摘要 : The objectives of this study were to evaluate the quality characteristics of noodles added with dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the most preferable. When the amou... 展开 The objectives of this study were to evaluate the quality characteristics of noodles added with dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the most preferable. When the amount of SC powder was increased, both L and b color values decreased, whereas a value was increased. The weight, and volume of cooked noodles increased, as did the turbidity of the soup. In the case of textural properties, addition of SC powder in noodle increased hardness, cohesiveness, springiness, chewiness, brittle-ness, and gumminess. Overall, according to the results of the sensory evaluation, the noodle added with SC powder up to 3% was the most preferable. 收起