강력분을 이용한 다단압출 생면 스파게티 개발

Abstract

In this study, a comparative evaluation of multi-step extruded spaghetti prepared with bread flour, traditional spaghetti, and commercial spaghetti was carried out. Multi-step extruded wheat flour spaghetti (MWS) showed the highest pH value at 6.54 which was significantly higher than that of the conventional pasta-making spaghetti (CPS) and commercial semolina spaghetti (CSS)(p0.05). This could be due to the influence of cold soda, a minor ingredient. The water activity of CPS, 0.77±0.02, was significantly lower than those of MWS and CSS. Chromaticity showed significantly different results in MWS than in the CPS and CSS. This was influenced by a gardenia yellow color added to MWS. The changes in the volume and weight after cooking were the largest in CPS, followed by CSS and MWS. The change in the volume and weight of MWS was significantly different (p0.05). In addition, an analysis of cooking characteristics revealed that MWS (152.00%) and CSS (148.00%) had significantly higher water absorption and significantly lower turbidity values. Texture measurement showed that the hardness and springiness were similar, and the gumminess of MWS and CSS were 14.05 and 13.74, respectively, which were significantly lower than CPS (16.46) (p0.05). There was no significant difference between MWS and CSS in terms of flavors, taste, and overall acceptability. The appearance of MWS evoked a lower sensual preference compared to the CSS and hence, further research on the minor ingredients and additives of multi-stage extruded spaghetti is necessary. When subjected to scanning electron microscopy (SEM), CPS showed wide pores and poor homogeneity, and MWS and CSS showed denser and more homogeneous honeycomb microstructures. In conclusion, spaghetti prepared by multi-step extrusion can be a replacement for semolina spaghetti.