Quality Characteristics of Wet Noodles Added with Korean Paprika Powder
2007
Jeong, C.H. (Gyeongsang National University, Jinju, Republic of Korea) | Kim, J.H. (Gyeongsang National University, Jinju, Republic of Korea) | Cho, J.R. (Gyeongsang National University, Jinju, Republic of Korea) | Ahn, C.G. (Gyeongnam Agricultural Research and Extension Service, Jinju, Republic of Korea) | Shim, K.H. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: [email protected]
This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased.
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