Effect of soluble persimmon tannins on the quality of Japanese noodles (Udon)
2015
Tsurunaga, Y. (Shimane University, Matsue, Shimane (Japan). Faculty of Education) | Fukushima, R. | Minamiyama, R. | Mishima, S. | Takahashi, T. | Yoshino, K.
The present study aimed to clarify the effects of soluble tannins from astringent persimmon on the qualities (color and texture) of Japanese wheat noodles (udon). We investigated the addition of the untreated paste or juice of astringent persimmon, which are abundant in soluble tannins and highly astringent, to flour during the production of Japanese noodles. The resulting noodles were dark in color and reddish. Also, the values of elasticity modulus and repture stress of boiled noodles were increased by the addition of the untreated astringent paste or juice from astringent persimmon. It is concluded that the qualities of udon noodles were highly influenced by the addition of soluble tannins from astringent persimmon.
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