| Autor: |
Kyo-Hie Yoon, Hae-Sook Oh, Sook-Hyun Chung |
| Rok vydání: |
2007 |
| Předmět: |
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| Zdroj: |
Journal of the Korean Society of Food Science and Nutrition. 36:1225-1229 |
| ISSN: |
1226-3311 |
| DOI: |
10.3746/jkfn.2007.36.9.1225 |
| Popis: |
Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions . Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of and the shelf-life of these noodles could be extended to 8 whole weeks when stored at . Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at . |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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