Mechanical characterization of buckwheat noodles mixed with seaweed (fu-nori)

Authors

  • Yuya Asami Faculty of Agriculture, Ryukoku University, Seta oe-cho, Otsu, 520-2194, Japan
  • Sena Ooto Faculty of Agriculture, Ryukoku University, Seta oe-cho, Otsu, 520-2194, Japan
  • Masanori Kitamura Faculty of Agriculture, Ryukoku University, Seta oe-cho, Otsu, 520-2194, Japan
  • Kenta Sakanashi Faculty of Agriculture, Ryukoku University, Seta oe-cho, Otsu, 520-2194, Japan
  • Tesshu Tamai Faculty of Agriculture, Ryukoku University, Seta oe-cho, Otsu, 520-2194, Japan
  • Tsuyoshi Furumoto Faculty of Agriculture, Ryukoku University, Seta oe-cho, Otsu, 520-2194, Japan
  • Sayoko Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Kiyokazu Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan

DOI:

https://doi.org/10.3986/fag0006

Abstract

The present study was conducted to clarify the effect of incorporation of seaweed, i.e.funori (Gloiopeltis tenax(Turner)J. Agardh) into buckwheat noodles on their mechanical characteristics. Mechanical analysis of buckwheat noodles withfunori showed that incorporation of funori into buckwheat noodles enhanced breaking stress and energy. On the otherhand, incorporation of funori into buckwheat noodles enhanced decreased solubility of the albumin plus globulin frac­tion. The present study findings suggest that the endogenous protein may be an important factor responsible for themechanical characteristics of buckwheat noodles with seaweed.

Received: December 5, 2018; accepted: January 30, 2019

Keywords: common buckwheat, mechanical characteristics, noodles, seaweed

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Issue

Vol. 36 No. 1 (2019)

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Articles