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논문 기본 정보

자료유형
학술저널
저자정보
(Dankook University) (Kyung Hee University) (Kyung Hee University) (Rural Development Administration) (Rural Development Administration) (Kyung Hee University) (Dankook University) (Dankook University) (Dankook University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.22 No.3
발행연도
수록면
246 - 250 (5page)

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초록· 키워드

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.
#potato noodle #wheat flour noodle #texture #texture profile analysis
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목차

  1. ABSTRACT
  2. INTRODUCTION
  3. MATERIALS AND METHODS
  4. RESULTS AND DISCUSSION
  5. REFERENCES

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UCI(KEPA) : I410-ECN-0101-2018-594-001354890