호박잎 분말을 첨가한 Gluten-free 면의 품질 특성 및 소비자 기호도 조사

Abstract

This study was investigated the quality characteristics and sensory properties of gluten-free noodles made with pumpkin leaf powder (PLP). Samples were designated as the control (0% PLP), PLP1 (1% PLP), PLP3 (3% PLP), PLP5 (5% PLP), PLP7 (7% PLP) according to the ratios of PLP. Water binding capacity of noodle was the highest in PLP7 as 149.29%, control showed the lowest water binding capacity as 127.21%. In color, L, a, and b values tended to be significantly decreased according to the amount of PLP. pH of noodles was the highest in control as 7.03. Cook yield was the highest in control as 161.85%, and cook yield was significantly decreased as the amount of PLP. In texture properties, hardness of noodles tended to be significantly decreased according to the amount of PLP from 19.54 N to 13.57 N, cooked noodles had no significant difference. As a result, PLP was considered to be able to improve the quality of gluten-free noodles with high water binding capacity and low fracturability.