4개국 밀가루 국수의 품질 특성 및 소비자 기호 비교 연구

Abstract

Abstract This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in fourcountries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Elevennoodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, andpasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreasedwhen noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties ofwheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italianspaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest valuefor springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle(thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher forJapanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values forKorean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL)showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highestscore with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores forchewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japaneseudon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showedthe lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodlesshowed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles.Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.Key Words: Cooked noodles, comparison, texture, consumer acceptance