Characteristics of Wax Gourd Juice-added Dry Noodles

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 5, pp. 795~799 (2004). ©The Korean Society of Food Science and Technology. ÿj¿j Î& ]>~ ®î ß9 sFRÁ **¢Á ÇS1Á ²ãB2Á ²ÏÁ B'>* *§v wÏ>¦(®*), 1Ö ®ë", 2* ^zÒ'·". Characteristics of Wax Gourd Juice-added Dry Noodles Sun-Pyo Hong, Hyun-Il Jun, Geun-Seoup Song1, Kyoung-Soohn Kwon2, Yong-Ju Kwon, and Young-Soo Kim* Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University 1 Department of Food Engineering, Iksan National College 2 Department of Hotel Culinary Arts and Nutrition, Sohae College Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in wax gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types. Key words: wax gourd juice, dough rheology, noodle, noodle quality.. *. . ÿj~ &ÏW 5 ®'Ïö & º ¦. ; . V¢B öBº ÿj~ &ËV*ö V ¦N, & 5 ªöz ";öB~ æï¾ Wªæz ~ ^B6j J~ ÿj¢ ¦z Ï~² ®&ö 'Ï~ · ;~ B®j BB~ ®²ÒB~ Ïê¢ ¸¶ ÿ j¿j Î& >¢ B r ®îßW 5 &'Wj Ò~& .. ÿj(Benincasa hispida Cogn.)º ;"(Cucurbitaceae)ö ³~ º ¢j W .b &f ÿê& öÖæ "b ö ~¦ "ª ®Ú wax gourd, ash gourd, white gourd¢ ¦ BÒ& ÚÖ êö >{ ~ ÿ"¢ê (1-3). " f ö; $º æö; óîf f ï "Gf vg «¶º Wï _f Wï f Ú ¶ ²j & (2). ÿjº AÆ¦V ÿj;", ÿjf~, ÿjòv, ÿjN, ÿjBB, ÿj" ~ Frö ô Ï>Úzb (4) 7£&Ò*ö ~~ ´, "G, «¶, óî '' £ Ïb ÒÏ>º " >«, , ~î, Â, Ë", V. ¦, JÒ, öZ, «V, Úë, "ë, Úææ, *Ëî~ ö Î"& ®º ©b V>Ú® (2,5). $ ÿj¿" ºÂb ê ¦«" *Ê· ö ÎË ®º ©b >î (1). æ .ræ ÿjf &NB º ÿj~ Ú7.Î"(6), jò ÛBÎ"(7), ÿj &>ªÎ²~ ßW(8), ÿj~ z·Ï(9), ÿj~ glucose >ÛBÎ"(10), ÿj& .ÓæîWö ~ º 'Ë(11) " ÒW 5 £Ò'·Ïö ;>Ú ®b. Òò 5 O» Òò >Bö ÒÏB &&º 1/ 7Kª(CJ, )b > ªïf 12.7%, Wîf 9.5%, æOf 1.5%, ²ªf 0.30%& . ².f Bê 98%ç 6 ;B"("².)j ÒÏ~&b bf pH 6.8 æ~>¢ Ï~& . ÿjº * § fB WÖöB ÒV> ®º Ò¾«j ³&¦V B AjB þö ÒÏ~& . ÿj¿ B 5 öò> W? ÿj¢ ^¿, .~ óî" «¶¢ B~ ¿ V(jÎë) O¿ ê âÆ "~& . " ÿj ¿ö bj Î&~ 25%, 50%, 75%, 100% ³ê C~&. . ¯, ÿj¿~ bö & Î&ïj 25%(ÿj¿ 25%, b 75%), 50%(ÿj¿ 50%, b 50%), 75%(ÿj¿ 75%, b 25%), 100%(ÿj¿ 100%, b 0%) ³ê ~ Cj ò ê &. *Corresponding author: Young-Soo Kim, Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University, 664-14, Dukjin-dong, Jeonju 561-756, Korea Tel: 82-63-270-2569 Fax: 82-63-270-2572 E-mail: [email protected] 795.

(2) ®"²æ B 36 ² B 5 ^ (2004). 796. Table 1. Condition of texture analyzer used to measure noodle texture Option Force unit Distance format Test speed. T.P.A Grams Strain (50%) 0.5 mm/sec. Probe Time Maximum force Trigger force. 20 mm, Cylinder type 2.0 sec 2.0 kg 10 g. Table 2. RVA data of wheat flour and different concentrations of wax gourd juice Content1R Control 25% 50% 75% 100%. Pasting temp. (oC) c,3). 065.1Û0.08 67.9Û0.43b 67.9Û0.40b 68.7Û0.48a 68.4Û0.05a. Peak visc (RVU)2) Time at peak (min) d,4). 0270.1Û0.17 248.7Û1.83e 299.6Û3.75c 328.0Û5.13b 346.1Û1.75a. a. 6.1Û0.00 6.1Û0.01a 5.9Û0.00b 5.9Û0.00b 5.8Û0.03c. Trough (RVU) c. 156.7Û0.63 138.4Û0.54d 156.2Û0.38c 166.6Û0.00b 168.6Û1.83a. Final visc (RVU) b. 259.1Û0.04 229.2Û0.09d 254.4Û2.17c 262.6Û1.00a 262.8Û2.21a. Setback (RVU) 102.4Û0.13a0 90.7Û1.75d 98.1Û1.58b 95.9Û1.66c 94.1Û2.00c. 1) Control: water 100%, 25%: wax gourd juice 25%+water 75%, 50%: wax gourd juice 50%+water 50%, 75%: wax gourd juice 75%+water 25%, 100%: wax gourd juice 100%. 2) RVU: rapid viscosity unit. 3) Determined in triplicate (meanÛSD). 4) Means followed by different letters within columns are significantly different at p<0.05 by Duncan’s multiple test.. &ö '' Î&~ >>#~ >ªï 35%;ê& > ê .~&b 2%~ ².j IÚ ¶ÿ >#V(îVê) öB 10ª* >#~& . r ?f O»b ÿj¿j Iæ p b >#~ & ~& . ]>B ># dough¢ jö/æö IÚ 1*ÿn NöB ?W Î r 2ê ¾*ÚB >¢ B~& . b& *Ï j 8 mm ~ &¢ ;W ê v&¢ ~ *Ï 8 mm öB &¢ ;W~& . rb 4 ê(4.0 mm, 2.8 mm, 2.0 mm, 1.5 mm) & ~ vþ¢ 6N 6²* «'b 1.5 mm 1.4 mm V~ >¢ B~&. . BB >º £ 1.7 m~ V .~ &öB 30 * ¶ Î ê þö ÒÏ~& . ÿj¿ Î& &&~ ÒRæ ÿj¿j Î& BÏ &&~ ^zßWf RVA(rapid visco analyzer)¢ Ï~ Medcalff Gilles~ O»(12)ö V¢ G; ~& . &&ö ÿj¿j ³êê(0, 25, 50, 75, 100%) Î &~ *çj ò 30oC¦V 95oCræ &~ 15ª* Fæ ê ª 1.5oC~ ³ê 50oCræ ï'~ ^zBN ê, 6ê, 6ê ê*, «6ê 5 set-backj G; ~& . Þ, &&~ ÒRæ Wîf 2Ò¾*¢ ÒÏ ~ AACCO»(13)ö V¢ G;~& . ¯, && 300 g(>ª 14%)ö ÿj¿j ³êê(0, 25, 50, 75, 100%) Î&~ 2 Ò¾*¢ ÒÏ~ >ª>N, >#~ n;W 5 £zê j Ò~& . ]>~ Òß9 >~ ÒßWf Leef Kim~ O»(14)ö V¢ ~&. . > 20 gj yº Ã~> 300 mLö I 6ª* Üf r 30.* vº bö ï'Î ê ÆöB 3ª* O~~ b j ¦ Z² ~ 7ïj G;~ ¦V >ª>Nj ~& . Ò >~ ¦bº 500 mLÏ zÊ Özö 300 mL ~ Ã~>¢ jÚ r Üf j I Ã&~º ¦b G; ~& . ;ªïf >¢ Üf bj Nb ï' ê. ¢;ïb C~ 105oC ç{& »b j* Î r Z²¢ G;~& . 7ï, ¦b, >ª>N, b~ ;ªïf 3² >b þ~& . Ò ]>~ IÊö /; Ò >~ sÊöº texture analyzer(TA-XT2, UK)¢ Ò Ï~ G;~& . ¯, 6ª* Ò~ 3ª* O~ ê Ò 1& j platformö RJ¹f r çã 20 mm~ ö; probe ¢ Ï ò¢ 2² ³b {O~ ÒW, ¦W, _¾W, w÷W, êW j 20² >~ G;~ ï8b ¾ æÚî . Üf >~ ç6 G;j * texture analyzer~ ÒÏf Table 1" ? . Ò ]>~ Ë¦Ò Ò >ö & &Ë¦Òº ïç, Ë, , ç6, *Ú ' V^ê¢ 7b 31«~ &Ë¦Òºö 3² >b. ~& . &Ë¦Ò 10ª*ö Ò >¢ vº bö ï 'Î ê &Ë¦ÒÏ ö j Ò &j " þ &Ë¦Òºöö² B~& . Ò~ &Ëï&º 1öB 9ræ~ 6>¢ ÒÏ 96 V^¿ê»b ~& Ö "º ANOVAö ~ ªC~&b F~W ¦;f Duncan’s multiple range test¢ ÒÏ~ jvªC~& .. Ö 5 V >#~ ÒRæ ÿj¿j Î&~ >¢ B r ÒÏ &&~ ^z ßWj G; rapid visco analyzer(RVA)~ ªCÖ"º Table 2 f ? . ^zBNêº && 65.1oC&b, ÿj¿~ Î &ï Ã&ö V¢ 6N'b çß~º ãËj ¾æÚÚ ÿj¿~ Î&³êö ~ && >#~ ^z& æNj { > ®î . Leef Shin(15)f. ºÂbj Î& && >#~ ^zBNêº Î&ï Ã&> çß~& ~&º º þÖ"f ¢~~& . >#~ 6 êº && 270.1 RVU¢ ¾æÚî ÿj¿~ Î&ï Ã &> Ã&~ 100% Î&öB &Ë ¸f 8 346.1.

(3) ÿj¿j Î& >~ ®î ßW. 797. Table 3. Farinograph data of doughs prepared with different wax gourd juice levels Content1). Water absorption (%). Dough development time (min). Dough stability (min). Dough weakness (B.U.). Control 25% 50% 75% 100%. 61.5 61.5 62.0 62.2 62.7. 6.0 3.4 3.0 2.7 2.6. 11.5 4.5 3.0 2.9 2.4. 50 135 240 242 267. 1). Same as Table 2.. Table 4. Cooking quality of noodles prepared with different wax gourd juice levels Content1) Control 25% 50% 75% 100%. Cooked weight (g) d,2). 62.3Û0.50 64.9Û0.21c 67.5Û0.46b 68.2Û0.24ab 68.5Û0.40a. Cooked volume (mL) c. 57.2Û0.24 60.0Û0.82b 62.3Û0.47a 62.7Û0.47a 63.0Û0.81a. Cooking loss (%) e. 6.7Û0.05 7.5Û0.08d 8.4Û0.06c 8.8Û0.09b 9.0Û0.07a. Moisture absorption (%) 210.6Û6.2d 223.4Û2.2c 236.7Û5.0b 0 240.1Û3.5ab 241.9Û5.5a. 1). Same as Table 2. Means followed by different letters within columns are significantly different at p<0.05 by Duncan’s multiple test.. 2). RVU¢ ¾æÚîb 25% Î&º 248.7 RVU &. Ô² ¾æÒ . º 2*Ò¿j Î& && >#~ 6êº &ö j Î&& ¸~ º Hwang" Jang(16)~ Ö"f FÒ~& . 6êö ê~º *f &(6.1ª)ö j~ Î&ï Ã&> F~'b ¢^ 100% Î&öB 5.8ªj ¾æÚî . «6êº 75%f 100% Î&& '' 262.6, 262.8 RVU &Ë ¸~b ¾^æ Î&º &ö j Ôf 8j ¾æÚî . Setbackf && 102.4 RVU &Ë ¸~b ÿj¿~ Î&³ê& Ã&> F~'b Ôjæ º ãËj ¾æÚî . ÿj¿j Î& && >#~ 2Ò¾* Ö"º Table 3" ? . >#~ 'çö jº >ªïj ¾æÚº > ª>Nf && 61.5%&b ÿj¿~ Î&ï Ã& ö V¢ 6ê'b Ã&~ 100% Î&öB 62.7% &Ë ¸f 8j ¾æî . Ju (17)f ¾Ò ÿj"G~ Î& 2Ò¾*~ >ª>N 10%ç Ã&~& ~& º öBº Ã&~ ;ê& ² Ô~ . º öB ÒÏB ÿj¿f ÿj"Gö j ¸f >Kj &ê RF¢ F~æ p~V r^b 6B . &&& bj >~ >#~ V& 6ö ê~º >#;W*(dough development time)f && 6.0ªb &Ë ^² ¾æÒb ÿj¿~ Î&ï Ã&> 6²~ 100% Î&öBº 2.6ªj ¾æÚî . >#~ n;êº && 11.5ªb & Ë ^² ¾æÒb¾ ÿj¿~ Î&ï Ã&ö V¢ 6ê' b 6²~ 100% Î&öBº 2.4ªj ¾æÚî . ># ~ £zêº n;êf &ê& ®b ¢>'b n;ê& ¸ j> Ôf £zê¢ ¾æÚº, öBº ÿj¿~ Î &ï Ã&ö V¢ Ã&~ 100% Î&öB &Ë ¸f 8 267 B.U.¢ ¾æÚî . º ÿj¿~ ³ê& ¸j> >#~ n;ê~ 6²¢ ~~º Ö"º. ºÂ bj Î& Lee (15)~ ># þ Ö"f FÒ~& .. ]>~ Òß9 ÿj¿j Î& >~ ÒßW G;Ö"º Table 4f ?. . Üf ê >~ 7ïf && 62.3 gî ÿj¿~ Î &³ê& Ã&> 6N Ã&~ 100% Î&öB &Ë ¸ f 68.5 gj ¾æÚî . º 2Ò¾*~ >ª>N ÿ j¿~ Î&ö ~ Ã&~º ãË" ¢~~& . ¦bº Nº ìîæò ÿj¿~ Î&ïö V¢ 66 Ã&~º ãË j ¾æîb ;ª ¶ ïê ÿj¿~ Î&ï ¸j> Ã&~& . Þ, ÿj¿~ Î&ï Ã&> Ò ê 7ï" ¦b& Ã&~º ©j {~&º º Üf >~ Z²Ã&º ¦ bÃ&f ;~ ç&&ê¢ æò º Kim (18)~ f ¢ ~~& . Ò ê~ >ª>N $ && 210.6% & Ë Ô~b¾ ÿj¿~ Î&ï ¸j> Ã&~ 100% Î &º 241.9%¢ ¾æÚî . º Hwang" Jang(16) 2* Ò¿j Î&~ B f Î&³ê& ¸j> Ò ê~ 7ï" >ª>N Ã&~& þÖ"f ¢ ~~& . Ò ]>~ IÊö ÿj¿j Î&~ B >¢ Üf ê texture analyzer¢ ÒÏ~ G; sÊö~ æzº Table 5f ? . Ò >~ êWf &(0.68)ö j~ ÿj¿ Î&(0.68-0.70)ö B F~' N¢ æ p~ . ÒWf && 1848 g b ¾æÒb ÿj¿~ Î&ï Ã&ö V¢ F~'b Ã&~ 100% Î&öB 1962 gb &Ë ¸~ . Sim (19)f 10%~ jÞ"Êf 6%~ .~"Ê¢ Î&~ B >º ÒW" êW &ö j ¸~ ~ &º º þÖ"f FÒ~& . w÷Wf 25% Î& & 0.53b &Ë Ôf > 100% Î&º 0.58 &Ë ¸² ¾æÒ . ¦W" _¾Wf 50% Î&¢ B~º ÿj¿ ~ Î&ï ôjæB 6N Ã&~º ãËj ¾æÚî . .

(4) ®"²æ B 36 ² B 5 ^ (2004). 798. Table 5. Texture parameters of noodles prepared with different wax gourd juice levels Content1) Control 25% 50% 75% 100%. T.P.A. Means2) Springiness a,3). 0.68Û0.01 0.68Û0.02a 0.69Û0.01a 0.69Û0.02a 0.70Û0.01a. Hardness (g) ab,4). 1848Û27 1837Û64b 1869Û49ab 1901Û52ab 1962Û92a. Cohesiveness b. 0.56Û0.01 0.53Û0.02c 0.55Û0.01bc 0.56Û0.01b 0.58Û0.01a. Gumminess c. 0990Û39 1012Û23b 0936Û53c 1076Û56b 1168Û94a. Chewiness 666Û23a 668Û18a 662Û73a 721Û95a 746Û99a. 1). Same as Table 2. T.P.A.: texture profile analysis. 3) MeanÛS.D. 4) Means followed by different letter within columns are significantly different at p<0.05 by Duncan’s multiple test. 2). Table 6. Sensory evaluation score of noodles prepared with different wax gourd juice levels Content1) Control 25% 50% 75% 100%. Means Color 6.3Û1.74a,2) 6.0Û1.74a 6.1Û1.88a 6.2Û1.89a 6.4Û1.26a. Flavor 5.7Û1.56a,3) 5.9Û1.56a 6.3Û1.59a 5.7Û1.69a 5.7Û1.50a. Taste. Texture. Acceptability. 6.2Û1.45ab 6.6Û1.67a 6.9Û1.59a 5.7Û1.37b 5.5Û1.43b. 7.2Û1.34a 6.7Û1.74ab 6.3Û1.51bc 5.9Û1.60c 5.8Û1.45c. 6.5Û1.41a 6.5Û1.59a 6.2Û1.66ab 5.8Û1.45ab 5.6Û1.34b. 1). Same as Table 2. Rating scale: 1 (bad) to 9 (excellent). 3) Means with the same letter are not significantly different. 2). f ? Ò >~ ç6j *>'b ÚÚ ò* ö F~' Nº æ p~b¾ ÒW, w÷W, ¦W, _¾ W ç~ ßW ÿj¿~ Î&³êö V¢B .O. ² ¾æÒ . Ò ]>~ Ëß9 ÿj¿j Î&~ B >¢ 6ª* Üf ê ïç, Ë, , ç, *Ú' V^W b ¾*Ú &Ë¦Ò¢ Ö"º Table 6" ? . ïf 100% Î&& 6.4 &Ë ¸f 8j ¾æÚî ¾^æ Î&º &ö jB Ôf 8j &b¾ F~' Nº ìî . º " · VËW ö ò j ÒÏ~ B Fï>ö & ²j¶~ F^ê& ¸jæB ï*"~ *Û' >ö & ;&vöB ½ Ú¾ ®rj Ò~ ® . Ëf F~' Nº ìîæò 50% Î&& 6.3b &Ë ¸f F^ê¢ ¾æÚî . f 50% Î&öB &Ë ¸f 8(6.9)j ¾æÚîb¾ ç~ ³êöBº F~'b Ôf F^ê¢ ¾æÚî . ç6" *>' V^êº F~' Nº ìb¾ 75%f 100% Î& ~ ãÖ & F^ê& ÎÚrb 25%f 50% Î& º &f N& ìº ©b ¾æÒ . Lee (20)f ^ ¿~ ³ê¢ 25%, 50%, 75% .~ B z& >~ &Ë¦Ò Ö" ïçf 75% Î&& &Ë ¸f 6>¢ áf > ç6" V^Wf Î& Ôf 8j ¾ æÚî ~&º º þ" FÒ ãËî . ç" ?f Ö"¢ « " r ÿj¿j Î&~ >¢ B ãÖ 25%f 50% Î&ï &Ë' V^W GöB ' ©b 6B .. º. £. ÿj¿j &&ö 25, 50, 75, 100% ³ê Î&~ B >#~ ÒRæf ¦V B >~ ®îßWj Ò~& . RVAç~ ^zBNêº *>'b &. Î&& ÿj¿~ Î&ï Ã&ö V¢ çß~&b 6ê 5 «6êº 25% Î&¢ B~º &ö j ÿj¿~ Î&ïö V¢ ¸jæº ãËj ¾æÚî . 2Ò ¾*ç~ >ª>N 5 >#~ £zêº Î&ï Ã& ö V¢ Ã&~&b¾ >#~ ;W*" n;Wf ÿj¿ ~ Î&ïö V¢ 6²~& . B >~ Òê~ 7ï, ¦b, ;ª ¶ ï 5 >ª>Nf Îv ÿj¿~ Î&ï Ã&ö V¢ Ã&~& . Ò >~ sÊö G;Ö" Ò W, w÷W, ¦Wf ÿj¿~ Î&ï Ã&> F~'b Ã&~&b¾, êW 5 _¾Wf F~' N¢ æ p~ . Ò >~ &Ë¦ÒÖ", 25 5 50% Î&& Î ÏöB &Ë ·^ ©b ¾æÒ .. 6Ò~ º "Ò æ; *§&v :J® ²Ò BB 5 Öëz bV~ j æöb >¯B Ö" B ö 6Òãî .. ^. ò. 1. Grover JK, Adiga G, Vats V, Rathi SS. Extracts of Benincasa his-.

(5) ÿj¿j Î& >~ ®î ßW pida prevent development of experimental ulcers. J. Ethnopharmacol. 78: 159-164 (2001) 2. Lee KS, Ahn DK, Shin MK, Kim CM. Encyclopedia of Chinese Medicine. Jeong Dam, Seoul, Korea. pp. 1392-1399 (1997) 3. Lee WS. Vegetable of Korea. Kyung Pook National Univ. Press, Daegu, Korea. pp. 186-188 (1994) 4. Ann YG, Shin SC, Kim SK, Shin CS. Studies on wax gourd wine. Korean J. Food Nutr. 13: 578-584 (2000) 5. Gao GZ, Nam Z. Korean-Chinese-English Oriental Medicine Dictionary, Maeil Health Newspaper Co., Seoul, Korea. p. 1104 (2001) 6. Hong SS, Lee SH, Kim CY, Kwon SH, Hwang BS. Weight loss effect of wax gourd. Korean J. Food Nutr. 15: 289-294 (2002) 7. Ann YG, Kim SK, Shin CS. Studies on wax gourd-ginseng vinegar. Korean J. Food Nutr. 14: 52-58 (2001) 8. Ann YG. Protease in wax gourd. Korean J. Food Nutr. 15: 131136 (2002) 9. Chio HR, Lee KH, Kim CH. Radiosensitizing and antitumor effect of seed of Benincasa hispida. Korean J. Food Sci. Technol. 35: 479-482 (2003) 10. Ju IO, Jung GT, Ryu J, Kim YS. Effect of heat treatments on physical properties and in vitro glucose, bile acid, and cadmium transport retardation of wax gourd. Korean J. Food Sci. Technol. 35: 1117-1123 (2003) 11. Lee DL, Kim YS. Effect of dianthi semen and benincasae semen on the body weight serum lipid and chemical change of rats fed high fat diet. Korean J. Herb. 18: 211-220 (2003) 12. Medcalf DG, Gilles KA. Effect of a lyotropicion series on the. 799. pasting characteristics of wheat and corn starches. Staerke 18: 101-111 (1965) 13. AACC. Approved Method of the AACC. pp. 74-109. American Association of Cereal Chemists, St. Paul, MN, USA (1985) 14. Lee KH, Kim HS. Preparation and evaluation of dried noodle products made from composite flours stilizing rice and wheat flours. Korean J. Food Sci. Technol. 13: 6-14 (1981) 15. Lee YW, Shin DO. Bread properties utilizing extracts of mume. Korean J. Food Nutr. 14: 305-310 (2002) 16. Hwang JH, Jang MS. Effect of paprika juice on the acceptability and quality of wet noodles. Korean J. Soc. Food Cook. Sci. 17: 373-379 (2001) 17. Ju IO, Jung GT, Ryu J, Choi JS, Choi YG, Kim YS. Bread quality with boiled wax gourd. Korean J. Food Sci. Technol. 35: 195200 (2003) 18. Kim SK, Kim HR, Bang JB. Effects of alkaline reagent on the rheological properties of wheat flour and noodle property. Korean J. Food Sci. Technol. 28: 58-65 (1996) 19. Sim JH, Kim GM, Bae DH. Comparisons of physicochemical and sensory properties in noodles containing spinach juice, beetroot juice and cuttlefish ink. Food Eng. Prog. 7: 37-43 (2003) 20. Lee SY, Lee EY, Shim TH, Oh DH, Kang IJ, Chung CK, Han SS. Cooking properties of buckwheat noodles added astescaber thumb juice. J. Korean Soc. Food Sci. Nutr. 27: 501-507 (1998) (2004j 7ú 26¢ 7>; 2004j 10ú 15¢ j).

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