The Effect of Deep Sea Water on Textural Properties and Microstructure of Japanese Noodle (Udon)

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  • Morioka Katsuji
    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
  • Nobuchika Aiko
    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
  • Kamei Miki
    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
  • Kawagoe Yuusuke
    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
  • Itoh Yoshiaki
    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
  • Kubota Satoshi
    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
  • Fukami Kimio
    Graduate School of Kuroshio Science, Kochi University

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Other Title
  • うどんの物性と組織構造に及ぼす海洋深層水の影響
  • ウドン ノ ブッセイ ト ソシキ コウゾウ ニ オヨボス カイヨウ シンソウスイ ノ エイキョウ

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Abstract

In order to clarify the effect of deep sea water on the texture of Japanese noodles (Udon), two kinds of Udon with or without deep sea water were prepared (DSW : deep sea water was added to flour in the ratio 39 : 100, Control : 2.5% NaCl solution was used instead of deep sea water). Physical properties and microstructure of both noodles were compared after boiling for 12 min. Both tensile strength and elongation of DSW were significantly higher than those of Control. This result suggested that an addition of deep sea water positively contributes to the textural properties of Udon. A natural scanning electron micrographic observation of DSW showed finer network than that of Control. Udon prepared with 2.5% NaCl solution containing 0.04% Ca and 0.04% K showed almost same value in tensile strength and elongation as DSW, suggesting that Ca and K play a major role in the effect of deep sea water.

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