• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.60-60
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• 2022

As various wheat variety for bread, all-purpose, and cake flour have been developed, suitable cultivation method for the end-use of the new variety need to be revised. This study was conducted to suggest an optimal nitrogen(N) fertilizer method for wheat Variety 'Saekeumgang' and 'Hojoong' with good noodle quality. In order to analyze the yield and quality changes of 'Saekeumgang' and 'Hojoong' as nitrogen fertilizer amount and timing, these varieties were sown on paddy soil in jeunju, Republic of Korea. The amount of N fertilizer was divided into 4 levels (7.1, 9.1 11.1,13.1kg/10a). In each levels, N amount in sowing date fixed as 3.6kg/10a, N amount in 10 days after heading(DAH) were treated 0 or 2kg/10a, and the other N amount was treated in regrowing stage. As N amount in regrowing stage increased, culm length of 'Saekkeumgang' was increased, but culm length of 'Hojoong' was not affected. Spike number/m² was increased when N fertilizer amount in regrowing stage increased as 3.5 to 7.5kg/10a. But, spike number/m² wasn't increased compared N amount 7.1kg/10a conditions when N fertilizer amount 9.1kg/10a. When the N fertilization amount in regrowing stage was increased by 1kg/10a, grain yield increased by 45.7 kg/10a in 'Saegeumgang' and 21.4kg/10a in 'Hojoong', so the fertilizer effect of 'Saegeumgang' was higher, when N fertilizer amount was increased to 2kg/10a at 10DAH, 1000-grain weight increased, but spike number/m2 and grain yield were not affected by N fertilizer at 10 DAH. Protein content and SDS-sedimentation value were increased as increasing N fertilizer amount in regrowing stage and 10 DAH. Among them, N fertilizer amount in 10 DAH had higher impact on protein content and SDS-sedimentation value. As N fertilize in 10 DAH, hardness of noodle was increased and chewiness of noodle was decreased

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.538-545
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• 1991

In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of $0.5{\sim}1.0%$ solution alginate, 1.0% Fremol or mixure of 0.5% ${\alpha}-Polygel$, 0.5% Alcalin and 1.5% fremol for $25{\sim}30%$ substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with $25{\sim}30%$ of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.381-385
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• 2010

Five types of determination methods including the Soxhlet method as well as 3 kinds of extraction solvents, were used for the determination of accurate crude fat contents in wheat flour and 5 kinds of dry noodles. According to the results, crude fat contents were 0.09~1.37% in the wheat flour and 0.07~1.36% in the dry noodle samples. This variation resulted from the types of lipids in the wheat flour and various kinds of dry noodles. Nutrition facts labels showing crude fat contents in the 5 kinds of domestic dry noodle samples indicated levels of 0~1.5%. Lipid composition and content were determined in order to investigate these differences. The results indicated free lipid at 1.02% and bound lipids at 0.21% in the wheat flour, and free lipids at 0.95~1.01% and bound lipid at 0.21~0.25% in the wheat flour. Polar and nonpolar lipid contents were also measured in all samples. Neutral lipid, glycolipid and phospholipid contents in the free lipid were 58.5%, 33.6%, and 8.6% in the wheat flour, and 49.2~58.2%, 33.3~41.6%, and 8.5~9.3% in the dry noodle samples, respectively. For bound lipids, amounts were 16.7%, 33.5%, and 49.5% in the wheat flour, and 13.2~15.3%, 35.6~45.7%, and 41.6~49.4% in the dry noodle samples, respectively. Based on these results, an acid hydrolysis methods should be used to determine accurate crude fat contents in wheat flour and dry noodles.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.262-268
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• 1983

Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.963-968
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• 1999

This study was tried to evaluate possibilities for discriminating the mixture degree of wheat flour from buckwheat products. Buckwheat was milled into four grades of powder, i.e. whole grain flour (WGF), inner layer flour(ILF), middle layer flour(MLF) and outer layer flour(OLF)), and these powders were mixed with wheat flour(WF) to make mixed samples. Ash, protein and fat contents of the buckwheat flours were high in the order of OLF=WGF>MLF>ILF. On the other hand, WF showed a similar content to OLF in ash and protein, and to ILF in fats. Potassium and magnesium contents were higher in all the buckwheat powder than in the wheat flour. Flavonoid contents were higher in order of OLF>WGF=MLF> ILF, but it was not in wheat flour. Although the reliable correlation between mix ratio and components, i.e. mag nesium or ash analyzed were found, it did not seem to reflect sufficiently the expected variations of contents of original material components. Also, compositions of commercial buckwheat products were analyzed to evaluate the mixed ratio of buckwheat flour and wheat flour. The results suggest that the components analyzed in this study as putative marker were not good in determining whether or how much buckwheat products contained wheat flour.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.128-134
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• 2000

Cysteine, a thiol group-containing reducing agent which is known to relax the strain and increase the viscosity of dough, was added to Korean and imported wheat flour noodles to investigate the effect on the properties of raw, dried, and cooked noodles and to determine the optimum cooking time and amount to improve the color of noodles. Addition of cysteine up to 1% of flour (8.25 mmole/100 g flour) was not effective in increasing the brightness of raw and dried noodles and in changing the water activity of dried noodle. However, cysteine improved the brightness of cooked noodle made of both Korean and imported wheat flours. Also, there were notable differences in cooking and sensory properties of cysteine-added cooked noodles such as less firm and stickier texture due to the extraction of organic compounds into broth. When the noodles were cooked for their optimum cooking time, no difference was noticed in the texture and overall preference regardless of the addition of cysteine. Overall, the addition of 1 % cysteine increased the brightness of cooked noodles and reduced the cooking time.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.27-37
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• 2014

This study was carried out to characterize the color of noodle sheet made from Korean wheat cultivars, which were then evaluated on grain and flour properties, in order to enhance the breeding-line selection for noodle wheat. In particular, a rapid method was applied to investigate the effects of iron (Fe) contents on the lightness of noodle sheet for the selection of breeding-lines with high Fe contents. Wheat flour lightness of Korean wheat cultivars had a negative correlation with ash (r = -0.634, P<0.01), protein (r = -0.635, P<0.01) and total polyphenols (r = -0.493, P<0.05). The noodle sheet color showed a positive correlation with lightness, but a negative correlation with test weight, 1000 kernels weight, PPO activity and total polyphenol contents. Also, upon the wheat flour properties, the ash, protein and total polyphenol contents had a negative correlation with the lightness of noodle sheet, and this relation varied depending on the year and cultivars. The Fe content had a negative relation with the color of wheat flour and the lightness of noodle sheet, and the potassium hexacyanoferrate(II) trihydrate (PHT) test resulted in blue color. There was no correlation between Fe contents and the color of grains with PHT treatment, but after grounding the whole grains, a negative correlation was found between Fe contents and redness (r = -0.665, P<0.001) and yellowness (r = -0.658, P<0.001) of whole wheat flour with PHT treatment. On the other hand, the lightness of wheat flour with PHT treatment showed a negative relation with Fe content.