521
Albarracin W / 2011 / Salt in food processing; usage and reduction: a review / Int. J. Food Sci. Tech 46:1329~1336
AOAC / 1990 / Official methods of analysis, 15th ed / Association of analytical chemists :8~35
Chalamaiah M / 2012 / Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activites and applications: a review / Food Chem 135:3020~3038
Charlton KE / 2007 / Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread / Int. J. Food Sci. Nutr 58:508~521
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