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
- 2011.4
- 수록면
- 131 - 142 (12page)
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초록· 키워드
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The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in L* and b* values and upward trend in a* value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample, 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.
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참고문헌 (49)
참고문헌 신청
1. [학술지(정기간행물)] - Qureshi AA / 1986 / The structure of an inhibitor of cholesterol biosynthesis isolated from barley / J Bio Chem 261 : 10544 ~ 10550
2. [학술지(정기간행물)] - Gupta M / 2010 / Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products / Food Sci Food Safety 9 : 318 ~ 328
3. [학술지(정기간행물)] - Gill S / 2002 / Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and cooked forms / J Cereal Sci 36 : 239 ~ 251
4. [기타자료] - Jung DH / 2006 / The method of self resolution to whole barley organization by activated germinate substances and a product by them / Korean Patent: Registration no. 1008178300000
5. [학술지(정기간행물)] - Baik BK / 2008 / Barley for food: Characteristics, improvement, and renewed interest / J Cereal Sci 48 : 233 ~ 242
2. [학술지(정기간행물)] - Gupta M / 2010 / Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products / Food Sci Food Safety 9 : 318 ~ 328
3. [학술지(정기간행물)] - Gill S / 2002 / Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and cooked forms / J Cereal Sci 36 : 239 ~ 251
4. [기타자료] - Jung DH / 2006 / The method of self resolution to whole barley organization by activated germinate substances and a product by them / Korean Patent: Registration no. 1008178300000
5. [학술지(정기간행물)] - Baik BK / 2008 / Barley for food: Characteristics, improvement, and renewed interest / J Cereal Sci 48 : 233 ~ 242
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UCI(KEPA) : I410-ECN-0101-2018-059-003074233