• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.219-230
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• 2004

The purpose of this study is to improve the quality of white pan bread by adding polymannuronic acid, an excellent rheological properties material which has the high blood control function in seaweeds, to flour. To investigate the rheological properties appropriate to the making of white pan bread, amylograph, farinograph, extensography were done adding polymannuronic acid(0%, 1%, 3%, and 5%) to flour. The gelatinization condition between flour and compositic flour, amylogram was done. The result was that the gelatinization temperature in flour(100%) was $61.0^{\circ}C$, as polymannuronic acid rate was increased by 1%, 3%, 5%, thetemperature was all the same, $63.5^{\circ}C$. The maximum viscocity temperature of flour(100%) was $92.0^{\circ}C$. that of flour added polymannuronic acid (1%) $92.5^{\circ}C$, those of flour added polymannuronic acid (3%, 5%) unchangeable. $\alpha$ -amylase activity degree, maximum viscocity was that flour(100% was 525 BU, flour added polymannuronic acid (1%) 498 B.U, flour added polymannuronic acid (3%) 385B.U, flour added polymannuronic acid (5%) 360 B.U, highly decreased. Farinograph was done, as the additional quantity of polymannuronic acid increase(1%, 3%, 5%), water absorption rate increase much more thin the control. As the additional quantity of polymannuronic acid is added from 1% to 3%, development time of dough was increase, but one added 5% was decreased. In case of extensograph was done, resistance of dough increased but extensibility is decreased, so R/E value increased.

• 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.

• Clean Technology
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• v.9 no.3
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• pp.115-124
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• 2003

Bio industry had rapidly grown up to about 32% annualy mean since '90. To overcome a trade barrier related with environmental issues, which were needed to reduce and reuse pollutants generated from the manufacturing process of product to develop and apply cleaner technology. In this paper, the usefulness of membrane process were surveyed for economical and effective treatment of waste water which were discharged from the production of polymannuronic acid. Concentration efficiencies for U/F 10k, U/F 1k, and N/F were 40%, 60%, and 80% by batch operation. Concentration efficiencies for a combination process of U/F 1k and N/F were 90% by continuous operation. There were a lot of loss of product, which could improve 25% of productivity with recovering product by introducing membrane process.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.282-290
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• 2006

This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.