Development of fresh alkaline noodle from Baegu (Liang)

Abstract

The purpose of this research was to develop the fresh alkaline noodles from baegu leaves or Liang (common name in Thai).  This research examined the result of adding baegu juice as part of noodle ingredients at 20, 30 and 40% of the whole mixture basis. The physical properties of fresh alkaline noodles including  colour and tensile strength were investigated. Lightness (L*), yellowness (b*) and greenness (-a*) of cooked noodles were all significantly decreased (p < 0.05) when the concentration of baegu leaves increased. Consistently, the tensile strength decreased as the higher concentration of baegu leaves  was added. Sensory evaluation using 5 – point hedonic scale was conducted. The fresh noodle with Baegu juice added at 30% received the highest overall acceptability (p < 0.05). Also, the preference was significantly different from those with Baegu juice added at 20% and 40%.