Effect of squid hydrolysate and squid powder on the quality characteristics of dried noodles with squid

Abstract

This study aimed the quality characteristics of dried noodles with squid (SDN) using squid enzyme hydrolysate and steamed and dried squid powder (SP) to obtain basic data for developing SDN with excellent taste, flavor and nutritive value. Since commercially available squid enzyme hydrolysates containing protease NP (P-NP) display high values of protein yield, °brix, and degree of hydrolysis, P-NP was used herein for squid hydrolysis. SP obtained through steaming for 20-30 min at 100℃ and then drying (50-65℃) to obtain a high yield of unsaturated fatty acids and free amino acids. SDN were prepared using 0, 5, 10, 15 and 20% SP and 45% SH on a wheat-flour basis. The SDN had higher crude protein and crude lipid contents than the control(not treated with SH and SP). The L value was lower in the SDN than in the control, while the a and b values significantly increased with an increase in SP content (p<0.05). Cooking properties (including weight, volume, and water absorption) and turbidity were significantly enhanced in the SDN rather than the control (p<0.05). The taurine content of SDN increased with an increase in SP content (p<0.05). The odor intensity significantly increased in the SDN rather than the control (p<0.05). The present results indicate that it is possible to prepare SDN in consideration of the health and flavor preference of consumers.