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This study aimed to investigate the quality of fresh noodles prepared using insoluble dietary fiber-enriched fractions (IEF) recovered from kimchi by-products (KBP) and common wheat flour, instead of semolina. Four samples (NIC0, NIC2, NIC4, and NIC6) were prepared using common wheat flour mixed with different ratios of IEF (0 g/100 g; 2 g/100 g; 4 g/100 g; 6 g/100 g, respectively); Semolina pasta (SMP) was prepared as control. With increasing IEF ratios, cooking loss and swelling indexes increased significantly ( p L* , a* , and b* of samples decreased in all samples. Hardness of all samples in TPA was not statistically different regardless of the addition of IEF to common wheat flour. NIC2 showed the highest overall acceptability in sensory evaluation, while hardness, texture, color, taste, and flavor decreased in higher than 2 g/100 g ( p |
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