title: Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products.
abstract: The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments.
authors.affiliation: Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Ki Hong
authors.initials: KH
authors.lastname: Jeon
authors.affiliation: Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Yoon Seon
authors.initials: YS
authors.lastname: Hwang
authors.affiliation: Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Young Boong
authors.initials: YB
authors.lastname: Kim
authors.affiliation: Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Eun Mi
authors.initials: EM
authors.lastname: Kim
authors.affiliation: Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Jong Dae
authors.initials: JD
authors.lastname: Park
authors.affiliation: Division of Food Science and Culinary Arts, Shinhan University, Korea.
authors.forename: Jin Young
authors.initials: JY
authors.lastname: Choi
keywords: concentrated beef; ground beef; noodle; powdered beef; quality