The Texture of Rokubee Noodles Prepared from Tsushima’s Traditional Preparation, Sendango

Abstract

　Sendang is a traditional processed food item that is characteristic of Tsushima, Nagasaki prefecture. It is prepared by fermenting sweet potatoes. Rokubee is a type of noodle made from sendango, and its texture is unique in comparison to other types of noodles. In this study, we researched the physical properties of rokubee and the ingredients of sendango by means of an electron microscope. We found that sendango was largely composed of approximately 90% starch and approximately 6% fiber. These molecular were bound each other and made particles based on electron microscope observation. The physical property of rokubee noodles was particularly different from other noodles in terms of its adhesiveness and hardness. These results suggested that fiber is a very important ingredient in the maintenance of the unique property of rokubee noodles.