Effects of substitution rates of Jerusalem artichoke powder on the physical properties, color, and taste of udon noodles

Abstract

 As health consciousness through food increases, udon noodles with flour containing highly functional ingredients have also been studied. Dried Jerusalem artichoke tuber flour contains inulin and is used as an ingredient in bread and pasta. However, it has not been studied as an ingredient in udon noodles. In this study, we investigated the effects of partially replacing wheat flour with Jerusalem artichoke flour on the physical properties and taste of udon noodles as well as boiled noodles. Udon noodles browned with increasing substitution rates of Jerusalem artichoke flour, and the loss during boiling increased at substitution rates of 6% or greater compared to 0%. The hardness decreased at substitution rates of 8% or greater. Taste quality measured using a taste sensor showed a difference in umami between substitution rates of 10% and 0%, which were distinguishable by humans. In contrast, no significant difference was observed in the overall preference compared to the control at substitution rates of up to 8%. These findings suggest that a substitution rate of 4% to 8% is acceptable to consumers.