• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.75-86
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• 2010

End-use properties of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW (Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. Thickness of noodle dough sheet of KWC was showed thin difference. In imported wheat and commercial flour, Commercial flour for baking cookie (Com5) with lower protein flour was lower than those flours. In lightness of prepared noodle dough sheet, Lightness value ($L^*$) of KWC was lower than those of Commercial flour for making white salted noodle (Com1), commercial flour for making for yellow alkaline noodle (Com2), and commercial flour for multi-purpose (Com4). Lightness value ($L^*$) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In texture of cooked noodles, Hardness of Com1 was similar to that of Alchan, Dahong, Jeokjoon, and Sukang. Also, hardness of Com2 was similar to that of Gobun, Jokyung, Jonong, Keumkang, and Namhae. In end-use quality of bread, bread loaf volume of commercial flour for making bread (Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Firmness of crumb was negatively correlated with bread volume. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Food Science and Preservation
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• v.22 no.2
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• pp.197-203
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• 2015

We investigated quality changes in dumpling shells by addition of various concentrations of dropwort powder. Dumpling shells were added with 0, 1, 3, 5, and 7%. dropwort powder respectively. Their water-binding capacity, weight, volume, and turbidity increased after cooking. As the added dropwort powder increased, their DPPH radical scavenging activity significantly increased (p<0.001). In addition, their L and a values decreased whereas their b value increased. In terms of the textural characteristics, the hardness and springiness increased and the cohesiveness and brittleness of the cooked dumpling shells significantly increased with an increasing content of dropwort powder. The savory taste, moisture, and chewiness of the dumpling shells prepared with the addition of 3% dropwort powder were preferred. Overall, the sensory evaluation showed that the sensory characteristics of the dumpling shells were best with the addition of 3% dropwort powder.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.802-812
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• 2015

This study examined the quality characteristics of cookies comprised of various amounts of barley-sprout powder by analyzing the physico-chemical characteristics of the cookies and investigating a sensory evaluation. For the study, the cookies were cooked with the following levels of barley-sprout powder: 0%, 3%, 6%, 9%, and 12%. The results show that the moisture content of the cookies was increased in accordance with the level of barley-sprout powder and this result is the same as the spreadability factor of the cookies (p<0.001). Also, the pH and brix values of the samples decreased in accordance with the level of barley-sprout powder (p<0.001). Regarding hunter's colors, the values of L (lightness), a (redness), and b (yellowness) are significantly decreased, increasing the quantity of barley-sprout powder (p<0.001). For the textural characteristics, the results show that the hardness of the cookies decreased in accordance with the addition of the barley-sprout powder; furthermore, the results indicate a tendency whereby the DPPH-radical-scavenging activity and the total polyphenol content of the cookies were increased, thereby increasing the quantity of the barley-sprout powder (p<0.001). For the sensory evaluation, the cookies that were made with 6 % barley-sprout powder received the highest scores in terms of appearance, taste, and overall preference (p<0.05, p<0.001). This study suggests that barley-sprout powder is an excellent ingredient for improving the acceptability and functionality of cookies, and that, in relation to the flour quantity the ideal proportion of barley-sprout powder is 6%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.63-72
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• 1994

The relationships among the endosperm structure, physicochemical characteristics and cooking and milling properties were examined in this study by using the isogenic lines which have the same genetic background except starch characteristics. The isogenic lines were bread by combining three pairs of genes, of waxy or non-waxy, fractured or round starch granule, and shrunken or plump endosperm. Although grains weight and chemical compositions of the endosperms did not differ widely, but cooking qualities, amylose contents, $\beta$-glucan viscosities were significant differences between isogenic types. Water absorptions and expansibilities were highest in waxy lines, and lowest in fratured starch granular lines; the smaller the seed sizes were, the higher the water absorptions were. Mixogram pattern of cooked barley varied with the starch properties and milling properties were excellent in fractured granular lines, whereas those properties of the waxy and shrunken endosperm lines were not good.

• Current Research on Agriculture and Life Sciences
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• v.32 no.2
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• pp.85-89
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• 2014

This study uses turbidity and rheological measurements to examine the effects of the molecular weight (MW), substitution type and substitution degree of cellulose ether and water content on the cooking characteristics of rice noodles, the turbidity of the cooking solution, and the compression strength of the cooked noodles. When increasing the MW of cellulose ether and water content, the turbidity decreased, thereby improving the morphological stability of the rice noodles during cooking. Thus, when controlling the above factors effectively, the rice noodle cooking solution had a lower turbidity than with wheat noodles. Measuring the compression strength of the rice noodles using a rheometer was also effective for examining the pasting characteristics of the rice noodles and texture changes during cooking. As a result, the water content and MW of cellulose ether were found to affect the pasting characteristics and texture of the rice noodles more than the other factors examined.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.846-852
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• 2007

The objective of this study was to compare the physical and sensory characteristics of pork from Korean native black pigs ($78{\pm}7kg$, female) to the pork of crossbred black pigs ($115{\pm}5kg$, female), both of which were reared for the same period on Jeju Island. The Korean native black pig showed a lower $L^*$ value (lightness) and higher $a^*$-(redness) and $b^*$-values (yellowness) than the crossbred black pig. There were no statistically meaningful differences between the two pigs' loins, hams and bellies of the two breeds of pig in terms of water holding capacity, thawing loss, cooking loss, myofibrillar protein extract, and fragmentation index. The crossbred black pigs showed greater significant differences among the physical characteristics of each part, as compared to the Korean native black pigs. The cooked meat of the Korean native black pig had superior hardness to that of the crossbred black pig, whereas the raw meat had a lower hardness, chewiness, and shear force value. Finally, there was no significant difference between the two pigs in terms of palatability.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.279-292
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• 2012

This study was performed to investigate the quality characteristics and antioxidant activity of noodle added freeze-dried purple sweet potato powder. For Hunter's color resulted, as the amount of purple sweet potato powder increased, L-value and b-value decreased, the a-value increased. Anthocyanin contents of purple sweet potato powder at concentration of (mg/100 g) were 99.62%. DPPH radical scavenging activities of purple swe et potato powder at concentration of $1,000{\mu}L/mL$ were 84.60%. The texture of cooked noodles appeared no significant differences in cohesiveness, Springiness, Hardness, Gumminess and Chewiness decreased as the am ount of purple sweet potato powder increased. The weight, volume, moisture contents of noodles were not significantly. Sensory evaluation of acceptability including color, aroma, taste, chewiness and overall-acceptabi lity appeared the 6% added group was the best for higher. According to the positively evaluated anthocyanin content, DPPH radical scavenging activities, quality characteristics and sensory evaluation, a purple sweet pota to powder content 6% appears to be most appropriate.

• Applied Biological Chemistry
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• v.43 no.3
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• pp.207-212
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• 2000

Physicochemical and sensory characteristics of soybean sprouts from domestic and foreign soybean cultivars were investigated. 100-seed weights of domestic cultivars were much larger than that of Canadian cultivar and recommended cultivars were larger than traditional cultivars. Water absorption of soybeans increased sharply to initial 6 hrs during steeping, and did not change much thereafter. In all soybean cultivars 16 amino acids were detected and the contents of Asp, Glu, Lys and Arg were more than 50% of total amino acid contents. All soybean cultivars showed some difference in composition of fatty acids and the content of linoleic acid was highest. The contents of K and P were high and those of Fe and Zn were low. The compression force of hypocotyl after cultivation was the highest in Eunha and the lowest in Junjeori and the compression force of cotyledon was the highest in Danyeop and the lowest in Canadian cultivar. Qualitative discription analysis for cooked soybean sprouts and soups showed significant difference in 6 characteristics of yellowness of cotyledon, size of cotyledon and so on.

• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.11-25
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• 2019

This study was conducted to evaluate the effects of a composite feed additive (CFA) consisting of vitamin C, vitamin E, selenium, and choline on growth performance, carcass characteristics, and meat properties of Hanwoo steers. Twenty-two late fattening steers were randomly assigned to one of two dietary groups, control (commercial concentrate + rice straw) and treatment (commercial concentrate + rice straw + 50 g of CFA). Average daily gain (ADG) was 4.0% higher in treatment than that in control; however, there was no statistically significant difference. The supplementation of CFA had no effect on overall yield or quality traits of carcass. CFA had no effect on chemical composition, water holding capacity, shear force, cooking loss, or myoglobin values in longissimus muscle; however, the content of ${\alpha}$-tocopherol was increased by supplementation of CFA (p < 0.01). The contents of ${\alpha}$-linolenic acid and n-3 fatty acids were higher in treatment group than in control (p < 0.01). The ratio of n-6/n-3 fatty acids was decreased by supplementation of CFA (p < 0.01). The supplementation of CFA had no effect on pH or thiobarbituric acid reactive substances (TBARS) values in longissimus muscle (raw); however, TBARS (cooked) values were lower in treatment group than in control during refrigerated storage (p < 0.01). Thus, the results indicate that the supplementation of CFA (vitamin C + vitamin E + selenium + choline) had some positive effects on the increase in ${\alpha}$-tocopherol and n-3 fatty in longissimus muscle, without any negative effect on growth performance or carcass characteristics of late fattening Hanwoo steers.