• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.681-688
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• 2000

This study was an attempt to use arrowroot, a common plant in Korea used as food to relieve famine, for making noodles and to set up a standard formulation for arrowroot-starch-containing noodle. Arrowroot starch was mixed with wheat flour at a different ratio and used to make noodles. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Water binding capacity of arrowroot starch was higher than that of wheat flour. Maximum viscosity of the composite arrowroot-wheat flours was increased as the arrowroot starch content increased as measured by amylograph. Addition of arrowroot starch at 10% level improved the quality of noodles. Texture measurement showed that the noodles of the composite flour containing 10% or 20% arrowroot starch were superior to those of wheat flour alone； however, the scores of arrowroot-con-taming noodles were similar to those of wheat flour alone in sensory evaluation.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.350-356
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• 2009

In order to develop a natural food preservative, UlGeum (Curcuma longa L.) powder was extracted with ethanol, and its antimicrobial activity was investigated. This ethanol extract showed antimicrobial activity against Bacillussubtilis, Escherichiacoli, and Staphylococcus aureus, and the resulting inhibition zones against the microorganisms by the extract (4 mg/disc) were 11, 10, and 8.5 mm, respectively. To test for further food preservation effects, solutions of the extract were added to rice cakes and noodles at concentrations of 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. Microbial growth was less in the UlGeum ethanol extract-added groups than in the control group. In sensory evaluations, there were significant differences among the groups of rice cakes and noodles in terms of color, taste, flavor, chewiness, and overall acceptability (p<0.05), and the 0.5% added groups received significantly higher scores than the other groups. Furthermore, as storage time increased, the sensory scores of the rice cakes and noodles significantly decreased in all groups (p<0.05). These results suggest that UlGeum is effective for increasing the shelf-life of rice cakes and noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1443-1449
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• 2005

Quality characteristics and functional properties of Korean wheat noodle with brassica oleracea L. powder were investigated to develop health promoting and high quality product. Brassica oleracea L. powder was extracted with water and $70\%$ ethanol, and the extracts were tested its electron donating ability (EDA) and nitrite scavenging ability (NSA). Quality characteristics of the noodle were evaluated by its color, flavor, moisture, softness, texture and taste evaluation. Microbiological Quality was also tested counting total viable cells. EDA was highest at 1000 ppm of both water extract ($64\%$ of EDA) and ethanol extract ($76\%$ of EDA). NSA was highest pH 1.2 of both water extract ($42\%$ of NSA) and ethanol extract ($46\%$ of NSA). In antimicrobial activity test, Korean wheat noodle with $3\%$ pine pollen powder displayed $0.5{\~}1$ log cycle of total viable cell counts lower than that of control at 5 days of storage. Sensory evaluation of Korean wheat dried and cooked noodles with $3\%$ Brassica oleracea L. powder showed significantly higher scores in overall.

• Journal of Life Science
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• v.27 no.10
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• pp.1121-1129
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• 2017

The authors evaluated the scavenging activities of ABTS+ radical, hydroxy radical (OH), nitric oxide (NO), and ferric ion reducing antioxidant power (FRAP) from ethanol extracts of four edible alga, Enteromorpha linza, Porphyra tenera, Sargassum fusiforme, and Undaria pinnatifida. ABTS+ scavenging activity was analyzed according to the method of Brand-Williams et al. ABTS+ scavenging activity of S. fusiforme was evaluated to 61.8% at 8.0 mg/ml. ABTS+ scavenging activity of P. tenera was evaluated to 35.7% at 8.0 mg/ml. P. tenera and U. pinnatifida showed similar inhibitions of ABTS+ scavenging activity. According to the results of the OH assay in seaweed, inhibitory activities were in the order of S. fusiforme > P. tenera > U. pinnatifida > E. linza. The results showed scavenging activity for NO in the following order of potency: S. fusiforme > P. tenera > U. pinnatifida > E. linza with concentration values of 8.0 mg/ml. The NO scavenging activities of dough, which was instant noodles mixed with S. fusiforme and 3.5% salt, were 27.2% at 8.0 mg/ml. After boiling for 5 minutes, FRAP scavenging activity of instant noodles mixed with extracts of U. pinnatifida was evaluated to 31.5% at 8.0 mg/ml. S. fusiforme showed the highest inhibition activity of ABTS+, OH, NO, and FRAP among the four algae. Thus, these findings provide evidence that P. tenera, U. Pinnatifida, S. fusiforme, and E. linza extracts could become sources of natural antioxidants.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.385-390
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• 1999

Noodle was made using a combination of yulmu, wheat and water through mixture design. Statistical models of yulmu noodle were shown by analysing tensile stress and color $(L^{*})$, and sensory evaluation with other constraints. Analysing the linear and non-linear model, the linearity in the values of tensile stress, lightness $(L^{*})$ and sensory evaluation showed that each component worked separately without interactions. In studying the component effect on the response by trace plot, the result indicated that the increase in the amount of yulmu enhanced tensile stress of noodle while degrading $L^{*}$ value and sensory evaluation score. In the range of satisfying the conditions of noodle in every tensile stress, $L^{*}$ value and sensory evaluation point, the optimum mixture ratio of yulmu : wheat : water was 2.27% : 66.28% : 28.45% based on least cost linear programming. In this calculation, the least cost was 9.924 and estimated potential results of the response for tensile stress was 2.234 N and those for $L^{*}$ was 82.39. Finally, the potential response results affected by mixture ratio of yulmu, wheat and water were screened using Excel.

• Food Science and Preservation
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• v.21 no.1
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• pp.34-39
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• 2014

The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.129-142
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• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.