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Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

机译：由含有仙人掌Chounnyuncho（opuntia humifusa）粉的家用韩国小麦面粉制成的面条的质量特征

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Kyung Tae Kim; Kyung Seok Lee; Young Hwan Rho; Ki Young Lee;
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1. Preparation and quality characteristics of Korean wheat noodles made of brown glutinous rice flour with and without aroma [J] . Hae-Jin Kee, Su-Tae Lee, Yang-Kyun Park Korean Journal of Food Science and Technology . 2000,第4期

机译：带有和没有香气的棕色糯米粉制成的韩国小麦面条的制备和品质特性
2. Physicochemical Properties and Antioxidant Activity of Korean Cactus(Opuntia humifusa) Cladodes [J] . Hyun-Il Jun, Mi-Na Cha, Eun-In Yang, Horticulture,Environment,and Biotechnology . 2013,第3期

机译：仙人掌仙人掌的理化性质和抗氧化活性
3. Biological activity of phenol compound from a cactus cheonnyuncho (Opuntia humifusa) in Korea. [J] . Kyung-Seok Lee, Ki-Young Lee Journal of the Korean Society of Food Science and Nutrition . 2010,第8期

机译：韩国仙人掌天竺葵（Opuntia humifusa）中酚类化合物的生物活性。
4. Facros Governing the Contribution of Wheat Flour to Quality of Oriental Noodles [C] . Z.Czuchajowska, B.K.Bail, Y.Pomeranz '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：小麦粉对东方面条品质贡献的控制因素
5. Quality preferences for wheat and wheat flour: Noodle wheat markets in Japan and South Korea. [D] . Kim, Renee Boyoung. 2000

机译：小麦和面粉的质量偏爱：日本和韩国的面条小麦市场。
6. Effect on the Emulsification Stability and Quality of EmulsifiedSausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f.jeollaensis) Fruit Powders [O] . Yiji Jeong, Youngsil Han 2019

机译：对乳化稳定性和乳化质量的影响旺加西春云町（Opuntia humifusa f。jeollaensis）水果粉
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

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