• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1776-1780
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• 2011

The effects of different kinds of salt on the qualities of weight, volume, water absorption rate, turbidity, pH, textural characteristics, and sensory evaluation of wet noodles were studied. The salts employed in this study were purified salt (PS), solar salt (SS), solar salt without bittern (SSWB), roasted salt (RS) and bamboo salt (BS, $1{\times}$). The weight, volume, and water absorption rate of the noodles decreased with the 2% addition of different kinds of salts compared to the noodles without any added salt. The turbidity of the noodles decreased when BS (0.484), RS (0.489), or SSWB (0.489) were added to the noodles much more than when PS (0.508) was added. The pH of both wet noodles and cooked noodles was higher when BS, RS, or SS were added than when the others were added. The springiness and cohesiveness of the noodles were both increased with the addition of the salts. BS, RS and SS especially increased the springiness and cohesiveness of the noodles. In sensory evaluations of appearance, taste, texture and overall acceptance, BS received the highest scores. From the results, adding salt to wet noodle preparations is important to increase the quality of the noodles. BS showed the best overall results among the salts employed in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.386-392
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• 2015

The purpose of this study was to evaluate the quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder (RP). Wheat flour noodles were prepared with four levels of RP (0, 2.5, 5, and 7.5%). Moisture absorption of RP added noodles was somewhat greater than that of control. The turbidity of RP noodles decreased according to addition of RP. Hunter L (lightness) and b (yellowness) values of RP added noodles decreased according to addition of RP amount. Textural properties (measured by a texture analyzer), hardness, and springiness of RP noodles up to 5% were not significantly different from those of control. Antioxidant activity of RP added noodles increased according to addition of RP: $IC_{50}$ values of DPPH radical scavenging activity for raw noodles was 3.77 mg/g, whereas values of raw noodles with RP 2.5 and 7.5% were 3.69 mg/g and 2.47 mg/g, respectively. Polyphenol content increased according to addition of RP. Amylogram showed that RP addition increased initial gelatinization temperature, decreased breakdown, and reduced setback and consistency, which indicates protection against retrogradation. The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.545-555
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• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.310-321
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• 2014

This study investigated the effects of starches(potato, sweet potato, and corn starch) on the quality characteristics of raw and cooked noodles. The moisture content, color, mixogram, texture profile and sensory evaluation were performed. The mixogram showed the addition of starches shortened the kneading time. Mixing tolerance was higher in the noodles with starch than the control group, which indicates that the addition of starch increases dough durability. Moisture content of raw noodles was the highest in the samples with potato starch. L-value of raw noodles was the highest in the samples added with corn starch, whereas that of cooked noodles was the highest in the samples added with potato starch. The hardness of raw noodles was the highest in the control sample, and the chewiness of raw noodles was the highest in the samples added with sweet potato starch. The hardness of cooked noodles was the highest in the samples added with corn starch and the lowest in the control group. The tension distance of raw noodles was the longest in the control group and the tension force of raw noodles was the highest in the noodle with sweet potato starch. The acceptance test indicated that the noodles prepared with the addition of sweet potato starch scored the highest in flavor, taste, texture and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.820-826
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• 2012

This is a basic study of Cheong-song mineral water, which has high contents of Ca and Mg for making noodles as well as for general cooking. The test results of the noodles manufactured and cooked with mineral water were compared to those manufactured and cooked with distilled water and tap water. Noodles manufactured with mineral water showed higher values than others in the cooked weight, volume, water absorption ability, turbidity, lightness (L) and redness (a) on the minus scale. This means that we can manufacture cooked noodles that have high weight, high volume, high water absorption ability and high lightness (L) along with a slight green color with Cheong-song mineral water. Cooked noodles manufactured with mineral water showed significant differences in the cooked weight and volume compared to those manufactured with distilled water. Also, cooked noodles manufactured with mineral water showed significant differences in moisture absorption, turbidity, lightness (L), redness (a) and yellowness (b) compared to those manufactured with distilled water and tap water. Commercial noodles cooked in mineral water showed significant differences in the cooked weight and redness (a) compared to those cooked in distilled water and tap water. Further, commercial noodles cooked in mineral water showed significant differences in weight, volume and brightness (L) compared to those cooked in distilled water.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.199-205
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• 2009

Wet noodles with different percentages of Curcuma Ionga L. powder(CLP) as an additive were generated and their cooking characteristics were evaluated. Wheat flour with 8% CLP had the highest water binding capacity and breakdown, while setback was reversed. Cooked noodle characteristics, weight, volume and tensile strength decreased as CLP content of wheat flour increased, but turbidity of the soup was reversed. L value of wet noodles was higher than cooked noodles, while b value, and texture of wet noodles were lower than cooked noodles. Hunter color value and texture measurements demonstrated decreasing L value, springiness and cohesiveness but increasing b value, hardness, gumminess and chewiness with increasing CLP content. In sensory evaluations, noodles made with 4% CLP were most highly preferred, while noodles made with 2% and 8% CLP were less preferred than CLP-free prepared noodles.

• 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.43 no.5
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• pp.391-399
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• 2010

This study was conducted to improve the antioxidative activity of instant noodles containing enzymatic extracts from Ecklonia cava (EEC). EEC has relatively better antioxidative activity than extracts from other indigenous plants in Jeju Island. The EEC (2.5 mg/mL) had 82.5% for the hydroxy radical, 78.4% for the DPPH radical, and 64.9% for the superoxide anion radical scavenging activities, and 65.2% for the cell viability (100 ${\mu}g/mL$). According to the texture of the dough, the DPPH free radical scavenging of uncooked instant noodles, sensory evaluation of cooked instant noodles, and turbidity of the cooking drip, the optimal EEC concentration was 1.8% for the instant noodles. The major amino acids in the instant noodles with EEC were glutamic acid (24.2%), proline (10.2%), valine (10.0%), and isoleucine (12.3%). The zinc and iron in the instant noodles were enhanced by adding 1.5-1.8% EEC. The antioxidant activity of instant noodles with EEC was 75.4% for the hydroxy radical, 74.1% for the DPPH radical, and 51.2 % for the superoxide anion radical scavenging activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1356-1363
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• 2015

The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.