Effect of Extracts from Acanthopanax senticosus and Eucommia ulmoides on Shelf-Life and Quality of Wet Noodle
가시오가피와 두충 추출 혼합물 첨가에 의한 생면의 저장성 및 품질 증진 효과

Ji-Yeon Jung, Eu-Jin Song, So-Young Lee, Koth-Bong-Woo-Ri Kim, So-Jeong Lee, So-Young Yoon, Chung-Jo Lee, Na-Bi Park, Ji-Hee Kwak, Ho-Dong Lee, Ho-Duk Choi, Dong-Hyun Ahn
2010 Journal of the Korean Society of Food Science and Nutrition  
This study examined the shelf-life and quality characteristics of the wet noodle added with the Acanthopanax senticosus and Eucommia ulmoides extract (AEE). The wet noodle with AEE reduced total microbial counts and TBARS value compared with the control during storage at 4 o C for 21 days. Moisture content of the wet noodle with AEE and control was not different during the early storage period, but after 9 days of storage, that of the control was decreased about 7%, while that of the noodle
more » ... t of the noodle with AEE was decreased slightly. Lightness of the wet noodle with AEE showed low value in uncooked and cooked noodles compared with the control and decreased during storage. The pH and texture of the wet noodle with AEE and control did not change during storage at 4 o C for 21 days. In sensory evaluation, texture, soup smell and springiness of the wet noodle with AEE were preferred than the control. These results suggested that the AEE can keep the quality characteristics and increase the shelf-life in the wet noodle.
doi:10.3746/jkfn.2010.39.6.887 fatcat:oqzlubkumza4rhrxh5nil5b4ie