Optimizing Recipes of Korean-style Cut Noodles with Anchovy Engraulis japonicus Soup Base Residue Powder

摘要: 【To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials determine optimum ratio. Texture analysis nutritional evaluation were also performed containing (CNAR). Higher umami taste springiness, lower fishy flavor strongly correlated overall acceptability. The optimal CNAR formulation consisted flour (96.02 g), (2.67 water (50.64 mL). had gumminess adhesiveness (P】