• 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.25 no.5
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• pp.535-540
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• 1993

Effects of steeping of waxy rice in water at $20^{\circ}C$ for 6 or 30 hr on physicochemical properties of rice flour and molecular structure of starch were examined. pH of the steep water was decreased upon steeping. The lightness of the flour was gradually increased, while redness and yellowness were decreased as steeping time increased. The protein content was linearly decreased during steeping period. The fat content was sharply decreased from 18hr of steeping. The ash content rapidly decreased up to 12hr of steeping. The water-binding capacity was increased up to 12hr of steeping and decreased thereafter. The swelling power at $80^{\circ}C$ was consistently increased during steeping period. The amylograph peak viscosity showed a linear relationship with the steeping time. The molecular structure of starch was not affected by steeping.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1158-1162
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• 1998

Effects of addition of sorghum flour on the quality properties of wheat flour muffin were investigated. Initial pasting temperature and peak viscosity on amylograph increased with the concentrations of sorghum flour added, but final viscosity decreased. The lightness values decreased with the increase of sorghum flour contents in muffin, but redness values increased. The sorghum flour addition at 10% level did not affect the volume of muffin, but the volume of muffin containing 30% sorghum flour was significantly decreased compared to that of control. Most of texture parameters such as hardness, adhesiveness, gumminess and chewiness were not affected by the addition of sorghum flour up to 20% level. As results of sensory evaluation, appearance and flavor of muffins by addition of sorghum flour differed significantly from the control, but there were no differences among the muffins containing sorghum flour at 10, 20, and 30% levels. Texture of 10% sorghum flour muffin was similar to that of the control, but there was a significant difference in texture by 30% sorghum flour addition. However, taste and overall acceptability did not differ significantly up to 30% level.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1064-1069
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• 1998

Tetrasodium polyphosphate peroxidate (TPP) increased the farinograph stability, maximum resistance by extensigraph and amylograph peak viscosity of a noodle flour produced from Australian Standard White wheat (protein 8.76%, ash 0.380%) at concentration of $0.2{\sim}0.4%$ based on flour weight. The addition of 0.3% TPP increased the moisture content of Kalguksoo, handmade fresh noodle, by 1.5%. No significant differences however were observed in cooking properties. Sensory evaluation revealed that the color, texture and preference of cooked noodle were significantly better in the presence of TPP. The fresh noodle with 0.3%, TPP delayed the development off-flavor by 7 hr during storage at $20^{\circ}C$ and $25^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.715-720
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• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.285-291
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• 1980

The hydration and cooking rate of two rice varieties, Akibare (Japonica) and Milyang 23 (Indica), were investigated in terms of mathematical rate equations. The hydration rate at temperatures of $10{\sim}40^{\circ}C$ was examined by weighing method. The absorption of liquid water by rice grain was directly proportional to the square root of the hydration time. The diffusion coefficient was given by the Arrhenius relation : $D=3.151{\times}10^{-3}\exp\;(-4000/RT)$ for Akibare and $D=5.853{\times}10^{-3}\exp\;(-5700/RT)$ for Milyang 23. Milyang 23 was cooked at a faster rate than Akibare. The activation energies for cooking were in the range of 18 000 cal/mole at $90{\sim}100^{\circ}C$ and 9,000cal/mole at $100{\sim}120^{\circ}C$. However, Milyang 23 showed slightly higher activation energy of cooking at $90{\sim}100^{\circ}C$. Adhesiveness and amylograph viscosities at all reference points for Milyang 23 were higher than those for Akibare.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.618-624
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• 1988

This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with defferential scanning calorimeter. The viscosity of MB paste cooled to $50^{\circ}C$ after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed monks with CL were more similar to MB monks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between monks with and without CL.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.498-503
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• 1988

Rice and rice flour were stored at $13^{\circ}C$, room temperature$(17-28^{\circ}C)$ and $38^{\circ}C$ for six months and the changes in physicochemical and organoleptic qualities were investigated to determine the preservability. Fat acidity increased rapidly up to 60 days at room temperature and 45 days at $38^{\circ}C$ and thereafter it increased slowly. At $13^{\circ}C$, it increased constantly and slowly throughout the storage. In the changes of Hunter's color for the rice and rice flour, L-value was decreased, but ${\Delta}\;E-Value$ was increased. In amylograph properties, initial pasting temperature, maximum viscosity and breakdown were all increased. Quality of stored rice was a little superior to rice flour, but there were not significantly different among them.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.470-475
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• 1988

The extrusion-cooking method was used to make gelatinized rice extrudate from rice grits of the Chuchung and the Samgang varieties. The water contents of raw rice grits varied from 15% to 25%, and the physicochemical properties of extrudates were evaluated. Low moisture content showed high expansion ratio in rice extrudate and resulted in some decrease in gelatinization, bulk density and break strength. Increasing the water content to 25% resulted in increase in water absoption index but decrease in water solubility index. With regards to Brabender Amylograph values and rheological patterns, higher moisture content in raw materials revealed stronger pseudoplastic flow behavior with lower viscogram property. Hunter's color values of rice flours extruded at low water content were low in b values. Scanning electron microscopy demonstrated the break-down of starch granules during extrusion.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.133-140
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• 1987

The physicochemical properties and characteristics of potato starches which were isolated from the six varieties were investigated. The ash content of starch prepared from the Arkula showed lower than that of the other five samples. The shapes of starch granules were oval and round, and the average diameters were in the range of $25{\sim}26.9$ microns. The main constituents of the inorganic components of each starch sample were found to be phosphorus and potassium. The amylose contents of starches were between $27.2{\sim}32%$, and blue value, alkali numbers were in the range of $0.42{\sim}0.45$ and $5.8{\sim}7.7$, respectively. Amylograph data revealed that Nook Sack had the highest viscosity at all reference points. The swelling power and solubility patterns were negligible until $50^{\circ}C$, thereafter it increased rapidly.