Quality Characteristics of Wet Noodle Added with Freeze Dried Garlic Powder

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 37; no. 10
• Main Authors: Jeong, C.H. (Gyeongsang National University, Jinju, Republic of Korea), Shim, K.H. (Gyeongsang National University, Jinju, Republic of Korea), Bae, Y.I. (Bio 21 Center, Jinju, Republic of Korea), Choi, J.S. (Jinju National University, Jinju, Republic of Korea), E-mail: jschoi@jinju.ac.kr
• Format: Journal Article
• Language: Korean
• Published: 01.10.2008
• Subjects: ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; COLOR; COLOUR; COULEUR; garlic powder; ORGANOLEPTIC ANALYSIS; PASTA; PASTAS ALIMENTICIAS; PATE ALIMENTAIRE; texture properties
• ISSN: 1226-3311
• DOI: 10.3746/jkfn.2008.37.10.1369

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were 4.72±0.14%, 19.46±0.28%, 1.21±0.10%, 68.45±2.06%, 2.38±0.05%, and 3.78±0.06%, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.