카무트 분말 대체비율에 따른 생면의 제조 및 특성 연구

Abstract

Purpose: This study examined the effects of Kamut flour (KF) on the quality of wet noodles. Methods: Five different wet noodle samples were prepared with various ratio of KF (0%, 25%, 50%, 75%, 100). The properties of KF and wheat flour (WF), the color values, cooking properties, texture, antioxidant activities, preservability and sensory evaluation of wet noodles were investigated. Results: The moisture content of KF was 6.23%, while that of WF was 11.07%. The water binding capacity of KF was higher than that of WF. The pH of KF and WF was 6.59 and 5.88, respectively. As the substitution ratio of KF increased, lower L-values observed in both raw and cooked noodles, while the a-values and b-values of both types increased (p<0.05). The tensile strength of the raw noodles with 100% KF was significantly higher than that of other samples (p<0.05). The springiness, adhesiveness, and chewiness of raw noodles increased significantly as the amount of KF increased (p<0.05). The tensile strength, springiness and cohesiveness was higher in cooked noodles than raw noodles. The moisture decreased, and the weight, volumetric expansion rate, water absorption, turbidity and cooking loss increased significantly as the amount of KF increased (p<0.05). The total polyphenols, flavonoids, reducing power, and DPPH and ABTS radical scavenging activities significantly increased with increasing KF (p<0.05). The pH of the wet noodles decreased, and the total viable counts increased with storage period. Upon sensory evaluation, the group with 0%, 25% and 50% KF added showed the highest appearance, color and texture. The group with 25% KF added showed the highest taste and overall acceptability. Conclusion: These results suggest that addition of 25%-50% KF could be the optimal to improve function and quality characteristics.