Quality Characteristics of Dried Noodle containing Capsosiphon fulvescens Powder

This study investigated the quality of noodles containing different amounts of Capsosiphon fulvescens powder. Noodles were prepared with C. fulvescens powder at ratios of 0, 1, 2, 3 and 4% based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite C. fulvescens powder-wheat flours increased. As measured via amylography, viscosity at 95℃, viscosity at 95℃ after 15 minutes, and maximum viscosity values of samples decreased as C. fulvescens powder content increased. As increasing amounts of C. fulvescens powder were added, L, a and b values decreased, whereas color values, weight, and volume of cooked noodles increased, as did turbidity of the soup. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of C. fulvescens powder. However, adhesiveness of noodles decreased by addition of C. fulvescens powder. Sensory evaluation showed that high quality cooked noodles could be produced by 3% inclusion of C. fulvescens powder.