| Summary: | 碩士 === 康寧大學 === 餐飲管理研究所 === 101 === Noodles are a traditional Chinese food and popular with consumers in Asian countries. Variations include plain noodles and oil noodles found in wet markets, as well as local specialties such as Yanshuei oil noodles, Guanmiao noodles, and Matzu fish noodles. The recent rise in noodle consumers in Taiwan has contributed to increased national wheat imports. However, current noodle dishes are primarily prepared using traditional noodles. Therefore, to establish a new image for noodles and increase their variety, bamboo charcoal powder is included as a natural colorant, and for health benefits, in the development of a new product.
In this study, bamboo charcoal powder was added to flour at proportions of 1%, 3%, and 5%. These mixtures were stirred, shaped, and steamed. The appearance of these charcoal noodles was examined, and the appropriate charcoal powder proportion was determined through sensory evaluation.
The results show that bamboo charcoal powder modifies the appearance, color, and taste of noodles. Based on sensory evaluations, the noodles containing 3% charcoal powder were most preferred by consumers. Introducing charcoal powder to noodles provides color variation and functional value. This innovative development of Chinese water-based pastry represents an advancement from the traditional white and yellow noodles.
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