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버찌 분말을 첨가하여 제조한 국수의 품질특성
Author
김성희, 정복미
Journal Title
한국식품조리과학회지
Publication Year
2013
Topics
Summary
This study investigated the quality characteristics and storage of noodles with added flowering cherry fruit powder. Increasing the amount of flowering cherry fruit powder altered the moisture content, mineral content, color, and mechanical characteristics of the noodles, and improved the antimicrobial effect during storage. Sensory evaluation showed that noodles with 2% and 3% flowering cherry fruit powder received significantly higher scores for color and overall preference.
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