Quality characteristics of wet noodle added with freeze dried garlic powder.

摘要

This study investigated the proximate composition and quality characteristics of wet noodles with the addition of freeze dried garlic powder at 0.5, 1.0, 2.0, and 4.0% based on flour wt. Moisture, crude protein, crude fat, nitrogen free extract, crude fibre and crude ash contents of the freeze dried garlic powder were 4.72 +or- 0.14%, 19.46 +or- 0.28%, 1.21 +or- 0.10%, 68.45 +or- 2.06%, 2.38 +or- 0.05% and 3.78 +or- 0.06%, respectively. The cooked wt., vol. and water absorption of cooked noodles decreased, but the turbidity of soup increased with the addition of garlic powder. L (lightness), a (redness) and b (yellowness) values increased as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value occurrerd with the increase of garlic powder in cooked noodles. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness, chewiness, gumminess and cohesiveness than those of 100% wheat noodles. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder were not significantly different from the control.