타피오카전분을 첨가한 뇨끼파스타의 품질특성 및 기호도 평가

The purpose of this study was to investigate the characteristics of gnocchi pasta with different amounts of tapioca flour. To make the gnocchi pasta, controls of (0%), GT1 (20%), GT2 (40%), GT3 (60%), GT4 (80%), GT5 (100%) were mixed with tapioca flour and all-purpose flour by different ratios. When the amount of tapioca flour was significantly increased, the pH level was also extended, but there was no significant difference showed in salinity and °Brix. The moisture content of tapioca flour was decreased when the amount of tapioca flour increased. The lightness(L) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The redness of GT2(40%) showed the highest value. The weight and volume were increased according to an increase of tapioca flour. However, the turbidity was decreased significantly when the amount of tapioca flour was increased. The hardness, springiness, chewiness, and gumminess were significantly increased from controls(0%) to GT2(40%) and decreased from GT2(40%) to GT5(100%). However, the cohesiveness was increased significantly when the amount of tapioca flour was increased. in the result of the sensory evaluation. Gnocchi pasta with the addition to GT5(100%) which was the most preferred regarding to appearance, taste and color. In texture, GT4(80%) was the most preferred gnocchi pasta. These results indicated that gnocchi pasta with the additional tapioca flour which is from 80% to 100% thas the best quality.