Quality Characteristics of Wet Noodles Combined with Cheongyang Hot Pepper (Capsicum annuum L.) Juice

황인국,; 김하윤,; 황영,; 정헌상,; 유선미,

doi:10.3746/jkfn.2011.40.6.860

Cited by 20 publications

(7 citation statements)

References 12 publications

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“…Capsaicin, which is the representative pungent-spicy substance in red peppers, is reported to have various functions: such as increase of appetite, decrease of overall salt intake, dilation and contraction of blood vessels, decreased cholesterol (Buck, 1986), and improved blood lipids (Yu et al, 1996). It is also known to stimulate the secretion of digestive fluid, increase appetite by stimulating gastrointestinal motion, and prevent fat accumulation (Hwang, Kim, Hwang, Jeong, & Yoo, 2011), as well as to help relieve stress due to endorphins released to eliminate spiciness. Capsaicin content of red pepper varies greatly based on the harvesting region of red pepper.…”

Section: Introductionmentioning

confidence: 99%

Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods

Chon

Kim

2021

Journal of Sensory Studies

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The object of this study was to determine the perceived spiciness of cabbage kimchi according to different preparation methods (leaves, stem, pureed and chopped mixtures of both leaves and stems). Four types of kimchi were selected with different levels of spiciness and capsaicin contents were conducted using HPLC. The degree of perceived spiciness was evaluated on a 15-point universal scale using the Spectrum method. Time to reach maximum intensity (T max ) was evaluated based on the time at which the maximum perceived spiciness was achieved for a period up to 30 s after the kimchi had been spat out. The spiciness and time intensity evaluations of kimchi were conducted separately. Measuring the capsaicinoid content of each part of cabbage revealed that the leaves had a higher capsaicinoid content than the stems. The participants recognized different degrees of spiciness depending on the part of the cabbage they tasted: Spiciness intensity of leaves was higher than intensity of stem in all Kimchi samples (p < .05). It was also found that the time to reach maximum intensity of spiciness lengthened as the capsaicinoid content of the kimchi increased, indicating that different part of the cabbage affected the participants' perception of its spiciness. Practical ApplicationsCapsaicin is known for the spicy perception in kimchi. Analysis of spicy perception of kimchi, to this date, was solely dependent on instrumental analysis of capsaicin content in kimchi. This study found the difference in spiciness intensities according to the different presentation method of cabbage kimchi. Differences in perceived spiciness intensities were observed in different part of cabbage, and even between pureed and simple mix, in which composed with same ratio of leaves and stem. Finding from this study may provide the justification of using human sensory panel for rating spiciness intensity of kimchi instead of dependent on instrumental analysis of capsaicin for spiciness evaluation.

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Section: Introductionmentioning

confidence: 99%

Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods

Chon

Kim

2021

Journal of Sensory Studies

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“…The use of gendarussa leaves (GL) aqueous extract affected significantly (p<0.05) on hedonic and quality hedonic sensory characteristics of gendarussa wet noodle (GWN) ( Table 2.). 25). Hedonic properties level (1-5): very dislike to like very much.…”

Section: Organoleptic Propertiesmentioning

confidence: 99%

“…The GWN has hedonic quality sensory characteristics of green color, unscented GL aroma, chewy texture, and slightly tasty of GL. The addition of natural extract agents showed no or slight effects on the sensory hedonic of wet noodles [7,10,[22][23][24][25][26][27].…”

Section: Organoleptic Propertiesmentioning

confidence: 99%

The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract

Yuliani

Sari

Emmawati

et al. 2020

InJAR

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Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.

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“…국수의 독특한 조직감은 밀이나 곡류의 단백질성분인 글리아딘의 점성과 글루테닌의 탄성이 물과 소금을 혼합하 여 물리적 힘을 가하면 독특한 망상구조에 의해 점탄성의 조직감이 만들어지며 국내 식품분류에 의하면 생면류, 건 면류, 숙면류, 파스타류, 즉석면류 등으로 분류된다 (5). 국 수는 밀가루의 글루텐 성분을 이용한 가공식품으로 필수아 미노산인 lysine과 함황아미노산이 부족한 편이므로 건강 에 대한 관심이 높아진 최근에 국수제조 시 대두분말 (6), 마늘분말 (7), 양파즙 (8), 발아현미(9) 등을 첨가하여 국수의 품질 기능성이 증대된다는 연구와 다양한 식재료를 이용한 들깻잎분말국수 (10), 자색고구마분말국수 (11), 발아약콩가 루국수 (12), 진피가루국수 (13), 청량고추 착즙액국수 (14) 등 유용성분이 함유되어 있는 면류를 연구 개발하여 다양한 소비자의 기호도를 충족하는 국수들이 시판되고 있다.…”

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Quality characteristics of noodle added with Aster scaber extracts solution and powder

Kim¹,

Kim²,

Hong³

et al. 2015

Korean Journal of Food Preservation

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The purpose of this study was to investigate the physicochemical and sensory characteristics of A. scaber noodle added with A. scaber extract solution or powder. The weight of cooked noodle and noodle added with A. scaber extract solution was higher than those of the non-added noodle (control) and dried A. scaber powder added noodle. As the amount of A. scaber extract solution or powder was increased, the water absorption rate of noodle was decreased. As the amount of A. scaber solution or powder was increased, the 'L' values of noodles were decreased. Since the 'a' values of all noodles were negative and the 'b' values of all noodles were positive, the color of all noodles were determined to be yellow green. The pH of noodles were 5 to 6 in control noodles and noodles with A. scaber powder. The pH of noodle added A. scaber extract solution was lower than those of others. As amount of A. scaber extract solution or powder was increased, the elasticity of all noodles was decreased. The chewiness of noodles was the highest in noodle added A. scaber extract powder. The quality of noodle added A. scaber extract solution was the excellent among the all other noodles. This result showed that, the quality characteristics and palatability of noodle added A. scaber extract solution or powder was higher than those of control noodle.

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Quality Characteristics of Wet Noodles Combined with Cheongyang Hot Pepper (Capsicum annuum L.) Juice

Cited by 20 publications

References 12 publications

Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods

Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods

The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract

Quality characteristics of noodle added with Aster scaber extracts solution and powder

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