• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.19-30
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• 2017

In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black quinoa with the highest antioxidative activation was selected; and composite flour was prepared with 0%, 5%, 10%, 15%, and 20% of germinated black quinoa powder to produce the noodles. We evaluated the quality and sensory characteristics of the noodles, including pH, salinity, water absorption rate, volumetric expansion rate, turbidity, chromaticity, extensibility, and texture. With regards to the quality characteristics of noodles with added germinated black quinoa, the pH and salinity decreased with increasing percentage of added germinated black quinoa (p<0.001). Increasing the percentage of added germinated black quinoa resulted in decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked noodles (p<0.001). In terms of the chromaticity, L and b values decreased and a value increased with the increasing percentage of added germinated black quinoa (p<0.001). For the texture, hardness (p<0.001), adhesiveness (p<0.01), springiness (p<0.01), chewiness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.05) decreased as the percentage of added germinated black quinoa increased; while extensibility (p<0.001) increased. Consumer testing results indicated that the noodles with 15% of added germinated black quinoa showed the best results. Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding 15% of germinated black quinoa to produce noodles is optimal.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.197-206
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• 2011

This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle ($X_1$), traditional soy sauce ($X_2$), yeast extract ($X_3$) and Ecklonia cava extract (ECE) ($X_4$) were chosen as independent variables. The dependent variables were glutamic acid content ($Y_1$), score of sensory evaluation ($Y_2$), and antioxidative activity ($Y_3$). We found the optimal conditions to be $X_1$=3.91%, $X_2$=20.57%, $X_3$=3.04% and $X_4$=3.78%. The predicted values of the multiple response optimal conditions were $Y_1$=124.0 mg/100 g, $Y_2$=7.6 and $Y_3$=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.88-95
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• 2016

This study evaluated the quality characteristics of dried noodles prepared with strawberry powder in order to determine the most preferred noodle recipe for children's school meals. The proximate composition of strawberry powder used was as follows: moisture, 3.39%; crude protein, 1.53%; crude lipid, 0.97%; crude ash, 0.82%; and carbohydrates, 93.29%. When viscosity of the composite strawberry powder-wheat flours was measured by amylograph. Gelatinization point, maximum viscosity, viscosity at $95^{\circ}C$ and viscosity at $95^{\circ}C$ after 15 min decreased as the level of strawberry powder increased. As the level of strawberry powder increased, both L and b color values decreased, whereas a value increased. Weight, water absorption and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of strawberry powder to cooked noodles reduced hardness, chewiness and brittleness. Overall preference according to the results of the sensory evaluation, noodles added with 6% strawberry powder were the most preferred. According to the results, the addition of strawberry powder can positively affect the overall sensory evaluation of dried noodles, and 6% is the optimal level for addition.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.642-645
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• 1991

The rheological properties of wheat flours and corn starch and cooking properties of dry noodle in the presence of calcium phosphate hydroxyapatite(Ca-P) were studied. The additive($0.2{\sim}0.8%$) had essentially no effects on farinograms of strong and all-purpose wheat flours, however, they decreased the amylograph pasting temperature and increased the peak viscosity of flours, which was more pronounced in all-purpose flour. The cooking properties of dry noodles in the presence or absence of the Ca-P showed no significant differences, but the cutting forces of cooked noodles were increased by Ca-P at 0.4%. The pasting properties of corn starch in the presence of Ca-P($0.2{\sim}0.8%$) were similar to those of wheat flour. The gelatinization temperature of corn starch by differential scanning calorimeter decreased by $1^{\circ}C$ in the presence of 0.4% Ca-P. The time constant, a reciprocal of rate constant, of corn starch gel was slightly increased in the presence of 0.2 or 0.4% Ca-P.

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.470-476
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• 1997

본 연구는 북한 식량사정의 실상과 탈북자들의 북한에서의 영양상태 및 남한에서의 정착 후 영양섭취 변화와 이에 따른 건강상태의 변화를 파악하기 위해 탈북한 일가족 10명을 대상으로 하여, 식이섭취 조사를 실시하였다. 또한 탈북직후와 4개월 후 의료기관에서 검진한 결과를 이용하여 분석한 결과는 다음과 같다. 일반적으로 이들의 체위는 남한의 평균 체위보다 매우 왜소하였으며. 4개월동안 평균 4.5kg 정도의 체중이 증가하였다. 이들의 식생활은 북한에서 주로 감자, 강냉이밥, 강냉이로 만든 국수, 산나물등 식물성 식품위주의 식사였으나 남한에서는 동물성 식품의 섭취가 급격히 증가하였다. 이북에서 이들의 평균 열량섭취량은 한국인 영양권장량에 비교할 때 50% 정도로 매우 낮은 수준을 보였으며, 남한에서도 열량섭취는 증가하지 않았다. 그러나 대부분의 영양소의 섭취는 북한과 비교할 때 남한에서 증가를 보였고, 특히 콜레스테롤 섭취는 급격한 증가를 보였다. 탈북직후의 이들 혈중 알부민, 포토당, 헤모글로빈, 헤마토크리트 농도는 대부분 정상이었으며, 혈액의 지질농도도 정상범위에 속하는 것으로 나타났다. 현재 북한 식량난은 더욱 심각할 것으로 추측할 수 있으나 이들의 거주할 당시의 북한에서는 하루 2끼 식사에 강냉이를 주로 하는밥이나 죽, 그리고 나물 등을 주로 먹은 것으로 나타났다. 명절은 김일성 생일, 김정일 생일, 8.15해방절, 조국 해방전쟁 승리일등이 있고, 이런 명절에서는 설탕, 밀가루등 특별배급이 추가되나 특별한 명절음식은 없는 것으로 조사되었다. 북한에는 양념이 매우 귀하며, 특히 고춧가루가 귀해서 주로 백김치를 담가서 먹고 있었다. 현재 북한에서 가장 필요로 하는 것으로 쌀, 잡곡류, 고기 그리고 참깨 등의 양념류와 의약품 및 비누 등을 제시하였다. 현재 자료수집이 극도로 제한된 상황에서 북한 주민들의 정확한 식이섭취 상태와 영양상태 판정은 불가능한 것으로 사료된다. 본 연구의 대상자가 극히 소수이고, 실제로 이들이 북한에서 소외된 계층이었으므로 본 연구결과가 북한의 사정을 정확히 대표한다고 할 수는 없으나 이들의 조사가 앞으로 북한주민의 영양상태를 판정하는데 중요한 자료가 되었으면 한다. 앞으로 통일에 대비하여 북한 주민들의 식생활의 양상과 정확한 영양상태에 대해 많은 연구가 시도되어야 할 것이다.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.119-125
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• 1982

Using piston type extruder, barley flour was extruded at various processing conditions, The used variables were three shear rates (apparent shear rate 118, 534, $1169sec^{-1}$), four extrusion temperatures(90, 120, 150, $180^{\circ}C$) and three moisture contents (15, 25, 35%). The rheological properties and the extrudate quality were monitored in extrusion. Barley flour showed pseudoplastic behavior having average power law index 0.28 in used shear rate range. When viewed from general appearance, die swell, density, water uptake, rehydration swell and gelatinization degree of extrudate, $25{\sim}35%$ moisture and $120^{\circ}C$ temperature was suitable processing condition for noodle-like product, and 25% moisture and $150^{\circ}C$ temperature was good for snack or flake product. Moisture content of the extrudate can be pretty well estimated from energy balance at higher temperature and higher moisture content.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.261-266
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• 2006

The purpose of this study was to use polymannuronic acid (polymann) obtained from the polysaccharide, component of brown seaweed, to convert wet noodles to healthier noodles. The study also investigated the effects of polymann on the quality of wet noodles. The wet noodles were prepared with composite flour containing various contents of polymann. The characteristics of the wet and cooked noodles, such as color, texture, cooking properties and sensory attributes, were evaluated. The addition of polymann did not affect the cooking weight, volume and water absorption. The turbidity of polymann noodle soup increased slightly as the amount of polymann in the noodles was increased. The L, a and b values of wet and cooked polymann noodles decreased as the amount of polymann was increased. Texture properties increased proportionally as the amount of polymann was increased. The hardness of noodles made with polymann was lower than that of control, while the springiness and adhesiveness of polymann noodles were higher than those of control. In sensory evaluations, there were no significant differences between control noodles and those containing 2% and 4% polymann. However, noodles with 2% polymann received significantly higher taste scores than the other noodles.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.454-463
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• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.135-143
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• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.