Mechanical characteristics of buckwheat noodles made with blue-green alga, ishi-kurage (Nostoc commune Vauch.)

  • Yuya Asami Faculty of Agriculture, Ryukoku University, Seta oe-cho, Otsu, 520-2194, Japan
  • Mitsuki Zenno
  • Keina Mikami
  • Hikaru Osuga
  • Rui Setoyama
  • Kenta Sakanashi
  • Tesshu Tamai
  • Tsuyoshi Furumoto
  • Kiyokazu Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
Keywords: common buckwheat, mechanical characteristics, noodles, Nostoc commune

Abstract

The present study was conducted to clarify the effect of a kind of blue-green algae, i.e., ishi-kurage , on the mechanical characteristics of buckwheat noodles. Mechanical analysis of buckwheat noodles with ishi-kurage  showed that incorporation of ishi-kurage  into buckwheat noodles enhanced breaking stress and energy. Sensory evaluation with human panels showed that buckwheat noodles with ishi-kurage  were more preferred when compared with noodles without ishi-kurage. On the other hand, incorporation of ishi-kurage  into buckwheat noodles enhanced decreased solubility of the albumin plus globulin fraction. The present study finding suggests that the endogenous protein may be an important factor responsible for the mechanical characteristic of buckwheat noodles with ishi-kurage.

Published
2020-09-28
Section
Articles