인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2005.8
- 수록면
- 450 - 456 (7page)
이용수
초록· 키워드
This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated. The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and 8% in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas turbidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than 6% substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to 4% substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to 4% buckwheat sprout powder in proportion to the weight of wheat flour.
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목차
- Abstract
- 서론
- 재료 및 방법
- 결과 및 고찰
- 요약 및 결론
- 문헌
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2009-594-015329622
