Optimizing Recipes of Korean-style Cut Noodles with Anchovy Engraulis japonicus Soup Base Residue Powder

Abstract

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

Edible oil extracted from anchovies using supercritical CO 2 : Availability of fat‐soluble vitamins and comparison with commercial oils

“…Anchovy, therefore, is an excellent nutritional fishery source, but because of its perishable properties, 60%–70% of the catch is processed into dry products and 30%–40% into salted products (Kang et al., 2016). For this reason, various processing techniques are being developed to use anchovy more efficiently, and there are reports of optimizing recipes of Korean‐style cut noodles with anchovy powder (Lee & Ryu, 2014), high calcium fish paste containing anchovy (Bae et al., 2007), fried fish paste containing anchovy powder (Bae & Lee, 2007), and snacks made from rice and dried anchovy (Kang et al., 2016). However, most of these optimization studies are merely intended to formulate processed products using the taste‐compounds and amino acids contained in anchovies, and studies on improving the processing for high value‐added anchovies are still insufficient.…”

Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus

“…, eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA) , A, B 1 , B 2 , niacin A B , 마른멸치(Engraulis japonicus) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 (Cho et al, 2000;Kwak et al, 2010;Jo et al, 1999;Lee et al, 1989). (Lee et al, 1984), (Lee and Ryu, 2014), (Kwon et al, 2014a), (Kwon et al, 2014b), , (Oh and Lee, 1994), ) , (Jo et al, 1999), , (Kang and Choi, 2003 멸치첨가 쌀 collet의 제조 (Je et al, 2015a;Je et al, 2015b Snack의 제조 (Je et al, 2015a;Je et al, 2015b) , 1995) , (Aw, water activity) (Novasina, MSI, Switzeland) .…”