2005•Unpublished venueRequires access

Quality Characteristics of Noodles Prepared with Pine Needle powder and extract during Storage

Jeong-Ryae Jeon, HyangHee Kim, Geum-Soon Park

Abstract

This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet noodle and the changes of microbial count during storage. The lightness of wet noodles was significantly decreased with increasing amounts of PN powder and water extract added in the noodles(p

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Key concepts: Lightness, Food science, Water holding capacity, Water content, Water activity, Chemistry, Materials science, Physics