• Culinary science and hospitality research
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• v.9 no.2
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• pp.115-126
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• 2003

Freeze-dried Kimchi powder has to be first produced to make Kimchi noodle. Two days, ten days, fifteen days and twenty-five days fermented Kimchi were analyzed respectively to obtain adequate material for freeze-dried Kimchi. Fourteen days' fermented Kimchi with pH 4.0∼4.7 and 0.5∼0.8% acidity was chosen for material for freeze-dried Kimchi, Fourteen days fermented Kimchi was first freeze-dried and powdered. Sensory evaluation was done to decide that 4% addition of the powdered material was optimal. The mixture of Kimchi noodle was analyzed into two perspectives; noodle and Kimchi. The analyzed factors of the mixture was a texture of noodle, color level, Kimchi flavor and its spiciness. The texture of noodle are nutty taste, softness, viscidity and oil flavor. Heavy oil flavor and nutty tasty decreased against the increase of Kimchi powder. Six percent addition of material showed a definite change to the mixture. More than six percent addition destroyed the texture of noodle into near crumbles. Four percent addition of material showed almost same as ordinary noodle texture. Therefore four percent addition of freeze-dried Kimchi was chosen optimal through sensory evaluation.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.127-132
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• 1999

Dried noodles (somyon) were stored for 7 months at 25, 35 and 45$^{\circ}C$, and changes of water activity, amylograms and color of dried noodle at 4 week intervals were comparatively analyzed. The water activities during storage period were 0.43∼0.56 at all storage temperature. The breakdown of dried noodle by RVA(rapid visco analyser) increased as storage period increased. Color difference ($\Delta$E) was chosen for quality index due to the highest correlation coefficient between sensory score and color difference. The shelf-life of dried noodle was estimated from change of color, which was linearly increased as the storage period increased. The activation energy and Q$\sub$10/ value for color difference were 75.21 kJ/mol and 2.76 at 25$^{\circ}C$, respectively. Shelf-life of dried noodle at 25 were 27.9 months, respectively.

• Food Science and Industry
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• v.50 no.1
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• pp.36-56
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• 2017

The importance of noodles in Korean diet is becoming greater in recent years. This article is an overview on a variety of Korean noodles including dried noodle, naengmyeon (buckwheat noodle), dangmyeon (starch noodle) and instant fried noodle. It gives also the background information on the changes of the definition of noodles. Since Koreans are the largest consumer of instant fried noodles per capita in the world, primary emphasis was placed on the development history of instant fried noodles.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.163-169
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• 1985

Korean dried noodles were prepared from 6 different types of Australian wheats and tested for their cooking property and sensory quality. The flours from different wheat types were characterized by the fractionation of starch and gluten. The flow property of fractionated starch and flour suspensions were determined. The protein content of flour influenced many aspects of dried noodle quality. The Cooking rate decreased as the protein content increased. The higher protein content resulted in the higher of shear extrusion force, and lower grade of appearence of cooked noodle. The flours containing about 10% protein, i.e. Australian standard White flours, were appeared to be most adequate to make Korean dried noodle.

• Food Engineering Progress
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• v.23 no.3
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• pp.217-222
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• 2019

The purpose of this study is to investigate the effect of ultra-fine powder kelp powder as a natural food additive for fast rehydration on the quality of freeze-dried fish cake noodle with soft and elastic texture properties during or after cooking. The average moisture content and water activity ranges of freeze-dried fish cake noodle were 3.71±0.12% (dry basis) and 0.185-0.332, respectively. The water activity of freeze-dried fish cake noodle decreased upon increasing the kelp powder content at the same moisture content. The rehydration ratios of fish cake noodle with 1, 3, and 5% (w/w) of kelp powder were 1.39, 1.49, and 1.77 g water/g solid, respectively. The hardness of the 5% (w/w) kelp powder-enhanced fish cake noodle after rehydration had the lowest value among the three samples upon using a texture profile analysis test (TPA). In the sensory hedonic test results, 5% (w/w) kelp powder added to fish cake noodle after rehydration produced the highest values in texture, flavor, and overall quality.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.181-194
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• 2001

Dried noodles was manufactured by wheat flour and saline solution mixture. At this time, saline solution mixture was used for simple saline solution and mixture(blending ratio of PNSO and emulsifier=2:1, w/w) of both pine needle seasoning oil (PNSO) manufactured by autoclaving method and food emulsifier. Water absorption ratio, volume expansion ratio and water soluble solid matters content were decreased, but cooking time was prolonged, respectively. According to, suitable treating amount of PNSO was 2-3%(w/w) level. On organoleptic test, the peculiar green color was appeared in cooked noodles of PNSO treating groups. The surface was slickly, chewy rheology and texture were improved at PNSO treating cooked noodle. During 20-30 minutes after cooking, chewy characteristics was maintained the treating groups more than PNSO 2%(w/w). At the result, this PNSO treatin dried noodle samples were suitable at the institutional food service as well as dining hal1 for the case of large scale's kitchen work.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.6-14
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• 1981

In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of $1.5{\sim}2.0%$ xanthan gum and $40{\sim}50%$ wheat flour to rice and popped rice flour mixture helped to improve the noodle making properties and the cooking quality, and the noodle making properties and the cooking quality of the mixed flour were almost the same as those of wheat flour alone. 3. The composite flour (rice+popped rice+wheat flour) with xanthan gum showed a higher score in sensory evaluation than that without xanthan gum. The general acceptability scores obtained with the noodle products made of the composite flours with 30% popped rice flour was not significantly different from that of noodle products made of wheat flour alone. However, the noodle products made of the composite flours showed rather higher scores in odor and palatability than the products made of wheat flour alone.

• Human Ecology Research
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• v.58 no.1
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• pp.121-130
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• 2020

This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.