• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.7
• /
• pp.981-985
• /
• 2011

The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness ($L^*$) decreased, but redness ($a^*$) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.10
• /
• pp.1369-1374
• /
• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.

• Korean Journal of Environment and Ecology
• /
• v.1 no.1
• /
• pp.35-45
• /
• 1987

To survey trail damage and vegetational change around trail at Bukhan Mountain National Park in Korea, field survey was executed over Bukhan mountain district during August, 1987. Trail damage was surveyed for he section of 7.18km from Ui valley to Jeongnung valley in which user's density was high. Ground vegetation was surveyed with a belt-transect method from trail edge to forest and edge species were surveyed with a belt method along trail edge. Interrelation between trail damage and user's density was not dear. Damage class II of trail showed 23.9% of the surveyed section and class III showed 8.0% and class II and III of natural trail showed 19.7% and those of facilitated trail showed 12.3%. The length of damage class II and III requiring readjustment were estimated as 3.65 km and 1.22km from the main trail course of 15.3km at Bukhan mountain district. In case of no intervention to forest by users, vegetational change around trails was appeared up to 6-8 m from trailside. But in case of intervention to forest by users, vegetational change was not coincident with the change of soil hardness and was diverse locally. Quercus mongolica, Lespedeza cyrtobotrya and Rbo-dodendron mucronulatum were appeared as Raunkiaer frequency class E, and Weigela subsessilis. Lespedeza maximowiczii, Rhododendron schlippenbachii and Sorbus alnifolid were appeared as class D at trail edge of ridge-Quercus mongolica was appeared as class E and Rhododenderon mucrounulatium. Stephanandra incisa were appeared as class D at trail edge of midslope. Rhododenron mucronulatum. Lespedeza maximowiczii and Stepanandra incisa were appeared as class D at trail edge of valley. Lespedeza cyrtobotrya. Lespedeza maximowiczii and Stephanandra incisa were appeared as class D at trail edge of valley beside motorway.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.10
• /
• pp.1586-1592
• /
• 2005

In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).

• Journal of Food Hygiene and Safety
• /
• v.35 no.4
• /
• pp.398-410
• /
• 2020

In this study, the contents of soluble vitamins B₁ (thiamin), B₂ (riboflavin), and B₃ (niacin) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of detection (LOD) and limit of quantification (LOQ) were checked to determine the reliability of the experimental results, and the accuracy of the results through the standard reference material (SRM 1849a) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among noodle dishes, and tomato spaghetti sauce among sauces. Riboflavin was identified as having the highest content in slightly spicy jajangbab (black-bean sauce with rice), bibimguksu (spicy noodles) for noodles, and spicy curry with turmeric for sauces. Niacin was highest in content in the deep and rich flavors of spicy chicken-fried rice, janchiguksu (banquet noodles), and black-bean sauce, respectively. As a result of checking the amount of recommended daily intake of water-soluble vitamins for Korean adult men and women, the highest content of riboflavin was 217.40% for men and 271.75% for women. Through this study, we are going to establish a database of nutrients for the water-soluble vitamins contained in rice, noodles, and sauces to provide the necessary dietary data concerning the content of the water-soluble vitamins contained in foods for daily recommended intake.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.58-65
• /
• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.3
• /
• pp.267-275
• /
• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• Journal of Welding and Joining
• /
• v.4 no.3
• /
• pp.26-31
• /
• 1986

(1) Implant 용접저온귀열시험은 용접 열cycle에 따른 금속조직의 경향과 구속상태의 경향을 분 리하여 평가할 수 있는 사용한 시험법이다. (2) 한계파단응력(.sfgma.$_{cr}$ .)은 재료의 탄소다량( $C_{eq}$ .) 및 융접부 광산성수소량 ( $H_{D}$)과 밀접한 관계를 가지며 $C_{eq}$ . 및 $H_{D}$가 작을수록 .sfgma.$_{cr}$ .가 높다. (3) 시험편의 notch형상이 circular이든 spiral이든 한계파단응력은 동일하다. (4) 시험편의 파단은 notch로 부터 발생하기 시작하여 그 부분에서는 수소포화 의벽개파면은 나타낸다.

• Proceedings of the KWS Conference
• /
• 2004.05a
• /
• pp.182-184
• /
• 2004

GTAW of titanium using flux cored wire was exploited. Flux cored wire with MgF$_2$ resulted in 60% deeper penetration than conventional active GTAW which applys fluxes in the form of paste. Emission spectroscopy of the arc with MgF$_2$ showed Ti II peak, indicating higher temperature arc. Elux cored wire formed weld metal with reasonably low oxygen content.

• Proceedings of the KWS Conference
• /
• 2005.11a
• /
• pp.162-164
• /
• 2005

570MPa grade weldable steels were $CO_{2}$ welded with various heat input and interpass temperature using flux cored wires. Effects of heat input and interpass temperature on the strength and toughness of weld metal were investigated and interpreted in terms of microstructural change, recovery of alloying elements, and the amount of reheated weld metal.