→ 한국식품과학회지2019 ; 51(3): 221-226
Quality characteristics of noodles supplemented with rice flour and shell powder
쌀가루와 패각분말을 첨가한 면류의 품질특성
Jeonggon Lee1, Gyeong A Jeong2, Jinyi Jeong3, and Chang Joo Lee2,*
1Namwon Plant, CJ Cheiledang Co., Ltd. 2Center for Food Safety Assurance, Department of Food Science and Biotechnology, Wonkwang University 3International Food Certification Support Center, Korea Food Research Institute
1CJ제일제당 남원공장, 2원광대학교 식품생명공학과, 3한국식품연구원 해외식품인증지원센터
This study investigated the optimal amount of shell powder (0.1, 0.2, 0.3, and 0.4%) to add to rice noodles containing 20% rice flour and compared their quality characteristics to those of wheat noodles containing a commercial alkaline reagent (added at 0.4%). As the amount of shell powder was increased, the L and b values (Hunter’s color) increased. The pH, turbidity, and water absorption also increased as the amount of shell powder was increased. However, when the shell powder content exceeded 0.3%, the hardness, chewiness, springiness, and tension tended to decrease below acceptable levels. This might be because the shell powder inhibited network formation. The textural properties and pH value of rice noodles containing 0.2% shell powder were similar to those of the wheat noodles. This suggests that 0.2% shell powder may be the optimal amount to add to rice noodles when used as the alkaline reagent.
rice flour, alkaline reagent, shell powder, rice noodle
한국식품과학회지 2019 Jun; 51(3): 221 - 226